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Dumplings
1-1/2 C. self-rising flour
1 T. chopped fresh parsley (or 1 t. dried parsley flakes)
3 T. butter or margarine, melted
2 T. milk or buttermilk
1 large egg, beaten
In a medium bowl, stir together the flour, parsley, butter, milk and egg until
dough forms. Turn out onto surface dusted with additional flour; knead 5 times.
Roll out dough to 1/4-inch thickness. Cut into 2-inch wide strips, then into
2-inch pieces; set aside. |
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Easy Chicken and Dumplings
Chicken:
2 T. olive oil or vegetable oil
1 C. chopped onion
1 C. chopped celery
1-1/2 lbs. boneless, skinless chicken breasts, cubed
2 cans (14-1/2 oz. each) chicken broth
2 C. water
1/2 t. coarsely ground pepper
1/4 t. salt
1 C. thinly sliced carrots
In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion and
celery; cook and stir for 5 minutes. Add chicken; cook and stir for 3 to 5
minutes or until the chicken is no longer pink inside. Add broth, water, salt
and pepper; heat to boiling. Cover; reduce heat and simmer for 5 minutes longer.
Increase heat to bring chicken mixture to full rolling boil; add carrots.
Add dumplings, one at a time. Cook, stirring gently, for 10 minutes or until the
dumplings are cooked and carrots are tender.
Makes 8 servings.
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