I'm seriously slacking in the picture department here lately. Tonight, we were back in the swing of multi-tasking between doing homework while cooking supper. So, that's my excuse.
This is a recipe I acquired from my great grandmother, and she's one of the most fabulous cooks I know.
Possibly better than my grandma....and the only reason I think that is is because my grandma is her daughter and she taught her to cook. Of course I like to think, that my sister and I rank right up there with them because they taught us to cook.
Note that this is one of those recipes that I have the ingredient measurements for, but I don't measure anything out when I make it, because I just know after years of making them how they are supposed to look and feel.
1 1/2 c flour
1 stick butter
1/4 c milk
1 tsp salt
2 eggs, beaten
Boil 1-2 lbs chicken (depending on how much chicken you like with your dumplings). Once thoroughly cooked, removed chicken and add 2 chicken bouillon cubes. Let dissolve. Add 1/2 stick butter.
EVERYTHING taste better with butter.
This makes the perfect broth.
For the dumplings: mix flour, salt, and butter well. Add beaten egg and milk to mixture. Roll on floured board until about 1/8 inch thick. Cut into thin strips (about 1/2 by 1 inch). Bring broth to rolling boil. Drop in one dumpling at a time, stirring often to prevent them from sticking together. Once all dumplings are added, turn heat down to med-low, cover, and let simmer for 35-40 minutes. Stirring occasionally to keep dumplings from sticking to bottom of pan.
Shred chicken while waiting.
Turn off heat, add chicken, cover and let stand for 10-15 minutes while broth thickens.
Serve with a side of mashed potatoes, and you'll have a dinner that leaves you reminiscent of times spent with grandma.