Old Fashion Chicken and Dumplings

This is a very old recipe for a hearty main course. Just how old, no one knows, however, I can see it being cooked in a pot over a fire in the fireplace.

Today, we are making "Chicken Pot Pie" which is easy and delicious, however, this is a twist to that idea.
Read the entire recipe before attempting to make it as there are items to add at the end.

Follow direction to not stir the chicken into the dumpling's, nor will you stir in the boiled eggs....you will just shake them down. My granny made this and it is over the top. Think I will try it for my own grandchildren.

CHICKEN AND DUMPLINGS

Make Dumplings at least 2 hours before, or may refrigerate the dough overnight.

1 cup flour
1/2 teaspoon salt

2 Tablespoon peanut oil
3 Tablespoon cold water

1 egg

Toss together and mix well. It will be sticky. Refrigerate at least 2 hrs or overnight.

Cook chicken by placing breast up in pot; add celery sticks and onion half's and cover with water.

Cover pot, bring to boil and cook over med heat until meat begins to separate from bone.

Remove from heat. Cool and then pull chicken off bone. Cut into bite size pieces.

Strain the chicken broth, and putting it back in the pot to receive the dumplings and chicken.

(You will serve it from this pot later)

Place chilled dumpling dough on lightly floured board and roll out very thin. So think that you see the board through it.

Cut strips into 1 1/2 inch triangles.

Bring broth to boil and drop strips of dough into boiling chicken broth.

Cook them 3 - 5 minutes.

Add chicken to dumplings and shake pot. (DO NOT STIR)

Add 2 sliced boiled eggs

stick of butter, cut in small pieces or melted

1/4 - 1/2 cup heavy cream

SHAKE POT

Sprinkle with black pepper.

ENJOY!

Shrimp Mousse ~ From Military Entertainment Days

The following is definitely an Oldie but Goodie. I remember how everyone stood around this dish at a cocktail party and always ask for the recipe.

Cocktail parties are not so popular as they were ~ today, our friends have to travel a little farther and it's nice to have heavy hors d'oeuvres for a group larger then a sit-down dinner party~ It works out as a great substitute for dinner. Everyone enjoyed making a plate of yummy goodies and sits with others ~ moving around to visit with all which takes up an entire evening pf eating, drinking and visiting.

In our day, a Cocktail Party was a timed event ~from 5 PM - 7 PM. It was a dress-up affair and were usually before another function. Ah...the big bashes at the Club were always wonderful.
Then the top of the line were
the Cocktail Hours before an Embassy Dinner. We allowed ourselves only 2 sampling of goodies as dinner was out of sight. Now, I have all my Fairy Tale memories, the collected pounds and recipes.

Here is the recipe for today~
makes a large hors d'oeuvre for a large party. It also is nice to serve as a salad with Lemon Mayonnaise. As a salad, it will serve 8.

SHRIMP MOUSSE

2 tablespoons gelatin

1/2 cup water

1 (10 0z) can tomato soup

8 oz cream cheese

1 cup Lemon Mayonnaise

1 lb. cooked chopped shrimp

3/4 cup finely chopped celery

1/4 cup finely chopped green pepper

1 tablespoon grated onion

1 tablespoon Durkee's Dressing

1/4 teaspoon salt

1 teaspoon Worchestershire

Juice of 1 lemon

3 dashes of hot pepper sauce

Soak gelatin in cold water. Heat undiluted soup, add gelatin and stir until dissolved. Add cream cheese to mixture and stir until melted. Cool. Beat in food processor until smooth. Add mayonnaise, shrimp, vegetables and seasonings. Mix well and pour into an oiled mold. Chill until firm.

Unmold on serving platter with buttery unseasoned crackers.

I have seen this done in a fish mold which is appropriate~ use slices of olives for the eyes~ pimiento slices for scales and tail. Garnish with parsley.

ENJOY!

Chili Con Carne ~ Lost and Found Recipes

When I finished college I knew lots of things, but I didn't know how to cook. I remember having to call my Aunt to ask how to bake a potato. She thought I was kidding. I had only seen them being put into the oven, and taken out. I didn't know the temperature or how long to leave them.
After this failure at such a simple dinner, I promptly purchased my first cook book. It was the Better Homes and Garden New Cook Book. You know, the red and white checkered cover.

Publication information has long ago, fallen from book~ as well as the page with my favorite recipe.
That recipe for Chili Con Carne (Chili With Beef) was my standby for Chili.
The book went through at least 20 moves with me.

I tried many, many other recipes, but none as good.
Of course, Better Homes and Garden Cookbooks were different each publication...the recipe totally lost.

Looking through my old recipes ~ there I find a tattered page from a book. It was folded and waiting, my long lost recipe ~ Chili Con Carne ~ I share with you.

CHILI CON CARNE

1 can kidney beans

1 large onion

1 green pepper, chopped

1 pound ground beef

1 large can tomatoes

1 1/2 teaspoon salt

Dash paprika

Dash cayenne pepper

2 whole cloves

1 bay leaf

1 to 2 tablespoons chili powder

Brown ground beef, add onion and green pepper. Drain any fat from pan. Add tomatoes and seasonings. Simmer 2 hours adding water if necessary. Add beans; heat thoroughly. Makes 6 servings.

ENJOY!