Jodi’s Mom’s Chicken and Dumplings
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 Mom’s Pork Chops, Pork and Beans, and Rice
4-6 boneless pork chops
1 stick margarine
Pork and Beans
Melt margarine in skillet (cast iron preferred) over medium high heat. Season chops with salt, pepper, and garlic powder to suite your taste and place in the skillet. Brown on both sides. Once the chops are browned add about a cup or so of water to the skillet and cover. Lower heat to low and simmer chops for up an hour.
While chops are simmering cook beans and rice as you normally would.
When ready put rice on the plate and top with beans. Add your chops to the place and spoon some of the margarine gravy over the pork and beans and rice.
Murphy’s Mom’s Roast and Gravy
Eye of round roast
Packet of French’s brown gravy
Preheat oven to 350. Garlic and onion powder sprinkled on roast. Put in roasting pan with a/b a quarter of an inch of water. Put roast in oven uncovered for an hour in a half. Then pierce roast (against the grain) all over and let the juices run out. Pour a little water over the roast. Then lower the temp to 250 and cover roast and cook for an hour. Then lower to 200 for another 30 minutes. Then turn oven off till you’re ready to serve. Pour all juices into measuring cup. Use however much liquid the gravy packet calls for from roast to make the brown gravy. Follow directions on the gravy packet. Slice your roast thinly and serve with gravy!
Producer Emilie’s Mom’s Big Shells and Cheese
1 box of big shell noodles
1 regular container of ricotta cheese
salt and pepper
1 jar of favorite red sauce
Options: You can add ground beef or veggies to this, but they’re great with just cheese!
Preheat oven to 350. Boil noodles and strain. Mix all ingredients (but noodles) together. Generously stuff shells with cheese mixture. Put in a 9×13 glass dish and top with red sauce, making sure all noodles are covered with sauce so they don’t dry out while baking. Put in oven and bake 20 minutes, then top with more cheese and bake another 10 minutes.