Melda hallenbeck's chicken stew

Yield: 1 servings

Measure Ingredient
4 \N To 5 lbs
5 cups Water
1 large Onion
3 \N Whole cloves
2 teaspoons Salt
\N \N Flour
\N \N Butter dumpling batter --
\N \N (recipe to follow)
\N \N Chopped parsley
\N \N Paprika
\N \N Assorted chicken pieces

Wash chicken and place in pot with water. Add onion stuck with cloves and salt. Simmer for 3 to 3 ½ hours or until chicken is very tender. Skim off fat. Thicken gravy with flour mixed with a little cold water. Bring to boil, then drop in dumpling batter by the tablespoon. Cover and simmer for 12 minutes.

BUTTER DUMPLING BATTER Sift together 2 cups of flour, 2 teaspoons of double acting baking powder and 1 teaspoon of salt. Mix ( well beaten) 2 eggs with ⅔ cup of milk, ¼ cup of melted butter and ¼ tespoon crushed dried rosemary. Add this to dry ingredients. Mix lightly. Pour by large tablespoons on top of simmering stew and cover pot. Cook till tender and caky. . Check with fork. This recipe is 40 years old! Recipe By : NancyR5650

From: Garry Howard <garhow@...: Tue, 3 Jan 95 12:43:52 Est

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