Chicken & Dumplings

* This is based on the Shields Tavern recipe.*

For the sauce:

1/2 c. unsalted butter

3/4 c. + 1T (12 T) flour

1/8 tsp paprika

4 cans chicken broth

1 c. water

1 c. light cream or 1/2 & 1/2

diced chicken (we use a rotisserie chicken from the store)

freshly ground white pepper to taste

In a large saucepan over medium-high heat, melt butter. Stir in the flour and paprika. Stir until well blended and lemon colored, about 3 minutes. Pour in the chicken broth and water, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium low and cook, stirring, until the sauce is thickened and smooth, about 10 minutes. Add the chicken, cream, and white pepper. Reduce the heat to medium low and cook slowly while preparing the dumplings.

For the Dumplings:

2 c. flour

1 tsp salt

1 T baking powder

1 T vegetable shortening

3/4 c. milk

Into a large bowl, sift the flour, salt, & baking powder. Blend in the shortening with a pastry blender or fork. Add the milk and mix well.

Spoon the dumplings on top of the gently bubbling chicken mixture. Cover and cook for 15 minutes without lifting the lid. Serve at once.

Goulash

1 lb ground beef

1/4 to 1/2 onion diced

1 to 2 cloves garlic

1 lb pasta

1 (14.5 oz) petite diced tomatoes

1 (2.25 oz) sliced olives

32 oz tomato juice

1/2 lb shredded cheese

salt & pepper to taste

In a skillet, brown meat and saute onion. Add garlic, salt, pepper, tomatoes, and olives.

Boil pasta until almost al dente and drain.

Add meat mixture, tomato juice, and cheese to pasta. Cover and bring to a boil then remove from heat and let sit for about 10 minutes.