- 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
- 1 1/2 lbs of ground meat
- 1 large onion, diced
- 2 beef bullion cubes
- 4 carrots, sliced thin
- 6-ounce green peas
- 6 large potatoes peeled, diced
- 1/2 cup sour cream
- dash salt and pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 cup cheddar cheese – grated
1. In a large pot boil ground meat, diced onions and bullion cubes for 50 minutes.
2. Add sliced carrots and peas. Boil for 15 minutes.
3. While meat is cooking start the potatoes. Peel and dice potatoes into 1 inch cubes. Place in separate pot. Boil in just enough water to cover.
4. When potatoes are tender, drain and mash them in large bowl. Mix in sour cream. Add a dash of salt and pepper.
5. When meat and potatoes are done, ladle out into a large casserole dish. Reserve 1/2 cup of broth for sauce.
6. Mix together Worcestershire sauce, beef broth and cornstarch until the gravy thickens. Pour gravy over meat and vegetables.
7. Take mashed potatoes and spread over the top of the Shepherds Pie casserole. Top with grated cheese.
8. Cover casserole and bake at 400° for 30 minutes.
Serves 6 people