4 lb chicken
1 carrot
2 celery
1 onion
2 chicken bouillon cubes
1/4 cup butter
1 cup flour
1 oz sherry
1 tbsp lemon juice
1 salt
1 yellow food color optional
DUMPLINGS
1 1/2 cup flour
2 tsp baking powder
1/4 tsp salt
3 tsp shortening
3/4 cup milk
1 cup cooked peas
Directions
Place chickens in large saucepan, cover with water and bring to a
boil. Simmer until chickens are tender. Remove chickens from pan and
set aside. Remove backbones. Add chopped carrot, celery and onion and
simmer 30 minutes. Add chicken stock base and remove from heat.
Strain and reserve stock. Melt butter and stir in 1 cup flour until
smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add
sherry and lemon juice, salt to taste and, if desired, food color.
For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 ts
salt in mixing bowl. Cut in shortening until mixture resembles
cornmeal. Stir in milk until just blended. Place about 1/2 inch water
in saucepan with wire rack that comes 2 to 3 inches above water line.
Cover rack with lightly oiled waxed paper, oiled side up. With water
gently simmering, drop dumplings by tablespoons onto waxed paper,
leaving room in between for expansion. Steam 8 minutes, uncovered,
then cover and steam 7 minutes longer.
Meanwhile, remove skin from cooked chickens and bone, if desired. Cut
in large pieces. Place chicken pieces in casserole. Arrange
dumplings on chicken. Cover with sauce nd sprinkle with pea for color.
Created by Lawrence Welk's Welkome Inn, Escondido, Calf. and (c) 1991
The Los Angeles Times. Submitted By RFLAN@OMNI.VOICENET.COM (RON
FLANNERY) On WED, 22 MAR 95 181540 GMT
Servings: 8 servings
Chicken & Dumplings (Welk) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Meat; Poultry
The History of Recipes
Written recipes as a concept can be traced way back into the far past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. However, these, ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius also tells us how the cooks of Roman times made use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, including coriander, basil and rosemary. The introduction of these new tastes created an explosion in manuscripts on food, most of which still exist in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books were in high demand, as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Chicken & Dumplings (Welk) recipe.
