Recipe - Mothers Chicken And Dumplings

4 pound Chicken pieces
1 lg Onion; minced
3 Pieces celery with leaves
minced
Salt and pepper
2 cup Water; (for chicken)
One half cup Water; (for gravy)
One fourth cup Flour
2 cup Flour
3 teaspoon Baking powder
Salt and pepper
One half teaspoon Paprika
2 tablespoon Shortening
1 cup Milk

Notes: By Mary Jane Blocker, Lehighton. The Times News, PA

Cook chicken pieces with onion, celery, salt and pepper in 2 cups water, or
more, just to cover. Cover pot, bring to boil. Reduce heat, simmer 1 hour.
Remove chicken. Slip off skin, discard bones. Stir One half cup cold water to
which you add One fourth cup flour to make smooth paste. Stir this into hot broth.
Cook till thick. Return chicken to kettle. Heat slowly to boiling.

MAKE DUMPLINGS: In bowl put 2 cups flour, baking powder, salt, pepper,
paprika. Cut in shortening. Stir in milk till mixture is moist. Drop by
tablespoon into pot on top of chicken. Cook, covered, 20 minutes. Do not
remove lid till 20 minutes are up.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998