Easy Chicken-n-Dumplins

Easy Chicken-n-Dumplins

1 whole fryer chicken

6-8 cans cheap biscuits
Can cream of chicken soup
Salt & pepper to taste

Boil chicken in stock pot full of water until chicken begins to fall off the bone. Use tongs to remove chicken from pan. Place chicken in a strainer in sink and let cool. Skin, debone, and shred chicken. Set aside.

Add soup to remaining chicken broth in stock pot. Whisk. Add salt & pepper to taste. Pull biscuits from 2 cans apart; tear into quarters and drop into boiling chicken broth. Let cook a few minutes and then repeat with remaining cans of biscuits until you have put as many biscuits that will fit into the stock pot. Cook on medium heat until all dumplings are done. Add shredded chicken. Stir and serve.

Turkey Sales

I just boiled a 14 lb turkey in a stock pot like you would a whole chicken. Now, my mind is just a rolling on the recipes that I can cook this week. Today, I started with chicken-n-dumplings. I'm thinking about chicken pot pie, chicken enchilada casserole, crockpot salsa chicken, and chicken tetrazzini. Or should I say turkey-n-dumplings, turkey pot pie, turkey enchilada casserole, crockpot salsa turkey and turkey tetrazzini.

Now to shred the turkey, separate, and freeze in bags.

Substitutions

If you don’t have...Substitute...
Apple pie spice, 1 tsp = ½ tsp ground cinnamon plus ¼ tsp ground nutmeg, 1/8 tsp ground allspice, and dash ground cloves or ginger
Baking powder, 1 tsp = ½ tsp cream of tartar plus ¼ tsp baking soda
Bread crumbs, fine dry, ¼ c = ¾ c soft bread crumbs; ¼ c cracker crumbs; or ¼ c cornflake crumbs
Broth, beef or chicken, 1 cup = 1 tsp or 1 cube instant beef or chicken bouillon plus 1 c hot water
Buttermilk, 1 cup = 1 TBS lemon juice or vinegar plus enough milk to make 1 c (let stand 5 min before using); or 1 c plain yogurt
Cajun spice, 1 TBS = ½ tsp white pepper, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground red pepper, ½ tsp paprika, and ½ tsp black pepper
Chocolate, semisweet, 1 oz = 3 TBS semisweet chocolate pieces; or 1 oz unsweetened chocolate plus 1 TBS granulated sugar
Chocolate, sweet baking, 4 oz = ¼ c unsweetened cocoa powder plus 1/3 c granulated sugar and 3 TBS shortening
Chocolate, unsweetened, 1 oz = 3 TBS unsweetened cocoa powder plus 1 TBS cooking oil or shortening, melted
Cornstarch, 1 TBS (for thickening) = 2 TBS all-purpose flour
Corn Syrup, 1 cup = 1 c granulated sugar plus ¼ c water
Egg, 1 whole = 2 egg whites; 2 egg yolks; or ¼ c frozen egg product, thawed
Flour, cake, 1 cup = 1 cup minus 2 TBS all-purpose flour
Flour, self-rising, 1 cup = 1 c all-purpose flour plus1 tsp baking powder, ½ tsp salt and ¼ tsp baking soda
Garlic, 1 clove = ½ tsp bottled minced garlic; or 1/8 tsp garlic powder
Gingerroot, grated, 1 tsp = ¼ tsp ground ginger
Half-and-half or light cream, 1 cup = 1 TBS melted butter or margarine plus enough milk to make a cup
Herb, dried, 1 tsp = ½ tsp ground herb
Herb, snipped fresh, 1 TBS = ½ to 1 tsp dried herb, crushed
Honey, 1 cup = 1 ¼ cups granulated sugar plus ¼ c water
Lemon juice, 1 tsp = ½ tsp vinegar
Margarine, 1 cup = 1 c butter; or 1 c shortening plus ¼ tsp salt, if desired
Milk, whole, 1 cup = ½ cup evaporated milk plus ½ cup water; or 1 cup water plus 1/3 cup nonfat dry milk powder
Molasses, 1 cup = 1 c honey
Mustard, dry, 1 tsp (in cooked mixtures) = 1 TBS prepared mustard
Onion, chopped, 1 small (1/3 cup) = 1 tsp onion powder; or 1 TBS dried minced onion
Poultry seasoning, 1 tsp = ¾ tsp dried sage, crushed, plus ¼ tsp dried thyme or marjoram, crushed
Pumpkin pie spice, 1 tsp = ½ tsp ground cinnamon plus ¼ tsp ground ginger, ¼ tsp ground allspice, and 1/8 tsp ground nutmeg
Sour cream, dairy, 1 cup = 1 c plain yogurt
Sugar, granulated, 1 cup = 1 c packed brown sugar; or 2 cups sifted powdered sugar
Tomato juice, 1 cup = ½ c tomato sauce plus ½ c water
Tomato sauce, 2 cups = ¾ c tomato paste plus 1 c water
Yeast, active dry, 1 pkg = 1 cake compressed yeast

Useful Conversions

Useful Conversions

Dash = less than 1/8 tsp
3 tsp = 1 TBS
2 TBS = 1 liquid oz
4 TBS = ¼ cup
5 1/3 TBS = 1/3 cup
8 TBS = ½ cup
16 TBS = 1 cup
1 cup = ½ pint liquid
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
1 lb flour = 4 cups
1 lb granulated sugar = 2 cups
1 lb butter = 2 cups
1 stick butter = ½ cup

Lemon Banana Pie

Lemon Banana Pie

1 small can crushed pineapple, drained
1/3 cup lemon juice
1 can sweetened condensed milk
2 bananas
1 graham cracker crust
whipped topping

Mix pineapple, lemon juice, and milk. Set aside. Slice bananas and place into graham cracker crust, pour milk mixture over, chill, top with whipped cream.

Lemon Fruit Freeze

Lemon Fruit Freeze

2/3 c butter
1/3 c sugar
7 cups rice or corn chex cereal crushed to 3 cups
1 can sweetened condensed milk
1/2 cup lemon juice
1 can lemon pie filling
1 can fruit cocktail, well drained
2 cups whipped topping

In medium sauce pan, melt butter; stir in sugar, then cereal. Reserving 1/3 c for garnish, pat crumbs firmly on bottom of 13x9 inch baking pan. Bake at 300 degrees for 12 minutes. Cool. In large bowl, mix condensed milk with lemon juice. Stir in pie filling and fruit cocktail; pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting. Return leftovers to freezer.

Creamy Lemon Meringue Pie

Creamy Lemon Meringue Pie

1 8 or 9 inch baked pie crust or crumb crust
3 eggs, separated
1 can sweetened condensed milk
1/2 c lemon juice
few drops of yellow food coloring (optional)
1/4 tsp cream of tartar
1/3 c sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and food coloring. Pour into crust. In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.