Dinner Tonight

Sounds delicous indeed, Wayne, don't you just love it when a meal comes
together like that, maybe just two of you, or the family....
Give us a quick precis of the chicken and dumplings recipe if you
please.
Cheers
Bronwyn

Wayne Boatwright said:

Stewed chicken and rolled dumplings in a cream-enriched gravy served

with a

Quoted message said:

salad of wilted baby mustard greens with a sweet/sour bacon dressing.

Quoted message said:

Hershey's "Perfectly Chocolate" chocolate cake and frosting for

dessert.

Quoted message said:

Simple, homey, and delicious,

Wayne

On Sun 09 Jan 2005 09:06:29p, Bronwyn tittered and giggled, and giggled and
tittered, and finally blurted out...

Quoted message said:

Sounds delicous indeed, Wayne, don't you just love it when a meal comes
together like that, maybe just two of you, or the family....
Give us a quick precis of the chicken and dumplings recipe if you
please.
Cheers
Bronwyn

Thanks, Bronwyn. My pleasure...

Stewed Chicken with Rolled Dumplings

1 stewing hen, cut in pieces
1 quart chicken broth
1 pint water
2 ribs celery, cut in 2-inch lengths
2 carrots, cut in 2-inch lengths
1 onion, quartered, skin left on
1 teaspoon whole peppercorns
1 teaspoon whole coriander seeds
1 teaspoon dried thyme
1 bay leaf
1/2 bunch fresh parsley
-------------------------------------------
1/3 cup butter
1/2 cup flour
2 cups milk
-------------------------------------------
3 cups flour
1/4 cup shortening
1 teaspoon salt
1 cup milk

Combine chicken, broth, water, vegetables, and seasonings in a large
kettle. Bring to a slow simmer and cook for 1-1/2 to 2 hours, or until
chicken is very tender. Remove from heat and allow to cool to lukewarm.

Remove chicken from broth. Remove skin and bones from chicken, tearing
meat into bite size pieces. Reserve in a separate bowl moistening the meat
with some of the broth.

Strain remaining broth and reserve. In the same kettle, Make a roux with
the butter and flour and cook until lightly colored. Gradually stir in
milk until smooth. Gradually stir in broth. Bring mixture to a slow boil
and cook until slightly thickened.

Meanwhile, combine flour and salt and cut shortening into flour mixture.
Pour most of the milk into flour mixture, stirring with a fork. Work dough
until smooth, adding additional milk as needed.

On a well-floured surface, roll dough 1/8-inch thick or thinner and cut
into strips 1 x 2 inches, or as desired. Drop half the dumplings, one at a
time, into simmering broth. Cook 10-12 minutes, stirring frequently, then
remove cooked dumplings to a plate. Repeat with 2nd half of dumplings.

When second half of dumplings are cooked, return the first batch of
dumplings and the chicken and broth to the pot, along with 1/2 cup chopped
fresh parsley. Stir mixture gently to combine, and continue cooking over
low heat until mixture has returned to a simmer.

May be plated in the kitchen, or turned into tureen and served at table.

Wayne

will you marry me?
🙂

--

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
: Stewed chicken and rolled dumplings in a cream-enriched gravy
served with a
: salad of wilted baby mustard greens with a sweet/sour bacon
dressing.
: Hershey's "Perfectly Chocolate" chocolate cake and frosting for
dessert.
: Simple, homey, and delicious,
:
: Wayne

Dog3 <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Stewed chicken and rolled dumplings in a cream-enriched gravy served
with a salad of wilted baby mustard greens with a sweet/sour bacon
dressing. Hershey's "Perfectly Chocolate" chocolate cake and
frosting for dessert. Simple, homey, and delicious,

Wayne

Oh... this sounds good. Simple and easy. Recipes?

Michael

It's a long list, Michael, but all of the recipes are very easy.

Stewed Chicken with Rolled Dumplings

1 stewing hen, cut in pieces
1 quart chicken broth
1 pint water
2 ribs celery, cut in 2-inch lengths
2 carrots, cut in 2-inch lengths
1 onion, quartered, skin left on
1 teaspoon whole peppercorns
1 teaspoon whole coriander seeds
1 teaspoon dried thyme
1 bay leaf
1/2 bunch fresh parsley
-------------------------------------------
1/3 cup butter
1/3 cup flour
2 cups half and half
-------------------------------------------
3 cups flour
1/4 cup shortening
1 teaspoon salt
1 cup milk

Combine chicken, broth, water, vegetables, and seasonings in a large
kettle. Bring to a slow simmer and cook for 1-1/2 to 2 hours, or until
chicken is very tender. Remove from heat and allow to cool to lukewarm.

Remove chicken from broth. Remove skin and bones from chicken, tearing
meat into bite size pieces. Reserve in a separate bowl moistening the
meat with some of the broth.

Strain remaining broth and reserve. In the same kettle, Make a roux
with the butter and flour and cook until lightly colored. Gradually
stir in milk until smooth. Gradually stir in broth. Bring mixture to a
slow boil and cook until slightly thickened.

Meanwhile, combine flour and salt and cut shortening into flour mixture.
Pour most of the milk into flour mixture, stirring with a fork. Work
dough until smooth, adding additional milk as needed.

On a well-floured surface, roll dough 1/8-inch thick or thinner and cut
into strips 1 x 2 inches, or as desired. Drop half the dumplings, one
at a time, into simmering broth. Cook 10-12 minutes, stirring
frequently, then remove cooked dumplings to a plate. Repeat with 2nd
half of dumplings.

When second half of dumplings are cooked, return the first batch of
dumplings and the chicken and broth to the pot, along with 1/2 cup
chopped fresh parsley. Stir mixture gently to combine, and continue
cooking over low heat until mixture has returned to a simmer.

May be plated in the kitchen, or turned into tureen and served at table.

Wilted Baby Mustard Greens

3 slices bacon
2 green onions, equal amounts of white and green, chopped
3 red radishes, sliced thin (optional)
¼ cup cider vinegar
2 teaspoons sugar
1teaspoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon salt
1 dash pepper
1 lb. Baby mustard greens
crumbled blue cheese (optional)

Thoroughly wash and dry mustard greens and place in large heatproof
salad bowl. Add green onions and sliced radishes (if using). Set
aside.

Cook bacon over moderate heat until crisp. Crumble and reserve. Stir
vinegar, sugar, Worcestershire sauce, dry mustard, salt, and pepper into
bacon drippings. Cook, stirring constantly, until mixture boils. Pour
immediately over greens and toss thoroughly to mix and wilt. Garnish
with crumbled bacon and blue cheese (if using).

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to
12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°
F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool
completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat
oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour
batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove
from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake
cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25
minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk,
beating to spreading consistency. Add small amount additional milk, if
needed. Stir in vanilla. About 2 cups frosting.

On Mon 10 Jan 2005 09:19:13a, rosie readandpost tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

will you marry me?
🙂

Hmmm... Will you do the laundry? :-)

Wayne,

I've got a question about the icing for the cake. When I first made
this
cake, I could barely get the job done with the amount of icing the
recipe
calls for. I've made the cake a few more times, and I always make and
use way more than what is called for. Do you get by fine with what the
recipe calls for?

I'm finding a similar issue with cheesecake crusts. I at least double
what the recipe calls for and it still seems like I've barely got
enough to
get the job done. Actually, I have just about decided that I like
cheese-
cake crust to come up the sides of the cake, also. Last night I made
another Hershey's no-bake chocolate cheesecake and I tripled the
crust ingredients. I cut the cake this morning and the crust is barely
a quarter-inch, rolling nicely up the sides. When I press the crust
in,
I knuckle in on the edges where the side meets the bottom so that I
don't get a really thick part there.

Thanks, Michael

On Tue 11 Jan 2005 07:04:49a, Michael tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

Wayne,

I've got a question about the icing for the cake. When I first made
this
cake, I could barely get the job done with the amount of icing the
recipe
calls for. I've made the cake a few more times, and I always make and
use way more than what is called for. Do you get by fine with what the
recipe calls for?

I usually bake this as a sheet cake (9 x 13). The icing recipe should make
enough for approximately 1/4" thick layer on the top of the cake.

If I bake it as a layer cake, I usually double the icing recipe, and that
should be sufficient to fill and frost 2 9-inch layers.

Quoted message said:

I'm finding a similar issue with cheesecake crusts. I at least double
what the recipe calls for and it still seems like I've barely got
enough to
get the job done. Actually, I have just about decided that I like
cheese-
cake crust to come up the sides of the cake, also. Last night I made
another Hershey's no-bake chocolate cheesecake and I tripled the
crust ingredients. I cut the cake this morning and the crust is barely
a quarter-inch, rolling nicely up the sides. When I press the crust
in,
I knuckle in on the edges where the side meets the bottom so that I
don't get a really thick part there.

I don't like an overly thick crumb crust for cheesecakes, although I do
like for it to come up the sides. I also don't like it packed too densely,
which can make it too hard after it's baked. Depending on the recipe, I
have sometimes increased the crumb crust recipe by 50%, but never more.

In both cases, I guess it boils down to how thick you like the frosting
and/or the crust. Thin or thick is merely a preference, neither right nor
wrong.

Cheers,
Wayne