Ingredients
6 cups chicken stock
4 tbls butter softened
2 eggs
1/2 cup flour
1/4 cup minced fresh parsley leaves
1/4 cup minced or grated onion
1 salt and pepper to taste
Preparation
Heat the stock in a large pot. Cream the butter in a bowl with the back of a fork, then beat in the eggs. Stir in the flour, parsley, onion, salt and pepper, blending well. Add heated stock 1 tablespoon at a time just until the batter is soft; do not make it too loose or the dumplings will fall apart.
Drop batter by the scant teaspoonful into the simmering broth. Cook until set and cooked through, about 10 minutes, removing the dumplings as they are done. Serve immediately in the soup.
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Sep 15, 2009
CHICKEN AND DUMPLINGS
Ingredients********Chicken Broth*******
1 Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 Chicken boullion cubes
6 Peppercorns
3 Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 Small bay leaf
1 c Fresh or frozen peas
1 ts Seasoned salt
******Feather Dumplings*****
2 c Flour
1 ts Salt
4 ts Baking powder
1/4 ts White or black pepper
1 Egg, well beaten
2 tb Melted butter
2/3 c Milk
Preparation
Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
1 Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 Chicken boullion cubes
6 Peppercorns
3 Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 Small bay leaf
1 c Fresh or frozen peas
1 ts Seasoned salt
******Feather Dumplings*****
2 c Flour
1 ts Salt
4 ts Baking powder
1/4 ts White or black pepper
1 Egg, well beaten
2 tb Melted butter
2/3 c Milk
Preparation
Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
Grandmas Chicken and Dumpling Soup
Ingredients
********Chicken Broth*******
1 Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 Chicken boullion cubes
6 Peppercorns
3 Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 Small bay leaf
1 c Fresh or frozen peas
1 ts Seasoned salt
******Feather Dumplings*****
2 c Flour
1 ts Salt
4 ts Baking powder
1/4 ts White or black pepper
1 Egg, well beaten
2 tb Melted butter
2/3 c Milk
Preparation
Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
********Chicken Broth*******
1 Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 Chicken boullion cubes
6 Peppercorns
3 Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 Small bay leaf
1 c Fresh or frozen peas
1 ts Seasoned salt
******Feather Dumplings*****
2 c Flour
1 ts Salt
4 ts Baking powder
1/4 ts White or black pepper
1 Egg, well beaten
2 tb Melted butter
2/3 c Milk
Preparation
Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
SALADS
Waldorf Jell-O Salad
1 (3 oz.) pkg. orange Jell-O
1 Tbsp. lemon juice
3/4 c. diced, unpeeled apple
dash salt
1 c. boiling water
1/4 c. chopped celery
3/4 c. cold water
1/4 c. chopped nuts
Dissolve gelatin and salt in boiling water. Add cold water and lemon juice. Chill until thickened. Stir in remaining ingredients. Pour into a 4-cup mold. Chill until firm.
Watergate Salad
1 small box instant pistachio pudding
1 large (9 oz.) bowl Cool Whip
1 large can crushed pineapple
2 c. miniature marshmallows
2 Tbsp. mayonnaise
1/2 c. milk
1 c. chopped pecans
Stir pudding and pineapple together until all pudding is moist. Add Cool Whip, milk and mayonnaise, then pecans and marshmallows. Chill before serving. Freezes beautifully.
1 (3 oz.) pkg. orange Jell-O
1 Tbsp. lemon juice
3/4 c. diced, unpeeled apple
dash salt
1 c. boiling water
1/4 c. chopped celery
3/4 c. cold water
1/4 c. chopped nuts
Dissolve gelatin and salt in boiling water. Add cold water and lemon juice. Chill until thickened. Stir in remaining ingredients. Pour into a 4-cup mold. Chill until firm.
Watergate Salad
1 small box instant pistachio pudding
1 large (9 oz.) bowl Cool Whip
1 large can crushed pineapple
2 c. miniature marshmallows
2 Tbsp. mayonnaise
1/2 c. milk
1 c. chopped pecans
Stir pudding and pineapple together until all pudding is moist. Add Cool Whip, milk and mayonnaise, then pecans and marshmallows. Chill before serving. Freezes beautifully.
Best Kitchen Tools 1: Graters & Zesters
Microplane Graters & Zesters: Professional Quality Cooking Tools
Ever wonder what it takes to have a great, functional Kitchen? Cooking and baking can be a pleasure with the right tools! I have hand selected my very favorite kitchen-tested tools, utensils and gadgets and share them with you here that you might make a great find for you own kitchen or for a friend or family member.
Recipe: Lemon Bars
Courtesy of Microplane
Crust
1/2 pound butter room temperature
1/2 cup granulated sugar
1/2 cups all-purpose flour
1/8 teaspoon kosher salt
Filling
6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (use Microplane® Fine or Zester/Grater)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioner's sugar, for dusting
Preheat oven to 350 degrees F.
Crust:
Cream the butter and sugar until light in the bowl of an electric mixer fitted paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool.
Filling:
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners' sugar.
Ever wonder what it takes to have a great, functional Kitchen? Cooking and baking can be a pleasure with the right tools! I have hand selected my very favorite kitchen-tested tools, utensils and gadgets and share them with you here that you might make a great find for you own kitchen or for a friend or family member.
Recipe: Lemon Bars
Courtesy of Microplane
Crust
1/2 pound butter room temperature
1/2 cup granulated sugar
1/2 cups all-purpose flour
1/8 teaspoon kosher salt
Filling
6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (use Microplane® Fine or Zester/Grater)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioner's sugar, for dusting
Preheat oven to 350 degrees F.
Crust:
Cream the butter and sugar until light in the bowl of an electric mixer fitted paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool.
Filling:
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners' sugar.
THE FACTS ON CAST IRON COOKWARE
Why Use Cast Iron?
Benfits of using cast iron cookware
Iron cookware has been in use for centuries.
•It is the Original Non-Stick Cooking surface!
•100% NATURAL
Made from the elemental metal iron. It even adds a teeny, tiny bit of natural iron to your diet.
•It is SAFE & NON-TOXIC
Unlike chemically synthesized non-stick coatings (Silver-stone, Teflon, etc.) and aluminum which has become questionable.
-Over-heated synthetic non-stick surfaces emit toxic gasses that kill pet birds and produce flu-like symptoms in humans.
-High concentrations of aluminum are found in the brains of Alzheimer's patients.
•FLAVOR
Adds a special home-cooked flavor you can't get any other way.
•EVEN HEATING
Iron has excellent heat diffusion and retention properties.
•VERSATILE
Works just as well in the oven, on the stovetop, open fire, or BBQ grill.
•DURABLE
Properly cared for cast iron cookware can last a lifetime...even longer as a wonderful family heirloom.
It simply improves with age!
COFFEE GRINDERS, MACHINES,
Coffee & Spice Grinder w/ drawer
Item # 675460)
Has cast iron enamel top and steel burrs
Price: US$29.99
Bunn Home Brewing System
(Item # 645213)
Twice as fast as your average coffee maker. High quality, durable stainless steel and copper construction. Your favorite coffee will never taste bitter!
Cast Iron Skillets
LARGE Cast Iron Skillet
(Item #645092) 20 inches in diameter- 3 inches deep
This thing is BIG! And it's Cast iron so it heats evenly!
Fry a dozen eggs and the bacon to boot. Great for large campouts.
Price: US$89.99
Skillet Cover 10 in. Self Basting (Item #645128)
7SC2 for Lodge Products Price: US$13.50
Grill Pan (Item #645110)
11.25 inches X 2 inches deep
helps remove grease from fried foods Price: US$29.99
Top 5 Alternate Home Cleaners
1. Baking Soda
Baking soda, or sodium bicarbonate, is a natural substance that neutralizes both acids and bases, so it eliminates odors rather than just covering them up. In cooking, baking soda releases carbon dioxide when heated, and this causes cookies, breads or cakes to rise. Baking soda can also act as an abrasive cleaner perfect for removing stains from sinks, counter tops and even fine china.
2. White Vinegar
Vinegar is an inexpensive cleaner, good for removing hard water deposits, shining glass, windows and most metal surfaces. It can also remove stains and mildew. Use in your coffeemaker to keep it brewing quickly.
3. Bleach
Bleach is best known as a fabric whitener. It also disinfects bathrooms and kitchens, and kills mildew and mold. (Warning: Do NOT mix with ammonia-based products.)
4. Borax
Borax is also known as a laundry booster; add a handful to your washer to help your detergent work better. Also deodorizes garbage pails and disposers, cleans and whitens walls and floors, and cleans cookware.
5. WD-40
WD-40, a petroleum-based lubricant and cleaner, has many household uses beyond the garage. Among the many household uses for WD-40 are crayon and adhesive removal, grease and grime cleaning and lubricating metal parts throughout your house. Here are my favorite household uses for WD-40.
Top 7 Kitchen Organizers
1. Bakeware Organizer
This adjustable organizer holds your cookie sheets, pan lids, cutting boards and more. Has six racks that you can adjust to fit your needs.
2. Paper Bag Organizer
This coated-wire bag organizer fits on your cabinet doors or walls and takes up very little space.
3. Tiered Spice Rack
This three-tiered wire coated rack helps you keep your spice jars organized and easy to find.
4. Rollout Basket Organizer
This is a rollout basket that is perfect for under the kitchen sink. Easily slides out to give you access to everything in the back of your cabinets. Comes in various widths.
5. Wrap Organizer by Rubbermaid
This kitchen organizer mounts to any door (I had mine on the inside of the pantry door), and comes with 4 slots to hold and organize your boxes of plastic wrap, sandwich bags, foil, or wax paper.
6. Magnetic Organizer Bar
This wide, magnetized towel rack can be placed on your refrigerator, stove or dishwasher. Includes 7 hooks for holding keys, oven mits and pot holders.
7. Magnetic Coupon Organizer
You can easily organize your coupons with this magnetic organizer that sticks to your refrigerator. Includes nine divider cards.
This adjustable organizer holds your cookie sheets, pan lids, cutting boards and more. Has six racks that you can adjust to fit your needs.
2. Paper Bag Organizer
This coated-wire bag organizer fits on your cabinet doors or walls and takes up very little space.
3. Tiered Spice Rack
This three-tiered wire coated rack helps you keep your spice jars organized and easy to find.
4. Rollout Basket Organizer
This is a rollout basket that is perfect for under the kitchen sink. Easily slides out to give you access to everything in the back of your cabinets. Comes in various widths.
5. Wrap Organizer by Rubbermaid
This kitchen organizer mounts to any door (I had mine on the inside of the pantry door), and comes with 4 slots to hold and organize your boxes of plastic wrap, sandwich bags, foil, or wax paper.
6. Magnetic Organizer Bar
This wide, magnetized towel rack can be placed on your refrigerator, stove or dishwasher. Includes 7 hooks for holding keys, oven mits and pot holders.
7. Magnetic Coupon Organizer
You can easily organize your coupons with this magnetic organizer that sticks to your refrigerator. Includes nine divider cards.
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