2-1/2 to 3 lb. cut-up frying chicken
4 to 4-1/2 cups water
2 stalks celery with leaves, cut into 1" pieces
1/2 cup sliced carrots
2 sprigs fresh parsley, if desired
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper

DUMPLINGS

3/4 cup Pillsbury BEST All Purpose Flour
1 teaspoon chopped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
Dash nutmeg if desired
1/3 cup milk
1 tablespoon oil or melted shortening
1 egg, slightly beaten

GRAVY

1/2 cup water
1/4 cup Pillsbury BEST All Purpose Flour
1/4 teaspoon salt
1/8 teaspoon pepper

1)In 4-quart Dutch oven, combine all chicken ingredients. Bring to a boil. Cover; simmer 1 to 1-1/2 hours or until chicken is fork-tender and juices run clear. Skim off fat.

2)Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, chopped parsley, baking powder, 1/4 teaspoon salt and nutmeg; mix well. Add all remaining dumpling ingredient; stir just until dry ingredients are moistened.

3)Bring broth and chicken in Dutch over to a boil. Drop dough by tablespoonfuls onto boiling broth and hot chicken. Cover tightly. Reduce heat. Do not lift cover. Simmer 12 to 15 minutes or until dumplings are fluffy and dry.

KITCHEN TIP: For the most tender dumplings, avoid overmixing the dough. Stir the dough just until it's moistened; it will be lumpy. If you try to beat it smooth, the dumpling will be heavy and tough. Dumplings are also delicious in stews and soups. Try these dumplings with your favorite stew. Cook them in the stew just as directed in this recipe.

*Above recipe from the Pillsbury Classic Cookbooks*

8 oz. (4 cups) uncooked medium eggs noodles
1 teaspoon dried parsley flakes
3 tablespoons margarine or butter
1 (8 oz.) pkg. sliced fresh mushrooms
1/2 cup chopped onions
1 garlic clove, minced
1 lb. boneless beef sirloin steak, cut into 1" strips
1 (10-1/2 oz.) can condensed beef broth
2 tablespoons ketchup
3 tablespoons Pillsbury BEST All Purpose Flour
1 cup sour cream

1)Cook noodles to desired doneness as directed on package. Drain; place in serving bowl. Add parsley and 1 tablespoon of the margarine; toss to combine. Cover to keep warm.

2)Meanwhile, in large nonstick skillet over medium heat, melt 1 tablespoon of the remaining margarine. Add mushrooms, onion and garlic; cook 2 to 3 minutes or until tender. Remove mushroom mixture from skillet; set aside.

3)In same skillet, melt remaining 1 tablespoon margarine. Add beef; cook and stir until browned.

4)Reserve 1/3 cup beef broth in small jar with tight-fitting lid. Add remaining broth, ketchup and mushroom mixture to skillet; mix well. Add flour to reserved broth in jar; shake well to blend. Gradually add to beef mixture, stirring constantly. Cook and stir until thickened.

5)Stir in sour cream; cook until thoroughly heated. DO NOT BOIL. Serve over parsley noodles.

Makes 6 servings

*Above recipe from the Pillsbury Classic Cookbooks*

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