D-35
 CHIKDUMP.TXT

                         CHICKEN AND DUMPLINGS

 Chicken
  1 small chicken (1 1/2 pounds)     1 1/2 cups water
  1/4 cup celery, chopped            1/4 cup onion, chopped
  1/4 tsp salt
 Dumplings
  1 cup all purpose flour            3 Tbs shortening
  1 tsp baking powder                1/4 cup milk
  1//2 tsp salt

 1. Cut up chicken (if needed), skin chicken and put in a large pot.

 2. Add water, salt, celery, and onion.  Bring to a boil.

 3. Simmer 1 to 2 hours, until meat is tender.

 4. In a bowl, combine flour, baking powder, and salt.

 5. Cut in the shortening.

 6. Add milk to make a stiff dough.

 7. Roll out the dough to 1/8 inch or thinner (the thinner the better)
    and cut into 1 inch squares.

 8. Remove chicken, debone, and return to the pot.

 9. Bring chicken and stock to a boil and add the dumplings.

10. Cover and boil gently for 8 to 10 minutes.

 LEMNFISH.TXT

                  FISH WITH LEMON/GARLIC SAUCE

  12 oz. fish                        3/4 cup margarine, melted
  1/3 cup lemon juice                2 tsp salt
  2 cloves garlic, finely chopped    1 tsp oregano
  1/4 tsp pepper

 NOTE: You can use garlic powder equivalent to 2 cloves or the chopped
       garlic in a jar.

 1. Thaw fish, if necessary, wash and place in a well greased baking
    dish.

 2. Combine other ingredients, mix well and pour over fish, if fish has
    skin on (whole fish) or brush over fillets.

 3. Bake in a 350 degree oven for 25 minutes or until fish flakes easily
    when tested with a fork.