Part 7 (1/2)

Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and boil at a rolling boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook for a few minutes more, until dumplings are done. Do not overcook.

DUMPLINGS.

2 cups all-purpose flour mixed with 1 teaspoon salt cup ice water cup ice water

Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir mixture after dumplings have been added to pot.

[image]The Lady & Sons NOTE: Frozen dumplings are available in most supermarkets if you don't have the time to make them.

Marinated Cornish Hens SERVES 2 TO 4.

2 split Cornish hens 1 onion, diced 1 clove garlic, minced 8 tablespoons (1 stick) b.u.t.ter One 10-ounce can beef broth 1 bay leaf 1 bay leaf teaspoon dried thyme 2 tablespoons sherry Salt and pepper to taste 16 ounces fresh mushrooms, sliced

Wash, pat dry, and salt and pepper hens. Place in long, flat baking dish. Saute onion and garlic in b.u.t.ter. Add remaining ingredients except the mushrooms. Stir and pour over hens; cover and refrigerate overnight. Preheat oven to 350 degrees. Add mushrooms and bake for 1 hour, basting frequently. Serve with wild rice.

VARIATION: Chicken can be subst.i.tuted for Cornish hens. Chicken can be subst.i.tuted for Cornish hens.

Herb-Baked Chicken SERVES 4.

One 1- to 2-pound chicken, cut in quarters, skin removed 3 to 4 tablespoons olive oil cup teriyaki sauce teaspoon dried oregano teaspoon dried rosemary teaspoon dried rosemary 1 teaspoon chopped fresh ginger teaspoon salt teaspoon pepper 1 lemon, sliced thin

Preheat oven to 350 degrees. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce. Combine oregano, rosemary, ginger, salt, and pepper; sprinkle over chicken. Top with lemon slices. Bake for about 1 hour.

Chicken b.r.e.a.s.t.s in Sour Cream Sauce SERVES 6 TO 8.

8 slices dried beef (in a jar) 8 skinless boneless chicken breast halves (7 ounces each) 4 slices bacon, cut in half 1 cup sour cream 1 cup sour cream One 10-ounce can condensed cream of mushroom soup 2 cups sliced fresh mushrooms

Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13 9-inch ca.s.serole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken b.r.e.a.s.t.s. Cover and bake for 1 hours. Serve with rice.

Duck Burgundy SERVES 4 TO 6.

The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.

4 whole ducks Salt and pepper to taste Garlic powder to taste Poultry seasoning to taste 1 large onion, quartered 1 apple, quartered 1 orange, quartered 1 orange, quartered 4 ribs celery, cut into 1-inch pieces cup soy sauce cup vegetable oil cup red Burgundy wine

Preheat oven to 450 degrees. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuffcavities with pieces of onion, apple, orange, and celery. Rub ducks with soy sauce and oil. Place in baking pan. Roast uncovered, basting often with Burgundy wine. Allow 10 to 15 minutes baking time per pound of duck. Remove stuffing before serving.

Chicken Ca.s.serole SERVES 6 TO 8.

1 fryer, cooked, boned, and cut into small pieces (reserve broth) cup mayonnaise cup chopped onion 4 eggs 8 tablespoons (1 stick) b.u.t.ter, melted 2 cups chicken broth 2 cups chicken broth 1 package Pepperidge Farm corn bread stuffing mix 1 cup milk One 10-ounce can condensed cream of chicken soup

Combine chicken, mayonnaise, and chopped onion and set aside. Combine 2 eggs, the b.u.t.ter, chicken broth, and corn bread stuffing mix and set aside. In small bowl, lightly beat 2 eggs and milk. Spray large ca.s.serole dish with nonstick cooking spray. In bottom of dish, spread half the stuffing mixture; then layer with chicken mixture. Add second layer of stuffing mixture. Pour egg and milk mixture over top layer of stuffing mixture. Refrigerate overnight. Preheat oven to 350 degrees. Spread cream of chicken soup on top of ca.s.serole and bake for 45 minutes.

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Vegetables and Side Dishes Cheesy Broccoli Bake Baked Grits Squash Ca.s.serole Sherry-Glazed Sweet Potatoes Turnip Greens with Cornmeal ”Dumplings Steakside Mushrooms The Lady's Cheesy Mac Twice-Baked Potatoes Savannah Red Rice Collard Greens Eggplant Ca.s.serole Vidalia Onion Pie Sweet Potato Chips Broccoli Souffle Boursin Cheese Potatoes Fried Green Tomatoes Southern Baked Beans Zucchini and Corn Ca.s.serole Savory Rice Mashed Potatoes Fresh Corn Scallop Sweet Potato Bake Tomato Pie Broccoli Ca.s.serole Susan's Baked Rice Potato Ca.s.serole Creamed Corn Pattypan Summer Squash Ca.s.serole Hoppin John zMashed Potatoes with Sauteed Mushrooms Pineapple Ca.s.serole Zucchini Custard Bake Rutabagas Cheesy Broccoli Bake SERVES 8 TO 10.

2 pounds fresh broccoli, trimmed and cut up cup chopped celery pound fresh mushrooms, sliced cup chopped onion 2 tablespoons b.u.t.ter One 8-ounce can sliced water chestnuts One 10-ounce can condensed cream of mushroom soup One 10-ounce can condensed cream of mushroom soup pound Velveeta teaspoon garlic salt teaspoon pepper 1 cup grated Cheddar cheese

Preheat oven to 350 degrees. Steam broccoli for 10 minutes. Saute celery, mushrooms, and onion in b.u.t.ter for 10 minutes; drain. Combine broccoli, saute mixture, and water chestnuts. Heat soup and Velveeta in saucepan over low heat until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper. Place in greased ca.s.serole dish. Bake for 25 minutes. Sprinkle top with grated Cheddar.

Baked Grits SERVES 6.

4 cups water 1 teaspoons salt 1 cup uncooked grits 2 eggs, beaten 8 tablespoons (1 stick) b.u.t.ter 1 cups grated Monterey Jack and Cheddar cheese (combined) 1 cups grated Monterey Jack and Cheddar cheese (combined) 2 cloves garlic, crushed Dash of cayenne pepper