| CHICKEN AND DUMPLINGS 4 or 5 boneless chicken breasts cut into 1-2 inch pieces 6 tablespoons flour, used to coat the chicken 4 tablespoons butter for frying Coat chicken in flour. Melt butter on medium heat in a large four quart cooking pot that has a tight fitting lid. Drop in the flour coated chicken pieces. Fry chicken in the uncovered pot, turning over with a pancake turner until chicken pieces have browned on all sides. Add: 6 cups canned chicken broth or stock 3 bullion cubes or 1 teaspoon salt 3 stalks celery, sliced thin 1 medium onion, diced 6 carrots, sliced thin 1 or 2 bay leaves Add soup stock, bullion or salt, celery, onions, carrots and one or two bay leaves. Place lid on pan and simmer, covered on low heat for 10 minutes. Dumplings: 1 ½ cups white flour 1 tablespoon fresh or dried parsley, minced 2 teaspoons baking powder ½ teaspoon salt 1/8 teaspoon mace 2/3 cup milk 2 tablespoons vegetable oil 1 egg, beaten In a large glass bowl, sift dry ingredients together. In a separate bowl beat the egg until frothy. Add milk and oil. Combine all at once with dry ingredients to form a soft, somewhat sticky dough. Remove lid from frying pan and drop dumplings by tablespoonfuls, arranging evenly over the top of the boiling soup. Do not stir. Return the lid to the pan and simmer, covered, for 15 to 20 minutes or until dumplings have cooked through to the center and are light and fluffy. |
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