Ingredients:
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled unsalted butter
2 tablespoons parsley, chopped
2 tablespoons chives, minced
1 large egg
1/3 cup milk

Directions:
Sift the flour, baking powder and salt into a mixing bowl.
Cut in the butter until the mixture resembles coarse meal.
Stir in the herbs.
Beat the egg and milk in a small bowl.
Add 3/4 of the egg mixture to the dry ingredients mixing with a fork to make stiff dough.
Add the rest of the egg mixture if needed. Do not over mix or the dumplings will be tough.
Cook the dumplings according to the instructions above (see Old Fashioned Pot Roast).

Herb Dumpings

Ingredients:
3 tablespoons flour
1 cup white or red wine
1 cut currant jelly
1 tablespoon dry mustard
1 teaspoon salt

Directions:
To prepare sauce, degrease the roasting pan and remove all but 2/3 cup of drippings from the pan. Add 3 tablespoons flour. Cook over low flame, stirring constantly, until the mixture is smooth, approximately 3 – 5 minutes.
Add the wine, jelly, mustard and salt. Bring mixture to a boil, loosening the brown bits in the pan. Reduce heat and simmer 8 – 10 minutes or until the sauce is thickened.

Ingredients:1 cup Italian Arborio rice
2 shallots
2 tablespoons butter
salt and pepper
1/4 saffron threads

Directions:
Soak saffron in boiling water. Melt 1 tablespoon butter in a medium saucepan. Gently cook the shallots until they are soft but not brown.
Add the rice and turn with a wooden spoon until all grains are coated with butter
Add two cups boiling water and 1/2 teaspoon salt.
Turn to low heat, cover the pan and simmer for 20 minutes or until all the water has evaporated.
Mix in the remaining 1 tablespoon butter and taste for seasoning. You may need to add a little more salt.
Add a few grindings of pepper. Serve with chicken.