"jmcquown" > wrote:

>Jill's Chicken & Dumplings from when she was age 24
>
>3-1/2 chicken, cut up
>water to cover
>1/2 tsp. poultry seasoning
>2 bay leaf
>2 carrots, chopped
>2 celery stalks, chopped
>1 small onion, chopped
>2 cans cream of chicken soup
>1/2 tsp. black pepper
>drop dumplings
>
> Place chicken pieces in a deep pot and cover well with water. Add the
>poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and
>reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool.
>
>Let broth cool slightly; pour through a strainer into another pot. Chill
>the broth and skim the fat from the top. Put 3 c. broth back in the pan.
>You may need to add more later as needed. Whisk in cream of chicken soup
>and pepper and bring to a simmer, stirring to blend well.
>
>Meanwhile, remove the skin from cooked chicken and discard. Debone chicken,
>tearing into bite-sized pieces. Add to the simmering broth. Continue to
>simmer on low while you prepare the dumplings. Add more broth as needed;
>the dumplings will thicken it.
>
>Drop Dumplings
>
OK, Jill. NO matter what you say, I won't marry you <G>. My wife's
recipe is similar except that she uses real, rolled and sliced
dumpings in hers. Drop dumplings are a satanic curse. Kidding, of
course.
>4 Tbs. vegetable shortening
>2 c. all-purpose flour
>2 tsp. baking powder
>3/4 c. salt
>1-1/2 c. milk (or non-fat buttermilk, even better!)
>
>Combine dry ingredients; cut the shortening in with a fork until mixture is
>crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into
>bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.
>
>Jill
>--
>I used to have a handle on life...but it broke off.
>
>