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| Category: | | Soups & Stews | | Style: | | American | | Servings: | | 4 to 6 servings |
Description:
A type of Chicken Stew
Ingredients:
Chicken Stew:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 sticks celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
1 tbsp chopped garlic
1 pinch each salt, pepper
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Directions:
Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat. Add soup to stew and allow to thicken.
Prepare dumplings:
Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough sit for 10 minutes.
Cut the dough into 1-inch pieces. Tear a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
 | Category: | | Meat & Seafood | | Style: | | Other |
Description:
This recipe is from polish immigrants living near Plymouth PA (Coal Country in eastern PA). Once made, it can easily be smoked, or some people prefer adding 'liquid smoke' to the recipe to suit their taste.
Ingredients:
5 pounds of coarsely ground boston pork butt
2 tsp of coarse ground pepper
2 tsp mustard seed
2 cloves garlic
2 tbsp salt
2 cups of water
Directions:
Simple version: Grind, mix, set aside for 24 hours.
Take 1 large pork but roast and prepare to butcher meat from bone. At the tapered end of roast, there will be a small grayish part which must be removed and discarded. Also remove some of the hard rind fat and discard.
Cut meat and fat from roast bone and cut into 1 1/2" x 3" pieces.
Using a grinder and coarse grind plates, grind meat only once.
Spread meat out on a cutting board or kitchen counter. Sprinkle the coarse pepper, salt, and mustard seed on meat and knead.
Using either a blender or processor, add 1/2 cup of the water and the 2 garlic cloves. Process until well blended. Add the remaining 1 1/2 cups of water and blend for 10 seconds.
Pour carefully onto meat and mix in with hands.
Sausage must "cure" for 24 hours in refrigerator before packaging and freezing. Be sure to cover securely. Sausage can be made into patties or stuffed into casings.
Can be smoked if desired |
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