1 for fricassee:
2 1/2 broiler/fryer chicken, cut u
3 cup water
2 celery
2 medium carrots, thinly sliced
1 medium onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice
1/2 cup cold water
2 tbsp flour
Directions
Recipe by: Bountiful OH, P. Bruns
For Dumplings:
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon dry mustard
1/2 teaspoon salt
3/4 cup tomato juice
In a large kettle, combine all fricassee ingredients except water and
flour; bring to a boil. Reduce heat; cover and simmer 2 hrs. or until
chicken is tender.
In a small bowl, combine water and flour; mix well.
Add to chicken mixture; stir.
In a large bowl, combine all dumpling ingredients except tomato
juice; mix well. Gradually stir in tomato juice, forming soft dough.
Drop dumpling mixture, in rounded teaspoons, over chicken mixture.
Cover and cook 15-20 min. or until dumplings are done. (Do not lift
cover during cooking time.)
Servings: 6 servings
Chicken Fricassee With Tomato Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry; Tomato
The History of Recipes
It is actually possible to trace the history of recipes far back into distant history, in truth as far as the Egyptians, and maybe further still. Interesting though that is, sadly, these old records were just basic hieroglyphic or cunieform instructions for preparing food.
As our culinary historical trip moves to more modern times we find two books which date from the 1300s - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that we all know today, but instead accounts of the types of meals prepared for the wealthy. By the arrival of the twentieth century, cook books are starting to become popular mostly due to increased literacy, leisure time and having more disposable income. |
We hope you enjoy this Chicken Fricassee With Tomato Dumplings recipe.
