WANDA'S

    STEWED CHICKEN AND STRIP DUMPLINGS

          READ CAREFULLY!

            FOR THE STEWED CHICKEN:

4 POUNDS CHICKEN PARTS

3 STALKS CELERY, CHOPPED

1 ONION, CHOPPED

1/2 BAG BABY CARROTS

1 BELL PEPPER, CHOPPED (IF DESIRED)

SALT AND PEPPER

             CHICKEN BROTH (ENOUGH TO ALMOST COVER)

DIRECTIONS:

         IN A LARGE DUTCH OVEN, PLACE ALL THE ABOVE INGREDIENTS.

BRING TO A BOIL AND SKIM OFF FOAM.

            REDUCE HEAT AND SIMMER ABOUT 1-1/2  HOURS  OR UNTIL CHICKEN IS ALMOST FALLING OFF THE BONES.

                FOR THE DUMPLINGS:

2 CUPS FLOUR

SALT AND PEPPER

1/4 CUP CRISCO

WATER

DIRECTIONS:

       IN A LARGE BOWL CUT SHORTENING INTO FLOUR.

ADD PLENTY OF SALT AND PEPPER.

           SLOWLY ADD COLD WATER AND MIX TO FORM A BALL.

          ON A FLOURED BOARD, KNEAD DOUGH ABOUT 10 TIMES.

ROLL DOUGH INTO A RECTANGLE.

          GENEROUSLY SPRINKLE DOUGH WITH SALT AND PEPPER.

         CUT INTO STRIPS ABOUT 4 INCHES LONG AND 3/4 INCHES WIDE.

             REMOVE COOKED CHICKEN FROM BROTH AND KEEP WARM.

       HAVE BROTH AT A ROLLING BOIL AND DROP EACH STRIP DUMPLING INTO BROTH.

        (THIS IS DONE IN BATCHES. DO NOT OVER CROWD)

    COOK FOR ABOUT 15 MINUTES COVERED.

ADD MORE HOT BROTH IF NEEDED.

         AFTER THE DUMPLINGS ARE DONE, I

     ADD HOT READY MADE CHICKEN

     GRAVY TO THE DUMPLINGS AND

CHICKEN.

SERVE OVER RICE.

ENJOY!