Recipe(tried): The Blue Willow Inn Chicken and Dumplings and Tomato Chutney

Gina~
I was browsing the site this afternoon and found your post on The Blue Willow Inn. I live in FL now, but spent most of my life in GA and will forever consider myself a Georgia Girl :-) I have been to Blue Willow a couple of times myself and have one of the cookbooks (the one written with Jane and Micheal Stern). It's one of my favorite cookbooks and includes lots of info about the Inn and it's owners. I hope you don't mind if I share a couple of my favorites here too!

CHICKEN AND DUMPLINGS

1 (3 to 4 pound) chicken, disjointed
2 quarts plus 1/4 cup water, divided use
2 cups self-rising flour
1 tsp salt
1/4 cup shortening
1/3 cup melted butter
2 tsp black pepper

Combine the chicken and the 2 quarts water in a stockpot. Cook over medium high heat until done, about one hour. Remove the chicken from the pot, reserving the broth. Cool the chicken in cold water. Remove the bones, skin and fat. Cut chicken into bite-sized pieces.

In a mixing bowl, combine the flour and salt. Cut in the shortening until mixture is coarse. Add the 1/4 cup water, and mix well with your hands.

Bring the chicken broth back to a slow boil. With floured hands, pinch small quarter-size pieces of flour, and drop them into the simmering chicken broth. Gently stir after adding several pinces. Repeat until all the dumpling mix is used. Stir gently. Add butter and black pepper. Slowly stir in chicken meat. Serve in soup bowls.

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TOMATO CHUTNEY
I like this with fried green tomatoes.

1 (16 oz) can whole tomatoes
1 cup light brown sugar
1/2 cup sugar
2 cups finely chopped green pepper
1 cup finely chopped onion
2 Tbsp ketchup
2 to 10 drops Tabasco sauce
1 tsp black pepper

In a heavy saucepan stir together all the ingredients. Cook at a simmer for about 2 hours, stirring frequently until thickened. Cool. This will keep 2 weeks in the refrigerator.