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Cajun Clark's Fortnight Recipe: Chicken and Dumplings

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  • Cajun Clark
    ~ Title: Cajun Clark s Fortnight Recipe: Chicken and Dumplings Author: Cajun Clark (c) Copyright 2003, Cajun Clark. All rights reserved. Article Fortnight
    Message 1 of 1 , Sep 7, 2003
      Title: Cajun Clark's Fortnight Recipe: Chicken and Dumplings
      Author: Cajun Clark
      (c) Copyright 2003, Cajun Clark. All rights reserved.

      Article Fortnight Date: August 21, 2003

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      Formatted to 65 Characters per Line
      Word Count: 445 words

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      Cajun Clark's Fortnight Recipe: Chicken and Dumplings
      by Cajun Clark

      "Chicken and Dumplings has long been a favorite at southern
      Sunday suppers. Even though Miz Amy's recipe is easy to make,
      getting the chicken could be an adventure. At least it was in
      her time, like 60 or 70 years ago, and in the her Louisiana
      rural environment.

      "Back then you didn't go to the store and buy chicken like you
      do today, not when you had your own chickens. When you wanted
      eggs you went to the hen house, disturbed the occupants and
      gathered them. And when you wanted chicken for dinner the fate
      of one such bird hinged on what recipe you were making, what
      entr´┐Że was making your taste buds water. If you were serving
      southern fried chicken, watch out plump young fryer! If you
      were making chicken and dumplings, that old hen that tried to
      peck you and wasn't layin' had best hide! Or, as sometimes
      happened it was the old rooster that had lost a step that
      ended up in the pot!

      "Even though it's fun to go wandering down memory lane guess
      we'd best get to what you came for: a palate-pleasing,
      mouth-watering, easy-to-make recipe for Chicken and Dumplings.
      Bon Appetit!" Caj.

      1 fryer (hen or parts)
      1 onion, chopped
      3 quarts water
      1/2 cup oleo
      1 cup milk
      2 cups self-rising flour
      1 egg
      2/3 cup buttermilk

      MIX chicken, onion, water, salt and pepper. COOK 'til done.

      CUT chicken in bite-size pieces. (Applies if you cooked it
      whole, however, in the event you did not but used pieces,
      don't worry about this step.)

      RETURN chicken to broth, ADD oleo, BRING to boil.

      MIX flour, egg, buttermilk; STIR. TURN dough out and KNEAD
      lightly 5 or 6 times. ROLL thin, CUT in strips, DROP into
      boiling broth.

      COVER. COOK 8 to 10 minutes.

      Well, there you have it. BON APPETIT!

      Next Fortnight we'll take a look at another recipe from da ol'
      mon Caj's collection. What will it be? Good question, very
      good question. But in the meantime please email this recipe
      to every one you know. Ah shucks, make that the world!

      Cajun Clark's Fortnight Recipe is published on the 7th and
      21st of each month. And is syndicated for the convenience of
      webmasters who would like it to magically appear on their web
      site. Send an email to:

      Resource Box:
      (c) Copyright 2003, Cajun Clark. All rights reserved.
      Email: cajsfortnight@...

      Cajun Clark sure is a busy ol' mon. Five cookbooks (four
      for sale and one freebie), a retail cookbook store, and a
      recipe-ezine. Whew! Take a look, there's something for
      everyone: http://www.cajunclarks.com/busyolmon.htm
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