INGREDIENTS

INSTRUCTIONS

MATZO DUMPLINGS:Break matzos into small pieces and soak in cool water
until fluffy, 20 to 30 minutes, stirring after 10 minutes. Drain and
squeeze matzos to remove excess water. Set aside. Melt butter in
nonstick skillet and cook onion and celery over medium heat until
softened, but not browned, about 5 minutes. Add moistened matzos and
stir. Cook until mixture is dry, about 4 minutes. Cool completely at
room temperature, 1-1/2 to 2 hours. Beat together eggs, parsley, salt
and pepper until eggs are frothy and add to matzo mixture with 4
tablespoons matzo meal. Use fork to lightly combine ingredients. Test
for texture and taste by wetting hands and making 1-inch ball. Cook  in
boiling salted water until ball puffs slightly and rises to the  top,
about 10 minutes. Taste for seasoning. If ball falls apart, mix  in
remaining matzo meal with fork. Test again if necessary. Let  mixture
rest in skillet about 2 hours at room temperature. Wet hands  and
gently shape mixture into 1-inch balls; do not compress into  tight
balls. CHICKEN: Cut each chicken into 8 pieces, remove visible  fat,
wash and blot dry with paper towels. Put 2/3 cup matzo cake  meal,
1-1/4 teaspoons salt, sage and pepper in large plastic food bag  and
shake to mix. Put few chicken pieces at a time in bag, shake to  coat
with dry mixture and gently shake off excess. Arrange chicken,  meaty
side up, in single layer in shallow baking pan lined with foil.  Bake
on center rack at 400 degrees until well browned, 60 to 70  minutes.
Melt butter in large pot. Add remaining 1/3 cup matzo cake  meal and
cook over medium heat until browned, about 3 minutes,  stirring often.
Add onion. Cook until softened, about 6 minutes,  stirring often. Add
broth, water, parsley and remaining 1/2 teaspoon  salt. Simmer 5
minutes; sauce should be consistency of broth. Season  to taste with
salt and pepper. When chicken is done, add pieces to  sauce pot,
spooning sauce over chicken. Simmer, covered, 10 minutes.  Discard any
fat in baking pan and return chicken to baking pan. Keep  warm in
250-degree oven. Cook Matzo Dumplings, turning often, in  simmering
sauce until they puff slightly and rise to surface, about  10 minutes.
Remove to platter and keep at room temperature. Makes 2  dozen
dumplings. (Note: If cooking 1 day ahead, refrigerate chicken  and
sauce separately. Reheat chicken, covered, in 375-degree oven.  Gently
reheat sauce.) To serve, arrange chicken and dumplings on warm
platter. Spoon sauce over. Serve hot. Recipe from Peggy Greenbaum of
Rancho Mirage, CA. Formatted by Lynn Thomas dcqp82a. Source: Los
Angeles Times 4-16-97.8 servings: Each serving:526 calories; 1,399 mg
sodium; 177 mg cholesterol; 29 grams fat; 33 grams carbohydrates; 34
grams protein; 0.95 gram fiber. Recipe by: Los Angeles Times 4-16-97
Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could
check them out for formatting errors, originally posted to Prodigy.  By
DCQP82A    LYNN THOMAS           Time:     3:43 PM on Apr 23, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 21
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 65.2mg
Potassium: 7.8mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 1g