"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken and Dumpling Recipe

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This recipe for Chicken and Dumpling, by , is from The Schilke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, September 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. chicken ,cut into 1 inch cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 cup all purpose flour
4 cups low sodium chicken broth
1 cup water
2 cups frozen french cut green beans
1 1/2 cups sliced onion
1 cup shredded carrots
1/4 tsp. marjoram
2/3 cup biscuit mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/3 cup milk

Directions:
Directions:
Sprinkle chicken with salt and pepper. Saute chicken in oil until browned and juice runs clear. In a large pot, combine flour and 1/2 cup of the broth until smooth. Stir in water and remaining broth.Add beans, onions, carrots, marjoram and chicken. Bring to a boil, reduce heat, simmer uncovered for 10 min. In a bowl combine bisquit mix, cornmeal, and cheese. Stir in milk just until moist. Drop batter in 12 mounds into simmering soup. Cover and simmer 15 min. or until toothpick comes out clean. ( do not lift cover while simmering )

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can use southwest cheese to give it a tang.

 

 

 

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