Chicken and Dumplings

by Dorothea Brandt Malloy

Serves 4

Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock

Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water

Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.

Spatzle (Dumplings)

By Laurel Horky Malloy

Ingredients:
1 1/2 cup flour
2 eggs, slightly beaten
1/2 tsp salt
1/2 cup milk

Directions:
1. Combine flour and salt.
2. Add eggs.
3. Slowly stir in milk.
4. Mix until smooth.
5. Drop into soup or stew by teaspoonfuls.
6. Cover and simmer 5 minutes.