Chicken And Dumplings

• salt and pepper
• 1 large boiling chicken
• 2 to 3 qt. water
• 3 Tbsp. minced onions
• 1 or 2 Tbsp. dried celery flakes
• touch of garlic salt
• 4 to 6 chicken bouillon cubes
• milk
• 1 Tbsp. butter
• 6 to 8 flour tortillas

1. Salt and pepper chicken.
2. Put in water with minced onions, celery flakes, salt and pepper to taste and garlic salt.
3. Simmer whole chicken gently for 1 1/2 hours.
4. Lift chicken out.
5. Strain liquid.
6. Put liquid back in Dutch oven.
7. Add chicken bouillon cubes.
8. Simmer until dissolved.
9. Carefully skin and debone chicken.
10. Cut into bite-size pieces.
11. Add to liquid and bring to boil.
12. Taste for enough salt.
13. Slice flour tortillas; drop into rolling boil.
14. Put lid on; reduce heat for 5 minutes.
15. Do not lift lid!!
16. Cut off flame and let set for 20 minutes.
17. Add enough milk to make liquid look like a sauce and add 1 tablespoon butter.
18. Put flame on to add butter and milk.
19. Keep on flame until butter is melted, but do not boil.
20. Ready to serve.

salt, boiling chicken, water, onions, celery flakes, garlic, chicken bouillon cubes, milk, butter, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=437231 (may not work)