Mormon Chicken and Dumplings (1967)

• 
  1 stewing chicken, cut up 
• 2 onions, diced
• 1 tbspn salt
• 1/4 cup chicken fat or shortening
• 1/4 cup flour
• 1 cup sifted flour
• 1/2 tspn salt
• 1 1/2 tspns baking powder
• 1/2 cup milk
• 2 tbspns melted shortening

On day before serving: Place chicken pieces into heavy pot along with onion, 1 tbspn salt, and water to cover. Simmer, covered, over low heat for 3 to 4 hours or until meat is tender and falls from bone. Refirgerate chicken in broth overnight.

One day of serving: Remove fat. Remove chicken pieces from bone and refrigerate. In kettle, melt chicken fat, stir in 1/4 cup flour, then add strained chicken broth (with enough water to make 4 cups), and stir and cook until lthickened. Ad chicken pieces and heat through.

For dumplings: Sift together 1 cup flour, 1/2 tspn salt, and baking powder. Add milk and melted fat to make soft dough. Drop dumplings from spoon into simmering chicken stew, cover tightly, and steam without lifting cover for 12 to 15 minutes. Makes about 6 servings.

More "Lost" Mormon Recipes

Mormon Pepper Cookies (1967)

Mormon Buttermilk Johnnycake (1967)

(Origin - "Famous Mormon Recipes" by Winnifred C. Jardine, published by Liddle Enterprises of Salt Lake City, Utah, 1967.)