"The belly rules the mind."--Spanish Proverb

CHICKEN AND DUMPLINGS Recipe

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This recipe for CHICKEN AND DUMPLINGS, by , is from THE HEAL/ FOSTER FAMILY COOKBOOK !, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MISTY HEAL/FOSTER
Added: Sunday, January 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 WHOLE CHICKEN , 4 TO 5 CANNED BISCUITS, EGG NOODLES, SALT,
PEPPER AND CELERY TO DESIRED AMOUNT.

Directions:
Directions:
ADD CHICKEN, SALT AND PEPPER TO LARGE POT OF WATER. BOIL UNTIL MEAT STARTS TO FALL OFF. REMOVE CHICKEN FROM WATER , LET COOL IN COLANDER. PEEL OFF SKIN AND DISCARD IT. DEBONE AND SHRED CHICKEN .
PLACE SHREDDED CHICKEN BACK INTO SAME WATER. BRING TO SLOW BOIL AND ADD CELERY AND AMOUNT OF NOODLES DESIRED. TEAR CANNED BISCUTS INTO PIECES WHILE ADDING DESIRED AMOUNT SLOWLY STIRRING OCCAISIONALLY.

Number Of Servings:
Number Of Servings:
6 - 8 PEOPLE
Preparation Time:
Preparation Time:
30 - 40 MINUTES
Personal Notes:
Personal Notes:
DO NOT LET BOIL RAPIDLY OR YOU WILL LOSE YOUR BISCUITS.

 

 

 

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