| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Plump chicken, dressed and cut into pieces | |
| 1/4 | ts | Black pepper |
| 1 | ts | Salt |
| 2 | c | All-purpose flour |
| 4 | ts | Baking powder |
| 2 | tb | Vegetable shortening |
| Milk | ||
| 1 | ts | Salt |
INSTRUCTIONS
DUMPLINGS Place chicken pieces in a saucepan, and add water to cover them. Add pepper and 1 teaspoon salt. Cover and simmer until chicken is tender. Meanwhile, measure flour, baking powder and salt into a bowl. Using a pastry blender or fork cut in shortening. Add milk, a small amount at a time, to dry ingredients, and mix until a soft dough forms. Dump dough by teaspoons into boiling chicken broth. Cover the pot, and boil broth and dumplings about 12 minutes. Serve chicken and dumplings immediately. Refrigerate leftovers. Makes 6 servings. MasterCook formatted by Ethel Snyder Recipe by: GRIT -- MARCH 23, 1997 Posted to MC-Recipe Digest V1 #641 by essie49@juno.com (Ethel R Snyder) on Jun 08, 1997
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