Main Dish's

CHICKEN FRICASSEE WITH DUMPLINGS

3 pounds chicken pieces***1 cup chopped celery

1/3 cup flour***6 large carrots, pared and cut in large circles

1 1/2 teaspoon salt

1 teaspoon dried marjoram leaves***1 bay leaf

1/4 cup butter or margarine****4 whole cloves

2 medium onions, sliced***9 whole black pepper corns

1 (13 oz.) can chicken broth

Wash chicken; dry on paper towels, combine salt, and marjoram. Mix well and dredge chicken in mixture; shake off excess but save leftover flour. Sauté chicken in hot butter until lightly browned, about 15 minutes. Remove chicken and add onion, celery, carrots, bay leaf, cloves and black pepper corns to drippings. Sauté, stirring about 5 minutes. Stir in broth and 1 cup water, bring to boiling. Return chicken to Dutch oven. Bring to boiling and reduce heat to simmer covered for about 40 minutes.

DUMPLINGS

1 1/2 cup packaged biscuit mix***1 egg

snipped chives or chopped parsley (dried is fine)***1/4 cup milk

1/2 cup light cream

In medium bowl, combine biscuit mix and 2 tablespoons chives or parsley. With fork, blend in eggs and milk. Drop by 6 rounded tablespoonful, 2 to 3 inches apart onto chicken (not in liquid). Cook uncovered over low heat for 10 minutes. Cover, and lightly cook 10 minutes or until dumplings are light and fluffy. With slotted spoon, lift dumplings to a heated baking dish and keep warm. In small bowl, combine the leftover flour mixture with the cream until smooth. Stir flour mixture gently into fricassee. Simmer 5 minutes or until mixture is thickened. Replace dumplings on top of fricassee to serve. Before serving, sprinkle more parsley. Serves 6

JUNGLE STEW

1 can corn niblets***2 pounds hamburger

1 can red kidney beans***1 can water

1 to 2 cups instant rice, uncooked (you can stretch the recipe by the amount of rice you add.)***salt and pepper to taste

2 cans (soup can size) tomato sauce***1 tablespoon dried minced onion

or a small fresh onion diced.

Brown meat with onion. Drain fat and add the corn, tomato sauce, and beans, including their liquid. Use the tomato sauce can for the water, add the rice, salt and pepper. Simmer until the rice is done. You can control the thickness by deleting or adding some of the water according to the amount of rice you use. Put in a casserole, or a 9 x 13 cake pan...top with grated cheese and put in a hot oven until the cheese is melted.(Optional)

WHITE BEAN POT

2 cups dried Great Northern beans***1 clove garlic, minced

7 cups water***1 small bay leaf

3/4 pound ham, cubed***3/4 teaspoon salt

4 carrots, scraped and coarsely chopped***1/4 teaspoon pepper

1 large tomato peeled and coarsely chopped***1/4 teaspoon paprika

3/4 cups chopped fresh parsley***1/8 teaspoon dried whole thyme

1/4 cup chopped celery***1/8 teaspoon dried whole

marjoram

Sort and wash beans, place in large Dutch oven. Add water and bring to boil. Cook 2 minutes. Remove from heat, cover and soak 1 hour in the hot water. Return to heat, bring to boil, then reduce heat and simmer 1 hour. Add rest of the ingredients. Stir well, boil and cover, then reduce heat and simmer for 25 minutes. Remove bay leaf. Can add 1 pound knockwurst cut into 1/4 inch slices if desired, but brown them first.

OLD FASHIONED MEAT LOAF

2 pounds hamburger***1 tablespoon parsley flakes

2 eggs***1 cup oatmeal or package stuffing mix

1 can tomato sauce (reg. size)***3 tablespoons milk

1 tablespoons minced onion***salt and pepper to taste.

1 small can tomato sauce

Mix well and form into loaf. Pour small can of tomato sauce over the top of the formed loaf. Crumble 4-6 saltine crackers over top and put 4 slices of uncooked bacon on top of crackers. Bake at 375° for 1 hour or until done.

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