Recipe - Melda Hallenbecks Chicken Stew

4 To 5 lbs
5 cup Water
1 lg Onion
3 Whole cloves
2 teaspoon Salt
Flour
Butter dumpling batter
(recipe to follow)
Chopped parsley
Paprika
Assorted chicken pieces

Wash chicken and place in pot with water. Add onion stuck with cloves and
salt. Simmer for 3 to 3 One half hours or until chicken is very tender. Skim
off fat. Thicken gravy with flour mixed with a little cold water. Bring to
boil, then drop in dumpling batter by the tablespoon. Cover and simmer for
12 minutes.

BUTTER DUMPLING BATTER Sift together 2 cups of flour, 2 teaspoons of double
acting baking powder and 1 teaspoon of salt. Mix ( well beaten) 2 eggs with
2/3 cup of milk, One fourth cup of melted butter and One fourth tespoon crushed dried
rosemary. Add this to dry ingredients. Mix lightly. Pour by large
tablespoons on top of simmering stew and cover pot. Cook till tender and
caky. . Check with fork. This recipe is 40 years old!

Recipe By : NancyR5650

From: Garry Howard garhow@a4450gh.Esr.Date: Tue, 3 Jan 95 12:43:52 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip