Pete, a baby pygmy goat, is one of our newest arrivals. We welcomed Pete to our barnyard in mid-June. Mork has graciously agreed to share his barn with Pete.
Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.
Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Mix to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.
Place chicken in buttermilk, refrigerate for 1 hour
Combine flour salt and pepper
Drain chicken and toss or cover with flour mixture
Cover and simmer turning occasionally about 45 minutes or until juices run clear
Remove chicken and save 1/4 of dripping where chicken was cooked
Making the gravy:
Add to the drippings, flour until bubbly, add milk and water until thickened, add more water or milk if needed
You should always “season” your cast iron cookware before using for the first time.
Never wash your cast iron in the dishwasher!
A Delicious Western Omelet
In a large bowl, mix eggs beaten slightly, and pour into a medium size omelet pan or frying pan with teaspoon of oil
and a tablespoon of butter or margarine. Add salt and pepper and cover for 2 minutes… uncover and add all the rest of ingredients except for 1/4 cup of cheddar cheese.
Cover and let simmer on low till everything looks done (not runny). Flip one side over, then flip the other side ontop of it for your fold.
Once on plate top with remaining cheese.
Mix all together well. Then roll out well on floured board. Roll out real thin and then cut in small squares and put in real hot chicken broth, one at a time. Then cover and cook for about 20 minutes over real low fire.
Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
Beat eggs, sugar, and oil together.
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
Mix together by hand.
Add zucchini (minus liquid).
Pour into 2 greased and floured loaf pans.
Bake 45 minutes at 350°F