Combine first seven ingredients in a large covered pot.
Bring to a boil.
Reduce to a simmer for 2 1/2 hours.
Remove chic
ke
n to plate.
Strain b
r
oth, measure and add enough water to make 3 cups liquid.
Mix together flour and milk.
Return broth
t
o pan and bring to a boil.
Stir in flour and
milk mixture. Cook until thickened, stirring constan
t
ly, and simm
e
r 3 to 5 minutes.
Return chicken pieces to gravy and cover.
Pr
e
p
a
re dumplings.
Drop by spoonfuls
into gently
bubbling
g
ravy.
Cover pan and cook 20 to 25 minutes.
Before
serving, s
p
rinkle with parsley. --BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk.
Drop by spoonfuls into broth.
Cover and simm
e
r for 20 minutes.
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CHICKEN AND RICE ALMONDINE SQUASH
3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long g
r
ain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder
Bake squash at 350 degrees for
45 minutes in 1" water.
When squash is baked, brush with butter and syrup.
Bake 5 minutes more.
Melt 2
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