Every country household had a yard full of chickens. Chicken dishes that could be slow cooked on the stove for supper were plentiful and cheap to make. Paprikas was a weekly dish for supper. A pot of potato dumplings, and perhaps a platter of pickled hungarian peppers and a loaf of crusty home baked bread was all that was need for ones well being. Every meal was eaten with gusto.

Regards, June Meyer.

• 2 onions chopped
• 4 Tbsp. shortening, corn oil or lard
• 3 Tbsp. Hungarian paprika
• 1/8 Tsp. black pepper or whole pepper corns
• 2 Tsp. salt
• 4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor
• 1 1/2 cups water
• 1/2 pt. sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!
Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.

Modern Potato Dumplings
Yes, I know this is not traditional. But it is easy, fast and delicious.

• 1 cup of instant potato flakes
• 1 egg
• 1cup of flour
• 1cup of water

Mix in a small bowl.
Drop by spoonfuls into salted boiling water. cook until dumplings look done when cut in half, about 5 or 6 minutes. Drain and place into sour-cream gravy and serve. Serves 6 to 8.

Note: If you do not like dumplings, you can serve this with some cooked wide egg noodles.