Chicken & Dumplings and Calabash Chicken recipes

Chicken & Dumplings

Chicken & Dumplings

Ingredients

1 (3-pound) whole chicken, cut up 
4 tablespoons chicken, bouillon granules 
1 teaspoon pepper 
2 cups all-purpose flour 
1 tablespoon baking powder 
3/4 teaspoon salt 
1/4 cup shortening 
2/3 to 3/4 cup milk
4 hard-cooked eggs, chopped (optional) Chopped fresh parsley, (optional)

Directions

Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour or until tender. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven. Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and pepper to broth. Refrigerate up to 3 days, or freeze up to 3 months, if desired. Thaw in refrigerator overnight. Combine flour, baking powder, and salt in a bowl. Cut shortening into flour mixture with a pastry blender until crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Roll dough to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips. Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently. Reduce heat, and simmer, stirring often, 20 minutes.

Stir in egg, and sprinkle with parsley, if desired.

6 to 8 servings.

Calabash Chicken

Ingredients

1 shaddock
1 lb. of cooked chicken, diced 
1 sweet pepper, sliced 
½ cup of christophene, raw, peeled and diced
2 tomatoes, quartered 
¼ French dressing
¼ cup of mayonnaise (homemade if possible)
½ teaspoon of curry powder 
1 small onion, grated 
1 teaspoon of green seasoning, chopped 
2 teaspoons of parsley Chopped lettuce

Directions

Peel the shaddock and cut into segments, removing all the pith, seeds, etc. Toss chicken, pepper, christophene, shaddock and tomatoes in French dressing and chill for 20 minutes. Blend mayonnaise, curry powder, onion, seasoning and parsley together. Now drain the chicken mixture and toss in the mayonnaise. Taste and adjust the seasoning to your liking. Return to the refrigerator, in an airtight container, and chill for a couple of hours.

Line individual salad bowls with lettuce to form imitation calabashes into which you will place your chicken salad. This can be served in individual salad bowls which have been lined with lettuce to form imitation calabashes with hot crispy loaf and garlic butter.