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I would start with a chicken and a quart [litre] of water then boil the chicken until it is easy to remove the flesh from the bones. Remove it from the pot and let cool. While the chicken is cooling, add spices to the pot (parsley, celery seeds, salt, etc.) and whatever vegetables you would like (carrots, celery, etc.). Remove all the meat from the chicken bones and put the meat in the pot. Start the pot boiling again.
Now in a bowl, you want to stir together 1 1/3 cups of flour (not self-rising), 2 tsp. of baking powder, 1 tsp. chopped parsley, and 1/2 tsp. of salt until these dry ingredients are thoroughly mixed. Now measure 2/3 cup milk and 2 Tbsp. salad oil into a cup. Slowly stir this into the flour mixture until a soft dough forms (try to avoid stirring for too long.) Drop dough by heaping tablespoons on the chicken stew. Cook them for ten minutes uncovered and then ten more minutes covered. Serve.
(Dumpling recipe is based on the Good Housekeeping Cookbook, edited by Zoe Coulson. Chicken recipe is just based on throw it into the pot till done. :--) )
VR: Nicarra RL: Lynn Alford e-mail: email@example.com