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Friday, August 14, 2009

Chicken and Dumplins


4 leg quarters

2 cups flour

1/4 cup crisco

1 box chicken stock

Add milk to thin the dough.


Boil Chicken until done.

Remove chicken from the broth. Strip from bones and skin.

After chicken is done - return stripped chicken to the pot of broth and add the box of chicken stock.

Add salt and pepper to taste.

Return liquid to a boil.

Mix flour and crisco together - by hand.

Add milk to thin the dough - thinner than biscuits, but not soup. (thicker than pancakes - needs to be lumpy)

After the broth is boiling, drop the dough into the broth in bits and pieces. Drop the dough in different areas of the pot. Use a kitchen spoon to drop the dough into the pan. This is a gradual process.

Stir after dumplings have cooked for about 5 minutes.

Cook for another 10 to 15 minutes, stirring frequently.

Turn it off and let it cool.

Serve to the happy husband!!!

Stir Fry


2 bags - Contessa's Chicken Stir Fry

1 jar Kikoman's Stir Fry Sauce

1 pack frozen broccoli

White Rice ( Or A Taste of Thai Rice Noodles)


Follow directions on the Contessa's Chicken Stir Fry.

Add the extra broccoli while cooking.

Add the sauce at the end, as well as the Kikoman's sauce.

Cook Rice (or noodles) according to directions.

Mix Stir Fry with Rice.