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2 lb. chicken gizzards
1 tsp. salt
1 recipe of dumplings
2 cans cream of chicken
mushroom soup or cream of
chicken (undiluted)

Pour water over gizzards until they are just covered.
Add salt. Bring to boil. Lower heat and cook until tender,
about 1 1/2 hours. Add 2 cans soup to broth and blend. Add
dumplings and serve.

2 c. Bisquick
2/3 c. milk
Mix for soft dough. Drop by teaspoon into rolling boil
stew. Cook uncovered over low heat for 10 minutes. Cover and
cook 10 minutes more.

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