4 skinned chicken breasts
3 c. self-rising flour
1/4 tsp. salt
1/4 tsp. pepper
1 stick butter
1 lg. can milk
1/4 c. Wesson oil

Boil chicken and bone. Make dough with oil and water. Chill dough for one-half hour. Cut and roll dough into strips. Place in pot with chicken. Salt and pepper and butter. Add milk when almost done. Serves 8.