"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Ryan Family Cookbook Project, 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!

Contributor:  
Contributor:  
Bettye Ryan

Category:
Category:

Ingredients:  
Ingredients:  
1 large chicken or pieces to equal (use bone in skin on for best flavor)
2 stalks celery and 1 medium onion
4 bullion cubes and 1 large can evaporated milk
Cook until chicken is done. Remove bones and skin and return chicken to broth.
Add bullion cubes and milk.


Dumplings
2 1/2 cups flour 1/2 teaspoon baking power
1 teaspoon salt 1/2 cup shortening
2 eggs 1/2 cup milk

Directions:
Directions:
Cut in shortening. Add eggs and milk. Mix well. Roll on floured board

until 1/8 inch thick. Let stand 30-40 minutes. Cut into squares 1x1 1/2.

Drop in boiling broth. Cook approximately 15 minutes or until done.

Number Of Servings:
Number Of Servings:
6 -8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Recipe from Iris Nilica 's cookbook Heavenly Delights from St. Dominic 40th anniversary cookbook

 

 

 

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