INGREDIENTS

INSTRUCTIONS

CHICKEN AND GRAVY
DUMPLINGS
Chicken & Gravy Place chicken with onion, paprika, marjoram and pepper in a
large stick pot, with enough water to cover (at least 8 cups). Bring to
boil. Reduce heat and SIMMER until tender, about 40 min or until no red
juices come out when pierced with a fork.  Remove chicken and cover to keep
warm.  Save the stock.
Prepare dumplings as below.  Roll the dough into one inch diameter
dumplings and drop into gently boiling stock.  Boil over medium heat for 25
minutes, turning over after 12 minutes.  Remove dumpling and keep warm with
the chicken.  Save stock.
Make a roux by melting the butter in a small skillet.  Add the flour to
the skillet and cook, stirring constantly until the mixture is the color of
a new penny.
Add enough of this roux mixture to the boiling stock to make a medium
thick gravy. If lumps form, whisk them out with a wire whisk. Add a few
drops of bead molasses if you wish for color and adjust spices with
paprika, marjoram, pepper and salt to taste.  (I like more pepper in mine.)
Simmer 5 minutes.
Return meat and dumplings to gravy and reheat all to just a simmer. Remove
from heat. Let stand in hot gravy for 10 before serving.
DUMPLINGS Soak bread in milk. Squeeze out surplus milk. Shred bread into
bowl. Add eggs, marjoram. salt and melted butter. Mix well. Add enough
bread crumbs to make mixture into 1 inch balls that will NOT become fuzzy
when boiled.  Test one by dropping into boiling stock, then adjust crumbs
as needed. Cook as above.
My grandma used to serve steamed cauliflower with this dish.  We would
ladle the gravy over the cauliflower, too.  It tasted great. Walt MM Lou
Stanek
A retired guy who loves to cook for his kids!
Posted to MM-Recipes Digest V3 #263
Date: Wed, 25 Sep 1996 23:36:59 -0400
From: Walt Gray <waltgray@mnsinc.com>

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