Big Thicket Chicken and Dumplings

INGREDIENTS

1 (3 -4 lb) whole chickens
1 gallon water
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon red pepper (optional)
2 celery ribs, chopped
4 green onions, sliced thin or 1/2 medium onion, chopped
1 carrot, shredded
6 chicken bouillon cubes

DUMPLING INGREDIENTS
6 cups flour
2 teaspoons baking powder
1 teaspoon poultry seasoning
1 teaspoon salt
1 cup margarine or 1 cup butter flavor shortening
2 eggs, beaten
2 cups chicken stock


DIRECTIONS

Place whole chicken and water into large pot or dutch oven.
Add poultry seasoning, garlic powder& pepper.
Bring to boil and reduce heat to medium.
Cook chicken for about 1 hour or until tender.
When done, carefully remove chicken from pot; set aside to cool.
Remove 2 cups of stock and set aside to cool.
Page 2 of 2Big Thicket Chicken and Dumplings (cont.)
Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
While chicken is cooling, prepare dumplings.
Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
Add margarine and combine until mixture is coarse and crumbly.
(use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to”just barely warm”) then stir by hand to form a dough.
Turn out onto floured surface and knead slightly until smooth.
You may need to divide dough in half and only roll out half at a time.
Roll out to approximately 1/8-inch thickness.
Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
When done, remove from heat and cover pan.
Remove skin and debone cooled chicken.
Cut into bite size pieces then fold into hot dumplings & broth.
This recipe will serve a family of 4 two main course meals.
Leftovers can be frozen.

Bacon Wrapped Chicken

Ingredients

    • 12 boneless skinless chicken breast halves
    • 2 (8 ounce) cartons chive & onion cream cheese
    • 2 tablespoons butter
    • salt
    • 12 slices bacon

Directions

  1. Flatten chicken to 1/2″ thickness.
  2. Spread 3 tablespoons cream cheese over each chicken piece.
  3. Dot with butter and sprinkle with salt; roll up.
  4. Wrap each with a bacon strip.
  5. Place, seam side down, in a greased pan.
  6. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
  7. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
  8. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
  9. To cook from frozen state, thaw before cooking and follow directions above.

Grilled Moroccan Chicken

Ingredients

    • 1/2 cup extra virgin olive oil ( the best quality you can get)
    • 1/4 cup chopped scallion ( , white part only)
    • 1/4 cup chopped parsley
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon minced garlic
    • 2 teaspoons paprika
    • 2 teaspoons ground cumin
    • 1 teaspoon salt
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon cayenne pepper
    • 4 boneless skinless chicken breasts

Directions

  1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
  2. Process until smooth.
  3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
  4. Preheat the grill to medium hot.
  5. Grill chicken breasts 5-7 minutes on each side, or until done.

Spanish Chicken & Rice Bake

Ingredients

    • 1 (10 3/4 ounce) cans cream of chicken soup
    • 1 cup salsa
    • 1/2 cup water
    • 1 cup whole kernel corn
    • 3/4 cup uncooked long-grain white rice
    • 4 boneless chicken breast halves
    • 1/2 teaspoon chili powder
    • 1/2 cup shredded cheddar cheese
    • 1 cup canned black beans, washed (optional)

Directions

  1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
  2. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
  3. Cover tightly with casserole lid or foil.
  4. Bake at 375°F for 45 minutes or so.
  5. Sprinkle with cheese.

Baklava

INGREDIENTS:

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

DIRECTIONS:

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Apple Pie

INGREDIENTS:

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Sauteed Apples

INGREDIENTS:

1/4 cup butter
4 large tart apples – peeled, cored and
sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Banana Sour Cream Bread

INGREDIENTS:

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

DIRECTIONS:

Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Avocado Feta Salsa

INGREDIENTS:

2 plum tomatoes, chopped
1 ripe avocado – peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese

DIRECTIONS:

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

California Grilled Veggie Sandwich

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.