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Potato Dumplings & Cream of chicken sauce Recipe

   
 

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     Potato Dumplings & Cream of chicken sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   12 dumplings
Preptime   2 hours

Ingredients
Potato Dumplings
3/4 cup flour
3 cups potatoes boiled and riced
1 teaspoon salt
1 egg beaten
1/2 cup fresh bread cubed
1 small onion chopped
Chicken Sauce for Dumplings
 
1 cup flour
1 cup margarine of butter
4 cups chicken broth
2-3 cups chicken pieces cooked and cubed

Instructions
Potato Dumplings- Boil potatoes in jackets until done. When cold peel and gridn fine in food chopper. Brown bread and onions in butter. Combine rest of ingredients and mix well. Form into balls about 2 inches in diameter. Rest balls on cotton dish towel for 2-3 hours. Boil in chicken broth sauce water. Boil 10 - 12 minutes. To make crumblies for top. Brown dried bread crumbs in butter. Sprinkle on top of dumplings. Cream of Chicken sauce Melt butter in large sauce pan, stir in flour and make smooth paster. Add chicken stock slowly stirring constantly. When sauce is consistency and flavored to taste with salt and pepper, add chicken pieces. Reduce heat and stir occassionally until potato dumplings are done.
Serving Suggestions
Serve dumplings and sauce in separate dishes, but on plate cover dumplings with sauce.


Originally Submitted
3/24/2013





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