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RECIPE of the WEEK

May 20, 2002

HOMEMADE CHICKEN & DUMPLINGS

1 whole chicken
1 small onion
1 teaspoon of parsley
1/4 teaspoon of sage
1 teaspoon of salt
3 medium potatoes, diced
1 pint of peas

Boil chicken in 8 to 10 cups of water until tender Pick chicken from the bones. Remove skin. Put back in pot and add other ingredients and bring to a boil. Prepare dumplings as follows:

Dumplings

1 1/2 cups of flour
1/2 teaspoon of salt
2 teaspoons of baking powder
1 egg
1/3 cup of melted oleo
3 tablespoons of milk

Mix all dry ingredients and then add egg and milk and stir just until moistened. Drop dough from teaspoon until boiling broth. Cover tightly for 15 minutes. Do not uncover until ready to serve.

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