Jodi’s Mama’s Chicken and Dumplings
**This is the exact family recipe as my Mom told it to me
1 Whole chicken, cut up
(clean off the bad parts – leave skin)
Boil with 1 stick of butter
Once it’s boiling, add chicken pieces and salt and pepper (to taste)
Let it boil for an hour, sit the chicken out to cool. Save the water it boiled in – leave it in the pot and sit aside. Once the chicken has cooled, take the meat off the bones – lose the skin. Put chicken back in pot – turn it on low. Pour some flour in a bowl (start with about a cup). Add a little water at a time until it’s a dough. Continue to put flour on the dough as needed so it won’t stick to your hands too much. Knead it into a ball. Make the ball as big as you want – but you’ll only need a ball of dough about the size of a grapefruit. Use wax paper or a cut paper bag to lay flat. Dust it with flour and put the ball in the center. Use a rolling pin and flatten the dough to a pretty thin layer. (Not paper thin) Cut the dumplings into squared off pieces, and look at the water on the stove. Dumplings are ready to put in when the water is bubbling . The dumplings go on top of the chicken. Put one layer, salt and pepper, and press dumplings lightly down into the water. Do another layer, (repeat the “pressing down lightly and salt & pepper) with each layer. You probably should do about 4 layers of dumplings total.
After the last layer, cook for about 20 minutes on low/medium.
Just taste it for doneness. Dumplings should be soft – but not mushy.
Sam’s Mama’s Pork Chops, Pork and Beans and Rice
8 boneless pork chops (or a dozen or so thin cut boneless chops)
1 large can pork and beans
1 cup rice, uncooked
1 stick margarine
2 or more cups left-over meat, chicken or turkey
2 large onions, chopped
2 large potatoes, sliced
2 stalks celery, chopped
1 bunch green onions, chopped
3 tablespoons parsley
2 or more cups water
1/2 cup oil
1/2 cup flour
salt and pepper to taste
Make a roux using oil and flour. Add onions and stir constantly until clear. Add potatoes and brown slightly. Add celery, meat, seasoning and water. Cover and cook slowly for about 45 minutes. Add green onions and parsley and cook uncovered for about 5 minutes. Add gravy from left-over roast, chicken or turkey.
3-4 pound chuck roast (trim off as much fat as possible)
cloves of garlic
12 oz bottle Heinz chili sauce
4-6 oz of beer
Trim as much fat off of the chuck roast as possible. Then cut slits in the meat in which to bury cloves of garlic – as much as you like. Season the roast on all sides. Brown the roast on all sides in a black iron skillet and place the roast in a dutch oven. Pour a 12 oz bottle of Heinz chili sauce over the roast and “rinse” out the bottle with 4-6 oz of beer and pour the beer over the roast (think of something to do with the remaining beer). Cook on top of the stove for 2-3 hours until the meat is tender. Serve with rice or macaroni.
4 skinless chicken breasts (with or without bone)
6 peeled potatoes, cut into 1/2 inch pieces
2 cans sliced carrots, drained
1 large bottle Wishbone Italian dressing
salt and pepper to taste
Place chicken, carrots and potatoes into the roasting pan. Add salt and pepper to taste. Shake up Wish Bone Italian dressing and pour over chicken, carrots and potatoes in the pan. Cover and bake at 350 degrees for an hour and a half to two hours until potatoes are fork tender.
Jodi’s Slow-Cooked Chicken and Gravy
1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
1 pack of Lipton Onion Soup Mix
1/2 cup water
Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a medium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.