These were really popular when my mother visited from out of town. Even the youngest kids liked them.

1-2 baking potatoes per person

3/4 cup milk

1 t. salt and pepper

1 T. butter

1 green onion chopped

1 can of crabmeat, drained

3/4 cup cheddar cheese, grated

Wash and bake potatoes in their skin for 1 hr at 350.  When done, let them cool for 5 min.  Cut in half the long way.  Carefully scoop out the middle, being careful not to tear the skin. Place scooped out insides into a mixing bowl.  Set shells on a backing sheet, open side up.  Mash the scooped out potato, add butter, salt, pepper, milk, and chopped onion and mix together.  Add drained crabmeat.  Scoop back into shells, filling level with top of cut area.  Sprinkle with cheese.  Bake 10 min at 350. If you want them browned, broil on high for 1-2 min until bubbly.

Serve with a tossed salad and side vegetable.  Great for lent or anytime you want to stretch a little food a long way.

RECIPE INGREDIENTS:
	CHICKEN
	2 tablespoons vegetable oil
	3-4 pounds chicken pieces (legs, breasts, thighs)
	1 small onion, chopped
	2 ribs celery, thinly sliced
	3 cups plus 1/2 cup water
	1 bay leaf
	3 chicken bouillon cubes
	1 teaspoon salt
	Black pepper, to taste
	5 medium-size carrots, peeled and thinly sliced
	1/3 cup all-purpose flour
	DUMPLINGS
	1 1/2 cups all-purpose flour
	2 teaspoons baking powder
	1 teaspoon salt
	1 tablespoon chopped fresh parsley
	2/3 cup milk
	1 large egg
	1 tablespoon vegetable oil

1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.

2.Stir in the onion and celery. Saute briefly.

3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.

4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.

5. Meanwhile, remove the chicken meat from the bones.

6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.

7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.

8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.

9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.

10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.

11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.

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