Lady-T's Chicken and Dumpling Recipe

hi michelle,here is my chicken and dumpling recipe, my family loves it to pieces.chicken and dumplings----take one whole canned chicken (from prep area)de-bone and put juice, meat and skin into a large pot.take a whole lot of chicken broth, and you can use bullion cubes, use as many cubes as you think you need broth. varies on size of family. one cup of water for each bullion cube.put 1/2 tsp of poultry seasoning and enough salt and pepper to taste and boil for a whiledumplings-- i use pioneer baking mix dumpling recipe and put two cups of baking mix, 1/2 tsp poultry seasoning and enough milk to make a sticky mess. not runny, not firm. and spoon globs into the broth/chicken mixture, cook for about 10 minutes or until centers of dumplings look like moist breadserves 1-10 people depending on amount of dumplings and broth. great post cliff dinner, easy to stretch for extra mouths.here is a recipe for a bisquick type baking mix---5 pounds all purpose flour3/4 cup baking powder3T salt2 cups powdered milk1T cream of tartar (can be omitted later when you run out)4 cups shortening = 2 pounds1/2 cup sugar (optional)mix really really well all the dry stuff. cut in lard til it's like corn meal can keep up to six months in an airtight container out of the sun and heatyou can make pancakes by using 1 cup of mix to 1/2 cup water for two people.personally i would add one egg and substitute regular milk for better flavor, but it's up to youbisquits for two people, 1 cup mix and 1/ cup milk or water knead roll and cut bake 150 degrees fahreinheit for ten minwhole wheat baking mix----4 cups whole wheat flour4 cups all purpose flour1/4 cup baking powder2 cups dry milk2 cups shorteningmix like above and walaamy fav bisquit recipe---2 cups self rising flour7-9 big tbsp of lard1/2 tsp salt (if you have any)milk to make it a sticky messcut up lard into flour til coarsly mixed (no big chunks) add enough milk to make it a sticky mess, scrape out onto heavily floured surface and sprinkle flour on top, pat gently to about one inch thick and cut out appx 2 inch bisquitshere is the important part---put in HEAVILY oiled dutch oven or cast iron skillet. and make sure they are touching real good so they will rise up and be softer. either bake in oven at 45 til tops are browned or put into dutch oven and cook over coals on campfire til donethey get hard as a rock after a few hours, but really good right out of the oventhe baking mix recipe came from (i think) walton feeds website but i can't remember.