Yield: 6 servings
|2½||Broiler/fryer chicken, cut u|
|2 mediums||Carrots, thinly sliced|
|1 medium||Onion, chopped|
|¼ teaspoon||Ground allspice|
|½ cup||Cold water|
Recipe by: Bountiful OH, P. Bruns 1½ cups flour
2 teaspoons baking powder ¾ teaspoon dry mustard
½ teaspoon salt
¾ cup tomato juice In a large kettle, combine all fricassee ingredients except water and flour; bring to a boil. Reduce heat; cover and simmer 2 hrs. or until chicken is tender.
In a small bowl, combine water and flour; mix well. Add to chicken mixture; stir.
In a large bowl, combine all dumpling ingredients except tomato juice; mix well. Gradually stir in tomato juice, forming soft dough. Drop dumpling mixture, in rounded teaspoons, over chicken mixture. Cover and cook 15-20 min. or until dumplings are done. (Do not lift cover during cooking time.)