Once Upon A Time Recipes

There is always that special recipe that brings back wonderful memories of holiday meals with family and friends and grand times spent together.  Thanksgiving and  Christmas holidays are one of those times when memories flood back for me.  What about you?

It's always been a challenge for me to make chicken and dumplings.  Here in Indiana chicken and dumplings is another way of saying chicken and noodles (wide noodles).  But being raised in Colorado I always knew chicken and dumplings as chicken soup with fluffy puffs of batter steamed atop the soup.

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And the challenge was not the soup...It was the dumplings.  As a wedding gift a dear friend gave me a cookbook called The Complete Book of High Altitude Baking by Donna Miller Hamilton and Beverly Anderson Nemio.  (I'm not sure if the book is still in print, but I did find 2 used copies on Amazon.com.)  I decided one afternoon those many years ago when the wee ones were napping that I'd make chicken and dumpling.  And so the adventure began.

Chicken Soup

3 boneless chicken breasts                1 medium white onion, chopped
3 cloves of garlic, minced                 1 49.5 oz can of chicken broth 
2 bay leaves                                        salt and pepper to taste

Add all ingredient to a 6-quart sauce pan.  Bring to a boil and simmer for 30 minutes until the chicken is done.  Remove the chicken from the broth and when it is cool enough to handle cut the chicken breasts into bite-sized pieces.  Return the chicken to the pot and simmer until you are ready to add the dumplings.  (I also make the chicken soup in my large  Crock Pot and then when I get home from work I only need to transfer the soup to the sauce pan to make the dumplings.)

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Dumplings 

1 egg, slightly beaten                            1/2 teaspoon salt
2 tablespoons butter, melted                 1 teaspoon parsley, chopped
1 cup milk                                                 OR  1/4 teaspoon thyme
2 cups all-purpose flour, sifted                 savory, if desired
2 teaspoons double-acting
   baking powder. 

Blend egg, melted butter and milk together.

Sift flower once before measuring.  Mix and sift together flour, baking powder, salt and herbs, if desired.

Make a well in the center of dry ingredients.  Add small amount of liquid mixture.  Blend quickly.  Add remaining liquid mixture, using as few strokes as possible to blend  the two [mixtures] together.  Dough should be stiff.  Add a small additional amount of flour if necessary 

After having removed the bay leaves, bring the chicken soup to a rolling boil.  Reduce the heat to medium.  Then drop dough by tablespoonfuls into hot broth.  Cover with lid and cook 10 minutes.  Uncover and cook 10 minutes more.  (I have never adjusted the recipe because of altitude, but you can if you desire.)

Recipe yields 12 dumplings.  

I serve it tonight with Cheese Biscuits.  The mix a gift from Jimmy and Kelly because they know how much I love Jim 'n' Nick's when we visit them in Alpharetta. ( If you find a copy of the cookbook the recipe is on page 106.)  

What an adventure it has been, because for 44 years now I've been making and loving those chicken and dumpling meals on a chilly Autumn/Winter evening.

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Thanks be to God!!!


Cathy

Please join the fun. Share your family recipe and memories surrounding it. Make your comments here and then go to Mr. Linky so we can visit and share your recipe. Who knows your recipe might start a new holiday tradition at someone else's holiday gathering.