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Chicken and Slippery Dumplings Recipe

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

Contributor:  
Contributor:  
Janie Sword Burgess
Added: Thursday, April 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 to 4 pound) chicken.
1 1/2 tsp. salt
1/2 tsp. pepper
1 to 2 qt. water (depending on chicken)

Directions:
Directions:
I take chicken off of bones and put back in broth. I add a pinch of thyme (optional). I use a can of cream of chicken soup (large or small depending on the amount of chicken you cook. Mix with broth and bring to a boil. (Put dumplings in while boiling and cook until done.)

Slippery Dumplings
2 c. all purpose flour
1 tsp. salt
2 T. shortening
1/2 c. hot water
Mix first three ingredients until like corn meal. Stir in hot water and mix well. Turn dough out onto a floured surface. Roll 1/16 inch thick and cut in 1x3 inch strips and drop pieces in broth and cook until done.

Personal Notes:
Personal Notes:
I use breast or legs and thighs when I cook this.

 

 

 

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