Chicken and Dumplings For fluffy, puffy dumplings, don't peek while they are cooking!! 4 tablespoons Crisco or butter 4 tablespoons flour 2 teaspoons salt 1 cup milk 1 cup chicken stock or bouillon 1 cup sliced mushrooms 2 teaspoons chopped onion (basically a half of a small onion finely chopped) 1 1/2 to 2 cups diced cooked chicken Melt Crisco in Dutch oven and blend in flour and salt. Add milk and chicken stock. Cook over low heat until smooth and thickened. Stir in mushrooms, onion and chicken. Blend well. (you can do the long way and use fresh chicken and boil it with a large cube of bouillon, then you have to do the butter and flour seperately then add the milk and mushrooms until it thickens a bit) Dumplings 1 cup sifted flour... I don't sift..lol 1 1/2 teaspoons double-acting baking powder 1/2 teaspoon salt 2 tablespoons melted Crisco or lard or butter 1/2 cup milk Make dumplings by combining dry ingredients and mix well then add the Crisco and milk. Blend enough to moisten. Drop from teaspoon into hot chicken mixture. Cover thightly and cook for 15 minutes over medium heat, without removing cover. Makes 4-6 servings I double the recipe from start to finish... they like it that much!!! Enjoy!!! 
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