Cream of Wheat Dumplings

1 whole chicken, cooked, deboned; remove meat from broth
1/3 c. Crisco
2 eggs, slightly beaten
½ tsp. salt
Enough cream of wheat to make a stiff dough

Mix all together refrigerate for 20-30 minutes. In heated broth, drop dumplings by teaspoonfuls into chicken broth and cover with lid for 45 minutes to 1 hour. DO NOT REMOVE LID! Simmer on low heat. In another pan, cook 2 c. celery, chopped, 1 bunch fresh parsley, 1 large onion chopped, 2 or 3 garlic cloves and 2 c. sliced carrots. When dumplings are done, add your celery mixture, along with your chicken and 1 whole can tomatoes.

Helen C. Knight
Strasburg