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Old 06-14-2005, 10:35 AM   #31
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Anytime Constance! Anytime!

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Old 06-14-2005, 12:06 PM   #32
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Chicken and Dumplings

1-5 Lb. Hen
1 Large Yellow Onion
1 Stalk of Celery
1 Large Carrot
2 T. Salt
1 Bay Leaf
8 Black Peppercorns
In a Large Stew Pan with Lid Place the Washed Hen, Onion Peeled Left Whole, Celery Cut into 3 Pieces, Carrot Break into Half, Salt, Bay Leaf, and Peppercorns into Stew Pot and Cover with Water2 Inches from Top of Pan.cover and Bring to a Boil and Turn down to a Simmer; Cooking until Tender. Remove Hen from Pot to a Platter; Cool until Able to Handle It. Give the Vegetables to Anyone That Will Help Debone the Chicken. Remove the Bay Leaf and Debone the Hen. Replace Meat Back into the Pan; Taste the Broth for Salt and Season Highly Because the Dumplings Will Be Cooked in This. To Have a Good Pan of Dumplings You Need a Good Rich Broth.

I think this would be so much better if you substitute chicken broth for the water.


4 C. Flour
1 T. Salt
1 1/2 T. Baking Powder
3 T. Cold Crisco
Heavy Cream
You Will Need Extra Flour to Roll the Dumplings out On.
In a Mixing Bowl Sift Flour, Salt, Baking Powder, and with Pastry Blender Cut in Shortening Until they are Small Pea Size. Now Add Cream until All Holds Together; it Usually Takes 1 C. or More. Knead the Dough about 20 Times. Cut into 2 Pieces Roll These into Balls and Flatten out to a Disk. Cover These with the Bowl and Let Them Set about 5 Minutes to Rest. Flour the Board with a Sifter Lightly; Roll Each Disk to about 1/8 Inch Thick. When You Roll the Dumplings Keep Lifting the Dough Ever Once in a While and Sprinkle a Little Flour under the Dough and on Top to Keep Them from Sticking to the Rolling Pin and Table. Cut into Long Strips about 1 1/2 Inches Wide; Take the Strips to the Low Simmering Broth and Pull off about 2 Inch Lengths Dropping Each into Broth. Keep this up until You Have Used All the Dough. You Will Have to Use Your Spoon to Push the Dumplings Aside to Add the Others. Be Careful When Doing this Because They Will Tear up If You Stir Too Much. Simmer These about 20 Minutes with the Lid Off. Then Sprinkle Them with as Much Black Pepper as You like. Add the Lid to the Pan and Turn the Fire down to Low and Let Them Cook for Another 20 Minutes. Make Sure the Fire Is as Low as You Can Get It. I like to Cook Mine and Then Let Them Set about 1 Hour Before We Reheat and Eat it Just Seems to Make the Dumplings Soak up Even More Flavor.

Old time Spring Greens

Salt Pork about 3"x3" the Night Before, Cut in Half, Take One Half Slice 1/4" Thick and Put in Water in Ice Box.

Any Type of Mixed Greens Will Work. Dandelion, Lambs Quarters or other wild greens, Turnips, Beets, Mustard, Swiss Chard, or Collards the More variety the Better.

Take a Big Pot Put Your 1/4 by 1/4 Salt Pork and Brown Then Add Water Bring to a Rolling Boil Put the Heaviest in First Smallest Last. Add Kosher Salt and Fresh Ground Pepper to Taste and Your Best Peppered Vinegar If You Want it, and Pepper Sauce. When, it Just Starts to Tender Take the Greens out Place in a Bath of Ice and Water. For a Couple of Minute Then Drain. Now, Take That Soaked Salt Pork Fry it till Crisp and Brown. Take Your Greens and Some Real Butter(unsalted) Fold till Butter Is Blended. Place in Bowl Some Greens Slice of Fried Salt Pork and a Slice of Corn Bread and Re-season to Your Taste.

Crackling Bread

1 C Corn Meal
C Flour
C Lard
1 Lg. Egg
1 C Buttermilk
1 C Cracklings

Pre. Heat Your Oven with the 8 In. oiled Cast Iron Skillet in it to 400 Deg. Mix All Ing. Well and Then (Fold) in the Cracklings Note Do Not over Mix !!! Then Pour it in the Hot Skillet and Bake about 20 Min. Look and Leave till it Is a Deep Brown. Remove and Place a Plate over the Top and Flip it over . Serve with the Bottom Side Up.

Lemon Tea Muffins (8 Servings)

2 Eggs -- Separated
1/2 Cup Butter -- Softened
1/2 Cup Sugar
1 Cup Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
3 Tb.lemon Juice
For Topping: 1 Tb Sugar 1/8 Tsp. Cinnamon

In a Small Bowl, Beat Egg Yolks until Light and Lemon-colored, about 3 Minutes. In a Large Bowl, Cream Butter and Sugar. Fold in Yolks. Combine Flour, Baking Powder, and Salt; Add to the Creamed Mixture with Lemon Juice, Stirring Just until Combined. Beat Egg Whites until Stiff Peaks Form; Fold into Batter. Fill Muffin Cups 2/3 Full. Combine Topping Ingredients; Sprinkle over Muffins. Bake at 350 F for 20-25 Minutes.


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