1 (5 lb.) hen, cut into pieces
Boiling water to cover
Salt
Red pepper
1 c. shortening
1 c. flour
1 1/2 c. chopped parsley
1 1/2 c. chopped onions
1 1/2 c. chopped celery
1 1/2 c. chopped green peppers
7 oz. can mushrooms

Salt and pepper pieces of chicken and brown quickly in shortening. Transfer the chicken to large saucepan of boiling water. Add parsley, onion and celery. Bring to boiling point on high and switch to simmer. Add flour to shortening and stir constantly to prepare the roux. Cook this until a dark brown, almost burned. Stir green onions into roux and add the chicken stew. Cook until chicken almost falls off bones. Add mushrooms approximately 10 minutes before finish cooking. Serve hot over fluffy rice. Makes 8 servings.

CHICKEN DUMPLINGS:

1 1/2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
2/3 c. milk

Sift together dry ingredients. Add beaten egg to milk. Add melted shortening. Add wet ingredients to dry. This is a drop batter. Drop by spoonfuls into boiling stew. Cook 10 to 12 minutes.