GIZZARDS AND DUMPLINGS|
2 lb. chicken gizzards
1 tsp. salt
1 recipe of dumplings
2 cans cream of chicken
mushroom soup or cream of
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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