Deboned chicken, 8 cups broth, 1 stick butter 1/2 Tablespoon parsley 1/4 cup flour mixed with water then add to mixture, 1/2 cup milk.
Dumplings: 1/2 stick melted butter, 2 cups flour, 1/2 Tablespoon parsley, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup milk, 1/4 cup broth. Mix well, then you can spoon into the boiling broth for round larger dumplings or you can place the mixture on a floured surface and pat out or use a rolling pin to roll out the dumplings NOTE: you may need to add more flour at this time to make the dumplings more dence. cut into squares and place into the boiling broth. they will rise to the top when they are done, dont add too may at one time, after they all have floated to the top allow them to cook for a couple minutes then add the chicken. If it seems too thick add more milk or water.
Debone a cooked chicken and place the bones and skin into a slow cooker, then add peeling of 2 onions or use 1 whole onion, the top and bottoms of 1 pkg carrots (peelings on), tops and bottoms of s stalk of celery, sprinkle salt on top then cover with water and allow to cook for at least 12 hours. Strain the liquid using a cheese cloth or coffee filter. Now you have chicken broth/stock for chiken and dumplins or any recipe that calls for chicken broth or stock.
2 large over ripe bananas blended, 2 cups old fashion oats, 21/2 teaspoons baking powder, 2 large eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 2 teaspoons vanilla, 2 Tablespoons maple syrup, 1/2 cup milk. Add all ingredients into a blender or food processor, blend until smooth then allow to set for 5-10 minutes then place in the waffle iron or make pancakes.
Romane lettuce, 2 grilled chicken breast, chopped or chicken of choice, 1 Tablespoon olive oil in bottom of pan to heat ingreadients, 1 can water chestnuts, 1/2 bag of peas and carrots, 1 package PF Chang’s lettuce wrap sauce. Combine ingredients and cook on medium/low until fully cooked down. Add the ingredients in a leaf of lettuce and enjoy!
Recipe: 1 can Pinto Beans deained, 1 can Blackeye Peas drained, 1 can Shoepeg corn drained, 1 jalapeno, 1 each red, yellow, orange, green bell pepper. In a small pan heat the following until the sugar is melted then set aside to cool while you prepare the vegetables. 1 cup sugar, 1/4 cup oil, 3/4 cup cider vinegar, 1 teaspoon black pepper. In a large bowl add chopped vegetables and the cans of beans and corn. Pour the cooled sauce over the ingredients and mix well with a spoon or your clean hands. Cover and allow to set 12-24 hours before serving.
Recipe: Ingredients: 1 cup pecans, 1/2 cup sugar, 1/2 cup brown sugar, 1 stick melted butter, 2 eggs, 3/4 cup flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder. Instructions: mix dry ingresients then add wet ingredients and mix well then stir in pecans. Place in a buttered round cake pan bake 350 for 35 minutes. Allow this to cool just a few minutes to allow it to set up before you cut it.
Recipe; 5 medium size potatoes peeled, cut up and covered in water. Allow to boil until soft then drain t he water and add a stick of butter, salt and pepper to taste. Mash with a potato masher until creamy but still has some texture to it. Mix 1/3 cup real mayonnaise and 2 Tablespoons mustard then add to the potatoes. Add the following, 2 Tablespoons sweet resish, 2 Tablespoons fresh dill chopped, 2 Tablespoons dill pickle juice and 2 grated boiled eggs. Mix well and taste to see if you need more salt and pepper. Place in a bowl and smooth out so you can sprinkle paprika over the top lightly then cut another egg in 4 parts and place in the middle to make it look like a flower, you can even use a piece of the fresh dill to make it look like a real flower. It’s all about making it pretty too. Enjoy!
Sourdough Starter- Day 1- I use a clean largemouth quart size canning jar add ½ cup room temperature water and ½ cup regular flour and mix well. Place a cheese cloth or coffee filter on top and secure with the ring or a rubber band so the mixture can breathe. Set it on the counter. Day 2- Stir in another ½ cup water and ½ cup flour cover again until the next day. Day 3- Today your starter may have some bubbles this is a good thing, there may even be some liquid on the top, this is normal. Give it a stir and remove ¾ cup of the starter and place in a different clean jar. The remainder is called discard; you can cover it and place in the refrigerator to use in different discard recipes. Now back to the ¾ cup you placed in the clean jar, feed it with ½ cup water and enough flour to create a lumpy mixture that resembles a thick pancake batter. Do not over mix leave some lumps. Cover with a breathable cover again securing with the jar ring or rubber band. Repeat this for Day 4 and 5. Day 6 you will need to do this process twice, once in the morning and once at night, now place a mark on the jar or place a rubber band around the jar to measure where the starter is. Day 7- If your starter is growing and bubbly and had doubled in size you are ready to bake bread, if not remove and feed twice a day to give it 1 or 2 more days. Remember after day 2 every time you feed the starter you have to remove ½ cup and discard before feeding.
Sourdough Bread- ½ cup starter, 1 ½ cup warm water, not hot, mix well the add 4 cups regular flour that has 2 teaspoons salt added prior. Mix well, cover and place in an area away from air-condition such as the oven (not heated) or if you are in the rv place in the cab. This needs 4-6 hours to rise, stretching every 30 minutes. To stretch all you do is wet your hands and pull one end up as far as you can then fold it over and do this on all 4 sides the cover and repeat every 30 minutes for 2 hours. Cover and allow to rest the remainder of the 4-6 hours. At this time place on a floured surface and shape into a round loaf. Place in a very lightly floured bowl with the bottom facing up. Cover and place in the refrigerator for 24-48 hours. To Bake in the RV convection oven: preheat the oven 425 with a pan of water on the bottom to keep moisture in the oven along with what you will be baking your bread in. When it reaches the temperature remove the pan and lid place parchment paper in the baking dish then place the bread on the parchment paper and score your loaf using a razor blade cover and place in the oven covered 40 minutes and uncovered 20 minutes. Remember to keep the water in the oven the complete time you are baking the bread.
Place your pork loin in a crockpot and cook until done. This is great when you are leaving for the day to have dinner almost ready when you get home. I like to take it out and place in a oven safe pan to brown in the oven at 400 for a few minutes. Remove the juice from the crockpot to use as a gravy.
Cheese sauce Recipe: 2 cups grated cheese of choice, 1 cup milk, 3 Tablespoons butter, 1/2 teaspoon dry mustard, 1/4 teaspoon paprika, slowly melt ingredients then set aside. Peel and dice potatoes cover with water and allow to get soft but not falling apart. drain the water, salt and pepper to taste then add the cheese sauce and the rest of the stick of butter.