Chicken & Dumplings
3 lbs boneless chicken ½ stick butter 2 c frozen corn 1¼ cup milk
3 stalks celery 5 med potatoes basil 4 c Bisquick
1 med onion 2 cups water 5 bay leaves lemon pepper
5 cloves garlic 1 can sweet peas ¼ c cornstarch
1 lb carrots 8 oz mushrooms ¼ c milk
Heat 14” Deep Dutch oven w/ 14 coals top & bottom. Chop chicken & veggies in bite size chunks. Saute onion, garlic & celery in butter. Add chicken, brown slightly. Add carrots & potatoes, simmer about 15 min, adding water if needed. Add undrained peas, frozen corn, mushrooms, bay leaves & lightly season w/ lemon pepper & basil. Bring to boil. Mix cornstarch & water in separate bowl, then stir in to thicken. Mix Bisquick & milk , drop by spoonfuls on top. Cover & cook about 15 min, till dumplings are firm.
Easy Chile
3 lbs hamburger 4 cloves garlic chile powder
3 15 oz cans kidney beans 1 c diced green chile lemon pepper
1 28 oz can diced tomatoes 1 small onion, diced 4 bay leaves
Heat 12” Deep Dutch oven w/ 12 coals top & bottom. Brown onion, garlic & hamburger in a little oil. Add undrained beans, tomatoes, green chiles & bay leaves. Season w/ chile powder & lemon pepper. Simmer 30 min.
Chile Verde
1/4 c veg oil 2 med onions 2 bulbs garlic
8 lb pork roast 2 lb green chiles 3 bunches of green onion
2 bunches of cilantro 2 limes
2 T coarse salt 4 T cumin 2 T lemon pepper
1/4 c cornstarch 1/4 c milk
Add oil to 14” deep Dutch oven to preheat, 14 coals on top & on bottom.
Cut onions in half then slice each half into thin strips. Skin garlic and mince. Sauté in oven till caramelized, about 7 min. Check & stir once or twice so they don’t burn, your oven should be hot.
The pork can be any roast you like but some marbling is good for flavor & broth. I usually use shoulder or picnic roast, cut into 1” cubes (you can have the butcher do this for you if you’d like!). Add to oven to brown, stir well. Cook covered for about 30 min. Check & stir, be sure it’s at a high simmer & producing a nice broth. You shouldn’t need to add water but if it’s not producing broth, add a couple cups warm water.
Have some extra coals started to maintain heat. Don’t be afraid to add coals as needed to keep the heat up.
Cut the chiles and green onions into 2” strips, chop the cilantro, add to meat, and stir well. Let simmer another hour or so, stirring occasionally.
Stir in spices and the juice of the limes; keep at low simmer another 30 min.
In a bowl, whisk milk into cornstarch until no lumps. Stir quickly into the middle to keep lumps from forming, and then blend completely. It will thicken as it simmers. If it is too thick, then stir in some milk. If you want a thicker consistancey, add more cornstarch & milk mixture.
Keep at a low simmer till meat is completely tender.
If it’s too spicy, stir in a cup or so of sour cream! Serve with cornbread or fresh hot flour tortillas, and ENJOY!
Red Chile
5 lbs beef roast, cubed 2 med onion diced 2 bulbs garlic, minced
1 bunch cilantro chopped fine 2 cups red chile peeled & diced for med heat, pureed whole for spicy
Brown onion & garlic in a little oil till soft & brown. Add meat, keep at high simmer covered till browned, stir as needed. Lower heat and simmer for 40 min or so, it should create a nice broth. Add cilantro and chile, stir well. Season with about 3 Tbl lemon pepper, 2 Tbl kosher salt and 3 Tbl cumin, 2 Tbl coarse black pepper. Let simmer on low, covered till meat is tender. Serve with chips and sour cream!
Cinnamon Rolls
Combine & let stand 3 to 5 minutes
1 pkg dry yeast
2 teaspoons sugar
2 Tablespoons warm water
Scald 1 cup milk, stir in 7 tablespoons lard. Cool.
Combine and beat well
7 tablespoons sugar
3 beaten eggs
1 teaspoon salt
Stir in the milk and yeast mixtures. Add 4 1/2 cups flour.
Beat the dough about 5 minutes. Place in a covered bowl in the refrigerator overnight. Take out just before baking.
Roll out into rectangle about 1/4 inch thick. Spread with softened butter, sprinkle with brown sugar, cinnamon, chopped nuts and raisins. Roll up starting with longer edge, stretching dough a bit as you go. Slice about 1/2 inch thick, place on pan to let rise for a few minutes. Have oven preheated to 375*, bake about 18 minutes. Let cool slightly before icing.
Icing
Cream together 6 oz. softened cream cheese and 3 tablespoon milk or cream. Beat in gradually 1 1/2 cups powdered sugar. add 3 teaspoons grated lemon or orange rind and a dash of Amaretto.