Chicken and Dumplins

Ingredients:

4 leg quarters

2 cups flour

1/4 cup crisco

1 box chicken stock

Add milk to thin the dough.

Instructions:

Boil Chicken until done.

Remove chicken from the broth. Strip from bones and skin.

After chicken is done - return stripped chicken to the pot of broth and add the box of chicken stock.

Add salt and pepper to taste.

Return liquid to a boil.

Mix flour and crisco together - by hand.

Add milk to thin the dough - thinner than biscuits, but not soup. (thicker than pancakes - needs to be lumpy)

After the broth is boiling, drop the dough into the broth in bits and pieces. Drop the dough in different areas of the pot. Use a kitchen spoon to drop the dough into the pan. This is a gradual process.

Stir after dumplings have cooked for about 5 minutes.

Cook for another 10 to 15 minutes, stirring frequently.

Turn it off and let it cool.

Serve to the happy husband!!!

Mushroom Chicken

Ingredients

6 boneless, skinless chicken breasts
1 jar sliced mushrooms - drained
1 can cream of mushroom soup (Progresso has the best flavor.)
1/2 can of water
1 tblsp parsley
2 tblsps poultry seasoning

Instructions

Place chicken in a baking dish.
Shake poultry seasoning over chicken.
Sprinkle parsley over chicken.
Pour mushrooms over chicken.
Pour mushroom soup over chicken.
Pour water over chicken.
Place the chicken in the oven at 350 degrees.
Bake the chicken for approximately 45 minutes to an hour, turning chicken every 20 minutes.
After 45 minutes or so, cut the chicken and check to see if it's done.