Chicken Dumplings 1 egg, well beaten, 5T. cold water, 3T. shortening, 1 1/2c. all purpose flour, 1 tsp. salt, 1 can cream of chicken soup, 1 chicken Cook chicken with seasonings until tender. De-bone. Add cream of chicken soup to chicken broth. Beat egg; add water and shortening. Mix and add flour and salt. Divide into 2 parts; roll dough as thin as possible and cut into squares. Coat well with flour. Drop one at a time in rapidly boiling broth. Sprinkle black pepper along as the dumplings are dropped. Cook for 20 minutes. My Cinnamon Rolls 4c. all purpose flour, 2T+2tsp. baking powder, 2tsp. salt, 2/3c. shortening, 1 1/2c. buttermilk(with 1/2 tsp. baking soda stirred in), margarine, brown sugar, cinnamon, powdered sugar, milk Roll out about 1/2-inch thick. Cover with soft margarine and brown sugar; Sprinkle on cinnamon. Roll up jelly roll style, slice; put on greased pans. Bake at 500 about 20 minutes or until done. Glaze with powdered sugar mixed with a little melted butter and milk.
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