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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from Shenandoah Valley Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I good boiling chicken 3 or 4 lb
2 large celery sticks diced
1 large 4 pieces onion
2 carrots cut into pieces
6 large white potatoes cut into 6 pieces
2 cubes of CHICKEN bullion
2 LARGE CANS CHICKEN STOCK 12 oz cans
1 1/2 c flour
3/4 c evaporated milk
1 1/2 T spoon cold butter, or Crisco
2 tsp. salt
1 tsp. pepper
1/2 baking power
Directions:
Directions:
Boil chicken in a large pot add the onion, carrots, celery, and 2 Chix bullion salt and pepper. Let simmer for a good 2 hours. Depending on the size of the bird. Remove the bird from the broth and let cool.
Pull chicken apart and return to broth Bring broth to boil and cover. Mix the flour, baking powder milk, and shortening. Roll and cut into squares. Drop into boiling broth and the potatoes at the same time Cover and cook for at least 15 minutes or until the potatoes are tender.
The dumplings and the potatoes will thicken the broth somewhat
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
This has always been a family favorite.... mostly in the deep of winter. My mother cooked large pots of soups and stews. There was always enough for everyone my brothers brought home with them

 

 

 

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