| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken pieces |
| 1 |
|
Onion, diced |
| 3 |
|
Pieces celery with leaves |
|
|
diced |
|
|
Salt and pepper |
| 2 |
c |
Water, for chicken |
| 1/2 |
c |
Water, for gravy |
| 1/4 |
c |
Flour |
| 2 |
c |
Flour |
| 3 |
t |
Baking powder |
| 1/2 |
t |
Paprika |
| 2 |
T |
Shortening |
| 1 |
c |
Milk |
INSTRUCTIONS
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Cook
chicken pieces with onion, celery, salt and pepper in 2 cups water, or
more, just to cover. Cover pot, bring to boil. Reduce heat, simmer 1
hour. Remove chicken. Slip off skin, discard bones. Stir 1/2 cup cold
water to which you add 1/4 cup flour to make smooth paste. Stir this
into hot broth. Cook till thick. Return chicken to kettle. Heat slowly
to boiling. MAKE DUMPLINGS: In bowl put 2 cups flour, baking powder,
salt, pepper, paprika. Cut in shortening. Stir in milk till mixture is
moist. Drop by tablespoon into pot on top of chicken. Cook, covered,
20 minutes. Do not remove lid till 20 minutes are up. Posted to
recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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