Category Archives: Salad, Sides & Soup

chicken-stew-and-bread-and-parsley-dumplings

Chicken Stew with Cornbread Dumplings

chicken-stew-and-bread-and-parsley-dumplingsIngredients:

  • 1 14-ounce can chicken broth
  • 1 10-ounce package frozen mixed vegetables
  • 1 cup frozen small whole onions
  • 1/2 cup water
  • 2 t snipped fresh basil, oregano, or dill; or 1/2 t dried basil, oregano, or dill, crushed
  • 1/2 t salt
  • 1/8 t garlic powder
  • 1/8 t black pepper
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey
  • 1 recipe Cornmeal Dumplings-follows below

Directions:

  • In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
  • Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
  • Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew.
  • Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.

Makes 4 servings (about 6 cups)

Cornmeal Dumplings:

  • In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 t baking powder, and dash black pepper.
  • In a small bowl combine 1 beaten egg, 2 T milk, and 2 T cooking oil;
  • Add to flour mixture, stirring with a fork just until combined.

Start to finish: 40 minutes

potato-soup

Potato Soup

potato-soupIngredients:

  • 1/3 C Diced Celery
  • 1/3 C Diced Carrot
  • 1/4 C Onion
  • 2 T Butter or Margarine
  • 2 T Flour
  • 1 Quart Milk
  • 2 Chicken Bouillon Cubes
  • 2 T Minced Fresh Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Seasoned Salt
  • 1/4 tsp Cayenne Pepper
  • 6 Medium Potatoes, pealed and cooked
  • Chives, Shredded Cheese and Bacon Bits, Optional

Directions:

  • In a 3-qt. Dutch oven or kettle, saute the celery, carrot and onion in butter until tender.
  • Stir in flour until smooth.
  • Gradually add milk; cook and stir until thickened and bubbly.
  • Add bouillon, parsley, salt, seasoned salt and cayenne.
  • Simmer for 20 minutes, stirring occasionally.
  • Cube half of the potatoes and mash the other half; add all to the soup.
  • Simmer for 20-25 minutes or until heated through.
  • Garnish individual servings with chives, cheese and bacon bits if desired.

Portions: 8 Servings (2 quarts)