Saturday, April 4, 2009

Chicken and Dumpling Soup

This is a great Food Storage recipe

4 C Chicken Stock (can use broth is that's all you have)
4 C. Water
1/2 C Milk, can use powdered
2 Can Cream of Chicken (or make yours from scratch!)
1 Can Chicken, shredded
1/2 Celery, fresh or dehydrated
1/2 C Carrots, fresh or Can
1/2 C Corn, can or frozen
1 Bay leaf
1/4 t. Thyme and parsley

Add all ingredients and boil until veggies are tender. then add biscuits


1 C Sifted Flour
1tsp. Baking Powder
1/2 tsp. Salt
1 T Chopped onion, or dehydrated onion
1/8 tsp. ground nutmeg
2 egg yolks, beaten until lemon yellow
1/2 C. Buttermilk

* beat eggs until light yellow, and add buttermilk and egg yolk alternately to the dry mixture until smooth. Drop by teaspoon into hot soup.

Oatmeal Cookies

These are made with Whole Wheat Four:


1/2 C Butter
1/2 C Crisco
1 C White Sugar
1 C Brn. Sugar
2 eggs
1 tsp. Vanilla

1 1/2 C  W.W. Flour
1 tsp. Salt
1 tsp. Soda
2 1/2 C Minute Oats*
2 tsp. Cinnamon
raisins if desired


Mix butter, Crisco and sugars in mixer for 1 min. Add eggs, one at a time. Add Vanilla.
Sift together WW flour, salt, soda, and cinnamon. Add to wet mixture and mix 30 sec.
Add Oats and mix for another min. 
Bake 375 for 6-8 min. 

* these oats are the ones that say cooks in minutes rather than the rolled oats that are bigger and take longer to cook. If that's all you have then put rolled oats in the blender and pulse a couple times.