Chicken
and Dumplings
Submitted by: Jezebel Jen |
Chicken
Stock:
4 chicken breasts, skin on
2 onions, peeled, but left whole
4 ribs of celery, plus several leaves
1 bay leaf
1 tablespoon peppercorns
|
Dumplings:
4 cups all purpose flour, sifted
1 stick butter, softened
1 tablespoon parsley
1 teaspoon salt
Enough broth to mix to make dough
a consistency of pie dough |
For
chicken stock: Cover with water and boil
all the above in a LARGE stockpot or Dutch oven.
Boil until chicken is tender. Cool chicken and
pull it off the bone. Chop it into small pieces.
Strain your broth very well. Return it to
stockpot.
For dumplings: Add parsley and
salt to flour. Cut butter into it. Add broth a
little at a time until you have dough the same
consistency as pie crust dough. Flour your
counter and place dough in center. Flour your
rolling pin and roll dough out to about 1/4-inch
thick. Cut it in strips, then in desired size
pieces. Bring your broth back to a rolling boil.
Add salt to taste and 2 tablespoons parsley
flakes. Add chicken. Once broth is boiling hard,
drop dumplings in just a few at a time, until all
are used. Turn down on low. Simmer 30 minutes or
until dumplings are done. Serves 4. |
Turkey
Pot Pie
Submitted
by: Claudia |
2 1/2
tablespoons butter
2 tablespoons onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1/4 cup flour
1 cup chicken broth |
3/4 cup
milk
1/4 cup peas, frozen
1 1/4 cup turkey, cooked and diced
2 deep-dish pie shells, frozen
1 egg
|
| Pre-heat
the oven to 400 degrees. Melt the butter in a
heavy skillet. Add the onion, celery, and carrot.
Cook until just soft. Whisk in the flour and cook
for 3 minutes, stirring constantly. Add the broth
and milk. Simmer for 20 minutes, stirring
frequently. Add the peas and turkey. Defrost the
pie shells. Place one on a cookie sheet. Fill
with the turkey mixture. Invert the other shell
over the pie to form a top crust. Pinch the
edges. Lightly whip the egg. Brush around the
pinched edge to seal. Brush the top with the
remaining egg. Bake at 400 degrees for 20-25
minutes or until lightly browned. Allow to set 5
minutes before slicing. |
Baked
Mustard Chicken
Submitted
by: Jezebel Jen |
4 chicken
breast halves, skinned
1/4 cup spicy brown mustard
1/2 cup Italian flavored bread crumbs
1/4 cup
margarine, melted |
2 tablespoons lemon juice
2 tablespoons water
Paprika
|
| Brush
chicken with mustard & dredge in bread
crumbs. Place in a 13X9X2-inch baking dish.
Combine margarine, lemon juice and water; drizzle
1 tablespoon over each piece of chicken and pour
remainder in dish. Cover and bake at 350 degrees
for 45 minutes. Remove cover, sprinkle with
paprika and bake an additional 15 minutes. Yield:
4 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|