It seems I have barely glanced at the month of September and lo - it was time to welcome October…
This is a beautiful time of the year, and a time when new fall and winter dishes begin to become a part of meal planning.
One of the favorite fall and winter meals at our house has always been chicken and dumplings. When I was thumbing through my personal collection of recipes, I came across a different kind of dumpling and it sounded very interesting.
The recipe called for dumplings made from flour tortillas! They are delicious. My photographer, Bob Crisp, and I discovered how good they really were when we started “taste testing,” after the photo session.
The dumplings are thin and tender. In fact Bob said they reminded him of dumplings he had as a young lad at his grandmother’s. They reminded me very much of those I made from scratch for years, and believe me – those dumplings are hard to make and very time consuming.
I had been rambling through recipes as I made preparations for this year’s Holiday Cookbook, and found the recipe. I had gotten it years ago, compliments of the bank. You remember when there was always a recipe included with your bank statement each month. I am sure this one caught my eye and I filed it away, only to “lose it in the shuffle” over the years.
I hope your family enjoys these dumplings as much as Bob and I - and my family - did.
I chose the corn salad to serve along with the chicken and dumplings and topped the meal off with a different fresh apple cake recipe that I also found tucked away.
Don’t forget the Holiday Cookbook will be coming your way the latter part of this month, and I know you are going to enjoy it!
CHICKEN and DUMPLINGS
1 whole fryer, (about 3 pounds)
2 ribs celery
1 small onion, peeled and halved
1 pkg. (8 inch) tortillas
Salt and pepper to taste
1 can cream of chicken soup
3 hard boiled eggs, chopped
½ stick butter
Boil chicken in 2 & ½ quarts water for about 45 minutes or until done. (Add salt, pepper, onion and celery to the water. )
Remove chicken, onion and celery. Discard onion and celery and debone chicken. Place butter and cream of chicken soup in the boiling chicken broth.
Cut tortillas in 1-inch strips and add to the broth, a few at a time. Turn heat to LOW.
Place a lid on the pot and cook for 5 minutes. Return chicken to the pot and add the chopped eggs. Continue to cook for just a few minutes until dumplings are tender.
2 small cans whole kernel corn, drained
(I use Green Giant Steamed, yellow or white)
2 Roma tomatoes, chopped
5-6 green onions, chopped
1 small green bell pepper chopped
2 tablespoons mayonnaise
¼ teaspoon salt
½ teaspoon black pepper
Combine all ingredients and chill before serving.
FRESH APPLE - PECAN CAKE
2 cups sugar
1 & ½ cups vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3 cups diced apples
½ teaspoon cinnamon
1 cup pecans, chopped
1 cup raisins
1 cup flaked coconut
In a large mixing bowl, mix sugar, oil and eggs. Sift flour, cinnamon, soda and salt, and add to sugar mixture.
Stir in vanilla, apples, pecans raisins and coconut; mix well. Pour into a greased and floured tube or bundt pan, and bake for 1 & ½ hours at 350 degrees. Cool and remove from pan.
Pour caramel topping over the cake or use the following glaze:
½ cup butter
1 cup brown sugar
1/3 cup water
Heat until boiling and sugar is melted. Brush over cake lightly after it has cooled.