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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Toby Boudreaux - CMO
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large fryer (3.5 to 4 lbs)
1 large onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
4 chicken bouillon cubes
2 c. biscuit mix
1 c. milk
1 can peas and carrots
Tony's seasoning

Directions:
Directions:
Place fryer in a large pot and cover with water. Put in chopped onions, bell pepper, and celery. Boil until tender ( about 1 hr). Remove chicken from pot and allow to cool. Strain stock and return to pot. Add water if necessary so you have about 2 quarts of stock. Place vegetables from stock in food processor and puree. Put puree into stock and add bullion cubes. Simmer on a low fire. Debone chicken when cool and set aside. Mix biscuit mix and milk to make dumplings. Roll out on a floured board to about 1/4 inch thick. Cut into 2 inch x 2 inch squares. Drop into slow boiling stock one at a time pushing them aside until you get them all in. Cook on a low fire for about 10 minutes. Add chicken and peas and carrots. Season to taste with Tony's or salt and pepper. Simmer about 10 more minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs

 

 

 

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