Posts Tagged ‘chicken and dumplings’

We tried a new recipe this week.  It uses tube buns so it’s not something I’ll make often.  But it’s something easy to whip up on short notice.  It could be made with homemade biscuits too.

Pizza Pop-Ups

makes 10

1 tube of 10 flaky rolls (Pillsbury)

1/2 c tomato sauce

1 c chopped pepperoni



1 T onion                                                1 T Parmesan

1/2 c mozzarella

Mix everything (except rolls) together.  Split rolls in half and flatten a little bit.  Put into greased muffin pan.  Divide the mixture among the 10 shells.  Top with the remaining pieces of dough.  Try to press and seal.

Bake 350F for 15-20 minutes

The next recipe comes from our friend Bev.  She married Colin’s best friend from Centralia Keith.  They met online too.  It’s funny how similar Bev and I are, we even share a birthday.  This is one of Colin’s favourite meals, he’s even been known to request this one.

Chicken and Dumplings

2 1/2-3 lb chicken pieces, I tend to use thighs

1 c flour                                       2 t salt

1t paprika                                   1/8 t pepper

2 T oil                                           1 T butter

1 10oz can cream of chicken soup            1 1/2 c milk

Mix dry ingredients.  Coat chicken with seasoned flour.  Brown in oil/butter.  Drain skillet.  Stir in soup and milk.  Add chicken back to skillet.  Cover and simmer for 1 hour.

20 minutes before chicken is finished, mix together:

1 c flour                                                 3 t bk powder

1/2 t salt                                               1/2 t parsley

1/2 t sage                                              1 1/2 T oil

2/3 c milk

Drop batter by spoonful, making sure to place them on TOP of the chicken and not into the broth.  Cover and simmer for the remaining 15 minutes.  DO NOT LIFT LID UNTIL TIME IS DONE.

This next recipe is very special to me.  It’s one of the very few recipes I have that I know my Great Grandma used to make.  I have her old cook book but who knows which ones she used.  This Fruit Relish was made every year and my Grandma still makes it, and now I do too.   Not too many people make fruit relish at home, but up here is seems to be more popular.  Up here they tend to call it Chili Sauce, which I find confusing because I think chili sauce is more like ketchup in consistency (like Heinz Chili Sauce).  Where as my Fruit Relish still has all its parts visible.  Start this recipe early in the morning.  You don’t have to babysit it, but it takes a while.

Fruit Relish

recipe says 8 qts, but it seems to change every year

24 large tomatoes, you want tomatoes to be the majority of the ingredients

6 peaches                                            6 pears

6 apples                                                6 onions

2 red and green peppers               1/2 c pickling spice

2 T salt                                                  3 c white sugar

4 c vinegar

Peel and dice everything.  You want the pieces no larger than 1/2 inch.  Tie the pickling spice into a cheesecloth bag.  Mix ALL the ingredients into a large pan/pot.  Let stand for 3 hours.  Then simmer, uncovered, until thick.  My recipe says 2 hours, but I have never had it ready that quickly.  I simmer over a fairly low temperature that way I don’t have to worry about sticking and burning.  You want it thick but with plenty of liquid to fill the jars -hope that makes sense.

Pour into sterilized jars, leaving 1/2-1/4 inch headroom.  Seal and process in a hot water bath for 20 minutes.

How to Peel Fruits Easily:

Bring a large pot of water to boil.  Put in a few fruit you want to peel, sometimes it’s easier if you cut a X in the bottom.  Let sit in the water a few seconds then carefully lift out and set aside for a couple of minutes.  If you are not cooking the fruit, put it into a cold water bath to stop the cooking.  If you are using the fruit for something like fruit relish, the cold water is unnecessary.

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