LAWRENCE WELK'S CHICKEN N DUMPLINGS
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Chicken
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash and pat dry chicken.
- Place the chicken in a large pot, cover with water and bring.
- to a boil.
- Simmer gently until chicken is tender.
- Remove from pot and set aside to cool.
- Add vegetables to brothand simmer.
- about 30 minutes. remove from heat.
- In a saucepan, melt butter, then beat in flour.
- Cook stock for 5 minutes, then add sherry and a pinch of Accent,
- salt to taste.
- While stock is cooking, remove skin from chicken and bones.
- set aside meat.
- Dumplings:
- I a large bowl add the flour, baking powder Cut in the shortening and mix until mixture looks like cornmeal.
- Stir in milk.
- Put about 1/2 inch of water in pan with a wire rack that stands 2 or 3 inches above the waterline.
- Cover rack with lightly oiled waxed paper, oiley side up.
- When water is boiling, gently drop.
- dumpling mixture from a tablespoon onto waxed paper, leaving room between dumplings for growth.
- Steam 8 minutes uncovered, then cover and steam about 7 more minutes.
- Place chicken in casserole.
- dish and lay dumplings on top. Cover with stock.
Nutrition Facts : Calories 2397.9, Fat 148.2, SaturatedFat 42.1, Cholesterol 683.5, Sodium 1921.6, Carbohydrate 69, Fiber 3.5, Sugar 3.5, Protein 178.8
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