GREAT OLD FASHIONED CHICKEN AND DUMPLINGS

GREAT OLD FASHIONED CHICKEN AND DUMPLINGS

one cut up chicken

salt

black pepper

butter

plain flour

ice water

You will need a rolling pin and a floured surface.

Broth:

Wash and place the cut up chicken in Dutch Oven with pleanty of water to boil. Add salt to boiling chicken (to taste), black pepper and a stick of butter. Make sure there is enough water in pot to create ample broth for dumplings.

When chicken is tender and well done, remove from bone. Remove bones from broth leaving chicken meat in broth; turn onto simmer while you prepare dumplings.

Dumplings:

2 1/2 cups plain flour

1 teaspoon salt mixed into flour

Ice water (stir enough into flour mixture to make a stiff dough)

Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin until very thin, about 1/8 inch. It make take some elbow grease, but the results are well worth it!

Cut into 1 inch strips and let it dry for a few minutes. It should be partially covered with flour.

Meanwhile, turn up the chicken and broth; slowly drop the long dumplings into the boiling broth. As they cook they will become somewhat stiff; that's what you want.

When enough dumplings have been added to broth, (you may not need them all) and don't add too many because they have to boil and cook.

It's ok if some flour drops into pot with dumplings. The temperature should not be any higher than medium and as dumplings cook it will need to be turned down more. Place lid on pot and cook until dumplings began to change and become somewhat translucent. You will know when they are done because they will thicken.

Stir and enjoy...Practice and you will be in great demand at get togethers. This was taught to me by my now deceased Mother-in-law who was an excellent cook.

Enjoy!

Submitted by: Jewel

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CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

1/4 c. vegetable oil

1 tsp. salt

1/4 tsp. pepper

2 c. sliced Chinese cabbage

3 c. thinly sliced celery

1 (1 lb.) can bean sprouts, drained

1 (4 oz.) can water chestnuts, sliced

2 tsp. sugar

2 c. chicken broth or water

2 1/2 tbsp. cornstarch

1/4 c. cold water

1/4 c. soy sauce

2 c. sliced cooked chicken, cut in slivers

Chow mein noodles

Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts, and sugar. Stir in chicken broth; cook about 10 minutes. Blend cornstarch, water and soy sauce. Add to vegetable mixture and stir until mixture thickens. Add chicken. Heat through. Serve over hot chow mein noodles. Yield: 4-6 servings.

For Chicken Chop Suey serve on cooked white rice.

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VOODOO CHICKEN SALAD

VOODOO CHICKEN SALAD

Voodoo Dressing:

2 tablespoons Dijon mustard

2 tablespoons freshly squeezed lime juice

2 tablespoons chili paste

1 tablespoon crushed red pepper

1/3 cup real mayonnaise

3/4 cup sesame or extra virgin olive oil

1/2 cup white wine vinegar

1/4 cup soy sauce

3/4 cups sugar

2 tablespoons garlic, peeled

2 tablespoons ginger, peeled

Chicken Salad:

2 halved, grilled chicken breasts, cubed, skin removed

2 tablespoons Feta cheese (optional)

salt and pepper, to taste

paprika

This spicy dish delivers the tastes of sweet, sour, hot, and salty to the table for a refreshingly different Summertime salad.

Place all ingredients into the bowl of a blender or food processor and process until smooth. Serve over cubed just-grilled chicken breast which has been arranged over crisp lettuce sprinkled with crumbled Feta cheese.

Dress up the dish with halved cherry tomatoes or vine-ripened tomato wedges. Sprinkle with paprika for a color accent.

Submitted by: CM

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PEPPERONI BREAD

PEPPERONI BREAD

1 loaf frozen bread dough, thawed

1/4 tsp. oregano

1/4 tsp. Lawry's seasoned salt

1/2 tsp. parsley flakes

1/4 tsp. garlic powder

3 tbsp. butter, melted

1 (3 1/2 oz.) pkg. thin sliced Hormel pepperoni

2 c. grated Provolone cheese

Roll dough to 9 x 12 inch size on greased cookie sheet. Combine dry ingredients with melted butter. Brush on dough (save some for top). Arrange pepperoni on top and cover with cheese. Roll like jelly roll, tightly to cook like French bread. Brush with remaining butter. Bake at 350 degrees for 20 minutes. Cool for 15 minutes and slice.

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BREADED BEEF CUTLETS

BREADED BEEF CUTLETS

1 lb. beef cutlets (thinly sliced)

4 eggs

5 tbsp. Romano cheese

1/8 tsp. salt

1 1/4 c. corn oil

pinch of black pepper

1/8 tsp. garlic powder

1/2 tsp. parsley flakes

2 1/4 c. plain bread crumbs

In medium bowl, beat eggs, cheese, parsley, salt, garlic powder and black pepper together. Coat beef cutlets with this egg mixture. Then take cutlets out of egg mixture and bread with plain bread crumbs. In 8 inch skillet, heat 1/4 cup corn oil until very hot. (Use additional corn oil when necessary.) Fry breaded cutlets until golden brown or bake at 375 degrees until golden brown.

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BUTTERMILK PANCAKE AND WAFFLE MIX

BUTTERMILK PANCAKE AND WAFFLE MIX

2 c. dry buttermilk powder

8 c. all-purpose flour

1/2 c. granulated sugar

8 tsp. baking powder

4 tsp. baking soda

2 tsp. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.

WAFFLES:

2 1/2 c. mix (Buttermilk Pancake and Waffle Mix)

2 c. water

3 eggs, separated

4 tbsp. vegetable oil

Preheat waffle baker. In a large bowl combine mix, water, egg yolk and oil. Beat with a whisk until just blended. In a medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle baker instruction. Makes 3 to 4 large waffles.

PANCAKES:

1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)

1 egg, beaten

2 tbsp. oil

1 c. water

In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.

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CHRISTMAS CREAMY FRENCH-ONION,ARTICHOKE DIP

CHRISTMAS CREAMY FRENCH-ONION,ARTICHOKE DIP

4 oz. cream cheese, at room temp

1 (15.5 oz. container) French onion dip

1 (15.5 oz. can or jar) artichoke hearts, drained, coarsely chopped

1/2 cup grated Parmesan cheese

1 tbsp. fresh chopped parsley

1/4 cup + 1 tbsp. chopped scallions

1/2 tsp. garlic powder

1/4 tsp. pepper

1 round loaf (about 1 lb.) pumpernickel bread

1/4 c. chopped fresh red bell pepper

1/8 tsp. paprika

Assorted fresh cut veggies and crackers

In large bowl, whisk cream cheese until fluffy. With spoon, stir in onion dip, artichoke hearts, Parmesan, 1/4 cup chopped scallions, parsley, garlic powder and pepper. Refrigerate until ready to serve.

Using a serrated knife, horizontally cut top third from bread. Cut around inside edge of larger bread piece, pull out bread in large chunks, leaving 1/2" thick shell. Cut pieces into 1" cubes, reserve.

Before serving, spoon dip mix into bread shell or serving dish if not using bread. Sprinkle with paprika, 1 tbsp. scallions and red peppers. Serve with veggies, crackers and reserved bread cubes.

 by: Sherry Monfils:cooks.com

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TATER TOT CASSEROLE

TATER TOT CASSEROLE :

1 (32 oz.) package frozen potato rounds

1 (16 oz.) container sour cream

1 cup shredded Cheddar cheese

1 (10-3/4 oz.) can condensed cream of mushroom soup

1 (6 oz.) can French-fried onions

Preheat oven to 350°F. (175°C.). Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup.

Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole.

Bake for 45 to 60 minutes.

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CROCKPOT CHICKEN AND RICE CASSEROLE

CROCKPOT CHICKEN AND RICE CASSEROLE :

4 chicken breasts

1 can cream of celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

2 stalks celery, diced

1 bay leaf

1 large onion, chopped

1/2 teaspoon Bell's Poultry seasoning

3 cloves garlic, minced

1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).

Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.

Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.

Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.

Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting. If your Crock-Pot is causing liquids to boil, lower the setting or meat will become dry and tough.

by: CM - cooks.com

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HAM BROCCOLI AND POTATO CHOWDER

HAM BROCCOLI AND POTATO CHOWDER :

1/2 to 1 lb. ham, 1/4-inch cubes

1/4 cup butter

2 cups half and half

3 cloves fresh garlic, minced

1 large or 2 medium onions

1 leek, minced (optional)

1 32 oz box chicken or vegetable broth

pinch each of thyme and sage

1 bay leaf

1/4 tsp. each onion and garlic powder

3 tablespoons flour or 2 tablespoons Wondra

1/4 tsp. pepper (white preferred)

1/2 cup sour cream

1/4 lb. shredded Swiss or Cheddar cheese (optional)

2 large potatoes, peeled, 1/2-inch cubes

1 10 oz. pkg shoe-peg frozen corn (thawed)

1 10 oz. pkg chopped frozen broccoli (thawed)

a pinch of salt, to taste

In a large Dutch oven or soup pot, melt 2 tablespoons of the butter. Sauté onion until light browned and translucent; add ham cubes and minced leek, if using. Stir over high heat for several minutes. Add garlic and saute over medium heat for another minute or two. Add a pinch of thyme and sage (a little goes a long way).

Stir in chicken or vegetable broth. Add potatoes cut into 1/2-inch cubes. Add bay leaf. Bring to a boil; reduce heat to a simmer.

While stirring with a whisk, sprinkle in flour, stirring until smooth. Add garlic and onion powder. Simmer for 15 minutes. Stir in thawed broccoli and corn. Continue to cook over low heat until all vegetables are tender.

Combine sour cream and half and half. Simmer until heated through; add remaining butter. Sprinkle in cheese (optional) and simmer, stirring until cheese has melted (just a few minutes). Season to taste with salt and pepper.

Remove bay leaf. Serve with buttered biscuits or chowder crackers.

Cooks Note: Some of the corn may be mashed to thicken the soup. The frozen corn can be substituted with cream-style corn, if desired.

by: CM

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CARROT CAKE WITH COCONUT CREAM CHEESE

CARROT CAKE WITH COCONUT CREAM CHEESE

ICING :

The Cake:

2 cups sugar

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups grated carrots

1-1/3 cups vegetable oil

4 eggs, slighly beaten

1 cup chopped and toasted walnuts or pecans

1 - 20 ounce can crushed pineapple, drained

1 teaspoon vanilla extract

1 teaspoon lemon extract

1/2 teaspoon almond extract

Preheat the oven to 350°F.

Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.

Bake for 1 hour or until done. Completely cool cakes before frosting.

The Frosting:

1/2 cup butter, softened

1 - 8 ounce cream cheese, softened

1 - 16 ounce box powdered sugar, sifted

2 teaspoons vanilla extract

1 cup chopped and toasted walnuts or pecans

1 cup flaked coconut

Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.

Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.

by: kph

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PUFF SANDWICHES

PUFF SANDWICHES :

1 1/4 c. Bisquick

3/4 c. mayonnaise

1 egg

1 of the variations below

1/2 loaf French bread, cut lengthwise

Heat oven to 450 degrees. Mix baking mix with mayonnaise and egg. Stir in ingredients from one of the variations below. Spread about 1 1/2 cups of mixture evenly on bread. Bake on ungreased cookie sheet until puffed and golden brown, 10 to 15 minutes.

ITALIAN:

2 c. shredded Mozzarella cheese

1/2 c. chopped green pepper

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1 (3 1/2 or 4 oz.) pkg. sliced pepperoni, cut up

1/2 c. sliced black olives

TUNA OR CHICKEN:

1 (6 1/2 oz.) can tuna, drained or 1 (6 3/4 oz.) can chunk chicken, drained

2 c. shredded Cheddar cheese

1/4 c. sliced celery

1/4 c. chopped onion

3 tbsp. lemon juice

VEGETABLE:

2 c. shredded Swiss cheese

1/2 c. alfalfa sprouts

1/4 tsp. salt

1 med. tomato, chopped

1/2 med. cucumber, coarsely chopped

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VANILLA WAFER BANANA PUDDING

VANILLA WAFER BANANA PUDDING :

1 bag or box vanilla wafers

4 tbsp. flour

1/2 c. sugar

1/4 tsp. salt

1 lb. bananas (3 to 4 large)

2 c. scalded milk

2 eggs, separated

1/2 tsp. vanilla

1/4 c. sugar for meringue

Mix flour, 1/2 cup sugar and salt in top of double boiler, slowly stir in hot milk and cook until mixture thickens, stirring constantly. Stir a little of hot mixture into beaten egg yolks, pour back into double boiler, cook about 2 more minutes.

Remove from heat, add vanilla and cool until just warm. Alternate layers of vanilla wafers, sliced bananas and pudding in a baking dish. Beat 2 egg whites until foamy, add 1/4 cup sugar gradually, beat until stiff. Pile lightly on pudding. Bake in hot 400 degree oven for about 8 minutes or until golden brown.

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CHOCOLATE CHIP - PECAN PIE

CHOCOLATE CHIP - PECAN PIE :

1/2 c. butter

3/4 c. sugar

1 c. white syrup

4 eggs

1 tsp. vanilla

1 (12 oz.) chocolate chips

1 c. pecans, chopped

2 (9 inch) pie shells

Melt butter. Mix sugar, syrup, and eggs in bowl. Add butter, vanilla, chocolate chips and pecans. Mix well. Pour into two pie shells. Bake 40 minutes at 350 degrees. May be frozen.

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CRISPY FRIED FISH

CRISPY FRIED FISH :

1 lb. fish fillets

1 c. all-purpose flour

1/2 tsp. sugar

1 egg, beaten

3/4 c. cold water

2 tbsp. cooking oil

Shortening (for deep fat frying)

Season fillets with salt. Combine flour, sugar and 1/2 teaspoon salt. Combine egg, water and oil; add to flour mixture. Beat smooth. Dip fish in batter. Fry for 5 minutes, or until golden brown.

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STRAWBERRY MOUSSE

STRAWBERRY MOUSSE

1/2 c. fresh strawberries

8 oz. cream cheese, cut into sm. cubes

1/2 c. powdered sugar

4 oz. container whipped topping

Sliced almonds

In blender or processor, combine strawberries, cream cheese and powdered sugar. Cover and blend until smooth, stopping and scraping sides as necessary. Pour into bowl. Fold in topping.

Spoon Mousse mix into 6 tall dessert dishes. Chill 3-4 hours or overnight. Garnish with sliced almonds before serving.

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EASY FRUIT COBBLER

EASY FRUIT COBBLER

1/4 c. butter

1 c. flour

1 c. sugar

1 c. milk

2 tsp. baking powder

2 c. or 1 (29 oz.) can fruit (cherries, peaches, blackberries, rhubarb, etc.)

Melt butter in a 9 inch square pan. Combine flour, sugar, milk, and baking powder; mix well. Pour over melted butter. Do not mix. Pour fruit with juice over top of batter. Bake at 350 degrees for 45 minutes.

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BROWNIE PUDDING CAKE

BROWNIE PUDDING CAKE:

1 c. flour

3/4 c. sugar

2 tbsp. cocoa

2 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

1 tsp. vanilla

2 tbsp. oil

3/4 c. walnuts (optional)

3/4 c. brown sugar

1/4 c. cocoa

1 3/4 c. hot water

Mix flour, sugar, 2 tablespoons cocoa, baking powder, salt, milk, vanilla and oil in bowl. Pour into greased 8 x 8 inch pan. Combine walnuts, brown sugar and 1/4 cup cocoa in bowl. Add boiling water and mix well. Pour over batter in pan; DO NOT MIX. Bake at 350 degrees for 45 minutes. Pudding type sauce will form under brownies. This is wonderful with vanilla ice cream. Makes a great emergency dessert.

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Cooking With Cayenne Pepper

There are a lot of people that love to add spice to their foods and if you are one of those persons, then you will be happy to know that cayenne pepper, a very popular kitchen spice, will not only give your foods the added spice that you are looking but that there are also quite a number of cayenne pepper benefits. They have been known to improve how nutrients are delivered in the blood to different organs in the body, while stimulating the circulatory system.

These interesting plants are a part of the capsicum, plant genus family and in this family; you can also find the green chilies, paprika, and bell pepper and originally, the Cayenne pepper comes from Cayenne in French Guiana. It is one of the many different forms of chilli pepper grown in Mexico; it is also known as the red pepper and it is one of the hottest peppers to be found in the world.

Cayenne pepper benefits also now include it being used as a natural therapy for rheumatic pains and arthritis and based on the heat that is found in the pepper, it is also being used to promote toxin that eliminates perspiration during colds and fevers.

Going on a cayenne pepper diet just might be an excellent choice because the beta-carotene and Vitamin C that is found in the them also will aid in improving your eyesight. It is also a good product to aid in the release of digestive enzymes, it relieves inflammation and pain, and it also aids in the tone up of the nervous system based on the essential oils such as: capsaicin and alkaloid found in it.

Found in most Cajun cooking, Cayenne powder is the main ingredient in chili con carne and is found in almost every extra spicy recipe. Based on the fact that it is used in quite a number of recipes such as, gravies, seafood dishes, can be served with duck, and goes well with meat sauces and goulashes, having a healthy diet based around the pepper is pretty easy and instead of using the fresh cayenne you can use the ground, dried one that is made from chilli pepper pods and seeds.

While some people might shy away from spicy foods, based on the number of cayenne pepper benefits, adding some spice in your life is a good thing and if by accident you should bite down on a whole cayenne pepper, neutralize the taste by eating some coconut, putting some salt in your mouth, or eating some bread.

In addition to that you also get the many cayenne benefits just by adding a bit of spice to your daily diet.

By Elden Overlee

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Gourmet Popcorn, Chocolates and Cookies Are Terrific Gift-Giving Ideas

For many people, giving gifts to friends and family is a rewarding part of life. It makes the recipient feel great and it often makes the person giving the gift feel good too. When giving gifts, however, many people like to give unique gifts that are creative in nature. These types of gifts not only express their feelings of love, congratulations or even gratitude; they also bring a smile of happiness to the recipient. It's truly a win-win situation for all involved. The process of gift giving has changed over the years, with many people finding that traditional gifts like clothing, robes or small appliances are old and outdated. Many people want to now give gifts of food and treats like gourmet popcorn, chocolates and cookies. Here are a few tips to find the most unique gifts for your entire gift giving occasions.

1- Consider the Occasion

Customers can search for a gift that suits any special occasion. Whether you want to say thank you, congratulations or good luck, we have a gift to fit your needs. These gifts can be delivered to a home or office and are sure to impress. These special gourmet treats are not only delicious but come in a lovely presentation as well. From a gift basket to a beautiful bouquet, this gift is sure to please! Your recipient will not only be impressed by your thoughtfulness but also the lovely presentation of their gift. While we sometimes give people flowers or chocolates, you should also consider other great items like cookies and gourmet popcorn for your next special occasion.

2- Find Something Unique

Often, we get tired of giving and receiving the same gifts over and over again. No matter what your budget range might be, there are plenty of unique items to give to friends and family. There are plenty of novelty items like cookie bouquets, cookie cakes and other fun items using cookies. These items are a big hit with kids of all ages and adults, too! They are a great option for an item to bring to your next party at a friend's house. Best of all, these items are affordable for every budget. This way, you can give a wonderful gift without going bankrupt in the process. There are arrangements and gifts of every shape and size and price range. You can fulfill all your needs with these wonderful gifts. Best of all you know you are giving a treat to someone who deserves the recognition and will enjoy the item for the next few days.

3- Think of that Special Someone

You will find that your loved ones and friends will be taken by surprise when their gift of gourmet popcorn, chocolates or cookies arrives in the mail. They will be pleasantly surprised and enjoyed by your amazing gift. Likewise, you want to make sure your gift arrives safely and in style. This is why there are so many options available for boxes and containers for your gift. Many of these designer items are just as amazing as the contents. You are sure to impress with a gift like this!

By Willie Gross

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