Chicken and Dumplings

1 3-4 pound chicken
Salt & Pepper

Boil chicken until tender and done. Let cool while fixing the dumplings and then pull the meat off of the bone. (If you don’t like a lot of meat with your dumplings, use what you want and save the rest for chicken salad).

SAVE THE BROTH!!!!!

Dumplings:

2 cups flour
1 tablespoon shortening
cold water

Cut together with pastry blender, knife or your fingers flour and shortening until the mixture feels like ground meal. Add enough COLD water to make a dough. (Some people like to use half milk half water.)

Roll out about 1/4 inch thick on floured board and cut into squares with a floured pastry knife (case knife). Drop, one by one into boiling broth and cook uncovered for 10 to 12 minutes. Add the amount of chicken you want during the last 5 minutes.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart
In loving memory of my Mother

1 lb. ground beef, browned
1 pkg. chili seasoning
1/2 cup ketchup
1/2 cup water
1 big can hot chili beans
1 pkg. hot chili seasoning
1 can diced tomatoes

Brown ground beef, drain. Mix all ingredients in sauce pan. Heat.

Spoon into bowls. Top with cheddar cheese and banana pepper. Serve with crackers or over corn chips.