"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

Old-Fashioned Chicken & Dumplings Recipe

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This recipe for Old-Fashioned Chicken & Dumplings, by , is from The Ardis Jerden Desiderata Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Camille Jerden
Added: Tuesday, January 2, 2007


1 whole chicken
5 stalks of celery chopped
2 cloves of garlic chopped
Salt and pepper and favorite spices for taste

2 cups sifted flour
2 Tbsp Crisco
1 tsp. salt
1 cup buttermilk
Pepper to taste

Boil Chicken in large pot, add spices when done. Remove Chicken, debone and cut up to smaller bite sizes. SAVE WATER.

The flour, Crisco, salt, and Buttermilk must be at room temperature.
Mix ingredients and put in a floured brown paper bag. Knead until not sticky. Let set 1 hour, then roll out 1/8-inch thick and cut into 1-inch squares. Add Celery.

Drop into boiling chicken broth that chicken was cooked in. Simmer for 20 minutes before serving.
Add chicken then serve.

Personal Notes:
Personal Notes:
Real easy, a good kid pleaser, and great on cold days.




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