CHICKEN:

1 (3 lb.) chicken, cut up
1 stick butter
2 chicken bouillon cubes
Season-All
Salt and pepper to taste
Pinch of saffron
Yellow food coloring

DUMPLINGS:

3 c. self-rising flour
1/3 c. Crisco shortening
Water

Place chicken pieces in Dutch oven and cover with water. Add butter and seasonings. Cook until done. Add a few drops of food coloring. Add dumplings as directed.

DUMPLINGS: Cut shortening into flour and add enough water to make a stiff dough. Roll out on floured surface to approximately 1/8 inch thickness. Cut into strips, 1x2 inches. Drop dumplings into chicken stock that is boiling and be sure that stock covers each layer of dumplings before adding another layer on top.

Repeat until all dumplings have been put into the chicken stock. Cook until dumplings are done, but do not let them stick to the bottom of pot. Serve hot.