Chicken and Dumplings

Chicken and Dumplings

(Dumpling batter)

2 ¼ Cup Bisquick

2/3 Cup milk

4 T. Butter

½ Cup diced onion

3 carrots

½ Cup celery

8 Cups chicken broth

1 teaspoon rosemary

1 teaspoon sage

4 Cups shredded/cubed chicken

1 Cup frozen sweet peas

1 Cup Milk (or ½ C milk ½ C half and half or ½ C cream)

1 teaspoon salt

Prep up dumpling batter and set aside.

Add butter to pot and the mirepoix cook gently until the onion is translucent. 

Add the broth, rosemary, sage cover and cook over medium until carrots are al dente.
Add Chicken.

Bring to a boil and whisk in milk/cream/or half and half.

Taste and season (add salt).

Drop in dumplings and sprinkle with 1 T. dried parsley

Cover and cook for 15 minutes.

Remove the lid and cook for 10 to 15 minutes more.

The dumplings will be fully cooked and fluffy inside.

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

2 cups sifted Martha White flour or all-purpose flour

(sift before measuring)

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons chilled vegetable shortening

    or lard (makes the best biscuits)

1 cup buttermilk

Preheat oven to 440 degrees with rack in the middle. In a large bowl, sift together flour, baking powder, salt, and baking soda. . Add shortening, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps. Make a well in the flour mixture and then add buttermilk, stirring with a fork just until dough forms and holds together (it will be soft and sticky.)

Turn dough out onto a floured surface and knead 8 to 10 times. Too much kneading leads to tough biscuits. Roll out dough with a floured rolling pin into a 12-inch round (1/2-3/4 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.

Lollipop Corn Dogs

Lollipop Corn Dogs

Ingredients:
1 cup of Bisquick Mix
2/3 cup Corn Meal
1 and 1/3 cup butter milk
1 egg
1 tsp Lawry's seasoning salt
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground cumin
1 package of hot dogs (contains 8)
flour (for dusting)
oil for deep frying

Note: if you do not have Bisquick, any pre made pancake batter will do or you can make your own pancake batter.

Directions:
Cut your hot dogs into thirds (this will give you 24 lollipops).

Mix together the Bisquick, corn meal, and seasoning. Then add your egg and buttermilk. Mix well. The consistency should be like a thick pancake batter.

Next coat your cut hot dog with flour. Then poke a wooden skewer through the hot dog like a lollipop

Dip in the batter and coat well.
Place the corn dog into the hot oil (around 350 degrees). Fry until golden brown. Then place on a paper towel to dry.