"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken and Dumplings Recipe

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

Gwynda Bahnsen
Added: Wednesday, April 12, 2006


1 2 1/2 to 3 lb chicken
2 qts water
1 tsp salt
1/2 tsp pepper
3 stalks celery, chopped
3 carrots, chopped
2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 T shortening
3/4 C buttermilk

Simmer chicken, vegtables, and spices for about 1 hour.
Remove chicken, cool, and bone. Cut into bite sized pieces, set
aside. Combine dry ingredients for dumplings. Cut in shortening
and add buttermilk. Turn dough out on floured surface and
knead lightly, 4-5 times. For drop dumplings, pat dough to 1/4"
thickness. Pinch off dough in 1/2" pieces and drop into boiling
chicken broth. Cover with parsley and pepper. Cover and
simmer for 10 minutes then add chicken.




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