I've been asked to share her recipe that was published in the church cook book. Enjoy!
Willa Fern's Dumplings
1/2 stick softened oleo or butter (Let me just say here, use real butter. This is too serious to waste on fake butter!)
Dash of salt and pepper
About 1 1/4 cup of flour
Additional flour for rolling out.
Beat eggs, butter, salt and pepper together; add flour to make a thick dough. Take about 1/4 of dough at a time. Work extra flour into this portion of dough until easy to handle and then roll out very thin. Cut and drop into boiling broth; cook until tender. Add chopped cooked chicken. Serves 4. Can be doubled or tripled to feed more!
NOTES: I add about 8 drops of yellow food coloring to the eggs and butter mixture. Also, it works good for me to melt the butter first. I also cannot stress enough the importance of splitting the dough into fourths and rolling each portion out as thin as you can make it. I also let mine dry for at least a half hour (two hours is better) to be good and dry when you drop it into the boiling broth. I make a big mess in the kitchen when doing it but it is so worth it!
Also, triple the dough if possible and freeze the dumplings uncooked for later meals. You can drop the frozen dumplings in boiling broth and it cooks great, you just might need to cook a little longer.