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CHICKEN AND DUMPLINGS 2




Source of Recipe


WORKBASKET MAGAZINE


List of Ingredients




3 (5 OZ.) CANS BONED CHICKEN
1 CAN CREAM OF CHICKEN SOUP
1 CHICKEN BOUILLON CUBE
2 TBSP. CORNSTARCH
1 SOUP CAN PLUS 1 CUP WATER

IN LARGE PAN COMBINE CREAM OF CHICKEN SOUP, ONE CAN OF WATER AND CANNED CHICKEN. ADD BOUILLON CUBE, CORNSTARCH AND 1 CUP WATER. BRING TO A BOIL, STIRRING CONSTANTLY. REDUCE HEAT AND SIMMER 5 MINUTES.

DUMPLINGS

1 1/2 C. FLOUR
2 TSP. BAKING POWDER
3/4 TSP. SALT
3 TBSP. SHORTENING
3/4 C. MILK

MIX FLOUR, BAKING POWDER AND SALT. CUT IN SHORTENING UNTIL SMALL BALLS FORM. STIR IN MILK. DROP BY SPOONFULS INTO HOT CHICKEN MIXTURE. SIMMER 10 MINUTES UNCOVERED, COVER AND COOK 20 MINUTES LONGER. ABOUT 6 SERVINGS.

Recipe