Thursday, April 16, 2009

Chicken and Dumplings

This recipe is the real thing- my grandma taught me how to make them right after my youngest brother was born and I used to make them all the time for the family.  Be careful with this recipe because it is easy to make the dumplings gooey.

Cook 10 minutes uncovered and then 10 minutes tightly covered. Makes 16-20 dumplings

3 c flour
1 T and 1 t baking powder
1 1/2 t salt

Cut in:
1/4 c and 3 T butter

Blend in:  1 1/2 c milk

drop by spoonfuls into chicken or meat in thickened boiling meat stock with salt and pepper.  

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