It is sleeting here in Como, MS, and has been for about the last hour! It is amazing how cold it is, and my child still wants to go outside and play in the sleet! I don't understand. Anyway, she and her Daddy are headed on a mission to get the four-wheelers and a feed trough so that we can play if they are out of school tomorrow. I am sure that we will throw snowballs and maybe even make a snowman if we get the accumulation they are predicting. In honor of the snow, we are having a white dinner! We are having Chicken and Dumplings. Not the type with a biscuit consistency, but the those resembling a noodle. I have learned to love this type of dumpling since moving to Mississippi! It is one of the few stew type foods Scott will eat, so while it is freezing outside, we will have warm tummy's inside. I will share the recipe, as it came from a Southern Living cookbook titled, "Home Style Cooking." I hope if you have snow, you enjoy God's little gift, and make a snowball or two!
Sarah
Never-Fail Chicken and Dumplings
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons butter
1 large egg, lightly beaten
5 tablespoons cold water
3 1/2 cups chicken broth, or 2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon freshly ground pepper
3 cups cooked chicken, or 1 roasted chicken from the deli, meat pulled from the bone and shredded
Combine flour and salt; cut in butter with a pastry blender until mixture is crumbly. Gently stir in egg and cold water; form dough into a ball, ad knead 3 or 4 times.
Combine broth and pepper in a Dutch oven; bring to a boil over medium - high heat.
Meanwhile, roll dough to 1/8 inch thickness on a lightly floured surface. Cut dough into 2 x 3/4 inch strips; drop several dough strips at a time into boiling broth. Reduce heat to medium, and cook , uncovered, 7 minutes. Add chicken and cook 4 to 6 minutes or until dumplings are tender and chicken is heated, stirring occasionally. Yield: 4 servings.
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