Chet's Chicken and Dumplings


1 TABLESPOON SHORTENING
2 CUPS FLOUR
1 TEASPOON SALT
1 TABLESPOON BAKING POWDER
½ CUP MILK
1/3 CUP WARM WATER
8 TO 10 CUPS CHICKEN BROTH
CHICKEN AS NEEDED, COOKED, SKINNED, BONED,
AND CUT INTO BITE-SIZED PIECES
(THIS RECIPE IS GEARED FOR 2 OR 3 CHICKEN BREASTS.)
2 CANS (5 OZ.) PET MILK
2 OR 3 PATS BUTTER
SALT, PEPPER, POULTRY SEASONING, AND SAGE TO TASTE
YELLOW FOOD COLORING, OPTIONAL

Cut shortening into flour, mixed with salt and baking powder.
Add milk mixed with warm water.

Combine mixture well and roll out onto floured surface.
Do not roll dumplings too thin;
you don't want them to "boil away."
You will know better the second time you make them.

Cut into small strips about 1 ½ x 3 inches or to your liking.
They freeze well before or after cooking.
Drop into simmering chicken broth.

Simmer 15 minutes covered without opening lid.
Leave top slightly ajar to keep from boiling over.
When dumplings are done, add cooked, boned chicken
cut into bite-sized pieces and heat through.

Add Pet milk, butter, and seasonings to taste.
A few drops of yellow food coloring will give a rich, buttery look.
If not the consistency to suit your taste, you may want to thicken
by slowly adding ¼ cup of flour, dissolved in 1 cup of cold water.
Cook until thick and bubbly and then a couple minutes more.

"As a small child, I remember chicken and dumplings being something really special,
and something I could never seem to get enough of.
THIS IS WORTHY OF PREPARING....
AND WORTHY OF KEEPING FOR FUTURE REFERENCE.....
TRUST ME."

Chet was one of my internet buddies, and I will miss him.