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Robert Damstetter
Robert Damstetter • 2 years ago

Grandma Bea's Dumplings-A Christmas Eve Tradition Ingredients: 2 Skin on Chicken breasts 2-2 Skin on Chicken thighs 1 cup chopped celery 1 cup chopped white onion (or less according to taste) Recipe: Fill large pot half full of water Simmer chicken breasts and chicken thighs until meat is ready to fall off of bone. (Approximately one hour) Remove meat from broth. Cool, debone and cut into chunks for later. Add one cup celery and onion to broth. Simmer for another hour. Add meat back to broth. Make dumplings and spoon in the dumpling mixture. Cover and simmer for last 20 minutes. DO NOT BOIL OR PEEK AT DUMPLINGS Serve with bread or rolls (or Grandma Bea’s Pumpkin Bread) Ingredients for dumplings: ¼ Cup butter 1 Cup flour 1 Cup milk 2 eggs Recipe: Melt butter in skillet on medium heat Mix in flour with fork and crumble mixture into fine crumbs. (May need to remove from heat to do so). Add milk and stir constantly under medium heat until mixture “slips” from the sides and bottom of pan and turns “shiny” Place dough into another bowl and let it cook for five minutes Stir in eggs one at a time beating mixture well until thoroughly mixed into dough Use two spoons to drop egg size (or a little larger) dumplings into broth. COVER and SIMMER for 20 minutes. DO NOT ALLOW TO BOIL OR TO PEEK AT DUMPLINGS FOR THE ENTIRE TIME.

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