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posted by galen | 9:10 PM
walters family blog
Well, its just Walters' family stuff. That's about it, for that's its sole purpose.
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- Name: galen
- Location: Bellville, Texas, United States
Husband, dad, grandfather, brother, entrepreneur, artist, writer, publisher, ad guy, teacher, musician, and dreaming of being a farmer.
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8 Comments:
Okay Diane, here's your spot to put those recipes.... what about coconut cream pie and Mom's dumpling recipe. Oh, Mikki just said that Mother didn't have a recipe. So, just some instructions would be good. I know that it is Crisco, flour and salt, but how much of each?
Have fun.
Thus the reason Bubba is fat as a hog! Good grief this is horrible. Okay, I'll take three with some Steens Sorghum Syrup and some creamy Peanut Butter!!!!! Call when they are ready. I don't recall ever seeing these at any family function Lanna. So next time, drop the Lay's Potato Chips and bring the biscuits.
CHICKEN N' DUMPLINGS
(Mine, as in Diane, and Mom's....it is really a guessing game)
Chicken Broth:
- One large Fryer or Hen completely thawed
- Remove the inner sack that usually includes the neck, gizzard and liver [I do not use these, but Mom would sometimes include them because Dad liked them....I do boil the neck with the rest of the chicken because that meat is very tasty.
- Do not remove the skin on the chicken prior to cooking.
- For ease of handling, cut up the chicken [removing the tail point] so it will cook faster (if you don't know how, I can show you)
- Boil the chicken until tender,
- Remove all chicken from the broth - saving the broth
- let the chicken cool, remove skin, de-bone & de-vein (discard skin, bones and veins).
- Chop larger pieces of meat into bite sized pieces and set to one side.
- To the broth, add black pepper to taste and one can of Campbell's Cream of Chicken Soup. If the broth is not fat enough (yellow), add one or two sticks of butter. Let simmer until all is dissolved and blended well.
While that is cooking slowly, make up the Dumplings:
In large bowl combine -
- Approximately five cups of All-Purpose Flour (DO NOT USE SELF RISING...you will have a mess).
- One good rounded up hand full of Crisco Shortening (SOLID - NOT LIQUID)(I think it would be somewhere around 1-1/2 Cup.... [Crisco now puts out the package of individual sticks of Shortening. One stick works real well - Of course if you are making a huge two pots like I did at Thanksgiving, it will take at least two of the sticks)
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HINT: Crisco Shortening can be kept in the freezer so it won't spoil until you make Dumplings the next time.
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Combine the flour, the salt and shortening. Mix together well until mixture resembles course corn meal.
Add Ice Water (needs to be very cold) gradually and mix with hands (sorry) working the dough until it begins to look like the consistency of a pie crust....it can be a little sticky because the next step will take care of that.
Pour approximately two cups flour on a flat surface. Remove a good double handful of the dough from the bowl and work more flour into it until it is the consistency to be able to roll it out with a rolling pin (Don't add too much or you will have tough little dough wads instead of dumplings).
Roll the dough in every direction guaranteeing that the dough is consistently thin all over. Roll very thin because when you cook them they will get thicker.
Cut the dumplings down and across into bite size pieces (approx. 2" X 3")they don't have to be exact....
Drop the dumplings into the hot broth mixture. Press down with a spoon - do not stir too much or you will have mush!
Continue doing this until you have all the dumplings rolled, cut and in the broth.
Let them cook on low for just a few minutes and then add about 1-1/2 cup cold sweet milk. Stir enough to mix the milk in. Taste to see if they are salty enough...if not at this point you can add more salt to taste!
Eat and enjoy........
Wendy: check this out and make sure I did not leave anything out!
NO NAME CAKE
(from Aunt Oma Grace) posted by Diane
- Preheat oven to 350
- This can be made without the use of an electric mixer.
- One Duncan Hinz or Betty Crocker Cake Mix (mix as directed on box).
- One Can Betty Crocker Coconut and Pecan Cake Icing. (Add to cake mixture and blend well.
- Spray a bundt pan with Pam
- Pour cake mixture into pan and bake until the cake springs back to the touch.
- This cake, once cooled, can be frozen for several weeks. The older it gets the more moist it is. You can just take one slice at a time if you like and let it set out for about three minutes and it taste as fresh as though it has just been baked.
**My favorite is BC's Spice Cake
**You can use Chocolate, Yellow, White, German Chocolate, etc. cake mixes....just find your preference..very easy and very, very quick and very, very, very tasty!
Oatmeal Cookies: (I don't know if this is the one Sue uses or not, but this is the one Mom put in the Eastview Cookbook and the one she gave me.
1 C. Brown Sugar
1 C. Granulated Sugar
1 C. Shortening
2 Eggs, well beaten
1 tsp. Vanilla
11/2 C. Flour
1 tsp. Soda
1 tsp. Salt
3 C. Quick Oats
1 C. Chopped Pecans.
Cream sugars and shortening together. Add eggs and vanilla; beat well. Add flour, salt, soda, oatmeal and nuts; mix well. Form into rolls, wrap in waxed paper. Chill Thoroughly. Slice 1/4 inch thick. Bake on ungreased cookie sheet @ 350 degrees for 10 to 12 minutes. Makes 5 dozen.
NOTE: When I have been in a hurry, I would leave in the bowl, cover with saran and let it chill in the fridge for about one hour and then dip it out. The cookies don't turn out as perfect, but they are still good. You just don't want the batter to dry to much, that is why they say wrap them in waxed paper.
Mom's Ginger Snaps
3/4 C. Shortening
1 C. Sugar
1/4 C. Molasses
1 Egg
2 C. Flour
2 tsp Soda
1 tsp. Cinnamon
1 tsp. Ginger
1 tsp. cloves
Mix all ingredients and drop by teaspoon full onto bake sheet. Bake at 400 degrees until done. (Daddy would devour these by the dozens when we were young - long before she started making her oatmeal cookies.)
Mom's Beef Enchiladas
Two large cans of Wolfbrand Chili (or your preference of chili) without beans - Do not add a lot of water to the chili, only about 1/2 can each. (I brown 1 pound of ground beef and add to the chili) and heat
Two pounds of grated Cheddar Cheese or more
One onion chopped fine
Twenty four Corn Tortillas
To put the enchiladas together. Spray a large casserole dish with non-stick spray. Dip Corn Tortillas in Chili to make them pliable - Don't leave them too long or they will fall apart on you. Lay tortilla flat, put one tablespoon meat from chili in center of tortilla, a handful of cheese and a spinkle of chopped onions, roll up and repeat this step until your pan is full.
Pour remaining chili over the top of the rolled tortillas and then generously cover with grated cheese.
Bake on 400 degrees until bubbling in the center.
Enjoy!!
Diane's Quick Pork Roast with Gravy
Two packages of Boneless Country Ribs (very meaty ones)
Salt and Pepper (If you prefer other spices such as Tony C's or Garlic powder, it just adds to the flavor.)
Water
Salt and Pepper Ribs. Lay in a Dutch Over or Roaster with a lid. Barely cover with water. Bake on 400 degrees until ribs are tender. Once they are tender, uncover them and let them brown a bit.
Remove the meat from the broth.
Gravy: 4 or 5 Tablespoons of Fried Meat Grease or Canola Oil. Sprinkle approximatly 1/2 cup flour in grease and lightly brown. Salt and pepper. Add broth from roated meat. Stir well and dilute with water (not milk). If you prefer you can place the meat back in the gravy.
Serve with Steamed Rice, a salad or Vegetable (I prefer Butter Beans and Corn Bread. Of course, that depends on your taste)
Aunt Auda's Egg Custard Pie
4 Eggs, slightly beaten
3/4 to 1 cup sugar
21/2 C. Rich Milk (I used one cup canned cream and 11/2 c milk)
Pinch of salt
1 T. Vanilla
2 T. Butter
Combine all ingredients and mix well. Pour into an unbaked and an unpricked pie crust shell. Pre-heat oven to degrees. Put pie in oven and reduce heat to 300 Degrees. Heat until set. You can stick a clean knife in the middle of the pie. When it comes out clean, the pie is done.
Galen: I may have already added some of these to the Blog, but if I haven't feel free to add them.
Enjoy and I will see ya'll this afternoon around 5:00 p.m to 5:30 p.m. hopefully.
diane
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