PolkMoms.com

You know I am biased... BUT over 1 million readers can't have gotten it wrong. Taste of Home has really great cookbooks and magazines! Our website is http://www.tasteofhome.com

I get a lot of good recipes from Kraft Foods website. You can even save recipes in an online recipe box.
www.kraftfoods.com

I use so many web sites and cook book I really don't have a favoite yet.
I have weight watchers they are good. and betty crocker book from my mom I alwas go to that one 1st. I like the old fasion books where you actully make thing from sratch not this day and age of convience foods even though I am a junkie some times out of time restrictions I do try to make more from scratch and my husband just praises me when I do.

Michele, Do you have the old Betty Crocker cookbook? I had a great one that had a homemade from scratch chicken and dumpling receipe. It was so good. I still make them from scratch from memory, but I am not sure if I am getting them the same as the book, although good.

I had the original book in my first marriage, and left with almost nothing but Ethan.

I had a friend that I told about the book and not having it anymore. She suprised me with a new copy, so sweet, the problem was, in the new Betty Crocker cook book it tells you to use Bisquick to make the dumplings! I couldn't believe it!

If the receipe is in there, I would love for you to post it....

I have an orange coverd one, the recipe in there is Chicken Fricassee with dumpling is that what you were looing for, Yes I have the new one also I do not like it at all...

Dumplings
1 1/2 cups flour
2 tspn baking powder
3/4 tspn salt
3 tbsp shortening (i use butter flavored)
3/4 cup milk

measure dry ingredients into a bowl add shortrning cut into dry ingredient till corn mealish stir in milk.

Chicken
4 1/2-5 lb chicken
1 cup flour
2 tspn slat
1/4 teaspn ppper
2 tsp paprika
1 cup water
3 tbl sn flour
milk

mix together flour salt pepper and paprika,
after cleaning and cutting up chicken coat pieces with flour
heat pan with oil brown chicken all sides drian off fat
add water and ifdesired chopped onion lemon juice or herbs. cover tightly cook slowly 2 1/2 to 3 1/2 hours
adding water wen needed
remove chic, save liquid
make gravy
3 tbls reserved fat & 3 tbls flour to make roux
add milk to reserve liquid to measure 3 cups
add to roux wisk till it boils return chic add dumpling mixture by spoonfuls onto hot chic cook uncovered for 10 min then covered for 20 min

good luck

Michele, you are sooo sweet to post this whole receipe! Thank you. It's not the same one, but this one sounds good, I will give it a try. Thank you again!