Anyone know a Betty Crocker cook book recipe for dumplings?

Question

I had a Betty Crocker cookbook years ago and the recipe I had made the best chicken and dumpling soup. I lost it...I know (or I THINK I know) the basic ingredients for the dumplings are - flour, shortening, baking powder and salt. I would really appreciate if anyone has this recipe!
Thanks in advance!

Answer 1

DUMPLINGS

1 1/2 cup flour
2 tsps. baking powder
3/4 tsp. salt
3 Tbs. shortening
3/4 cup milk

Blend all ingredients well. Spoon onto softly boiling soup. Cook uncovered for 10 - 15 minutes. cook covered for another 15 minutes.

I've used this recipe for years with mostly wonderful results. Good Luck!

Answer 2

Betty Crocker Dumplings

Answer 3

I use this one.. it comes from a Betty Crocker cook book I got for a wedding present 9 yrs ago.

3tablespoons shortening
1 1/2 cups of all purpose flour (if useing self rising flour omit baking powder and salt)
1 tablespoon dries parsley flakes ( if desired)
2 teaspoons baking powder
1/2 teaspon salt
3/4 cup milk

Put ingredients in a medium bowl, using a pastery blender or 2 knives (using a crisscrossing motion)
Drop the dough onto hot meat, or vegtables in boiling stew

DO NOT DROP DIRECTLY INTO LIQUID
Cook uncoverd 10 minutes, then cover and cook an extra 10 minutes

Hope this helps... And they really are GOOD!!

Answer 4

Sandy's Chicken and Dumplings
were great!
INGREDIENTS:
2-1/2 to 3 lb. Chicken (whole)
4 C Water
2 C Chicken broth
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
.
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk
PREPARATION:
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.

The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.

Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.

Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
Shared by Sandy H.
Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

Answer 5

try kraft canada
what kind of dumplings? chinese?