- 2-3 chicken breast (with bone and skin)
- 1 stick of butter
- 3 cups self-rising flour
- 1 cup milk
- 1/2 cup vegetable oil
- salt and pepper, to taste
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.
- 1 frying chicken, cut
- 1 cup buttermilk
- 1 cup all purpose flour
- 11/2 salt and pepper
- Cooking oil for frying
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
- 1 Tablespoon all-purpose flour
- 1-cup milk
- 1-1/2 to 2 cups water
- Salt and pepper to taste
- Diced ham
- 1/2 cup green and red peppers- chopped small
- 2 strips bacon- cooked and crumbled
- 6 mushrooms-drained, tipped and sliced
- 1 cup cheddar cheese shredded
- salt and pepper- to taste
- 3 eggs- slightly beaten with a tiny pour of milk
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.
- 2 c. flour
- 1 1/4 tsp. baking powder if not self-rising
- 3/4 tsp. salt
- 1 tbsp. butter
- 3/4 c. milk
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.
- 3 eggs
- 1 cup oil
- 2 cups raw zucchini, shredded
- 1 3/4 cups sugar
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup nuts, chopped
- 2 cups flour
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
- 2 1/2 cups water, at a temperature between 105 and 115 F
- 2 (1/4 ounce) packages yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 6 1/2 cups flour
Mix the water, yeast, and sugar together in a small bowl.
Add the salt to 5 1/2 cups of the flour in a large bowl.
Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
Keep adding more flour and keep kneading.
Push forward, fold over, push forward, fold over.
Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
The bread is done when an instant read thermometer reads 190 (f* 2 1/2 cups water, at a temperature between 105 and 115 F
- 2 slices bacon, diced
- 1/2 cup chopped yellow onion
- 1/4 cup chicken broth
- 2 1/2 cups whole-kernel corn (about 5 ears cut from cob)
- 10-oz frozen lima beans
- 1 cup chopped tomatoes
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/8 tsp paprika
In a large saucepan, over medium heat,
cook the bacon until crisp; drain on paper towels.
Add the onion to the drippings in the pan and saute
Add the chicken broth, corn, and lima
Reduce the heat to medium, cover and cook,
stirring occasionally, 10 minutes.
Stir in the tomatoes, cream, salt, and paprika;
replace cover and cook 10 minutes more, stirring once.
Just before serving, sprinkle with bacon.
Yield: 4 servings