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Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings, 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:  
Nina Hollenshead Sanders
Added: Tuesday, April 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3-4 lb. chicken
1/2 tsp. black pepper
1 T. salt
2 qt. water

Dumplings:
3 c. flour
1 1/2 tsp. baking powder
1 T. salt
1 egg, beaten
broth to make stiff

Directions:
Directions:
Stew chicken until tender in 1 qt water or cook in a Crock pot for 6 - 8 hr. on low. Debone and cut into bite-sized pieces. Set aside. Add 1 qt water, salt and pepper to broth and heat to simmer. Mix dry ingredients. Add broth to make dough about the consistency of biscuit dough. Pour out onto floured board and knead until no longer sticky. Roll out very thin. Cut into 1" squares and flour any sticky edges. Let them dry about 2 hrs; then drop squares into boiling broth and cook 20 min. Add chicken. Heat until chicken is hot. Serve.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Nina is the wife of George Sanders, the daughter of the late Ray & Fern (Prince) Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. This is a smaller version of Aunt Virginia's. I like to allow my squares to dry about 2 hrs. before dropping them in the broth, and this process adds a little twist to my recipe.

 

 

 

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