Parent's Weekend was bittersweet. It was filled with activities , connecting with other parents,campus tours, eating out, sightseeing and knowing that this is the last one. Everytime we have visited photodaughter at college, we have taken advantage of the historical tours. This time we toured President Eisenhower's farm. Where did the four years go? What happens after college? Marriage is a long way off for most of these kids. The next step is planning for graduation. Hopefully you all have your hotel reservations. We are going to stay at our favorite B&B in town.
Chicken and Dumplings
1 cup all-purpose flour
2 teaspoons salt
1 frying or stewing chicken, cut into serving pieces and skinned
3 tablespoons, vegetable oil
1 yellow onion, halved and sliced
1 celery stalk, sliced
2 sprigs marjoram
Freshly ground black pepper
1 cup frozen peas
Combine the flour and salt in a resalbes plastice bag. Add the chicken to the bag, several pieces at a time.
Heat a large saute pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5 to 7 minutes, until browned on both sides. using tongs, transfer to paper towels to drain, then place in the slow cooker.
Add the onion and celery to the remaining flour in the bag and shake to coat. Set the saute pan over medium-high heat and add the remaining 1 tablespoon oil. add the onion and celery and saute, stirring frequently, for 10 to 15 minutes, until browned. Gradually add the stock, stirring to scrape up the browned bits from the bottom of the pan. Cook, stirring frequently, for 10 to 15 minutes, until the sauce is somewhat thickened, Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.
Cover and cook on low for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.
Dumplings by Paula Deen
2 cups all purpose flour
1 teaspoon salt
ice water
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form in into a ball,
Dust a good amount of flour onto a clean work surface. Roll out the dough working from the center to 1/8 inch thick. Let the dough relax for several minutes.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Do not stir the chicken once the dumplings have been added.
Cook 3 to 4 minutes.
