1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 to 4 lb. stewing chicken (cut up and boned)
2 tbsp. shortening
6 c. hot water
1 med. turnip (cut into 1 inch cubes)
4 carrots (cut into 1 inch slices)
1 green pepper (cut into strips)
1 c. sliced celery (1 inch pieces)
1 med. onion, diced (about 1/2 c.)
1 tbsp. salt
2 chicken bouillon cubes
1 bay leaf

1. Mix flour, 1 teaspoon salt, 1/4 teaspoon pepper. Coat meat with flour mixture. Melt shortening in large skillet; brown meat thoroughly.

2. Add water; heat to boiling. Reduce heat; cover and simmer 2 1/2 hours.

3. Skim excess fat from broth. Add vegetables, simmer 30 minutes or until vegetables are tender. 6 servings.

If thicker stew is desired, in small jar shake 1 cup cold water and 2 to 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.

If desired serve with dumplings (recipe follows).