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Ingredients
- 1 cooked chicken and broth
- 1 c. self-rising flour
- 2 Tbsp. dry milk
- 2 Tbsp. lard (Crisco)
- 3 to 4 Tbsp. water
Method
- Sift flour and dry milk; cut in Crisco.
- Stir in water, one tablespoon at a time, until dough clings.
- Knead 18 to 20 strokes; roll out and cut in 2-inch squares.
- Drop in boiling chicken broth.
- Lower heat and cover.
- Cook about 10 minutes.