RECIPE SWAP: CHICKEN AND DUMPLINS REMAIN PERENNIAL FAVORITE WITH READERS

Dumplings or dumplins? Most of us here in Southeast Missouri would say, Chicken and Dumplins. But for the sake of proper usage I will use dumplings in this week's recipes. Many of you responded to a request for this very popular dish by sending us your tried and true favorite recipes. There are basically two different types of dumplings. Drop dumplings are just that. They are dropped in hot broth then steamed until done. Rolled, which most of us are most familiar with, are rolled very thin and put in hot broth to simmer until done.

Viola Dannenmueller of Cape Girardeau has a long history of dumpling making in this area. The Southeast Missourian featured Viola and her dumpling recipe in 1978. A copy of this article which was sent in by her daughter, Judy Herbst, features many other of her delicious recipes. Today, we will share her chicken and dumplings recipe.

Viola's Chicken and Dumplings

Cut 1 small hen (5 or 6 pounds) into serving pieces and place in large pot with about 1 1/2 or 2 quarts of water. Add 4 stalks of diced celery and one medium chopped onion and about 2 tablespoons instant chicken bouillon. Simmer until chicken is very tender. Remove meat and bone, if desired. Spoon excess fat off top of broth. Set aside while making dumplings.

In a glass measuring cup, measure 1 cup of hot broth, being sure exactly 1/4 of it is fat, which will rise and show at the top of cup. Cool a bit. In a mixing bowl, put about 3 cups of all-purpose flour and 1 teaspoon salt. Add the warm broth, gradually mixing with a fork, adding enough flour to form a medium soft dough. Roll out on floured board, 1/8 inch to 1/4 inch thick. Cut into 1 to 1 1/2 inch squares and drop singly into simmering broth, stirring occasionally. Do not over crowd. When dumplings have all been added, add the meat and 2 tablespoons chopped parsley. Simmer about 5 more minutes, stirring lightly. Cover and let stand a few minutes before serving. If more liquid is needed, add canned chicken broth. Do not add water.

Another Cape Girardeau cook shares her secrets for dumplings. The recipes do not include cooking and picking off the chicken.

Aunt Lil's Dumplings

3 eggs

1/3 cup oil

2/3 cup milk

1 teaspoon salt

Mix all above ingredients together. Add enough flour to make a ball. Roll and cut out. Drop into boiling liquid.

Dumplings

1 1/2 cup flour

2 eggs

1 teaspoon salt

1/2 teaspoon baking powder

3 tablespoons margarine

1/3 cup milk

Mix all ingredients together to form a ball. Roll and cut out. Drop into boiling liquid.

A friend of mine from the Cape Senior Center gives me many recipes and she is a very good cook. Today she shares with us a recipe for chicken and dumplings that is different from what most of think of as old-fashioned chicken and dumplings, but I challenge you to try it. I know that this is a very good recipe.

Williamsburg Inn Chicken and Dumplings

1 stewing chicken (4 to 5 pounds) or 2 broiler fryers (3 pounds each)

1 small onion, sliced

1 carrot, sliced

2 ribs celery with leaves

1 teaspoon salt

4 tablespoons butter or chicken fat

6 tablespoons flour

1/8 teaspoon paprika

1/2 cup light cream

white pepper, to taste

dumplings, recipe follows

Simmer chicken, onion, carrot, celery and salt in enough water to cover until chicken is done, 1 1/2 to 2 hours.

Remove chicken from broth when cool enough to handle, remove skin and bones. Dice meat.

Strain stock and, if necessary, add enough water to make 1 quart.

Melt butter or fat in heavy-bottomed saucepan.

Stir in flour mixed with paprika.

Add chicken stock gradually, stirring constantly. Cook for 2 minutes.

Add cream, pepper and adjust seasoning to taste.

Spoon dumpling on top of gently bubbling chicken mixture. Cover. Cook for 15 minutes without lifting the lid.

Serve at once. Yield 6 to 8 servings.

Dumplings

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

1 tablespoons shortening

3/4 cup milk

Sift dry ingredients 3 times.

Blend in shortening with pastry blender or fork.

Add milk and mix well.

Dip a teaspoon into cold water then into dough, and spoon dough onto chicken mixture as instructed above.

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Last week we had a request for barbecue salad dressing. I was able to find two, but I still am not sure if this is what the person wants. If not, just let me know and I'll continue the search.

Barbecue Salad Dressing

1/2 cup mayonnaise

1/4 cup barbecue sauce

1 tablespoon minced onion

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients in a small mixing bowl; mix well. Cover and chill. Yield: about 3/4 cup.

Cheesy-Barbecue Salad Dressing

1 cup barbecue sauce

1 (9-ounce) can cheddar cheese dip

1/3 cup sour cream

1/2 cup buttermilk

1/2 cup mayonnaise or salad dressing

1 tablespoon sugar

Combine all ingredients using a wire whisk; chill. Yield: 3 cups.

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Mari Jo Lynch shares a recipe for Creamy Apple Squares that is heart smart -- all of the taste with little guilt. Thank you Mari Jo for the wonderful recipe.

Creamy Apple Squares

1 (18.5 ounce) package light yellow cake mix

8 tablespoons butter flavored sprinkles mixed with 1/4 cup warm water

1/2 cup brown sugar

1 teaspoon cinnamon

3 large baking apples (or 4 medium), peeled and thinly sliced

1 cup fat free sour cream

1 egg or egg substitute

Combine cake mix and butter flavored mixture, mix until crumbly. Remove 1 cup of mixture and add brown sugar and cinnamon; mix well. Set aside to be used as topping. Press remaining cake mix mixture into 9x13-inch pan sprayed with vegetable spray. Arrange apples over the crumb base. Blend sour cream and eggs together; spread over apples. Sprinkle reserved topping over all. Bake at 350 degrees for 25 to 30 minutes or until golden brown.

Cool completely before cutting.

Yield 24 servings. Calories 128, fat 3 g., and sat. fat 0 g. per serving.

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Judy Reed of Cape Girardeau sent in two recipes that she feels are worth sharing.

Pan Cake

1 packaged chocolate fudge cake mix

1 cup brown sugar

1 cup sugar

1/2 cup cocoa

3/4 cup water

pinch salt

12 large marshmallows, quartered or equivalent of miniature ones

Prepare cake mix according to package directions.

Mix remaining ingredients except marshmallows. Stir together and add in marshmallows. Spoon over this mixture the cake mix in a 9x13-inch pan. Top with nuts if desired. Bake at 350 for 45 to 50 minutes.

Serve with whipped topping, whipped cream or ice cream.

This recipe is really rich but delicious.

Banana Bread Pudding

4 cups cubed day old bread

1/4 cup margarine, melted

3 eggs

2 cups milk

1/2 cup sugar

2 tablespoons vanilla

cinnamon, to taste

ground nutmeg, to taste

salt

1 cup bananas

Pour melted margarine over bread cubes and toss. Whisk the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt together. Mix with the bread cubes. Mash or slice the bananas and add. Bake in greased 2 quart casserole dish at 375 degrees for 40 minutes.

Sauce for Bread Pudding

3 tablespoons margarine

2 tablespoons sugar

1 tablespoon cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 tablespoon vanilla

Bring to a full boil and cook 1 minute.

Pour this over the bread pudding right after it comes out of the oven.

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Lillian Fiehler sent in one of her favorite recipes. Even if you don't like zucchini, give it a try, you may be surprised.

Zucchini Italiano

1 pound bulk pork sausage

1 cup chopped onion

1 green pepper

1 clove garlic

1 (8-ounce) can tomato sauce

1 teaspoon salt

1 teaspoon oregano

1/4 teaspoon pepper

1 1/4 pounds zucchini, cut in 1/4-inch slices

1 cup white noodles

1 cup water

1 cup shredded cheddar cheese

Brown sausage in 12-inch skillet. When meat begins to change color, add onion, green pepper and garlic. Saute until meat is well browned. Stir in tomato sauce, salt, oregano, pepper, zucchini, uncooked noodles and water. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Top with cheese. Cook until cheese melts. Yield: about 6 servings.

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Barbara Hopkins of Cape Girardeau shares a dish that everyone raves about when she makes it. It appears to be a "fancy" dish, but she accepts the rave reviews and never tell how easy it is to make.

Italian Stuffed Pasta Shells

1 pound ground beef

1/2 pound sausage

1 medium onion, chopped

1 (10-ounce) package chopped spinach, cooked and drained

1 egg, beaten

1 (8-ounce) package cream cheese, softened

1 (8-ounce) package mozzarella cheese

1 cup cottage cheese

1/4 cup Parmesan cheese

1/4 teaspoon each salt and pepper

20 jumbo pasta shells

1 jar your favorite spaghetti sauce

Brown meat and onion, drain. Stir in spinach, cream cheese and egg. Add cheeses, salt, and pepper. Stuff mixture into shells and place meat side down in a 9x13-inch greased pan. Pour spaghetti sauce over shells and bake at 350 degrees for 40 minutes. Sprinkle 1/2 cup mozzarella cheese over the top and bake 10 minutes.

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Last week we ran a recipe for No Peek Stew. The recipe as submitted did not have liquid listed in the ingredients. So this weekly I'll share another No Peek Stew recipe with you. It is very good and my husband, Scott, said "it's a keeper."

No Peek Stew

2 pounds stew meat

1 onion, chopped

4 stalks celery, chopped

5 carrots, sliced

4 potatoes, peeled and diced

1 green pepper, chopped into pieces

1 tablespoon salt

1/2 teaspoon black pepper

2 tablespoons sugar

1 tablespoon Worcestershire sauce

2 cans cream of mushroom soup, diluted with water

3 tablespoons tapioca

Wash and dice all vegetables. Put raw meat in bottom of a baking dish. Add all vegetables and seasoning. Combine soups and the 2 cans of water, Worcestershire sauce and tapioca and pour over all. Bake tightly covered in 300 degree oven for 5 1/2 hours.

When I made this stew, I used 1 can of mushroom soup and 1 can of tomato soup. It make a stew-like gravy with a tomato taste.

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Also last week in the Devil's Due Cake recipe, it called for ice cream in the cake mix for preparation. Additional ice cream may be used for garnish. For those of you who missed it, we'll share it with you.

Devil's Due Cake

1 package red devil's food cake mix

1/2 cup water

3 eggs

1 pint chocolate ice cream

Blend all ingredients. Mix 2 minutes. Turn into greased and floured Bundt pan. Bake at 350 degrees for 35 to 45 minutes. Invert into serving platter. Fill center with chocolate ice cream balls and drizzle with marshmallow sauce. Serve immediately.

Marshmallow Sauce

1 package fluffy white frosting mix

1/2 cup water

1/2 cup miniature marshmallows

Combine. Heat to boiling. Beat at high speed 3 to 4 minutes.

That does it for another busy week with Recipe Swap. Keep up the good work readers and I'll see you next week.