CHICKEN AND DUMPLINGS RECIPE
1 large chicken
Place chicken in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to the pot and steam 10 minutes.
--DUMPLINGS--
2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter
Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out very thin and cut in strips one inch by two inches. Drop in hot broth.
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CHICKEN AND RICE
1 cut-up chicken
1 pkg. herb rice mix (Uncle Ben's long grain wild rice - not instant)
1 can cream of celery soup
1 pkg. onion soup mix
2 soup cans water
Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle onion soup mix on top. Mix soup and water, pour over chicken.
Bake 350 degrees for 2 hours. 1/2 hour before done, pour melted butter over chicken.
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CHICKEN WITH SAGE CORN - BREAD CRUST
4 skinned and boned chicken thighs
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear.
In a bowl combine mustard and oil. In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4. Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g. Sodium 264 mg. Cholesterol 91 mg.
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