From the Kitchen of David and Jean Nale

Chicken and Dumplings

A hearty "meal-in-itself"

Ingredients: 1 Medium Chicken 1500 ml Water 1 Large Onion, chopped 3 Carrots, thinly sliced 2 Sticks Celery, sliced 150 ml Corn, frozen 2 Tsp Thyme 1 Tsp Rosemary 2 Tsp Salt 1/2 Tsp Pepper Dumplings: 500 ml Flour 3 Tsp Baking Powder 1 Tsp Salt 4 Tbsp Margarine 170 to 250 ml Milk

Directions: Cut the chicken into parts and place in water. Add all other ingredients except the dumplings and bring to a rolling boil. Simmer for an hour (or longer). These Dumplings are excellent, but a bit heavy for some tastes: Combine the dry ingredients of the dumplings and cut in the margarine until the mix resembles coarse meal. Add the minimum amount of milk required to bind the mix together. Drop spoonfuls of the dough on top of the simmering liquid and cover for 20 minutes (don't peek!). A pressure cooker, without the weight, is good for this because of the high dome of the lid. Alternative: Make the dumplings out of Bisquick, following the recipe on the box. These will be very light.

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