Chicken and Dumpling Casserole

 

2 lbs of chicken
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I used the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper
Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

optional: peas and/or carrots and/or celery or other vegetables.

Hootenanny pancakes

6 eggs,
1 cup milk,
 1 cup flour,
1tsp salt
Mix in the blender, while doing this preheat the oven to 425, with a stick of butter in a cake pan, check on the butter, it needs to melt, not burn, when butter is melted, pour contents of blender into the pan and cook for 20 minutes, sprinkle powdered sugar over the top and serve, we usually do two pans and top with fruit.

Submitted by Gavin White

 

Bonnie Bakes Sez:  But Hootenany Pancakes are best with buttermilk syrup!

Mormon Muffins

5 teaspoons baking soda
2 cups boiling water
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups All Bran cereal
2 cups 40 percent bran flakes
1 cup walnuts, chopped

In a bowl, combine soda and boiling water. In a separate bowl, whip shortening and sugar until light and fluffy. Add eggs slowly. Mix well. Add buttermilk, flour and salt and mix again. Pour the soda water very slowly. Gently fold the cereals and the walnuts into the mix.
Let mix sit in the refrigerator overnight.
The next day, heat oven to 350 degrees. Grease muffin tins. Spoon 1/8 cup batter into prepared muffin tins. Bake 30 minutes. Let cool for 5 minutes.
Servings • 3 dozen muffins

Best Basic Meat Loaf

Ingredients

3/4 cup onion, diced

2 pounds ground meat, meat loaf mix (ground pork, beef and veal)

1/2 cup ketchup

1/2 cup mustard, Dijon adds a nice bite

2 eggs, beaten

1 cup seasoned bread crumbs

Salt and pepper, to taste *

Directions: 

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine all ingredients and mix until evenly combined. Mix it up with your hands, get a little dirty, it's all good.
3. When we salt and pepper says to taste in this case, we do not mean you should taste this raw meat mixture.  That instruction just means add as much salt and pepper as you'd like.  A good sprinkle of each should do it.
4. You can make one large loaf or two small loafs from your mixture.  Either way place your loaf/ loaves onto a baking sheet.  Place in the preheated oven for 1 hour for 1 large loaf. If you are going for 2 smaller loaves, reduce cooking time to about 45 minutes.
5. For an easy glaze you can top the loaf/ loaves with barbecue sauce or ketchup half way through cooking.

CHICKEN CABBAGE STIR FRY --

 
Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil...
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce

Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Hamburger Stew

 2 pounds ground turkey or beef or venison

• 2 medium onions, chopped
• 4 cans (14-1/2 ounces each) stewed tomatoes
• 8 medium carrots, thinly sliced
• 4 celery ribs, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 1/2 cup uncooked long grain rice
• 1 to 2 tablespoons salt
• 1 to 2 teaspoons pepper
• ADDITIONAL INGREDIENT (for each batch of stew):
• 1 cup water

Directions

• In a Dutch oven, cook beef and onions over medium heat until meat is
• no longer pink; drain. Add the tomatoes, carrots, celery, potatoes,
• water, rice, salt and pepper; bring to a boil. Reduce heat; cover
• and simmer for 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened. Freeze in

• 3-cup portions for up to 3 months.
• To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer
• to a saucepan; add water. Cook until hot and bubbly. Yield: about

• 5 batches (15 cups total).