2.  Recipe of the Day From Our Readers:  Chicken Soup & Dumplings
 
  8 cups water
  2 pounds chicken wings
  1 large (1 cup) onions, chopped
  1-teaspoon salt
  3/4-teaspoon pepper
  1 bay leaf
  3 carrots (1 1/2 cups), sliced
  2 ribs (1 cup) celery, chopped
  1/2-teaspoon garlic salt
  Dumplings Ingredients:
  1-cup all-purpose flour
  1 1/2 teaspoons baking powder
  1/4-teaspoon salt
  2 tablespoons cold Land O LakesŪ Butter
  1/2-cup milk
  3 tablespoons chopped fresh parsley
 
  Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2
  teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over
  high heat until mixture comes to a full boil (10 to 15 minutes).
  Reduce heat to low. Cover; cook until chicken is tender and comes off
  the bone (1 to 1 1/2 hours).  Remove chicken from broth. Cool chicken
  slightly; remove from bones. Discard bones and skin. Strain broth.
  Return chicken and broth to saucepan. Add remaining onions, pepper and
  all remaining soup ingredients. Cook over high heat until mixture
  comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until
  heated through (5 to 10 minutes).  Meanwhile, stir together flour,
  baking powder and 1/4 teaspoon salt in small bowl; cut in butter until
  mixture resembles coarse crumbs. Stir in milk and parsley. Drop
  mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes.
  Uncover; continue cooking 10 minutes.
  Yield: 6 (1-cup) servings - 1 hrs. 45 min.