Dumplings
Add ¾ cup milk to 2 cups Bisquick. Mix thoroughly with fork. Drop by spoonfuls onto chicken, meat, or vegetables in boiling stew (not into liquid). Cook over low heat for 10 minutes with kettle uncovered and 10 minutes with kettle covered. Liquid should just bubble gently. Remove dumplings. Makes 10 to 12.
| Dress up your dumplings 5 ways | ||
|---|---|---|
| Kind | Add to recipe | Serve with |
| Corn | ¾ cup whole kernel corn, 1 tbsp. chopped onion | beef stew |
| Walnut-Celery | ½ cup coarsely chopped walnuts, ½ cup finely chopped celery | chicken fricassee |
| Raisin | ½ cup raisins | chicken fricassee |
| Mint | ½ tsp. dried mint | lamb stew |
| Pimiento-Green Pepper | 2 tbsp. each chopped pimiento and green pepper | veal stew |
Chicken Fricassee with Bisquick Dumplings
1 chicken (4 to 5 lb.) cut up ¼ cup fat 2 sprigs parsley 4 celery tops 1 carrot, sliced 1 slice of onion 2 tsp. salt ⅛ tsp. pepper
Brown chicken slowly in fat. Place in kettle with just enough boiling water to cover. Add rest of ingredients. Boil 5 min. Turn down heat and simmer until tender (2 to 3 hr.). Prepare and cook Dumplings (recipe [page 10])—except add ¼ cup chopped parsley. Remove dumplings and chicken and place on platter. Keep hot while making Gravy (recipe below). 8 servings.
Gravy: Leave chicken broth (about 4 cups) in kettle over low heat. Skim off excess fat. Mix ½ cup Bisquick and 1 cup milk or cold water to a smooth paste. Stir into broth. Cook until thickened (about 15 min.) stirring occasionally. Season to taste.