"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Bange
Added: Saturday, September 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-6 Chicken Breasts(boneless and skinless)
1 Chicken Bouillon cube
1 Family size can of Cream of Chicken soup

Dumplings

2 cups of self-rising flour
1/3 cup oil
1/2 cup milk

Directions:
Directions:
In large pot boil chicken. Add bouillon cube while chicken is boiling. When chicken is cooked take it out of the pot. Add the cream of chicken soup to the water in the pot and whisk it in good. Shred the chicken and add back to the pot. Mix the flour, oil, and milk together until you have a stiff ball of dough. Roll out on a floured board to about 1/8 inch thick. Cut into 1 inch squares and sprinkle generously with flour. Drop into pot. Boil on medium heat for about 8 to 10 minutes.

 

 

 

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