1 chicken, cut (boneless works well)
1/2 med. yellow onion, chopped fine
1/2 green bell pepper, chopped fine
Flour
Oil
Salt
Red pepper
Black pepper
2 cloves garlic, minced
1 egg
1 tbsp. Crisco shortening
3/4 c. milk
2 tsp. baking powder

DUMPLINGS: Combine 1 1/2 cup flour, Crisco, salt, milk, egg and baking powder. Set aside.

FRICASSEE: Season chicken with salt and pepper and coat with flour. Brown in 1/2 cup vegetable oil, remove the chicken. Add 1/3 cup of flour to pot and cook over low heat until flour is golden brown. Add the onions, bell pepper and garlic. Saute until the onions are clear. Add 6 cups of water and cook uncovered for 1 1/2 hours. Season the mixture with salt and pepper to taste. Add the chicken and cook until the chicken is tender. Remove the chicken and place in a covered dish to keep it warm. Add the dumpling mix by spoonfuls onto mixture and cover. (Don't try to make too many at once, they get real big.) Cook covered for 15 minutes or until center is cooked.