1 small Chicken (1-1/2 lbs)
1 1/2 cup Water
1/4 tsp Salt
1/2 Stalk Celery
1/4 cup Onion
Dumplings, recipe follows
1 cup All purpose flour
1 tsp Baking powder
1/2 tsp Salt
1 tbsp Shortening
1/2 cup Skim milk
Directions
Directions for Chicken and Dumplings: Disjoint chicken and remove
skin; place in large pan. Add water, salt, celery, and onion; simmer
1 to 2 hours or until meat is tender. Remove chicken from bone;
return chicken to chicken stock. Bring chicken and stock to a boil;
add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Directions for making rolled dumplings: Combine flour, baking powder,
and salt. Cut in shortening. Add milk to make a stiff dough. Roll
dough out to about 1/8 inch thickness and cut into 1 inch strips,
squares or diamonds.
Each serving 3/4 Cup, may be exchanged for 2 Medium Fat Meat, 1
Starch.
To make a chicken pot pie, put mixture in a deep dish, cover with a
rolled pastry dough to fit, making several slashes in the top. The
top crust would add calories to the total. You may add peas, carrots,
mushrooms if you like. Those ingredients are not in the original
recipe. From files of Alice Broaddus 2/02/93
Servings: 6 servings
Chicken And Dumplings Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Poultry
The History of Recipes
Experts have traced the existance of recipes back into the far past, certainly as far back into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early cookbooks were just primitive hieroglyphic recipes for preparing meals.
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We hope you enjoy this Chicken And Dumplings recipe.
