Chicken And Sourdough Dumplings
DUMPLINGS
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk
1 egg
1/2 cup sourdough starter
1/4 cup vegetable oil or melted shortening
2 quarts boiling water
CHICKEN
2 tablespoons flour
3 tablespoons melted shortening
1 (6 ounce) can evaporated milk
1/2 cup milk
2/3 cup water
1 (10 ounce) can cream of chicken soup
1/2 teaspoon salt
1/4 cup chopped pimiento
1 (2, 3 pound) fryer, cooked, boned and cut into bite-size pieces
Instructions: DUMPLINGS In large bowl, thoroughly stir together flour, salt,
baking powder and baking soda. Combine milk, egg, sourdough starter and
vegetable oil or melted shortening and add to dry mixture all at once, stirring
just until moist. Drop dough from tablespoon into boiling water. Cover and
simmer 15 minutes. Remove with slotted spoon. Drain and place on top of cooked
chicken.
CHICKEN Over medium heat, add flour to shortening. Stir constantly while adding
milks, soup, water, salt, pepper and pimiento. Add chicken. Pour into a 3-quart
casserole and top with dumplings. Bake, uncovered, at 350 degrees F for 10
minutes.