cover and lower heat. Simmer for 60 to 70 minutes, or
he dumplings just before adding them to the stew.
For the
FOR THE STEW: Remove and discard
utch oven over medium heat for 5-8 minutes until vegetables
immer.
Cover and simmer for 15 minutes.
Skim off
ixture thickens and boils.
FOR THE DUMPLINGS:.
Stir 2 cups
f water on to boil for the dumplings.
De-fat, and
FOR THE DUMPLINGS:
Combine and sift flour,
Mix together in a large bowl everything except the bread and water for boiling dumplings. Hand beat for 5 minutes. (Yes, you will get tired!)
ils, it will cause the dumplings to disintegrate instead of cooking
br>Heat to boil.
Dumplings:.
Mix all ing. except
cover and cook on low for 9-11 hours or on
epper.
Cover and simmer for 1-1/2 hours (depending
nd cook the chicken, uncovered, for 2 hours.
The liquid
br>Cook on low for 5 hours.
For dumplings: Beat together all
o a boil. Blanch tomatoes for 1 min. Drain and refresh
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
PREPARE POTATO DUMPLINGS:.
In a large bowl,
For the sauce: Carmelize the brown sugar and butter. Add the water and boil for a few minutes. Pour into a 2 quart casserole dish.
For the dumplings: Preheat oven to 350 degrees. Cream butter and sugar. Add milk. Stir in flour, baking powder and salt. Drop by spoonfuls into the sauce. Bake for 20 - 30 minutes.
educe heat; cover and simmer for 1 1/2 hours or