Cold Weather Comfort Food

TREEDAWG’S CHICKEN & DUMPLINGS


1 Whole Chicken
10 Cups Water
1 Can Chicken Broth
1 Yellow Onion, chopped
½ Bell Pepper, chopped
2 Stalks of Celery, chopped
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter
½ Cup Milk
Salt, Pepper, Garlic Powder

DUMPLINGS:

3 Cups Flour
2 Tsp. Baking Powder
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper



Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Broth, Onions, Bell Pepper, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.

Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.

Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.

Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.

Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!

If you want to be stylin', try a cassoulet of some kind.

I'm making onion soup and a quiche for dinner. My onion soup is industrial strength.

Irish Stew

package thickly sliced bacon, crumbled
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
2 cloves garlic, minced
1 large onion, chopped
1/4 cup water
2 cans beef stock
1 small onion, cut into bite-size pieces
4 small red potatoes, cut into bite-size pieces
2 bay leaves
1/2 can Guinness

-Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
-Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
-Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. -Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, and beef stock. Cover and simmer for 1 1/2 hours.
-Add onions, potatoes, bay leaves, and Guinness to pot. Reduce heat, and simmer covered until vegetables are tender.

Clam chowder or a bouillabaise of some sort. If you didn't default to gumbo (like I would), I'm assuming that you're looking for something different.

Shepherd's Pie!!!!!!!

a good, hearty beef stew would be good, with some cornbread

A stew with squirrel, beef , venision, and chicken.