Chicken and Dumplings I

Ingredients

• 1 small chicken (1½ lbs)
• 1½ cup water
• ¼ tsp salt
• ½ stalk celery
• ¼ cup onion

Dumplings

• 1 cup all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tbsp shortening
• ½ cup skim milk

Directions

1. Directions for chicken and dumplings: disjoint chicken and remove skin; place in large pan.
2. Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender.
3. Remove chicken from bone; return chicken to chicken stock.
4. Bring chicken and stock to a boil; add rolled dumplings.
5. Cover and boil gently 8 to 10 minutes.

Dumplings

1. Combine flour, baking powder, and salt.
2. Cut in shortening.
3. Add milk to make a stiff dough.
4. Roll dough out to about ⅛ inch thickness and cut into 1 inch strips, squares or diamonds.

Chicken pot pie

1. To make a chicken pot pie, put mixture in a deep dish, cover with a rolled pastry dough to fit, making several slashes in the top.
2. The top crust would add calories to the total.
3. You may add peas, carrots, mushrooms if you like. Those ingredients are not in the original recipe.

Nutritional information

Each serving ¾ cup, may be exchanged for 2 medium fat meat, 1 starch.