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Ingredients: 1 small chicken (1-1/2 pounds) 1-1/2 cup water 1/4 teaspoon salt 1/2 stalk celery 1/4 cup onion Dumplings (recipe follows) 1 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon shortening 1/2 cup skim milk Directions: Directions for chicken and dumplings: Disjoint chicken and remove skin; place in large pan. Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently eight to ten minutes. Directions for making rolled dumplings: Combine flour, baking powder, and salt. Cut in shortening. Add milk to make stiff dough. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares or diamonds. NOTES: To make a chicken pot pie, put mixture in a deep dish, cover with rolled pastry dough to fit, making several slashes in the top. The top crust would add calories to the total. You may add peas, carrots and/or mushrooms if you like. Yield: six servings Exchange per 3/4-cup: 2 medium-fat meat, 1 starch. |