Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chicken
1 Carrot
2 Celery
1 Onion
2 Chicken bouillon cubes
1/4 c Butter
1 c Flour
1 oz Sherry
1 tb Lemon juice
Salt
Yellow food color optional

-------------------------DUMPLINGS------------------------------
1 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
3 ts Shortening
3/4 c Milk
1 c Cooked peas

Place chickens in large saucepan, cover with water and bring to a
boil. Simmer until chickens are tender. Remove chickens from pan and
set aside. Remove backbones. Add chopped carrot, celery and onion and
simmer 30 minutes. Add chicken stock base and remove from heat.
Strain and reserve stock. Melt butter and stir in 1 cup flour until
smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add
sherry and lemon juice, salt to taste and, if desired, food color.

For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 ts
salt in mixing bowl. Cut in shortening until mixture resembles
cornmeal. Stir in milk until just blended. Place about 1/2 inch water
in saucepan with wire rack that comes 2 to 3 inches above water line.
Cover rack with lightly oiled waxed paper, oiled side up. With water
gently simmering, drop dumplings by tablespoons onto waxed paper,
leaving room in between for expansion. Steam 8 minutes, uncovered,
then cover and steam 7 minutes longer.

Meanwhile, remove skin from cooked chickens and bone, if desired. Cut
in large pieces. Place chicken pieces in casserole. Arrange
dumplings on chicken. Cover with sauce nd sprinkle with pea for color.

Created by Lawrence Welk's Welkome Inn, Escondido, Calf. and (c) 1991
The Los Angeles Times. Submitted By RFLAN#OMNI.VOICENET.COM (RON
FLANNERY) On WED, 22 MAR 95 181540 GMT

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