Chicken and Dumplings

Chicken and Dumplings

1 whole chicken (about 3-4 lbs)

Salt to taste (for chicken)

3 chicken bouillon cubes

2 ½ C frozen mixed vegetables

2 C flour

1/4 C shortening

1 egg

1/2 tsp salt (for the dumplings)

1/2 to 3/4 C chicken broth (cooled)

Place the chicken and salt in a large pot, add enough water to just cover the chicken, and let simmer for about 1 hour or until cooked through. Remove the chicken and debone, breaking the meat apart. Remove 3/4 cup of the liquid and set aside for the dumplings. To the water remaining in the pot, add the 3 bouillon cubes and bring to a medium high boil. Return chicken meat to the pot along with the vegetables. In a bowl, cream the flour, shortening, egg, and salt together. Add enough broth to form a stiff dough, but don’t add any more than you need. (If you add too much broth, just add more flour). Flour a surface on which to roll the dough. Roll the dough to about a 1/8 inch thickness or less. With a knife, slice the dough into long strips about an inch wide and 2-3” long. Pick up the strips one at a time and add to the boiling broth. After adding some of the dumpling dough, the boiling broth will start to slow in its boil. Stir gently as you add the dumplings so that they don't stick together or stick to the pot. After all the dumpling dough is added to the broth, turn the heat down to a simmer. Cook for 15 minutes; turn the heat off, cover the dumpling pan, and let sit for 20-30 minutes before serving.

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Blueberry Jam

Blueberry Jam

4 ½ C blueberries

2 Tbsp.  lemon juice

7 C sugar

½ tsp.  butter

2 pouches Certo Fruit Pectin, liquid type (1 box)

Prepare a water bath canner, jars, and lids according to safe canning guidelines. I follow the Ball Blue Book guidelines. Wash, steam and lightly crush blueberries.  Measure exactly 4 1/2 C prepared blueberries into a large saucepot. Stir in lemon juice. Stir sugar into blueberries in the saucepot. Add butter. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam. Pour immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a full rolling boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals according to safe canning guidelines.

Makes approximately 7-8 half pint jars.

BBQ Chicken

BBQ Chicken

6 Chicken breasts, boneless, skinless
1 C BBQ Sauce

Oil as needed

In a bowl place the chicken and the BBQ sauce and mix to coat. Place a small amount of oil in a skillet over medium heat. Add chicken to preheated skillet. Cover and cook for about 5 to 7 minutes, turn chicken over and cook for another 10 - 15 minutes until chicken is cooked through.

Chili and Cornbread

Chili

1 pound lean ground beef

1 medium chopped onion

1 can (14.5 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

1 can (15 ounces) kidney beans, drained (about 1 1/2 to 2 cups cooked kidney beans)

2 ½  T  chili powder

½ tsp. minced garlic

¼ C chopped green chilies

1 teaspoon salt

grated cheddar cheese

Brown ground beef with onion and garlic in a large pan, like a Dutch oven. Add all remaining ingredients except cheese. Bring to a boil. Reduce heat and simmer for 1 hour. Serve with cheese.

Corn Bread

1 C yellow cornmeal
1 1/2 C flour
3/4 C sugar or sugar substitute
4 tsp. baking powder
1 tsp salt
1 C milk
2 eggs or ½ C egg substitute
1/4 C oil

Combine everything and mix well, pour into greased muffin tins or a greased loaf pan. Bake at 425°F for 20-25 minutes or until golden brown.