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Hungarian Chicken Paprikas

2 onions, chopped
4 tablespoons corn oil
3 tablespoons Hungarian paprika
1/8 teaspoon black pepper
2 teaspoons salt
4 pounds chicken pieces, up to 5 pounds
1 1/2 cups water
1/2 pint sour cream

1 cup potato flakes
1 egg
1 cup flour
1 cup water

Brown onions in shortening. Add seasonings and chicken, brown 10
minutes. Add water, cover and let simmer slowly until it is tender.

Remove chicken, add sour cream to drippings in pan and mix well.
To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.
of flour and stir into drippings.

Add dumplings and arrange chicken on top. Heat through,but do not
boil, and serve.

Modern Potato Dumplings

Mix potato flakes, egg, flour and water in a small bowl. Drop by
spoonfuls into salted boiling water. cook until dumplings look done
when cut in half, about 5 or 6 minutes. Drain and place into
sour-cream gravy and serve. Serves 6 to 8.

Note: If you do not like dumplings, you can serve this with some
cooked wide egg noodles.


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