Cookbook cover


Nela’s Chicken n’ Dumplings 
1 broiler/fryer chicken (2 ½-3 lbs) or 4 medium-sized breasts  
2 quarts water  
1 teaspoon salt  
4 tablespoons chicken bouillon granules  
½ teaspoon black pepper  
Put chicken, water and salt in a large pot and bring to a boil. Cover and reduce heat to low. Cook 1 hour or until tender.                   
--Note: while chicken is cooking, make dumplings (below)-- then,  
Remove chicken and cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to large pot. Debone chicken and break into pieces. Add chicken, bouillon, and pepper to broth. 

2 cups all-purpose flour  
½ teaspoon salt  
1 Tablespoon baking powder  
¼ cup shortening  
2/3 to ¾ cup buttermilk  
½ stick butter  
Combine flour, salt and baking powder. Cut in shortening with a pastry blender or fork until mixture resembles coarse meal.
Add buttermilk; stirring with fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4-5 times. Pat out the dough to about ¼” thickness. Cut dough in 3x2” strips.  
Bring broth/chicken mixture to a boil. Add ½ stick butter. Drop strips one at a time in on top. Reduce heat to medium-low, and cook about 10 minutes.   Push that down into chicken (don’t stir) and lay more strips on top, do same until you’ve added enough dough to make the amount of dumplings you want. Cook about 10 min. longer.  Caution: don't use too much dumplings that it soaks up all the broth.  6-8 servings   

Fried Okra    
1 ½ to 2 lbs fresh okra  
1/3 cup Crisco shortening  
1 cup cornmeal  
1/8 cup flour  
½ teaspoon salt  
½ teaspoon black pepper  
Rinse okra; drain on paper towels. Cut off tip and stem ends. Slice to about ¼” thick. Heat shortening in electric skillet to 350 degrees. Dredge okra in mixture. Shake off excess from okra and drop into hot grease.   
When okra has started browning on bottom side turn with a spatula for further browning and cooking. Okra should be done in 20-25 minutes or when golden brown. Transfer okra to paper towels or drain rack for draining. 4-6 servings     Enjoy!! 
~~ taken from "Areeda's Southern Cooking, a collection of old-fashioned recipes"cookbook