GEORGE'S ARMY STEW WITH DUMPLINGS

THIS STEW IS MY DAD'S SECRET RECIPE ITS DELICIOUS AND KEEP FOR SEVERAL DAYS. IN A LARGE POT ADD A TINY BIT OF OIL CHOP THREE LARGE ONIONS AND A FEW CLOVES OF GARLIC PUT THE LID ON AND WAIT TILL SOFTENED. THEN ADD A PINT OF WATER. ADD CHICKEN BEEF LAMB. PLENTY OF CHOPPED CARROTS SPROUTS, GREEN BEANS POTATOES ANY VEG THAT YOU LIKE. ADD PAPRIKA, OXOS JUST TWO CUBES. CURRY POWDER, TWO LARGE SPOONS OF CURRY PASTE. TWO TINS OF TOMATO SOUP. ONE TIN OF MULLIGATAWNY SOUP. WHICH IS CURRIED BEEF SOUP. ADD A FEW LENTILS OR SOME RICE. COOK SLOWLY WITH LID ON UNTIL ALL VEG IS SOFT. THIS TASTES MUCH BETTER THE NEXT DAY WHEN REHEATED AS THE FLAVOURS INFUSE. SO MAKE THE DAY BEFORE EATING. NO NEED TO REFRIGERATE as THE CURRY PRESERVES IT. MAKE DUMPLINGS EIGHT PARTS FLOUR TO ONE PART MARGARINE SALT AND PAPRIKA. ROLL INTO BALLS WITH A LITTLE WATER AND PUT ON THE STEW LEAVE LID OFF AND SPOON A LITTLE SOUP OVER THEM THEY ARE COOKED WHEN KNIFE COMES OUT CLEAN.