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.