April 1, 2009

Crisco Dumplings

The name almost sounds like a dessert but it's not! I always had the hardest time making my chicken and dumplings turn out the way I wanted them too. My aunt put this recipe in the family cookbook and it's the only one I use now. I like it because you don't actually put the chicken in the dumplings. This makes my boys very happy because they only like the dumplin' part anyway and I can avoid any small chicken bones that I might miss in other versions of chicken and dumplings. I usually boil some chicken and serve it with the dumplings on the side.

2 c. flour
3 heaping T. Crisco
1/2 c. milk
1 egg
2 cans chicken broth

Beat egg in milk. Mix flour and Crisco. Roll out thin using as little extra flour as possible. Cut into 1 - 2 inch squares. Drop into boiling broth and cook until done.

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