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Reduced-fat, old-fashioned chicken and
dumplings.
Chicken and Dumplings
- 1 1/2 pound chicken pieces, skin removed
- 1 1/2 cups water
- 1/3 cup chopped celery
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable shortening
- 1/2 cup skim milk
- Place prepared chicken pieces in large
saucepan. Add water, celery, onion and salt; simmer, covered,
1 hour or until meat is tender.
- Meanwhile, prepare dumplings. Combine
flour, baking powder, and salt. Cut in shortening until texture
of split peas. Add milk to make a stiff dough. Roll
dough out on a lightly floured surface to about 1/8-inch thickness.
Cut into 1-inch strips, squares or diamonds.
- Remove chicken from bone; return chicken
to chicken stock. Bring chicken and stock to a boil; add rolled
dumplings. Cover and boil gently 8 to 10 minutes.
Makes 6 servings.
Food Exchange: Per 3/4 cup serving, may
be exchanged for 2 Medium Fat Meat, 1 Starch.
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