Please Visit Our Sister Sites:

GIZZARDS AND DUMPLINGS 2 lb. chicken gizzards 1 tsp. salt 1 recipe of dumplings 2 cans cream of chicken mushroom soup or cream of chicken (undiluted) Pour water over gizzards until they are just covered. Add salt. Bring to boil. Lower heat and cook until tender, about 1 1/2 hours. Add 2 cans soup to broth and blend. Add dumplings and serve. Dumplings: 2 c. Bisquick 2/3 c. milk Mix for soft dough. Drop by teaspoon into rolling boil stew. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes more. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!