When you open this week's Cookbook of the Week, we hope it reminds you of an afternoon spent in the countryside...sipping lemonade on the front porch swing, watching the wildflowers sway in the breeze and then sitting down to a homestyle meal with family & friends. It's how we like to spend as much time as we can...how about you?
Let's take a closer look at the chapters inside...
In addition to the kinds of recipes we include for every meal of the day - breakfasts, salads, sides, soups, breads and desserts - there are a few special chapters you might not notice at first glance...
Picnic in the Country features recipes that are not only portable but also made especially for get-togethers like family reunions, backyard barbecues, church suppers and celebrations. We know your family & friends will love Farmhands' Stuffed Sandwich, Almost Heaven Chicken Salad, Horseradish Deviled Eggs and Mini Bacon-Cheese Balls.
In Farmhouse Pantry, you'll find recipes for condiments, dressing and preserves that'll make meals at your farmhouse unforgettable. If the secret's in the sauce, this chapter is FULL of secrets like Mom's Hot Bacon Dressing, Savory Steak Butter, Banana Pepper Mustard, Picnic Sweet Pickles and Candy Apple Jelly.
Today, we're sharing a recipe from Comfort Food Classics, another special chapter packed with down-home dishes that really capture that farmhouse flavor. You'll love Honey & Brown Sugar Meatloaf, Cheryl's Country-Style Ribs, Grandma's Ham Potpie, Angie's Pot Roast with Buttermilk Gravy and, this one, Julie Kline's recipe for Chicken & Dumplings.
Chicken & Dumplings
From Kewanna, Indiana, Julie's farm family enjoys this after a long day of harvest or beef cattle chores. It's a hearty meal and she recommends serving it with coleslaw and a dish of fruit.
2 c. cooked chicken, chopped
8 c. chicken broth
1 c. potatoes, peeled and diced
1 c. celery, chopped
1/2 c. carrots, peeled & diced
1/4 c. onion, minced
1 c. frozen peas
1/4 t. dried parsley
pepper to taste
Combine chicken, broth, potatoes, celery, carrots and onion in a Dutch oven. Bring to a boil over medium heat while preparing Potpie Dumplings. Drop dumplings into boiling broth. Cover and cook for 15 minutes over medium heat. Stir in frozen peas, parsley and pepper to taste. Cook for about 2 minutes, until peas are cooked through, and serve. Makes 6 to 8 servings.
2 c. all-purpose flour
2 t. salt
2 T. butter, chilled
2 eggs, beaten
1/4 c. water
Combine flour and salt. Cut in butter with a pastry blender or 2 forks. Stir in eggs and water until combined. Knead on a floured surface for 2 minutes. Roll out thinly on a floured surface; cut into one-inch squares.
All this week, we'll be sharing lots more from Farmhouse Kitchen - recipes, of course, but also a sampling of tips to inspire your next flea market trip and for adding farmhouse flair to your own home.
Let us know which of the recipes mentioned above you'd like to see or click here and view the entire index of the cookbook. Vote for your favorite in the comments!
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