4 tbsp. shortening
1 tsp. paprika
2 tsp. salt
1 med. onion, chopped
1 green pepper
4 lb. chicken
1/2 pt. sour cream
1 heaping tbsp. cornstarch
1 1/2 c. water
1 clove garlic
1 bay leaf

DUMPLINGS:

1 1/2 c. flour
1 tbsp. butter, softened
2 eggs
1/4 c. water
1/4 tsp. salt

Cut chicken into parts to cook. Brown onion, pepper and garlic in shortening. Add seasonings and cut up chicken and brown 10 minutes. Add water; cover and let simmer slowly. Add bay leaf. Cook until tender. Take cornstarch and mix with sour cream and put into chicken gravy; bring to a boil and serve with dumplings.

DUMPLINGS: Mix all ingredients together and beat with a spoon until smooth. Drop batter by the teaspoonful into 3 quarts of boiling salted water. Cook about 10 minutes. Drain, rinse with cold water. Drain well and add to chicken paprikas.

This was a family favorite when I was growing up. Both my grandmother (a former Buckeye Rd. area resident) and my mother were experts at making this delicious paprikas.