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Cracker Barrel Old Country Store's Dumplings The Side Dish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
2 cups flour
2 teaspoon baking powder
1/2 teaspoon palt
1 cup whole milk
4 tablespoon vegetable oil
8 cups water
3 chicken buillon cubes
3 tablespoon butter
4 tablespoon flour
1/4 teaspoon salt
1 cup whole milk
2 chicken bouillon cubes -- crumbled
1/2 teaspoon sugar
1/2 cup dumpling cooking liquid - (to 3/4 cup) -- after dunplings
have been cooked

Mix the dumpling ingredients, blend them well and turn out on to a floured
surface. Knead 4 or five times and divide dough into two parts. Roll out
one piece of dough to 1/8-inch thick and cut into 1- by 1 1/2-inch strips.
Place into a large saucepan that you have place the 8 cups of water and 3
chicken bouillon cubes that has been brought to boil and the bouillon
cubes have been disolved. Cook one-half of dumplings until just about
done and strain and set aside. Next finish the other half of the
dumplings in the same way. While cooking the dumplings you can prepare
the sauce.

Dumpling Sauce: Place butter in medium sauce pan and melt, add salt and
flour, stir until thick. Mix sugar with milk, and add to flour mixture a
little at a time and stir constantly with a wisk until thick and smooth.
Remove from heat.

Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking
liquid in which the crumbled chicken bouillon cubes have been added and
stir gently. Simmer dumplings until blended on low heat. More cooking
liquid may be added if needed.

This recipe yields ?? servings.

© 2008
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