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
Historians have traced the existance of recipes far back into the far past, in truth as far back into history as the Egyptians, and possibly even further. Interesting though that is, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During Roman times around 25BC a roman called Apicius created some documents which described recipes enjoyed by the Romans. He recounts how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. Additionally, he tells us how the cooks of his times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and dill. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and tastes was responsible for an increase in cookery books, most of which are kept safe in private collections. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken And Dumplings recipe.
