In an earlier post I told you about Aunt Bertha's wonderful Chicken and Dumplings. I have to tell you the easier version for dumplings that we use most often.
Cook the chicken in boiling water with salt, pepper, 3 stalks celery chopped and 1 small onion chopped. When tender remove from the water and let cool. Remove from bone and chop.
Use flour tortillas and cut them into strips.Add about 1 1/2 cups chopped chicken back to water. Bring the water you cooked the chicken to a level of a little over half the pot. Bring to a boil and lay the sliced tortillas on top of the water, one at a time. When you have them all in the pot do not stir. Take the back of your spoon and push the tortillas down into the broth and turn the burner off and cover with lid. Do not stir. That's very important. Serve immediately with dressing and giblet gravy.
Wednesday, November 24, 2010
Sweet Potato Crunch
I came home to the farm Monday. I have spent the past two days cleaning and raking leaves with Momma, and playing with the nieces and nephews. The weather has been nice but too warm! The forcast calls for cooler weather on Friday and we are looking forward to that.
Today we are going to begin cooking for tomorrow's big dinner. The first thing I am going to make is the Sweet Potato Crunch. I am sharing the recipe with you below.
There are many different recipes for sweet potatoes. This is the one that we like the best.
The recipe calls for canned sweet potatoes but we have fresh sweet potatoes so I will peel 4 large sweet potatoes and boil them until tender. Then drain and beat with mixer. The mixer pulls the strings out and fluffs the potatoes.
Sweet Potato Crunch
3 cups canned sweet potatoes, mashed in own juice
1/4 cup milk
1/4 cup butter melted
3/4 cup sugar
1 teaspoon vanilla
2 eggs beaten
Combine all ingredients and mix well. Pou into a well greased baking dish add crunch topping
Crunch topping
1 cup brown sugar
1/4 cup butter, melted
1/2 cup flour
1 cup chopped pecans
I certainly hope everyone has a nice safe holiday.
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| We have some fine Quarter Horses for sell. These are some of the stud horses during exercise. |
Today we are going to begin cooking for tomorrow's big dinner. The first thing I am going to make is the Sweet Potato Crunch. I am sharing the recipe with you below.
There are many different recipes for sweet potatoes. This is the one that we like the best.
The recipe calls for canned sweet potatoes but we have fresh sweet potatoes so I will peel 4 large sweet potatoes and boil them until tender. Then drain and beat with mixer. The mixer pulls the strings out and fluffs the potatoes.
Sweet Potato Crunch
3 cups canned sweet potatoes, mashed in own juice
1/4 cup milk
1/4 cup butter melted
3/4 cup sugar
1 teaspoon vanilla
2 eggs beaten
Combine all ingredients and mix well. Pou into a well greased baking dish add crunch topping
Crunch topping
1 cup brown sugar
1/4 cup butter, melted
1/2 cup flour
1 cup chopped pecans
I certainly hope everyone has a nice safe holiday.
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