I have always enjoyed cooking.  Down through the years I have tried many different things.  Some of them work and others do not.  I decided to share some of the success stories with you.

Annette Ingrams Chicken Dumplings!

Chicken & Dumplings

Ingredients

whole chicken plus two chicken breast

2 cans chicken broth

4-5 carrots, sliced

3-4 stalks of celery with leaves, chopped

1-2 onions, chopped

small amount of bell pepperc chopped (if desired)

2 chicken bullion cubes

frozen green beans

frozen corn

1 tablespoon sage

1 tablespoon parsley

1/2 tablespoon thyme

1/2 tablespoon sweet basil

salt & pepper to taste

1//4 cup cold water

3 tablespoons cornstarch

Boil chicken in water & broth until it falls off the bone. Save broth. Debone chicken when cool enough to do so. Cut chicken into bite size pieces.

Bring broth to a boil. Add chicken bullion cubes to broth. Add carrots, celery, onions and bell pepper. Add sage, parsley, thyme, sweet basil, salt, and pepper. Boil until vegetables are tender.

Add desired amount of green beans and corn to broth and bring to a boil. Add cut up chicken and turn heat to medium.

Add cornstarch to water until mixed. Pour cornstarch mixture into chicken broth and stir frequently. Continue stirring until broth begins to thicken, 20-30 minutes. Add more cornstarch mixture if thicker broth is desired. Cook with top on broth. Broth should begin to boil again.

Dumplings

3 tablespoons butter

1 1/2 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup milk

Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. (I use a potato masher) Stir in milk. Drop dough by spoonful onto hot stew. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

I make a double batch of dumplings. They are so good the next day!

Butter Chicken

Ingredients

  • 2 eggs, beaten
  • 1 cup crushed buttery round cracker crumbs
  • 1/2 teaspoon garlic salt
  • ground black pepper to taste
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup butter, cut into pieces

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  3. Arrange coated chicken in a 9×13 inch baking dish. Place pieces of butter around the chicken.
  4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Dad’s Secret Banana Pudding

1 large box of jello instant pudding

1 80z tub of sour cream

1 80z tub of cool whip extra creamy

1 package of Nilla’ waffers

1 small bunch of bananas

Directions

Make pudding per instructions.  Add 80z of sour cream and cool whip and mix.  In a glass bowl layer waffers and bananas then put some of the pudding mixtures.  repeat until you reach the top of the bowl.  crumble some wafers for the top and you have great banana pudding and people will think it took hours to make.