Type what you have

Ingredients

• ✓ shortening
• self-rising flour
• baking soda
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Ingredients

• ✓ shortening
• self-rising flour
• white sugar
• buttermilk

Instructions

1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• ice water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together flour, shortening, and salt in a large bowl using a pastry blender. Mix in 6 to 8 tablespoons ice water until mixture forms a ball. Divide ball in half.
3. 3 Using a rolling pin, roll 1 ball to fit the bottom and sides of an 11x7-inch baking dish. Roll out the remaining ball to form top crust.
4. 4 Use pie crust as directed in your favorite pie recipe.

By PATTECAKE

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• water

Instructions

1. 1 Heat shortening in a heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Combine flour, baking powder, and salt in a large bowl.
3. 3 Stir in warm water and knead until soft but not sticky.
4. 4 Shape dough into twelve 3-inch diameter ball. Flatten into 1/2-inch-thick patties, and make a small hole in the center of each patty.
5. 5 Fry in 1-inch deep hot shortening one at a time until golden brown, 1 to 2 minutes per side. Drain on paper towels.

By Rita

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• black pepper
• chicken

Instructions

1. 1 Heat shortening in a large, cast iron skillet over medium-high heat.
2. 2 Meanwhile, combine flour, salt, and pepper in a brown paper lunch bag. Add two chicken pieces, seal the bag, and toss to coat. Place coated chicken into the hot skillet and repeat with remaining chicken until all pieces are coated and in the skillet.
3. 3 Fry chicken until browned, 2 to 3 minutes per side. Reduce the heat to medium-low, cover, and cook for 25 minutes. Remove the lid and increase the heat to medium-high; continue cooking until chicken is deep golden brown and the juices run clear, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Marilyn

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• water

Instructions

1. 1 Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2. 2 Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3. 3 Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
4. 4 Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
5. 5 Keep stacked and warm inside a clean dish towel.

By Esther Nelson

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Whisk flour, baking powder, and salt together in a mixing bowl. Cut in shortening with a knife or pastry blender until mixture resembles fine crumbs. Stir milk into flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
2. 2 Drop dough by large spoonfuls onto any simmering stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

By Zen K

Ingredients

• ✓ shortening
• yellow squash
• all-purpose flour
• white sugar
• salt

Instructions

1. 1 Cut squash into ¼-inch rounds; set aside to release moisture, about 5 minutes.
2. 2 Combine flour, sugar, and salt in a shallow bowl. Dredge squash slices in flour mixture, shaking off excess. Set aside.
3. 3 Melt shortening in a large skillet over medium-high heat. Add squash in a single layer to the skillet; cook until golden brown, flipping once, about 5 minutes. Drain on paper towels.

By AspenGlade

Ingredients

• ✓ shortening
• active dry yeast
• sugar
• water
• salt
• all-purpose flour

Instructions

1. 1 In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture.
2. 2 Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
3. 3 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.

By Tammy M Curry

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk
• chicken broth

Instructions

1. 1 Whisk flour, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in milk until a stiff dough forms.
2. 2 Roll dough on a lightly floured surface to a thickness of about 1/8 inch. Cut into 1-inch squares, diamonds, or strips.
3. 3 Bring chicken broth to a boil in a saucepan. Carefully add dumplings and reduce the heat to a simmer. Cover tightly and cook until tender, 8 to 10 minutes.

By Jessica

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• salt
• active dry yeast
• water
• vegetable oil

Instructions

1. 1 Mix together flour, sugar, salt, and instant yeast in a bowl. Add shortening and mix well. Mix in water.
2. 2 Turn dough out onto a lightly floured surface. Knead by hand for 20 minutes, or by machine for 12 to 14 minutes. Toss dough with vegetable oil in a bowl; cover the bowl and let proof for 1 hour.
3. 3 Form dough into 24 rounds, and place on a greased baking tray. Cover and let proof for 45 minutes more.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven until golden, 12 to 14 minutes.

By Maria Magee

Ingredients

• ✓ shortening
• cornmeal
• creole seasoning
• onion
• white sugar
• water
• lard

Instructions

1. 1 Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
2. 2 Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

By Walita J Powell

Ingredients

• ✓ shortening
• all-purpose flour
• water
• white sugar
• salt
• active dry yeast
• butter

Instructions

1. 1 Combine 1 1/4 cups sifted flour, warm water, shortening, sugar, salt, and yeast in a large bowl; beat by hand for 300 strokes or with an electric mixer for 3 minutes. Mix in remaining 1 3/4 cups sifted flour, scraping the bowl often, until dough is smooth. Cover with a clean cloth and let rise until doubled in volume, about 1 hour.
2. 2 Lightly grease a 9x5-inch loaf pan. Punch dough down gently; it will be sticky. Spoon into the prepared loaf pan, patting it down and shaping it with floured hands. Cover and let rise for 30 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Uncover dough and bake in the preheated oven until golden brown, about 45 minutes.
5. 5 Remove from the oven and place on a cooling rack. Brush melted butter over top and let cool.

By Ed us

Ingredients

• ✓ shortening
• salmon
• onion
• egg
• all-purpose flour
• baking powder
• cornmeal

Instructions

1. 1 Mix salmon, onion, and egg together in a bowl; stir in flour. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Add more flour if mixture is too soft. Add more reserved salmon liquid if mixture is too firm. Shape salmon mixture into small patties.
2. 2 Heat shortening in a skillet over medium heat.
3. 3 Spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides.
4. 4 Fry patties in the hot shortening until golden brown, about 5 minutes per side. Transfer patties to a paper towel-lined plate using a slotted spoon.

By Candis Schindler Swan

Ingredients

• ✓ shortening
• cornmeal
• salt
• baking soda
• pork crackling
• egg
• jalapeno pepper
• buttermilk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Stir together cornmeal, salt, and baking soda in a bowl; set aside. Place shortening into a 9-inch cast iron skillet; place in the preheated oven until the skillet is hot and shortening has melted.
2. 2 Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes; drain.
3. 3 Meanwhile, beat egg in a bowl along with jalapeño pepper and buttermilk; stir in cracklings. Stir in cornmeal mixture until moistened; pour batter into the preheated skillet.
4. 4 Bake in the preheated oven until top of cornbread is brown, and feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

By RSTANZA

Ingredients

• ✓ shortening
• beef top loin
• all-purpose flour
• garlic powder
• buttermilk
• egg
• salt
• pepper
• milk

Instructions

1. 1 Heat 1/2 inch shortening in a large, heavy skillet to 365 degrees F (185 degrees C).
2. 2 While shortening is heating, cut beef crosswise into 4 equal cutlets. Pound each cutlet thinly with a moistened mallet or the side of a cleaver.
3. 3 Mix together 1 cup flour and garlic powder in a shallow bowl. Beat together buttermilk, egg, salt, and pepper in a second shallow bowl. Dip cutlets in flour mixture, turning to coat evenly. Dip in egg mixture, then in flour mixture once more.
4. 4 Cook cutlets, one at a time, in hot shortening until golden brown, turning once. Transfer to a paper towel-lined plate. Drain grease, reserving 1/2 cup drippings in the skillet.
5. 5 Blend remaining 1/4 cup flour into reserved drippings to form a paste. Cook and stir over medium heat, gradually adding milk until desired consistency is reached. For thicker gravy, add less milk; for thinner gravy, stir in more. Season gravy with salt and pepper. Serve over fried cutlets.

By Barbara

Ingredients

• ✓ shortening
• potato flake
• all-purpose flour
• garlic powder
• seasoning salt
• black pepper
• cayenne pepper
• cod fillet

Instructions

1. 1 In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
2. 2 Soak fish filets in bowl of cold water.
3. 3 In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
4. 4 Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

By Kristi

Ingredients

• ✓ shortening
• salmon
• butter
• onion
• cracker crumb
• egg
• parsley
• mustard

Instructions

1. 1 Drain salmon, reserving 3/4 cup of the liquid. Flake the meat.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and cook until tender.
3. 3 Combine onion with reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard, and salmon in a medium bowl. Mix until well blended, then shape into 6 patties. Coat patties in remaining cracker crumbs.
4. 4 Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

By JONNYLEN

Ingredients

• ✓ shortening
• quail
• garlic powder
• salt
• black pepper
• all-purpose flour
• water
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
2. 2 Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
3. 3 Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

By Jen Lee

Ingredients

• ✓ shortening
• milk
• white sugar
• water
• egg
• active dry yeast
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Warm milk in a small saucepan until it bubbles, then remove from heat. Mix in shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
2. 2 Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
3. 3 Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Divide dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By GRANNYROB

Ingredients

• ✓ shortening
• tomato juice
• water
• white sugar
• salt
• active dry yeast
• egg
• potato
• all-purpose flour

Instructions

1. 1 Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
3. 3 Line baking sheets with parchment paper, and set aside.
4. 4 Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

By Lumielle

Ingredients

• ✓ shortening
• egg
• bacon fat
• buttermilk
• cornmeal
• sugar
• all-purpose flour
• baking soda
• baking powder
• salt
• pork cracklin

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x9 inch square baking dish.
2. 2 In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin's. Pour the batter into the prepared baking dish.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

By Brian Stowe

Ingredients

• ✓ shortening
• tomato soup
• ground beef
• instant rice
• egg
• onion
• salt
• garlic
• mustard

Instructions

1. 1 Place 1/4 cup of tomato soup with ground beef, rice, egg, onion, and salt in a large bowl; mix thoroughly until well combined. Firmly shape into 16 meatballs.
2. 2 Mix remaining tomato soup with half a soup can of water and mustard in a small bowl.
3. 3 Melt shortening in a large skillet over medium heat; add garlic and meatballs. Cook, gently stirring, until meatballs are evenly browned; drain. Pour tomato soup and mustard mixture over meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

By D Kosko

Ingredients

• ✓ shortening
• pork shoulder
• all-purpose flour
• onion
• garlic
• water
• tomato
• green chile
• salt
• oregano

Instructions

1. 1 Dredge pork in flour until evenly coated, shaking off excess.
2. 2 Melt shortening in a large, deep skillet over medium-high heat. Add pork; cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic; cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
3. 3 Cover; simmer, stirring occasionally, until pork is tender, 1 to 2 hours. Uncover; simmer until sauce reaches desired consistency, 5 to 10 minutes more.

By Sharon

Ingredients

• ✓ shortening
• water
• sugar
• white sugar
• active dry yeast
• milk
• egg
• salt
• all-purpose flour
• butter

Instructions

1. 1 In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
2. 2 Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
3. 3 When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

By MOMMY2THREEANGELS

Ingredients

• ✓ shortening
• ✓ shortening
• all-purpose flour
• water
• onion salt
• chicken breast
• onion
• green bean
• onion salt
• sugar
• garlic powder
• black pepper
• oregano
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C.)
2. 2 Combine flour and onion salt in a large mixing bowl; cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10-inch pie plate. Place bottom crust in pie plate and roll out top crust.
3. 3 Heat 1 tablespoon shortening in a large cast iron frying pan. Add chicken and onion and cook until mixture is just browned. Stir in green beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
4. 4 Bake in the preheated oven for 25 minutes, or until golden brown.

By Diana

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• water
• beef sirloin
• onion
• potato
• parsley
• salt
• black pepper
• water

Instructions

1. 1 In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
3. 3 Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
4. 4 Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
5. 5 Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.

By JJohns

Ingredients

• ✓ shortening
• butter
• vegetable oil
• egg
• water
• cracker
• cornmeal
• sage
• tarragon
• garlic powder
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
3. 3 Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

By KALDIRRIS

Ingredients

• ✓ shortening
• all-purpose flour
• milk
• egg
• chicken
• water
• chicken bouillon
• celery
• carrot
• onion
• salt
• black pepper

Instructions

1. 1 Combine flour and shortening in a large bowl until it resembles cornmeal.
2. 2 Whisk milk and egg together in a separate bowl; stir into flour mixture until dough comes together. Knead on a floured surface; roll as thin as possible using a floured rolling pin. Cover dough with a dish towel; set aside at room temperature for 2 hours.
3. 3 Place chicken into a large pot; add 5 cups water, or more as needed to cover. Bring to a boil over high heat; continue to boil until chicken is no longer pink and meat falls off the bone, about 1 hour. An instant-read thermometer inserted into thickest part of thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
4. 4 Transfer chicken to a cutting board; pull meat from bones.
5. 5 Strain cooking broth and return to the pot; add 2 cups water and bouillon cubes. Add shredded chicken, celery, carrots, and onion; bring to a boil and continue to boil for 15 minutes.
6. 6 Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips; drop into boiling broth. Continue boiling until dumplings are cooked through, about 10 minutes more. Season with salt and black pepper before serving.

By bigred

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• water
• round steak
• chuck steak
• potato
• onion
• carrot
• rutabaga
• salt
• pepper
• margarine

Instructions

1. 1 Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.
4. 4 Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 1 hour.

By Allrecipes Member