Instructions: Stew 1 chicken carrots, celery and onions. Take chicken out and de-bone, add diced chicken to stock.

DUMPLINGS:
In 2-quart saucepan, melt butter or margarine, add sugar, salt and nutmeg; add flour, stirring well. Add milk and stir with wooden spoon; when it forms a ball take off heat and add eggs, one at a time; mix well after each egg.

Add 1 can milk, salt and pepper. Add dumplings by 1 teaspoonful. Boil and then put lid on and turn to low for 20 minutes. Do not lift lid.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.