Chicken
1 pkg. chicken gravy mix (French's)
Salt
Pepper
1 1/2 c. plain flour
1 1/2 c. self rising flour
2 heaping tbsp. Crisco
Dash of salt
3/4 c. milk

Boil chicken; remove bones. Add gravy mix, salt, and pepper.

DUMPLINGS: In large bowl mix all ingredients. Sprinkle wax paper with flour, press dough flat then roll with rolling pin until 1/4 inch thick. Cut into 2 inch squares. Put 1 at a time into boiling broth. Then simmer on low about 20-30 minutes.