sketch of Bob above the  recipe.


1 small onion, chopped
4 T. shortening
1 t. paprika
4-5 lb. frying chicken, cut up
1-1 1/2 c. water
1 T. salt
1/2 t. black pepper
2 T. flour
1/2-1 pt. sour cream

Sauté onion in shortening til just golden and slightly brown around the edges. Add paprika and chicken. Sauté 10 minutes, stirring with a wooden spoon. Use high heat, taking care it doesn't burn. Add a small amount of the water. Cover, reduce heat and cook 1 hour or til done. Add additional water as needed. Add salt and pepper. Mix flour and sour cream to make a paste. Add to chicken when cooked. Serve with dumplings.                                                            (serves 4-5)

3 eggs, beaten
1/2 c. cold water
1/2 t. salt
3 T. sour cream
3 c. flour

Mix ingredients in order given; beat with a wooden spoon til bubbly and smooth. Drop by teaspoonsful into boiling salted water. When they come to the top, cook a little longer to desired degree of doneness. Drain; add a little butter if desired.

Chicken Paprikash and Dumpling recipe is published in our March, 2014 Menu Minder, Issue #365.