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Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Wanda Collins Knight Bald Knob AR
Added: Wednesday, August 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 or 2 whole chickens
2/3 c milk
2 eggs beaten
1 1/2 c flour
1 tsp salt

Directions:
Directions:
Cook chicken in boiling salted water while mixing dumplings. When done, remove cooked chicken from broth and debone. Meanwhile, mix milk, eggs, and salt in bowl. Put flour on wax paper, make well, mix in liquid. Keep adding flour as needed to make dough workable. Roll out dough as thin as possible (1/8") then cut in 1" strips, and drop into boiling broth. Stir gently to keep them from sticking together. Return deboned chicken to pot after noodles are done.

Editor's Note: I spoke with Wanda and her sister Charlotte trying to find a recipe for their Grandmother Faye Moody's Noodles. According to Wanda they are dumplings if you put eggs in and noodles if you don't. Wanda usually makes without eggs, Charlotte with eggs. Their Grandmother, Faye Osmon Moody, was famous in the family for her noodles, and of course her recipe was not written down (as far as we know), but the above recipe should be close. For cutting the noodles, she floured well, then rolled the dough up, then cut across. On occasions long ago we are told that she would dry the noodles between sheets of newspaper, a headstart for later meals. She was ahead of most of us who now rely on commercially packaged dried noodles and pasta. In the Osmon family, fresh noodles and dumplings are a most important dish, and everyone has a recipe for Chicken and Dumplings or Noodles. This book has a few of them. Mary Osmon Bilan

 

 

 

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