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HOUSTON DAILY JOURNAL
Chicken and dumplings a low-cost treat
Dumplings have been
around for many gen
erations Most every
kitchen had plenty of flour
and the original dumplings
only had flour salt and water.
To have the meat and broth
one just went to the chicken
yard and killed a hen that
was no long laying eggs, or
someone went o the woods
and killed a squirrel.
We can still use what is
available. I use the low-cost
chicken quarters.
After cutting the dump
lings in strips, let them sit
for about an hour to dry out.
Be careful not to overcook
the dumplings.
Just add a green salad and
dessert and you have a great
meal.
Grandma's chicken
and dumplings
1 hen, cut up
Salt and pepper
1 tablespoon pepper
1 tablespoon butter
2 cups flour
1 teaspoon salt
3/4 cup water
Cover chicken with water
and boil until tender. Add
salt pepper and butter. For
dumplings, mix flour, salt
and water. Roll dough as
thin as possible, a little at a
Kraft offers easy-to-make family dishes
Special to the Journal
Some favorite family reci
pes come straight from the
back of the box, or, increas
ingly, from Web sites for
leading food manufacturers.
Here are some new family
main dishes from Kraft
Foil-pack chicken
and mushroom
dinner
1 can (10-3/4 oz.) con
densed cream of mush
room soup
1-1/4 cups water, divid
ed
1 pkg. (6 oz) Stove Top
Stuffing Mix for Chicken
6 small boneless skin
less chicken breast halves
(1-1/2 lb.), 1/2 inch thick
4 slices Oscar Mayer
Thin Sliced Smoked
Ham, chopped
1-1/2 cups sliced fresh
mushrooms
1-1/2* cups frozen peas
Preheat oven to 400
degrees. Mix soup and 1/4
cup of the water; set aside.
Combine stuffing mix and
remaining one cup water;
spoon evenly onto center of
each of six large sheets of
heavy-duty foil. Top each
with one chicken breast.
Cover evenly with the ham,
mushrooms, peas and soup
mixture.
Bring up foil sides. Double
fold top and both ends to seal
each packet, leaving room
FRUIT
From page
YIELD: 6 portions
*Use prepared refrigerated
biscuits, or make you own by
mixing 2 cups flour, 2 table
spoons sugar, 1 tablespoon
baking powder, 1/2 teaspoon
salt and 1-1/4 cups heavy
cream. Knead and divide
into 6 balls. On a cookie
sheet, pat each to form a
2-1/2 to 3-inch round. Bake
in a preheated oven at 400 F
until tops are golden brown,
15 to 18 minutes.
Double cranberry
poached pears and
apples
1 cup cranberry juice
cocktail
3 tablespoons sugar
2 large Chilean pears*,
such as bosc or bartlett
(about 1 pound), quar
tered and cored
2 large Chilean apples,
such as royal gala or fuji
(about 1 pound), peeled,
quartered and cored
1/4 cup dried cranber
ries
In a large skillet over high
heat, combine cranberry
juice and sugar; bring to a
boil. Add pears, apples and
dried cranberries; return
to £ boil. Reduce heat to
low; cover and simmer until
just tender, 8 to 10 min
utes. Using a slotted spoon,
remove apples, pears and
time. Cut into dumplings, 1
x 4 inch
es. After
chicken
is tender
and while
broth is
still boil
ing, add a
few dump
lings at a
time. This
recipe was
handed
down my
Jean Rea
Cooking with
Jean
family through many gener
ations and was always called
“Grandma’s Dumpings” by
all the children.
Chicken and dump
lings II
2 chickens
1 onion, chopped
2-3 stalks celery,
chopped
3 cups flour
1/2 teaspoon baking
powder
1 teaspoon salt
1 1/4 cups hot water
2 teaspoons oil
Hard-boiled eggs.
Cook chicken is boiling
water, seasoned with cel
ery and onion, until done.
Remove chicken from broth,
and strain broth. Put the
broth back into the kettle.
for heat circulation inside.
Place packets in single layer
in 15xl0xl-inch baking pan.
Bake 30 to 35 min. or until
chicken is cooked through
(170°F). Remove packets
from oven; let stand 5 min.
Place one packet on each of
six dinner plates. Cut slits
in foil with sharp knife to
release steam before open
ing. To prevent stuffing from
sticking to foil, spray foil
with cooking spray before
using, or use nonstick foil.
If the chicken breast halves
in your market are larger
than 4 oz. each, they will
take longer to cook. Be sure
to cook them long enough so
that they are no longer pink
in the centers and the juices
run clear <l7O°F).
Perfect winter beef
stew
3/4 cup Kraft Zesty
Italian Dressing
2 lb, beef for stew, such
as beef chuck roast, cut
into 1-inch chunks
6 slices Oscar Mayer
Bacon, chopped
3 cups sliced mush
rooms
1 cup chopped onions
(about 1 large)
3 cups sliced carrots
(about 6 medium)
1-1/2 lb. potatoes,
peeled, cut into large
chunks (about 4 cups)
1 can (14-1/2 oz.) stewed
tomatoes, undrained
cranberries to a serving
dish. Increase heat to high;
cook liquid until reduced to
about 1/2 cup and slightly
thickened, about 5 minutes.
Pour over fruit. Serve with
ice cream, if desired.
Baked apple-pear
crumble
2 large Chilean apples,
such as royal gala or fuji
(about 1 pound), peeled,
halved and cored
2 large Chilean pears*,
such as bosc or bartlett
(about 1 pound), halved
and cored
O'
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GILBERT
APPLIANCE, INC.
925 Jcrnigan St., • Perry, GA
478-987-2284
Sift flour, baking powder
and salt.
Add hot water and oil to
flour mixture. Do not over
mix. Roll out on floured
board with a rolling pin
until about 1/8 inch thick.
(The thinner the better) Cut
into strips. Drop into boiling
chicken broth and cook for
20 minutes. Bone chicken
and add to hroth. Serve in
bowls. Top with sliced, hard
boiled eggs.
Quick chicken and
dumplings
1 large chicken or small
hen
Salt and pepper to
taste
1 small package flour
tortillas
1 can cream of chicken
soup
Salt and pepper chicken. It
can be whole or cut up.
Let set for a few minutes.
Cook in large pot of water
until done. Cool and de
bone chicken, saving broth,
Heat broth to a boil. Slowly
drop in tortillas that have
been cut 1/4 to 1/2 inch long
pieces to resemble noodles.
Place them a few at a time
into the broth.
They will cook very quick
ly and you may not use the
I can (14-1/2 oz.) beef
broth
Pour dressing over meat*
in large resealable plas
tic bag. Seal bag; turn to
evenly coat meat with dress
ing. Refrigerate 30 min. to
marinate. Meanwhile, cook
bacon in large saucepan on
medium heat 5 min. or until
crisp, stirring occasionally.
Remove bacon from sauce
pan; drain drippings.
Add mushrooms and onions
to same saucepan; cook on
medium-high heat 10 min.
or until tender, stirring occa
sionally. Remove meat from
marinade; discard marinade.
Add meat, carrots, potatoes,
tomatoes, broth and bacon
to saucepan; stir. Bring to
boil, stirring occasionally.
Reduce heat to low; cover
and simmer 1 hour 15 min
utes Uncover; simmer an
additional 15 min. or until
meat is cooked through and
sauce is thickened, stirring
occasionally. Recipe Rating:
Mac'n'Cheese pie
1 pkg. (14 oz.) Kraft
Deluxe Mhcaroni &
Cheese Dinner
2 cups small broccoli
florets
4 eggs
1 pkg. (6 oz.) Oscar
Mayer Smoked Ham or
Honey Ham, chopped
1/2 cup Kraft Shredded
Cheddar & Monterey
Jack Cheese
1/3 cup flour
1/3 cup packed light
brown sugar
1/4 teaspoon salt
3 tablespoons butter,
melted
1 cup coarsely chopped
walnuts
1/2 cup apple juice or
cider
Preheat oven to 350°F.
Lightly coat a 13- by 9-inch
baking dish with nonstick
cooking spray. Arrange
apple and pear halves, cored
side up, in baking dish. In a
bowl, combine flour, brown
sugar and salt. Stir in butter
then walnuts. Dividing the
WE/GR2IIE S
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• Balance Dry System
• I Auto Dry Cycle
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FOOD
entire package of tortillas,
depending on how much
broth you have. They will
cook very quickly. When
done, add cream of chicken
soup (optional) and contin
ue cooking until soup has
blended with dumplings.
Add chicken, stirring gently.
For a great flavor add a
little poultry seasoning and
lemon pepper seasoning to
taste.
Frozen dessert
1 cup sugar
1 egg
2 tablespoons marga
rine
1 pint marshmallow
Huff
(or 1 cup chopped
marshmallows)
1 pint whipped cream
1 14-oz. can crushed
pineapple
(or 3 cups sliced sweet
ened strawberries)
2 cups chopped nuts
Vanilla wafers
Beat together sugar, egg
and margarine.
Add fruit, marshmallows
and nuts. Fold in whipped
cream. Place crushed vanilla
wafers on bottom of dish.
Pour dessert on top of wafers.
Placed crushed wafers on
top of dessert. Freeze.
Preheat oven to 350
degrees. Spray pie plate with
cooking spray. Cook Pasta in
boiling water until tender,
adding broccoli during last 2
min. of cooking time; drain.
Meanwhile, beat eggs in
bowl. Stir in Cheese Sauce
and ham until well blended.
Pour egg mixture over pasta;
stir to combine. Spoon into
prepared pie plate. Sprinkle
with cheese. Bake 30 min. or
until set and golden brown.
"Untried" chicken
1 broiler-fryer chicken
(about 3-1/4 lb.), cut up
1/2 cup Kraft Light
Ranch Reduced Fat
Dressing
1 packet Shake’n’Bake
Extra Crispy Seasoned
Coating Mix
Remove skin from all
chicken pieces except wings.
Place chicken in resealable
plastic bag. Pour dressing
over chicken in bag. Seal bag,
turning to coat all chicken
pieces well. Refrigerate at
least 30 min. to marinate.
Preheat oven to 400
degrees. Place contents of
seasoning packet on plate.
Remove chicken from bug,
one piece at a time. Dip
chicken in coating, turn
ing to coat lightly. Arrange
on baking sheet. Sprinkle
any remaining coating from
plate over chicken.
Bake 40 to 45 min. or until
cooked through (180°F).
mixture evenly, press onto
centers of the pear and apple
halves. Pour apple juice in
dish; cover with aluminum
foil. Bake for 30 minutes;
remove foil and bake until
the fruit is tender and
crumbs have browned, 10
to 15 minutes longer; spoon
apple juice glaze over fruit.
Serve warm with whipped
cream or ice cream.
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Fitness Corner
10,000 steps a day
Notice that we’re
changing the name
of this weekly fea
ture, because it’s going to
include some ideas about
exercise as well as health
ful eating, and weight con
trol.
I would welcome some
suggestions about people
to interview about ways to
stay fit, or tips on local pro
grams readers might want
to join. Call me at 987-
1823, ext. 234, or e-mail
cperkins@evansnewspapers.
com.
I wrote a few weeks back
about joining Curves. That
three-times-a-week exer
cise program was a good
start for me because it’s
organized, structured and
friendly.
Having been a couch
computer potato most of
my life, it helps me to know
that I’m doing the exer
cises the right way and for
long enough.
However, the more I read
on the subject of exercise,
the more I realized that
exercising three days a
week isn’t really enough.
The recommendation now
from the Surgeon General
and is that we should be
getting 30 minutes to an
hour of exercise every
day, and plenty of fitness
experts recommend more
than that.
This isn’t just for weight
control, but for strength
and stamina, and good
health, especially heart
health, lowering your blood
pressure and all sorts of
other things that start
mattering more as you get
older.
So I decided to walk on
the days I don’t go to the
gym, and in the process
of studying up on how far
and how fast to walk, I
wound up reading about
step counting and I decided
it was my best choice.
Basically, the idea is that
you should aim at walk
ing 10,000 steps per day,
which includes every step
you take from the time you
get out of bed until the end
of the day.
According to Wendy
Bumgardner, the walking
expert on About.com, most
normally active people take
about 2,000 - 3,000 steps a
day in their ordinary daily
activity. (Depending on the
length of your stride, 3,000
steps is about a mile - for
me it’s .94 mile.)
Anyway, with step count
ing, you keep track of
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WEDNESDAY, FEBRUARY 14, 2007 ♦
the steps you take with a
pedometer.
I’ve already ordered
mine and have started
using it. (It’s an Omron
Walkingstyle, a really cool
digital one that my grand
kids would be impressed
by-
It tells me the exact num
ber of steps I have taken
and will keep on counting
steps until I hit “reset.”
And yes, for those who
like mileage, it also tells me
how many miles or percent
ages of miles I’ve walked.
My first goal is 6,000
steps a day, four days a
week. Using the step coun
ter on the pedometer really
simplifies things, because
4S6**
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Charlotte
Perkins
Lifestyle Editor
way and reach my goal.
Now, to be honest, I’m not
planning to take a pedom
eter with me everywhere,
for the simple reason that I
know I’ll lose it if I do, or it
will wind up going through
the washer and dryer.
So mine gets hung up on
the key rack after I take
it out of my pocket and
congratulate myself on the
number of steps I took.
I do think, though, that
more organized people
might really like taking a
pedometer everywhere.
It would encourage you,
for example, to park your
car farther away from your
workplace or the grocery
store just to get in some
extra steps, or to go for
short walks during your
lunch hour.
It goes without saying
that if you have health
problems and haven’t been
exerting yourself much, you
should talk to your doctor
before starting up any kind
of exercise program.
You can learn more about
step counting on the Web.
Some people even have
clubs for step counting.
There is also a book
called “The Step Diet:
Count Steps, Not Calories
to Lose Weight and Keep
It off Forever” by James O.
Hill, which you can find on
Amazon.com.
Ao/uA/ioube
& SPo/f/c
521 F. Satterfield Road
P.O. Box 74
Perry, Georgia 31069
(478) 224-4443
Open Tuesday ■ Saturday
10:00 am ■ 5:00 pm
for lunch, specialty desserts
and afternoon tea
922 Carroll Street
Terry, Georgia
31069
478-987-1866
6B
no mat
ter what
kind of
wander
ing path
I take,
when it
reaches
3,000, I
can turn
around
and head
home
the same
U 14371 '