Yield: 1 Servings
|1 \N||Frying chicken; cut in pieces|
|3 tablespoons||Butter or margarine|
|1 \N||Stalk celery; diced|
|1 medium||Onion; chopped|
|1 \N||Bay leaf|
|1 teaspoon||Seasoned salt|
|½ teaspoon||Seasoned pepper|
|\N \N||Plain salt|
|1 teaspoon||Msg (monosodium glutamate)|
Brown the chicken in the butter. Add the next five ingedients, ½ teaspoon plain salt and the water. Bring to a boil and simmer covered, 1 hour, or until the chicken is tender. (Add more water if necessary, to keep chicken pieces covered in water.) Thicken with the flour blended with a little cold water. Add monosodium glutamate and more salt, if needed. Drop dumpling batter by teaspoonfuls on chicken pieces. Cover and steam 10 minutes, or until dumplings test clean with a toothpick. Makes 4 servings.
To make dumplings: Combine 1¾ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon poultry seasoning, and 1 teaspoon salt. Cut in 2 TBS shortening and 2 TBS minced parsley. With a fork, beat 2 eggs and 6 TBS milk. Add to the first mixture and stir until thoroughly blended.
(The previous recipe is the one my mom always made. She got it from a Woman's Day magazine, dated February 1962...the magazine sold for 10 cents!!!! You can bone the chicken if you want...mom never did. The dumplings are fluffy and they are wonderfully seasoned!!) Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier" <frosty@...> on Sep 14, 1997