Name: Mom's Chicken and Dumplings
Ingredients: 1 Chicken; 1 ts Garlic salt; 5 c Flour; 3 lg Eggs; 1/2 ts Baking powder; 1/2 ts Salt; 1 ts Pepper

The cross was the place on which this sacrifice was offered; for as the blood of the slain lamb was poured out at the foot of the altar, sprinkled upon its horns, and burned in its ever-enduring fire, so our blessed Lord shed His blood upon the cross. He there endured the wrath of God to the uttermost; He there put away sin by the sacrifice of Himself; He there offered His holy soul and body, the whole of His pure and sacred humanity, in union with his eternal Deity, as an expiation for the sins of His people.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Poultry, Mom	6	Servings

INGREDIENTS

1		Chicken
1	ts	Garlic salt
5	c	Flour
3	lg	Eggs
1/2	ts	Baking powder
1/2	ts	Salt
1	ts	Pepper

INSTRUCTIONS

Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon
garlic salt.  (If you don't use MSG, just omit it instead of lecturing me,
okay?)  Cover chicken with water and close. Place 15-lb weight on top and
cook over medium-high heat.  When the weight starts "popping" 2 to 3 times
a minute, cook 15 minutes. Cool the chicken and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon
baking powder.  Blend eggs with 1 1/4 Cup *cool* chicken stock from pot
(1/3 of it should be fat). Stir into flour a little at a time. On
flour-covered board, knead dough and roll it out till thinner than a
nickel.  Cut dumplings (about 2 inches wide by 10 inches, or however long
possible). Stack well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high heat.
Add the chunks of chicken alternately with the dumplings; quickly pushing
them below the surface of the liquid as you add them. DON'T FOLD THE
DUMPLINGS!
Keep mixture boiling at all times.  Lower heat; cover and cook for 12-15
minutes.  Don't lift the lid for the first 10 minutes.
Add 1 teaspoon pepper to broth --> might need to add additional stock
during the cooking process.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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