"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken and Dumplings for a Crowd Recipe

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Chicken and Dumplings for a Crowd image
Virgina makes 'em at her 1996 October reunion in Ruple. Her helper is her son-in-law Cecil Newman husband of Kay Hollenshead Newman

 

This recipe for Chicken and Dumplings for a Crowd, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Rogers Hollenshead
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (lg.) fryers or 1 (lg.) hen, cut up
1 onion
1/4 c. butter
salt and pepper to taste

Dumplings:
2 c. water
1 tsp. salt
1/3 c. shortening

Directions:
Directions:
Cook until done in lg. pot. Chicken may be removed from bones, if desired. Bring back to a boil and drop dumplings in boiling liquid.

Dumplings: Mix in enough flour to make dough stiff enough to roll out thin. Cut into sm. strips and drop in liquid. Cook five min. after last dough is dropped in. Recipe may be doubled and redoubled.

Personal Notes:
Personal Notes:
Virginia is the widow of John Hollenshead and the daughter-in-law of the late Charlie and Carrie Lou (Wade) Hollenshead. This "Hollenshead Family Classic" is from the pages of "Favorite Recipes of the Hollensheads" by Jeane (Hollenshead) Finkbeiner.

 

 

 

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