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Émilie

Don’t call me Shirley

Archive for May, 2009

Photos

I’m very proud of these. Check it out!
http://picasaweb.google.com/ejmays

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Chicken ‘n’ Dumplins

It’s not as difficult as you might guess!

Ingredients:

Chicken (2 thighs, 2 breast for optimal meat output and flavor)

Salt and Pepper to taste, 2 tsp Rosemary (optional)

1/4 vegetable shortening

3/4 cup boiling water

1.  Cook the chicken.  If you have a pressure cooker, this is a great way to make it happen quickly; otherwise, cover chicken with water (1.5-2 qts), add salt, pepper, and I like to add 2 tsp rosemary.  Bring to a boil.  Reduce heat to a simmer, cook covered for one hour or until thigh juices run clear and breasts have no pink.  (Tip: Since thighs take longer to cook, frozen breasts and fresh thighs can cook together beautifully.)

2. Cool chicken.  Cut meat from bone.  Set aside.

3.  Strain the now delicious chicken broth you’ve created and measure 1 qt + 1 cup broth (this amount matters) back into large saucepan.  Bring to a boil and add the chicken.

4. Pour self-rising flour in large bowl.  Cut in shortening.  Add boiling water, a small amount at a time.  Shape mixture into a ball.  Roll out.  (THIN is very important or you will have tough dumplings…definitely no more than 1/4 inch, maybe thinner.  Remember since they have self-rising flour, they will puff up plenty.)  Cut out dumplings (1.5 inch squares work well).

5. Drop dumplings into broth/chicken mix.  (Tip:  drop only 2-4 at a time or they will stick and become chicken and one dumpling.  Also, it helps tremendously to have a buddy, or your left hand, to use a spatula to push down existing dumplings in the pot to expose plenty of fabulous boiling broth for the incoming dumplings.  As soon as the new ones hit the broth for 2-3 seconds, they are far less likely to stick to each other.)

6.  Cook until mixture thickens as desired and dumplings are tasty.  (Tip:  Stir occasionally because dumplings love to burn and become permanent additions to the bottom of your favorite pot.  Trust me.)

Enjoy!

Yay Strawberry Season! Part 3

Strawberry Shortcake Recipe

1/4 c. sugar

2 c. flour

2 t. baking powder

1 t. salt

1/4 t. soda

6 T. shortening

3/4 c. buttermilk

Sift dry ingredients.  Cut in shortening.  Add milk and stir with fork.  Put dough in two round, glass pie pans.  Bake in 450 degree oven for 10 minutes or until golden brown.

Strawberry Topping:

Crush about 1/2 lb of strawberries (I use a potato masher).  Add half-and-half (don’t ask me how much… I really don’t know…about 1 cup?) and sugar to taste.

To Thoroughly Enjoy:

Cut yourself a wedge of shortcake and slice it through the middle as if to make two pieces of “bread” for a strawberry sandwich.  Layer some delicious strawberry slurry/topping stuff on the bottom layer of shortcake.  Put the top back on.  Add more strawberry goodness.  Add dollop of whipped cream.  Taste heaven in strawberry form!

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Yay Strawberry Season! Part 2

Strawberry Ice Cream Recipe

1 lb (apprx 1 qt.) frozen strawberries, finely chopped

1 cup brown sugar

7/8 cup plain sugar

1 qt half-and-half

6 cups of 2% milk

Mix, Freeze, Enjoy!

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Yay Strawberry Season! Part 1

Recipe for Strawberry Pie

1 pie crust, baked and cooled

Cook until thick:  1 cup sugar, 2 Tbsp cornstarch, 1 cup water

Remove from heat.  Add 4 Tbsp strawberry jello.  Stir well until completely dissolved.  Let mixture cool completely, stirring occasionally.

Lay sliced, drained strawberries in pie shell. (Approx. 1/2 qt, leaving some space for liquid mixture.)

Pour mixture over strawberries.

Chill at least 3 hours.

Enjoy with whipped cream on top!  Yum!

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