CHICKEN AND DUMPLINGS

from Anita Cochran

Recipe

Ingredients:	1 stewed chicken 2 cups of plain flour 2 cups of self rising flour 2/3 cup shortening (preferably non trans fat, such as Spectrum) 3 eggs 1 and 1/2 cups chicken broth from stewed chicken

Directions:	When chicken is finished stewing, begin making the dumplings. In a mixing bowl add both flours, then work in the shortening with your fingers or a pastry cutter. Whip up 3 eggs and pour into the mix. Stir in the chicken broth. Mix well with your hands, then roll it out onto a cutting board. Make it flat like a pizza with thin crust. Cut into small narrow strips about 4" long. Remove chicken from pot, but leave the liquid boiling. Drop the dumpling strips into the pot, but do not overcrowd them. When the dumplings look cooked (about 5 or 10 minutes), pull the meat from the chicken and add it back to the pot. Simmer for 5 more minutes, then serve. Best served with fresh tomato slices, cornbread, green beans and a whole green onion. "This was my favorite meal that my mom makes."- Anita Cochran NOTE FROM LORIANNE: Anita and I both love vegetables, so while the dumplings were simmering, we steamed fresh corn kernels, chopped carrots, and diced celery. When serving the chicken and dumplings, we sprinkled the steamed veggies on top. Anita liked it so much, she is adding veggies to her recipe from now on.