| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken; cut in pieces |
| 3 |
tb |
Butter or margarine |
| 1 |
|
Stalk celery; diced |
| 1 |
md |
Onion; chopped |
| 1 |
|
Bay leaf |
| 1 |
ts |
Seasoned salt |
| 1/2 |
ts |
Seasoned pepper |
|
|
Plain salt |
| 3 |
c |
Water |
| 3 |
tb |
Flour |
| 1 |
ts |
Msg (monosodium glutamate) |
INSTRUCTIONS
Brown the chicken in the butter. Add the next five ingedients, 1/2 teaspoon
plain salt and the water. Bring to a boil and simmer covered, 1 hour, or
until the chicken is tender. (Add more water if necessary, to keep chicken
pieces covered in water.) Thicken with the flour blended with a little cold
water. Add monosodium glutamate and more salt, if needed. Drop dumpling
batter by teaspoonfuls on chicken pieces. Cover and steam 10 minutes, or
until dumplings test clean with a toothpick. Makes 4 servings.
To make dumplings: Combine 1 3/4 cups all-purpose flour, 2 teaspoons baking
powder, 1 teaspoon poultry seasoning, and 1 teaspoon salt. Cut in 2 TBS
shortening and 2 TBS minced parsley. With a fork, beat 2 eggs and 6 TBS
milk. Add to the first mixture and stir until thoroughly blended.
(The previous recipe is the one my mom always made. She got it from a
Woman's Day magazine, dated February 1962...the magazine sold for 10
cents!!!! You can bone the chicken if you want...mom never did. The
dumplings are fluffy and they are wonderfully seasoned!!)
Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier"
<frosty@cibola.net> on Sep 14, 1997
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