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Country Cooking

November 17, 2012

by Dorothy Bloemendaal
Easy Chicken and Dumplings

1 carton (32 oz.) reduced-sodium chicken broth (4 cups)

3 cups shredded cooked chicken (about 1 1/2 lb.)

1 can (10 3/4 oz.) condensed cream of chicken soup

1/4 teaspoon poultry seasoning

1 can (16.3 oz.) refrigerated buttermilk biscuits (8 biscuits)

2 medium carrots, chopped (1 cup)

3 celery ribs, chopped

In a 4-to-5 quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Italian Meatball Subs

1/2 lb. ground beef

1/2 lb. bulk Italian pork sausage

1/4 cup plain bread crumbs

1 small onion, chopped (1/4 cup)

1 egg

1 can (15 oz.) pizza sauce

4 hoagie buns (6 to 7 inch), split

1 cup shredded mozzarella cheese (4 oz)

In medium bowl, mix beef, sausage, bread crumbs, onion and egg until well blended. Shape into 16 (1 1/2 inch) meatballs.

In 10-inch skillet, cook meatballs over medium heat 5 minutes, turning frequently, until browned; drain. Pour pizza sauce over meatballs. Reduce heat. Cover; simmer 12 to 15 minutes or until meatballs are thoroughly cooked and no longer pink in center.

Place 4 meatballs in each bun; spoon sauce over meatballs. Sprinkle with cheese.

Southwest Snack Mix

4 cups corn cereal squares

2 cups unsalted pretzels

1/2 cup unsalted pumpkin or squash seeds

1 1/2 teaspoons chili powder

1 teaspoon minced fresh cilantro or parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 egg white

2 tablespoons olive oil

2 tablespoons lime juice

Preheat oven to 300F. Spray large nonstick baking sheet with nonstick cooking spray.

Combine cereal, pretzels, and pumpkin seeds in large bowl. Combine chili powder, cilantro, garlic powder, and onion powder in small bowl.

Whisk together egg white, oil, and lime juice in separate small bowl. Pour over cereal mixture; toss to coat evenly. Add season mixture; mix lightly to coat evenly. Transfer to prepared baking sheet.

Bake 45 minutes, stirring every 15 minutes; cool. Store in airtight container. Variation: Substitute 1/2 cup unsalted peanuts for pumpkin seeds. Makes about 12 (1/2 cup) servings.

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