Chicken Provolone Scaloppine for 6

This might be one to try if you anticipate needing to release some frustrations

6 skinless, boneless chicken breasts --pounded to 1/4 inch thickness
1 1/2 teaspoon crushed sage
1/2 teaspoon pepper
6 slices provolone
4 Tablespoon butter, melted
1/3 cup bread crumbs
2 Tablespoons Romano cheese, grated
2 Tablespoons parsley

Sprinkle chicken with sage and pepper.  Place Provolone on chicken and role up, jellyroll style.  Secure with toothpick.  Dip chicken in butter.  Coat with bread crumb, Romano cheese, parsley.  Bake 45 minutes at 350.

Chicken Fricassee with Dumplings for 8

5-6 pounds of fryer chicken cut up
4 teaspoon of salt
2 teaspoon paprika
1/4 teaspoon pepper
2 Tablespoon  shortening
2 cans cream of chicken soup
3 cup milk
4 Tablespoon butter
2 cups Bisquick
1/2 teaspoon poultry seasoning
1 teaspoon parsley flakes
Water

Mix salt, paprika and pepper in plastic bag. (Could use Shake and Bake or other premixed seasonings) Shake 2-3 pieces of chicken at a time in bag to coat.  Melt shortening and butter in large skillet or Dutch oven.  brown chicken on all sides.  Remove chicken and stir in soup and milk and replace chicken.  Cover and simmer about 1 hour or until thickest pieces are tender.  Twenty minutes before the end of cooking, prepare dumpling dough.  Drop dough by spoonfuls onto hot chicken.  Cook uncovered 10 minutes, cover and cook 10 minutes longer.  Yield 8 servings

Dumpling:  Add poultry seasoning, parsley and Bisquick with enough water to make a soft dough.


Recipe courtesy of Cathy Laskowski from Feeding the Flock, pg 57

Chocolate pudding pie for 8

This sounds really interesting and does not require fresh milk.

Graham cracker crust
Chocolate chips     1 cup
Sweetened condensed milk    14 oz can

Put the chocolate chips in the bottom of the crust.  Pour the milk over it. Bake for 25 min or until pudding is browning on edge.  Cool and cut into 8 servings.

If you decide to make the crust:
2 cups cracker crumbs
3 Tablespoons  sugar
3/4 cup butter
Melt butter in pan.  Add crumb and sugar mixture to pan and mix to coat crumbs.  Press the buttery crumbs onto the sides and bottom of the pan.


Inspired by:
Dutch Oven Cooking 4th edition, John G. Ragsdale pg 72

Easy Donuts

approx 50 donuts
Dutch oven or pan on stove
Deep Frying

3 c flour
1 c sugar
1/2 t salt
1 t baking powder
1/2 t cinnamon
1/2 t nutmeg
1 t butter
3/4 c milk
2 eggs, beaten
cooking oil

Sugar and cinnamon for sprinkling over completed donuts

1. Beat sugar and butter, add eggs and mix, gradually add milk while stirring.
2. Mix rest of the dry ingredients, gradually add liquid to dry ingredients while stirring.
3. On floured surface roll or pat dough to 3/8 inches thick.
4. Use round cutter (cup rim) or just cut into squares approx 2 inches
5. Heat enough oil in pan to allow dough to float when cooked.
6. Place a few pieces of dough in the oil at a time so that they are not overlapping.  Allow to cook (it should float when it is done) on one side, flip over and finish cooking.  Second side will not take as long.
7. Take dough out of oil and drain on paper towels.  Sprinkle with sugar and cinnamon.


I saw some recipes that use Bisquick in place of the flour, salt, butter and baking powder, but those recipes call for baking the donuts instead of frying.  These recipes also add 1 t vanilla and other stir-ins like 1/3 c bannas or mini chocolate chips.  If you are feeling adventurous, give it a try.  Maybe you will get funnel cake or maybe you will get donuts. Or you could try baking them in the Dutch oven instead of frying but it will take longer.