Barbara L. Gross
2 qts. water
3 tbsp. chicken base
1 bay leaf
1 small onion
1 tbsp. plus 1 tsp. margarine
3 c. milk
3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
Combine water, chicken base, bay leaf, and onion. Bring to a boil.
Combine flour, baking powder, and salt. Add enough water to make
a soft dough. Cut into small pieces with scissors; add to broth.
Boil for 15 minutes.
Add margarine, parsley flakes, and milk. Heat to serving temperature.
Recipe taken from Napoleon Care Center Cook Book, sponsored
in part by The Napoleon Homestead
to use any images from the GRHC website may be requested
by contacting Michael