Chicken & dumplings

1. Add chicken, boullion, onion and celery pieces to 2 quarts water and cook for about 1 1/2 hours. Debone.

2. Strain broth and discard vegetables.

3. Return chicken to broth and season with salt, pepper and seasoning salt. Cook for 1 hour then add frozen peas and carrots and cook another 30 minutes.

4. Make dumplings by combining dry ingredients. Cut butter into the dry mix. Add milk and mix well - it will be lumpy.

5. Drop spoonfuls into bubbling hot meat and vegetables. Cook 10 minutes uncovered and 10 minutes covered (do not turn over and do not peek!)

6. Serve immediately with hot meat and vegetables.