Don’t you love it when an old recipe lights up once again? Personally speaking, I do, and I’ll bet you do, too.
Besides, if there’s one thing we know for sure (well, pretty sure, anyway), Joellyn Clark is almost guaranteed to give a happy little hop on the way out to the kitchen.
“Years ago,” she writes, “maybe in September, well over 20 years ago, I’d say, the Forum printed a recipe for chicken and dumplings that was wonderful. I think it called for Bisquick (and maybe some of the broth from cooking the chicken) to make the dumplings, and I have never found a recipe nearly as good as that one was.
“Sadly,” she winds up, “I lost my copy long ago. Is there a way you can look this recipe up or find someone who remembers it?”
Unless I miss my guess (always possible), the following recipe is IT. First published April 17, 1985, it has since then remained a steady favorite with Forum cooks. If I’m wrong, though, and you have the exact right thing, don’t hesitate to fire it off to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, address and telephone number. Send to kruse@heraldnet.com.
Incidentally, in 1985, the Lakeshore Inn in Lake Stevens served this specialty of the house every Monday as their “all you can eat” dinner for $3.99.
Yes, well that was there and then and this is here and now, so once again and exactly as the recipe was printed originally those many years ago for we home cooks, here we go with:
Lakeshore Inn chicken and dumplings
1chicken (about 3 pounds)
Approximately 1 quart water
1onion, chopped
1rib celery, chopped
2potatoes, peeled and diced
2carrots, peeled and chopped
1teaspoon salt
1teaspoon pepper
1teaspoon garlic salt
1/2cup margarine, melted
4tablespoons flour
Bisquick
Buttermilk
Place chicken and water in large kettle; bring to boiling, reduce heat, cover and simmer until tender, about 45 minutes. Remove chicken from kettle and let stand until cool enough to handle.
Meanwhile, add onion, celery, potatoes, carrots, salt, pepper and garlic salt to liquid in kettle. Cover and simmer until vegetables are nearly tender.
Skin and bone chicken; cut meat into bite-size pieces and add to kettle.
Combine margarine and flour to make roux; stir into simmering chicken mixture and cook until thick and bubbly.
Prepare dumplings according to package directions, using Bisquick and buttermilk. Drop dumplings on top of bubbling chicken mixture; cover and cook 20 minutes.
Makes 4 to 6 servings.
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