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I am taking today to catch up on writing, both on my blogs and some articles that I have in the works for other projects. I wanted to post some of our favorite little recipes here, as promised, since this is what I wanted this blog to be for. Home, family, good food and friends. Here we go: Fall Skillet One Polska Keilbasa cut into 1/4inch slices 1/2 large onion wedged 1-2 apples sliced or diced into chunks 1 green pepper (optional) chunked In a large iron skillet. pour about 2 tablespoons of oil and heat until warm. Place the Keilbasa slices in the heated oil along with the other ingredients and salt and pepper to taste. Cook over medium heat until all of the ingredients have an allover golden brown appearance. This comes from the carmelization of the meat juices mixing with the sugar in the apples. The smell will be slightly smokey and the vegetables will be tender but not overcooked or burnt. Serve with a salad and grapes for desert. Great for cool fall evenings. Chicken and Dumplings One whole chicken cut into pieces Large stock pot for boiling chicken Enough water to cover the chicken parts Sliced Carrots, Celery, Onion Salt and pepper to taste added to the water 2 Cups Self-Rising flour 3/4 Cup Milk 1 stick of butter Boil the chicken parts, onion, celery, carrots, salt and pepper until the chicken is done and tender. Remove the chicken from the stock and either de-bone and add back or season the chicken and bake at 350 until brown to serve with the dumplings. Add some flour thickener to the broth. It is best to use All Purpose flour mixed with water into a paste for this, but be careful not to add it fast our you will get lumps. If you take some of the hot broth out into a bowl and then slowly add it to the thickener and then putting it in the broth this will help. I do not remove the veggies from the broth as I like it to be more like a stew so that I know Caleb gets his veggies for the day. You can remove them if you like and serve them separate. Just take them up before you add the thickener. Next, mix the Self-Rising flour and the milk together for the dumplings. The consistency should be like buiscut dough, but not quite as stiff. You will want to drop the stick of butter into the boiling stock and then turn the heat down and allow the broth to reduce to a simmer before you add the dough to it. Drop the dough into the broth by the Tablespoon trying not to drop one on top of another (this causes sinkers--the ones that end up on the bottom and get tough) After you have dropped in all of the dough, put the lid on the stock pot and allow to cook over medium/low heat for 10-12 minutes. Do not take the lid off during this time, and watch carefully so you can turn the heat down if it starts to boil over. Your dumplings should look like fluffy clouds and be tender. This sounds like a lot of trouble, but your family is worth it and WOW are they good. This is my mom's recipe and one that was often made for Sunday supper. Hope you enjoy them. I will send more recipes soon. God bless you as you go through this next week. Love and prayers, Char |
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