Tuesday, July 14, 2009

Chicken and Dumplings

Chicken stock

Potatoes, cubed
Celery, chopped
Carrots, peeled and sliced
Frozen peas
Optional: Small onions, peeled

Cooked chicken, cut up

Simmer the potatoes, celery, carrots, and onions in the stock until done. Add the peas and chicken. Bring it all to a boil, then drop dumplings (see below) from a tablespoon on top of the bubbling mixture. Cover tightly, bring to a boil. Don't lift the cover! Simmer for 12 to 15 minutes or until done.


1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup milk
2 tbl. salad oil

Sift the dry ingredients. Combine the milk and the oil; add to dry ingredients, stirring just until moistened. Follow directions above.

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