CHICKEN STEW WITH DUMPLINGS
1 Whole chicken Water 1 onion diced 3 stalks of celery, chopped 3-4 sliced carrots, depending on the size 2-3 potatoes, diced (amount depends on size of the potatoes) S & P to taste 5 chicken bouillon cubes An all purpose seasoning salt Flour Place chicken in a large soup kettle, and add enough water to almost cover the chicken. The amount of water doesn't matter. It can be more or less. Add onion, celery, salt and pepper. Bring to a boil, and turn down to simmer for about an hour, or until chicken is cooked. Remove chicken from kettle to cool enough so you can remove the meat. While chicken is cooling, add potatoes and carrots to water, bring to a boil and then to a simmer. Cook for about half an hour, and return cut up pieces of chicken to kettle and add bouillon cubes and seasonings. Mix flour with cold water in a cup and add gradually to stew. You may need to do this again depending on how much water you have. Also, check to see if you need to add more seasonings. Add just enough flour/water combination to how thick you want the stew. Then add dumplings. DUMPLINGS: 2 cups flour 1/2 tsp. salt 3 tsp. baking powder (slightly rounded) About 1-1/2 cups of water (has to be thick) Mix all together making sure to not over mix. Drop by tablespoons on top of stew. Cover and cook about 10 minutes. Then turn each dumpling over with a large spoon, cover again and cook another 10 minutes. They should be cooked on simmer. Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
