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Chicken Stew with Homemade Noodle Dumplings

My mother taught me to make these tender and delicious dumplings. This recipe was a childhood favorite of mine.

1 6 lb. capon or stewing hen, cut up
2 carrots, peeled and sliced
1 large onion, stuck with 4 whole cloves
1 rib celery, sliced
4 or 5 peppercorns
1 bay leaf
1 teaspoon salt, or to taste
2 quarts cold water
5 chicken boullion cubes
1 pinch thyme leaves
1 bunch parsley
Optional: pinch saffron

Place the chicken in a large pot. Add water, boullion cubes, onion, celery, peppercorns, parsley, bay leaf, salt, thyme, and saffron. Bring to a slow boil. Cover. Reduce heat and simmer gently until the chicken is tender, about 2 1/2 hours. Remove the chicken from the broth and set it aside to cool. When it is cool, cut the meat from the bones and cube it. Refrigerate the meat until ready to use.

Strain the broth through a sieve and return it to the pot. Skim the fat and adjust the seasoning. Add the sliced carrots and bring to a slow boil.

Meanwhile, make the noodles:
1 egg, beaten
2 Tablespoons milk
1/2 teaspoon salt
flour

Mix egg, milk, and salt. Add enough flour to make a stiff dough. Knead the dough on a floured board and roll it out very thin. Slice the dough into 1-inch strips. Drop onto bubbling stew. Cover and cook for 15 to 20 minutes. Stir in the cooked chicken and cook until heated through. Serve hot.

Makes 6 servings.

Stromboli

My father's friend Jean gave me this delicious recipe for Stromboli. My husband and I love eating thick slices of this as a filling main dish, but I also serve it sliced thin as a hot appetizer. (I've substituted cooked ham for the expensive Italian Prosciutto she used.)

1 package active dry yeast
about 4 cups flour
1 teaspoon salt
1 1/2 cups hot water (about 120 degrees F.)
oil
1/4 pound cooked ham
1/4 pound genoa salami
1/4 pound pepperoni
1/2 pound provolone cheese
1 egg white, beaten with 2 Tablespoons water
sesame seeds

In a large bowl, mix together the yeast, salt, and half the flour. Add hot water, and stir until thoroughly mixed. Add more flour, a half cup at a time, stirring after each addition, until a stiff dough is formed. Turn out on a floured board and knead until smooth and elastic. Put the dough in a greased bowl, turning it once to grease the top. Let rise until doubled in bulk, about 1 hour. Punch dough down. On a floured board, roll out the dough to form a large rectangle. (Note: if your oven is small, divide the dough in half and make two smaller loaves.)

Place a layer of ham on the dough. Cover the ham with a layer of genoa salami. Repeat with the pepperoni, and then the provolone cheese. Roll up the dough, jelly roll style, along the long side. Pinch the edges to seal. Place on a large ungreased cookie sheet. Cover with a damp towel and allow the dough to rest for 30 minutes.

Preheat the oven to 350 degrees F. Brush the dough with the egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped. Serve warm.

Makes 4 Servings.

Stuffed Chicken

This is the one sure-fire company dish I make that always turns out well. My late mother-in-law, Barbara, taught my husband to make this, so you know it's an easy recipe! I make it at least once a month, in sufficient quantities to ensure plenty of delicious leftovers.

4 whole chicken breasts, boneless and cut in half
8 slices boiled ham
8 slices swiss cheese
2 cans cream of mushroom soup
2 pints sour cream

Preheat the oven to 350 degrees F. Pound each piece of chicken with the flat side of a meat mallet. Place one slice of ham and one slice of cheese on each half-breast. Roll up the chicken and secure each piece with two toothpicks. Place the chicken rolls in a 9 x 13 x 2-inch baking dish. Mix together the sour cream and cream of mushroom soup, and pour the mixture over the chicken. Bake uncovered at 350 degrees F. for one hour. Serve with white rice and young peas.

Makes 8 servings

We typically serve this wonderful Yorkshire Pudding as an accompaniment to roast beef. Buy an extra piece of suet to ensure you have enough drippings.

Preheat the oven to 450 degrees F. Cook the suet in a saucepan to render 3 to 4 tablespoons of grease. Place the grease, and any grease from the pan drippings, into a popover pan or baking dish. Heat to smoking hot.

Meanwhile, beat together:
2 eggs
1 cup milk
1 cup unsifted all purpose flour
1/2 teaspoon salt
Remove the pan carefully from the oven, and fill with batter. Bake at 450 degrees F. for 20 to 25 minutes until risen and golden. Serve warm.

Makes 6 servings.

Feast-in-a-Loaf

This filled loaf is quite impressive-looking, and can be served hot or cold.

Bread Dough:
1 cup milk
1/4 cup honey
4 teaspoons salt
6 tablespoons margarine
3 cups warm water
1 package active dry yeast
12 cups unsifted flour

Scald milk, stir in honey, salt, and margarine; cool to lukewarm. Measure warm water into a large bowl. Sprinkle in yeast and stir until dissolved. Add the milk mixture and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto a floured board and knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover with a damp cloth and place in the refrigerator for 2 to 24 hours. When ready to bake, remove dough from the refrigerator and let sit at room temperature for 30 minutes.

Divide dough in half. On a floured board, roll one half into a 20-inch circle; puncture any air bubbles. Place the dough in a very well-greased 10-inch spring form pan with 2 inches of dough hanging over the edge of the pan.

Add the filling in layers: meat first, then onions, mushrooms, potatoes, and cheese; sprinkle a little parsley over the cheese. Add a dash of salt and pepper between each layer. Roll out the second half of the dough to form a 12-inch circle and cover the loaf. Crimp the edges tightly shut, cut off any excess dough and tuck in the edges. Brush the loaf with milk. Use excess dough to form a dozen 1/2-inch diameter balls, or use a small cookie cutter to form decorative shapes; place them around the edge of the loaf, and brush with milk. Cut a hole in the center of the top crust, and using the handle of a wooden spoon, poke a steam vent through to the meat layer.

Bake at 400 degrees F. for 30 minutes or until the crust is done. Remove from oven and let rest 5 minutes. Remove the collar of the spring pan. Serve hot with beef gravy, or cool completely on a wire rack and serve cold.

Fillings:

Meat mixture:
1/2 lb. lean ground pork
1 lb. lean ground beef
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/2 teaspoon paprika (optional)
Brown meats in a pan, add spices. Remove pan from heat, drain all grease and cool completely. Set aside.

Potatoes:
Peel and dice 4 medium-sized potatoes. Boil them in salted water until cooked. Drain completely, cool, and set aside.

Mushrooms:
Wash and slice 1 lb. of fresh mushrooms. Fry in 2 tablespoons margarine until cooked. Drain completely, cool, and set aside.

Onions: Peel and chop 2 small onions. Fry in 2 tablespoons margarine until cooked. Drain completely, cool, and set aside.

Cheese: Grate 1/2 lb. mild cheddar cheese and set aside.

Serves 10 to 12.

Beef Roll-Ups

These little beef rolls make tasty appetizers, and can be prepared a day ahead.

1 pound trimmed sirloin steak, sliced into 16 1-ounce strips
4 slices streaky bacon, cut into 16 pieces
juice of 1/2 lemon
1 1/2 teaspoons salt
1/4 teaspoon fennel seed, crushed
1 teaspoon marjoram powder
2 tablespoons fresh parsley, chopped fine

Combine salt, fennel, marjoram, and parsley and set aside. Pound the beef strips with the flat side of a chef's knife or a meat mallet. Sprinkle the beef lightly on one side only with herb mixture. Roll up the beef, jelly roll style, and wrap each beef roll with one piece of bacon. Skewer the rolls with a bamboo skewer, putting 2 rolls on each skewer.

Place the filled skewers in a roasting pan. Sprinkle with lemon juice. Cover with plastic wrap. Put a weight on top to press down on the meat. Press overnight.

Drain any liquid that accumulates. Broil for 7 minutes, turn and cook 5 minutes more, or until done.

To serve, arrange the skewers on a serving platter and serve hot.

Makes 8 servings.

Chocolate Chip Muffins

My kids love these rich moist chocolate chip muffins. They don't know the secret ingredient is bananas. Enjoy!

3 ounces unsweetened chocolate
6 Tablespoons margarine or butter
2 cups flour
2 teaspoons baking soda
1 Tablespoon white vinegar plus enough milk to make 1/4 cup
2 very ripe bananas
2/3 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips

Heat margarine and unsweetened chocolate in a microwave or double boiler until the chocolate is melted. Stir to combine, and set aside to cool slightly.

Mix vinegar and milk. Set aside till curdled.

Mix flour and baking soda. Set aside.

In a large mixing bowl, mash the bananas. Add sugar and beat until well mixed. Add vanilla and eggs, and beat. Add chocolate mixture when cooled, and beat. Alternately add the flour and the milk, beating after each addition. When all is completely mixed and smooth, add in the chocolate chips.

Spoon the mixture into 12 paper-lined muffin cups. Bake at 350 degrees F. for 25 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Makes 1 dozen large muffins.

Copyright 1997, Cindy Renfrow.
Email comments to cindy at thousandeggs.com