Recipe - Roy Rogers Chicken And Dumplings

3 One half pound Chicken
Water to cover
One half Onion
Salt and pepper to taste
Garlic powder
1 One half cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
3 tablespoon Vegetable shortening
2/3 cup Milk (up to Three fourths cup)

Place chicken in a large pot and almost cover with water. Add onion half,
salt and pepper and garlic powder. Bring to boil, reduce heat to simmer and
cook, covered for 50 minutes, or until chicken tests done. Remove from heat
and pull chicken from pot. When cool enough to handle, remove skin and
discard. Remove meat and pull into serving pieces. Discard chicken bones
and onion from pot. Skim fat from the top of stock.

Return chicken pieces to the pot of stock.

Meanwhile, in a medium mixing bowl, combine flour, baking powder and salt.
Cut in shortening, and enough milk so that batter is smooth but not too
runny. Bring pot of chicken and stock to a simmer, then drop batter by
spoonfuls into the hot liquid. Let cook 5 minutes, uncovered, then cover
the pot and cook another 57 minutes, or until dumplings test done. Serve
broth, chicken and dumplings in soup bowls and season to taste.

397.3 calories, 16.3 g fat, 38.5 g protein, 21.6 g carbohydrate, 114 mg
cholesterol, 375 mg sodium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini