|Chicken and Dumplings
5 pounds stewing chicken
2 whole carrot -- sliced thin 2 whole stocks of celery -- sliced
1 large onion -- chopped
1 1/2 teaspoons thyme -- crumbled
1/2 teaspoon rosemary -- crumbled
2 teaspoons salt 1/2 teaspoon pepper -- freshly ground
1/2 teaspoon fresh garlic -- minced.
2 cups flour 3 teaspoons baking powder
1 teaspoon salt 2 tablespoons chopped fresh parsley -- 4 tablespoons shortening
3/4 cup milk, -- up to 1 cup milk
Rinse chicken, place in large pot, cover with water. Add carrots, celery, onion, thyme,
garlic, rosemary, 2 tsp salt, and pepper.
Bring to boil, reduce heat and simmer for about 1 hour.
then Add 1/3 cup heavy cream simmer for 12 minutes add your dumplings.
Combine flour, baking powder, 1 tsp salt and parsley in bowl. Cut in shortening until
resembles course meal. Add milk and stir briefly with fork. Add only enough
milk to make
dough hold together. When chicken has simmered 20 minutes, Dip a teaspoon into cold water
and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture
and cover. and steam for 15 to 20 minutes without lifting lid.
cubed cheese -- frozen peas -- broccoli
6 med Potatoes whipped chuckey1 Egg yolk 1 1/2 ts Salt 1/2 cup, All-purpose flour, 2
teaspoons baking powder 2 tablespoons butter and parsley chopped.
for Strawberry short cake
4 1/2 cup all-purpose flour
1 1/2 cup sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
2 1/2 cup milk or 1/2 & 1/2
1 1/2 cup butter
1/2 cup vegetable oil
1 tablespoon lemon juice
Grease and flower your sheet pans. Heat oven to 350 degrees F.
Sift Flour, baking powder, baking soda, sugar and salt into a medium-sized bowl. Stir to
In a small bowl, beat egg with a fork. Add milk, oil, lemon juice and melted butter. Add
all at once to dry ingredients.
Stir mixture only until dry ingredients are moistened. Batter should be thick like pancake
batter and it will be lumpy.
Drop batter into prepared sheet pans, filling each half to two-thirds full.
Bake 15 to 20 minutes, or until golden brown. Remove / cool then turn pan up-side down on
table and cut in squares then cut the squares in a triangle shape. serve in 8oz bowls with
two wedges in each. Then add your berries cream or milk and top with whip cream.