mom’s chicken ’n’ buttermilk dumplings is a tossed or cucumber salad, to friends dining with us or on visits by our children and grandchildren. From Ellen Proefrock of Brodhead Wisconsin.

Ingredients 

1 stewing chicken (about 5 pounds), cut up

10 cups water

1 large onion, chopped

2 medium carrots, sliced

3 celery ribs, chopped

4 garlic cloves, minced

1 teaspoon salt

1/4 cup butter

6 tablespoons all-purpose flour

1/8 teaspoon paprika

1/8 teaspoon pepper

1/2 cup half-and-half cream

DUMPLINGS:

2 cups all-purpose flour

4 teaspoons baking powder

4 teaspoons sugar

1 teaspoon salt

2 eggs

1/2 cup buttermilk

1/4 cup butter, melted

Method 

In a soup kettle or Dutch oven, combine the first seven ingredients. Bring to a boil; skim foam from broth.

Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender. 

Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables.

In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth.

Gradually stir in 6 cups reserved broth (save remaining broth for another use).

Bring to a boil; boil and stir for 2 minutes. 

Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.

For dumplings, combine flour, baking powder, sugar and salt in a bowl.

Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. Drop by tablespoonfuls onto simmering mixture. 

Cover; simmer 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). 

Serve immediately. Yield: 6-8 servings.