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CHICKEN AND DUMPLINGS




Source of Recipe


UNKNOWN


List of Ingredients




1/3 C. FLOUR
1 TSP. SALT
1 TSP. PAPRIKA
4 PEPPERCORNS
3 LBS. CHICKEN, CUT INTO SERVING PIECES
1 LARGE ONION, QUARTERED
1 1/2 C. SLICED CARROTS
1/4 C. BUTTER OR MARGARINE
1 C. SLICED CELERY
3 C. WATER
DUMPLINGS MADE FROM BISQUICK

Recipe



COMBINE FLOUR AND PAPRIKA. DREDGE CHICKEN PIECES IN FLOUR
MIXTURE; BROWN WELL IN BUTTER OR MARGARINE. SPRINKLE ANY
REMAINING FLOUR OVER CHICKEN. ADD WATER, SALT, PEPPERCORNS
AND ONION. COVER; SIMMER UNTIL CHICKEN IS TENDER, ABOUT 1
HOUR. LAST 15 MINUTES OF COOKING TIME, ADD CARROTS AND
CELERY. MAKES 4-6 SERVINGS.

DUMPLINGS: MIX DUMPLINGS AS DIRECTED ON BISQUICK PACKAGE.
DROP FROM TABLESPOON DIRECTLY ONTO CHICKEN IN BOILING STOCK. (DO NOT LET BATTER DROP IN LIQUID.) FOLLOW DIRECTIONS ON PACKAGE ON COOKING PROCEDURE AND COOKING TIME.