| 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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