Combine first seven ingredients in a large covered pot.   Bring to a boil.

Reduce to a simmer for 2 1/2 hours.   Remove chic ke n to plate.   Strain b r oth, measure and add enough water to make 3 cups liquid.   Mix together flour and milk.   Return broth t o pan and bring to a boil.   Stir in flour and milk mixture. Cook until thickened, stirring constan t ly, and simm e r 3 to 5 minutes.   Return chicken pieces to gravy and cover.   Pr e p a re dumplings.   Drop by spoonfuls

into gently bubbling g ravy.   Cover pan and cook 20 to 25 minutes.   Before

serving, s p rinkle with parsley. --BISCUIT DUMPLINGS--



1/4 c. Crisco

2 c. self-rising flour

1/3 c. milk



Cut Crisco into flour then stir in milk.   Drop by spoonfuls into broth.   Cover and simm e r for 20 minutes.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN AND RICE ALMONDINE SQUASH




3 acorn squash, halved

1/2 c. almonds, natural sliced

1/4 c. margarine

2 tbsp. maple syrup

1 c. long g r ain rice

1 c. chicken broth

1/4 c. raisins

2 tsp. orange peel

2 chicken breasts, cubed

2 tbsp. margarine


Garlic powder



Bake squash at 350 degrees for 45 minutes in 1" water.   When squash is baked, brush with butter and syrup.   Bake 5 minutes more.   Melt 2

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