New Castle News

Lugene Hudson

January 18, 2014

Culinary Conversation: Shenango woman shares recipes

(Continued)

NEW CASTLE —

  • 4 cups cooked diced chicken breast
  • 4 to 6 thick carrots, sliced
  • 2 medium sweet onions cut in half, then sliced
  • 6 stalks of celery, sliced
  • 4 tablespoons butter
  • 4 tablespoons bacon drippings (optional)
  • 2 quarts of chicken stock or more depending on the number being served
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 teaspoon ground thyme
  • 1 1/2 cups milk
  • 1/2 cup flour
  • 1 1/2 tablespoons parsley
  • 4 chicken bouillon cubes

Boil chicken breasts and then use the stock from that to make the soup. Into the stock, add the bay leaf, salt and pepper, chicken bouillon granules and parsley. Remove chicken after it is cooked and cut it up.

In a sauté pan, melt butter and bacon drippings on medium heat. Sauté carrots, celery and onion until crisp tender. Season with crushed thyme. Add the vegetables to the stock along with the chicken. Keep on medium heat.

Whisk together milk and flour and then slowly pour it into the stock.

Meanwhile, for the dumplings, you need:

  • 3 cups flour
  • 1 1/2 cups buttermilk
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 eggs
  • 1 tablespoon parsley

Whisk eggs and milk together and then add it to the dry ingredients. Stir until mixture is combined.

Drop 1/2 teaspoonfuls into soup. They will get big and plump up. Cook until dumplings are cooked through, about 15  minutes.

Remove the bay leaf before serving.

Three-pepper cranberry chicken salad

  • 2 large chicken breasts, cooked and shredded
  • 1 each red, yellow, and orange bell pepper
  • 4 stalks of celery, sliced medium
  • 1/4 cup dried cranberries
  • 1 1/2 cup mayonnaise (Hellman’s is best for this recipe.)
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon celery seed
  • Salt and pepper to taste
  • 4 cups torn spinach leaves
  • 1/3 cup of raspberries
  • Honey Dijon dressing, to taste

Mix chicken, peppers, celery, and cranberries together.

In a separate bowl, mix mayonnaise with sugar and celery seed. Add it to the chicken mixture and mix well. Add salt and pepper to taste.

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