Try these old-fashioned dumplings the next time you stew a chicken.
3 cups all-purpose flour
3 tablespoons vegetable shortening
1 cup milk or water
1 egg, slightly beaten
1/4 teaspoon salt
Cut shortening into flour with a pastry cutter; add remaining ingredients and mix well.
On a floured surface, roll out dough to 1/8-inch thickness and cut into 2 x 3/4-inch strips (or a desired) with a sharp knife or pizza cutter.
Gently drop dumplings into boiling poultry or meat broth. Reduce heat, cover and simmer for about 10 minutes.
makes 6 to 8 servings.