Sift together flour, salt and baking powder.
Cut in
Sift together flour, baking powder and salt.
Cut in shortening as for pie dough.
Beat egg and milk; add to flour. Form into a ball.
Pinch off small pieces and roll very thin. Success of dumplings is the thinness.
Cut in 2-inch squares. Cook 20 minutes in hot broth.
In a skillet, crumble and brown the sausage.
Boil potatoes as for potato soup.
Boil slowly with salt and pepper.
When done, add the fried sausage.
Make dumplings as for chicken and dumplings.
Add to the potatoes and sausage.
Cook until done.
Beat egg and slowly add hot chicken broth to egg while stirring.
Add Crisco shortening.
Add salt, if needed.
Add all-purpose flour to suit.
Roll out and cut.
These can be used for chicken and dumplings, chicken pot pie, etc.
Sift together dry ingredients.
Stir in hot soup until dough comes clean from bowl.
Roll out and cut into strips.
Add to hot soup and bring to a boil.
Turn fire out, let stand 5 minutes and serve.
>chicken legs into pieces - thighs, drumsticks, wings, and
the rotisserie chicken. You could use leftover chicken or anything else
over.
2. Cover, and cook for 5 to 6 hours on
vered skillet.
Add the chicken and brown for 2 minutes on each
Add carrot, celery, garlic, and bay leaves. Saute until the
utch oven, brown chicken in butter; remove and set aside. In the
b>chicken well.
Place in large stockpot, cover with water and
b>chicken meat from bone and cut into small chunks
saute celery and
n plastic wrap and let rest at room temperature for 30 minutes
Add chicken, water, and salt to a 6 quart
re broccoli, cauliflower and carrots or potatoes, corn, and carrots.
Melt
mbo pot. This recipe makes exactly 5 quarts and you want a
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.
Beat eggs and margarine real good.
Add flour, salt, baking powder and enough water to make a good dough.
Chill.
Roll out thin and cut in strips, then cut strips about 2 inches long.
Cook chicken and debone.
Put back in broth.
Add dumplings and boil for 5 minutes.
Warm 1 can of cream of chicken soup and 1 cup milk.
Add this to chicken and dumplings and cover and simmer for 1 hour.
I double this recipe for family.
Cover whole chicken in water; cook with onion, celery, salt, pepper and garlic powder until done in large saucepan.
Debone chicken and set aside.
Add 2 cans cream of chicken soup to juice from cooked chicken.
Put deboned chicken back into pot with first mixture.
Stir until thick.
When it bubbles, add Bisquick recipe for dumplings (on side of box).
Cover and simmer according to box recipe.