Let's revive the "Scratch Recipe Project" and add a vintage flair to it. Y'all know I am a sucker for an old-time recipe. I've got three recipe books I will be preparing food from each week. This recipe is from my ole trusty cookbook called "Ole Timey Recipes".
This recipe was submitted by Mrs. D.W. Hicks.
Chicken & Dumplings
Stew chicken. When tender pick the meat off the bones. Put the meat in a large pan with tight-fitting lid and add 4 cups of the broth. Bring to a boil.
(I take the meat out of the water it's boiled in, shred it, then put it back in. I also add salt, pepper, and extra chicken broth. Sometimes even a can of cream of chicken soup!)
For the Dumplings:
1 1/2 cups flour
3 teaspoons baking powder
3/4 teaspoons salt
1 1/2 Tablespoons shortening (I sometimes use butter if I'm out of shortening)
3/4 cup milk
Sift together the dry ingredients and cut in the shortening. Stir in enough milk, mixing only to moisten the dough thoroughly. Drop by teaspoons into boiling chicken broth. Dip the spoon into the boiling broth first so that it slides off easily. Cover the pan tightly and cook 15 minutes. Stir occasionally. Don't forget to salt and pepper to taste!
Be sure to share this recipe with anyone who wants to cook like a granny or misses the old-school flavor of chicken and dumplings because this recipe has IT!
See ya later!
-Lady of the Farm.
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