Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Side Dishes : Chicken and Dumplings

Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Chicken and Dumplings

Contributed by: Cajun Clark

"Chicken and Dumplings has long been a favorite at southern Sunday suppers. Even though Miz Amy's recipe is easy to make, getting the chicken could be an adventure. At least it was in her time, like 60 or 70 years ago, and in the her Louisiana rural environment.

"Back then you didn't go to the store and buy chicken like you do today, not when you had your own chickens. When you wanted eggs you went to the hen house, disturbed the occupants and gathered them. And when you wanted chicken for dinner the fate of one such bird hinged on what recipe you were making, what entrée was making your taste buds water. If you were serving southern fried chicken, watch out plump young fryer! If you were making chicken and dumplings, that old hen that tried to peck you and wasn't layin' (ad best hide! Or, as sometimes happened it was the old rooster that had lost a step that ended up in the pot!

"Even though it's fun to go wandering down memory lane guess we'd best get to what you came for: a palate-pleasing, mouth-watering, easy-to-make recipe for Chicken and Dumplings. Bon Appetit!" Caj.

Ingredients:

  • 1 fryer (hen or parts)
  • 1 onion, chopped
  • 3 quarts water
  • Salt
  • Pepper
  • 1/2 cup oleo
  • 1 cup milk
  • 2 cups self-rising flour
  • 1 egg
  • 2/3 cup buttermilk

MIX chicken, onion, water, salt and pepper. COOK 'til done.

CUT chicken in bite-size pieces. (Applies if you cooked it whole, however, in the event you did not but used pieces, don't worry about this step.)

RETURN chicken to broth, ADD oleo, BRING to boil.

MIX flour, egg, buttermilk; STIR. TURN dough out and KNEAD lightly 5 or 6 times. ROLL thin, CUT in strips, DROP into boiling broth.

COVER. COOK 8 to 10 minutes.

Well, there you have it. BON APPETIT!

Cajun Clark's Selected Freebies
----------
Cajun Clark's monster 659-page eCookbook is no longer available. His second cookbook in the series, with nearly 500 recipes is Sweet & Sassy! http://www.cajunclarkssweetandsassy.com You can grab a copy of Cajun Clark's Selected Freebies at http://www.1001Recipes2Send.com/Free/
----------



 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright © 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic