I have been remiss

After 10,873 requests, I have decided to include the recipe for the Chicken and Dumplings. Please understand, I am risking disownment. How will Pop and Mom in Pleasant Prairie, grandma from Kentuky, Liesl in Minneapolis and that 1950's T.V. chef react to my blatent commercialization of my proud heritage? But as a wise man once said; don't worry about the mule going blind, just load the wagon. So here we go. . .

Chicken and Dumplings

Makes 4 servings (truthfully we usually double the recipe, just for kicks)

1 chicken cut in pieces

Chicken stock to cover chicken while cooking by 1/2 inch

4-5 stalks of celery trimmed and cut in half

1 ½ cup flour

½ tsp salt

½ tsp baking powder

¼ cup shortening

1 egg slightly beaten in a measuring cup

¼ cup milk approximately

Salt and Pepper

In a dutch oven or small stock pot, put chicken and celery in cold stock (don't heat stock before you put in chicken). Season with a little salt and pepper (not too much, stock will reduce a bit when cooking). Bring to a boil and lower to a simmer. Simmer until chicken is done, about 1 hour. Take chicken and celery out of the pot. You can either keep the chicken warm and serve along side the chicken and dumplings (Pop and grandma style) or remove the meat from the chicken and mix into the dumplings just before serving. Celery, some people love to eat it, some people hate it, your choice.

For the dumplings: mix the dry ingredients. Cut in shortening until lumps are pea sized. Break egg into measuring cup and beat slightly. Fill cup with egg inside with milk until it reaches ½ cup. Mix milk and egg mixture gradually into the flour mixture until a soft dough is formed. Turn onto a floured board and knead 20 times, working flour into the dough until it is pliable, not gooey but not too stiff. Roll as thin as possible using flour extremely liberally (it makes a thickening for the broth.) Grandma says that you should be able to see the table through the rolled dumplings.

Cut into strips about 1 ½ inch wide and 2 inch long. Bring liquid back to a rolling boil. Drop into the boiling chicken stock individually, stirring constantly. When all of the dumplings are in, reduce the heat and simmer for 20 minutes. Stir occasionally to make sure dumplings don't stick.

Serve. Enjoy. Make a tradition.