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Chicken and Dumplings Recipe

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

Willie B. Williams
Added: Saturday, March 29, 2008


1 - 3 lb. stewing chicken or chicken parts
1 1/2 t. seasoning salt
1 celery rib, diced
1 medium bell pepper, diced
1 medium onion, diced
1 1/2 t. garlic powder
1 1/2 t. oregano

3 c. all-purpose flour
1 t. salt
3/4 c. shortening
cold water

Chicken Stock - Put chicken, garlic powder and seasoning salt in Dutch oven. Cover with water. Add celery, bell pepper and onion. Cook over medium heat until chicken is well cooked and starts to pull from bones. Add oregano. Bring to a high boil. Add dumplings (see dumplings recipe) a few at a time. Stir after each addition to avoid sticking. After all dumplings have been added, lower heat and cook five minutes longer.

Dumplings - Mix flour, shortening and salt until coarse, a little larger than corn meal. Use fork or pastry cutter. Add cold water, a little at a time until dough barely sticks together. Form in a couple of balls and chill. Roll out on floured board aobut 1/2 inch thick. Cut into about 2 inch squares or larger or cut into whatever shape or size desired.




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