Tag Archives: food

Chicken and Dumplings

Ingredients:

  • 2-3 chicken breast (with bone and skin)
  • water
  • 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.

Caring for Cast Iron Cookware

How to Season Cast Iron Skillets and Cookware

You should always “season” your cast iron cookware before using for the first time.

  1. Wash your cast iron in warm sudsy water and rinse well.
  2. Make sure to dry the cast iron very well.
  3. Take a paper towel and coat the entire skillet or pan with lard. (inside and out) It is best not to use vegetable oil as that will make your cast iron sticky.
  4. Place in a preheated oven at 300° oven for one hour.
  5. Remove and wipe off any excess grease with a new paper towel.
  6. Put the pan back in the oven and bake for another hour.

Cleaning  & Using Cast Iron Cookware:

Never wash your cast iron in the dishwasher!

  • After cooking in your cast iron, rinse in warm water. You may use a small amount of soap but harsh scrubbing and detergents will remove the seasoning. If for any reason your food is sticking to the pan and you have to scrub or you have rust in your cookware, re-season your pan.
  • After you have rinsed the skillet or pan well, set on a hot burner for a minute to make sure all water is gone. Let cool on burner and store as usual.
  • After many uses, you cast iron skillet or pans will turn black. This is a good thing! This means you will now have a non-stick surface to cook in.

Homemade Dumplings

Ingredients:

  • 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.

Fall Apple Bread

Ingredients:

  • 1/4 cup butter
  • 2/3 cup sugar
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla
  • 2 cups flour, sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 cups peeled, grated apples
  • 1 Tablespoon grated lemon rind (zest)*
  • 2/3 cup walnuts, chopped

1. Cream together butter, sugar, vanilla and beaten eggs.

2. In a large bowl combine all the dry ingredients – flour,

baking powder, soda, salt and cinnamon. Sift.

3. Add a little at a time with a large spoon – egg mixture

and grated apples to flour mixture. Stir in lemon rind and

nuts. Mix well.

4. Pour apple bread mixture into 2 greased and floured loaf pans.

5. Bake the apple bread at 350 degrees for 55-60 minutes. To test if the loaves are done, a toothpick comes out clean.

Makes 2 Apple Bread loaves depending on size of loaf pans.

Let the loaves cool before slicing – then spread with butter and enjoy!

* how to zest a lemon – use the part of your grater that

has the tiny holes close together.

Take your lemon and grate, just grating off the very top,

yellow part of the lemon rind.

Egg Dumplings

Ingredients:

  • 4 cups flour
  • 4 eggs
  • Room temperature water
  • Salt
  • Pepper
  • parsley optional

Large Pot of boiling salted water

Pour flour into large bowl,

make a well in center,

slightly beat 4 eggs then drop into well of flour

Pour 1/2 cup water into well, then slowly with large latel spoon,

fold into flour till moist,add salt and pepper to taste, usually around 1 tsp. each

mix well but don’t use blender or mixer, mix by hand,

Batter should be somewhat thicker than pancake mix.

In a  pan of boiling water drop large tablespoons of mixture into the

water, you will see them will float to top

Cook a couple more minutes, put into a strainer, but DON’T rinse

Serve with paprikash, port sauerbraten or other gravy dishes.

Country Fried Steak

Ingredients:

  • 1 3/4 lb. round steak, sliced
  • 1/2 inch thick
  • 2 large eggs
  • 2 tbsp. water
  • 1/3 c. All purpose flour
  • 1/3 c. cornmeal
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4-6 tbsp. EVOO

Pan Gravy:

2 tbsp. flour

  • About 1 1/2 c. milk
  • 1/2 tsp. kosher salt
  • 1/8 tsp. pepper

Preparation:

Pound steak to

1/4 inch thickness, cut into 6 pieces.

Beat eggs and water together in pie plate.

Mix flour, cornmeal, salt and pepper on waxed paper.

Dip steaks first in plain flour, then in egg mixture.

Dip in seasoned flour mixture to coat well.

Brown meat,

3 pieces at a time, in hot oil on both sides in a large

heavy skillet. Return all meat to skillet; lower heat; cover.

Cook 20 minutes or until tender.

Remove steaks to heated platter.

To prepare pan gravy, pour off all but 3 tablespoons of

the pan drippings; blend in some flour.

Stir in milk, salt and pepper to taste.

Continue cooking and stirring until gravy thickens and

bubbles 1 minute (be sure all flour is gone).

If gravy is too thick, add a little more milk.

Crispy Country Fried Chicken

Ingredients:

  • 4 cups flour
  • 1/2 cup Buttermilk
  • 1/2 cup Milk
  • 4 eggs mixed lightly
  • 1 tsp. paprika
  • 1 tsp garlic salt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups oil/shortening

You will need 3 shallow baking dishes

Iron Skillet (preferred)

large cookie sheet

In one dish pour your eggs, salt and pepper mixture

In another pour your flour mixture : add the garlic salt,

paprika and mix

the other: add milk, buttermilk, 1/2 tsp salt

The night before soak your chicken pcs in the buttermilk mixture

get to room temp and now you can begin.

take a piece of chicken, dread in your egg, then your flour then

put onto your baking sheet.

repeat till all pieces are covered and set aside.

Prepare you Iron skillet with oil, you will want to get it about 325 degrees.

put chicken in pan and let cook till golden brown on one side,

do not turn until you see golden brown, usually about 1/2 hr.

turn your chicken and let cook the other side same way.

use meat thermometer to check to see if chicken is done.

put onto either rack or paper towels to let grease drip.

Enjoy.

If you like your chicken a bit spicy, add some other spicy ingredients.

Buttermilk Cornbread

Ingredients:

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups buttermilk
  • 2 tablespoons shortening
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup egg, beaten slightly

Mix all ingredients, mix with stern large spoon till thick and lumpy.

Heat lightly greased 10” cast iron skillet. (Iron is best) Poor batter into skillet.

Bake about 20  min. 450 degrees oven till golden brown.

Cornbread

Buttermilk Cornbread_ Copyright©2009_ Rocki Haire
Buttermilk Cornbread_ Copyright©2009_ Rocki Haire

Ingredients:

  • 2 tsp. bacon drippings
  • 1 c. yellow corn meal
  • 1 c. flour
  • 1 tbsp. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 large egg
  • 1 c. Buttermilk
  • 1/4 c. vegetable shortening

Preparation:

Preheat oven to 425 degrees.

Grease an 8- or 9-inch iron skillet

or a heavy 8-inch square baking pan with the

bacon drippings.

Place in oven to heat while mixing batter.

Combine dry ingredients; sift together

into a large mixing bowl.

Add the egg, milk, and 1/4 cup shortening;

beat with a wooden spoon until smooth, about 1 minute.

Carefully pour batter into the hot pan;

bake for 25 to 30 minutes, until light golden brown on top.

Cut cornbread into wedges to serve.