Add ¾ cup milk to 2 cups Bisquick. Mix thoroughly with fork. Drop by spoonfuls onto chicken, meat, or vegetables in boiling stew (not into liquid). Cook over low heat for 10 minutes with kettle uncovered and 10 minutes with kettle covered. Liquid should just bubble gently. Remove dumplings. _Makes 10 to 12._
_Dress up your dumplings 5 ways_ Kind Add to recipe Serve with
Corn ¾ cup whole kernel corn, 1 beef stew tbsp. chopped onion Walnut-Celery ½ cup coarsely chopped chicken fricassee walnuts, ½ cup finely chopped celery Raisin ½ cup raisins chicken fricassee Mint ½ tsp. dried mint lamb stew Pimiento-Green 2 tbsp. each chopped veal stew Pepper pimiento and green pepper
Chicken Fricassee with Bisquick Dumplings
[Illustration: Chicken fricassee with dumplings]
1 chicken (4 to 5 lb.) cut up ¼ cup fat 2 sprigs parsley 4 celery tops 1 carrot, sliced 1 slice of onion 2 tsp. salt ⅛ tsp. pepper
Brown chicken slowly in fat. Place in kettle with just enough boiling water to cover. Add rest of ingredients. Boil 5 min. Turn down heat and simmer until tender (2 to 3 hr.). Prepare and cook Dumplings (recipe page 10)—except add ¼ cup chopped parsley. Remove dumplings and chicken and place on platter. Keep hot while making Gravy (recipe below). _8 servings._
_Gravy_: Leave chicken broth (about 4 cups) in kettle over low heat. Skim off excess fat. Mix ½ cup Bisquick and 1 cup milk or cold water to a smooth paste. Stir into broth. Cook until thickened (about 15 min.) stirring occasionally. Season to taste.
Add 2 cups water to two no. 303 cans sauerkraut in saucepan. Simmer 30 minutes. Bury 8 frankfurters (or 1 lb.) in sauerkraut. Prepare and cook ½ Dumplings (recipe page 10). Add ½ tsp. caraway seeds, if desired. Serve hot. _4 servings._
Brown 6 pork chops in deep skillet or heavy kettle. Season. Add 1 medium onion, thinly sliced, and ¼ cup water. Cover skillet; simmer until meat is tender (40 to 50 min.). Add 1½ to 3 cups water. Prepare and cook Dumplings (recipe page 10). Remove meat and dumplings to hot platter while making gravy. _6 servings._
Mix in saucepan 3 tbsp. Bisquick, 3 tbsp. sugar, and ¼ tsp. salt. Gradually stir in 1½ cups juice from canned fruit. Bring to boil; boil gently 2 min. stirring constantly. Stir in 1 cup canned or fresh fruit, 2 to 3 tsp. lemon juice, ½ tsp. grated lemon or orange rind, and ¹/₁₆ tsp. nutmeg or cinnamon. Prepare and cook Dumplings (recipe page 10). Serve immediately. _6 servings._