Text 3614, 114 rader
Skriven 2006-07-20 20:53:00 av Dave Drum (1:275/311)
     Kommentar till en text av Sean Dennis
Ärende: Eggs
============
On 07-17-06 Sean Dennis Scribbled to Glen Jamieson about INJECTIONS  

SD> GJ> Nearly, but she pleaded for mercy and wheat, and almost
SD> GJ> immediately started producing daily eggs, so now she is part of
SD> GJ> the family.

SD>Well, she knows which side of the road she needs to be on. :)  My
SD>wife wants to have some hens that lay brown eggs too.  She really
SD>likes the brown eggs.

They taste the same as white, blue or pink eggs.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Chicken & Dumplings
 Categories: Poultry, Breads
      Yield: 4 servings
 
      3 lb Chicken
      4 c  Water
      2 c  Chicken broth
      1    Carrot; rough chopped
      1 md Onion; in quarters
      1    Celery rib; rough chopped
      1 ts Salt
    1/4 ts Fresh ground pepper

MMMMM-------------------------DUMPLINGS------------------------------
      2 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
      3 tb Shortening
      1 c  Buttermilk
 
  Place the chicken in a Dutch oven or other large pot, and
  add the water, broth, carrot, onion, celery and salt. Bring
  to a boil, cover and lower heat. Simmer for 60 to 70 min,
  or until tender and chicken is done. Remove chicken and
  allow it to cool enough to handle. Remove the carrot, onion
  and celery pieces from the broth and discard.
  
  Reserve the broth.
  
  Bone the chicken, discarding all skin, bones and cartilage,
  and tear meat into bite-size pieces. Set aside. (You can do
  this part the day before, if you like. Just refrigerate the
  boned chicken -- well covered so it doesn't dry out -- and
  broth.)
  
  For the dumplings, combine the flour, baking soda and 1/2
  teaspoon salt; cut in the shortening with a pastry blender
  or two knives until mixture is consistency of coarse meal.
  Add the buttermilk, stirring just until dry ingredients are
  moistened. Turn dough out onto a floured surface and knead
  4 or 5 times -- no more.
  
  For drop dumplings, pat the dough down to a 1/4" thickness,
  and pinch off 1-1/2-inch pieces.
  
  For rolled dumplings, roll the dough to a 1/4-inch thickness,
  and cut into strips, no larger than about 2 x 2 inches. (The
  dumplings will plump up when they are cooked.)
  
  If you have prepared the chicken in advance and refrigerated
  it, return it and the broth to your big pot and bring it to
  a boil. Then, with a very large slotted spoon or ladle, dip
  the boned chicken out of the broth, cover it and keep it
  warm. With the chicken broth at a low rolling boil, drop
  in the dumplings, one or two at a time, and reduce the heat
  to medium. Stir from time to time to make sure dumplings do
  not stick together. Cook dumplings 10 minutes. The flour in
  the dumplings will thicken the broth, and it is absolutely
  not necessary to thicken it further.
  
  Return the boned chicken to the mixture and simmer until
  heated through. Add the freshly ground black pepper and
  remove from heat. Makes 4 or 5 servings, depending upon
  appetites. I've seen two hungry men put away this entire
  recipe.
  
  Note: If you are cooking a whole chicken, it is fairly easy
  to remove as much of the skin as possible to avoid a lot of
  fat. Also, unless you use a really deep, narrow pot, the
  chicken isn't likely to be covered by the cooking liquid.
  So turn your chicken upside down; that is, cook it with the
  breast side down, to prevent drying.
  
  Dumpling dough is very similar to biscuit dough and, like
  biscuit dough, the less it is handled, the lighter and more
  tender the result.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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