~ Comfort Food ~
"Food to warm your heart and feed your soul."
This first recipe for "Chicken 'N' Dumpflakes" is an original of mine. They are our family tradition now and the name Dumpflake came to being since I use instant potato flakes to thicken my broth and add addtional flavor. These Chicken 'N' Dumpflakes are always requested for pot luck dinners and once you taste them, you will also be in love with them.
Grits and Magnolias' Chicken 'N' Dumpflakes

4 chicken breasts ( I use skinless and deboned )
1 can chicken broth (large cans)
1 onion (rough cut)
2 sticks of celery or 1 c. (chopped)
1 can of pet evaporated milk
2 carrots ( sliced diagonaaly)
2 bay leaves
salt and pepper

Place your chicken into dutch oven pot. Add enough water in pot to cover chicken. Add onions, carrots, bay leaf, salt, pepper and celery and cook for 30 min on medium high (sorta a medium rolling boil). Remove chicken breast and cut into very large pieces, removing any bones and skin, if you didn't before you began to cook them. Place them back into the pot.

To the liquid alread there, add 1 can pet milk and 1 can chicken broth to your pot.

Time to make your dumplins:

Mix together:
1 1/2 c. self rising flour
1/8 c. cooking oil or 2 Tblsp. crisco
enough pet milk to make a fairly stiff dough
1/4 c. chives
pinch of cinnamon
wee bit, (very small pinch) of freshly grated nutmeg
1 tsp. freshly ground black pepper
more salt if needed, add it to your taste

Mix until combined. Your dough will be rather stiff.

Drop dough by tablespoon fulls into your pot. Use all the dough. Your pot will be full of dumplins. Lay a piece of aluminum foil loosely over the top of your pot and turn down on very low and simmer 20 min. Now your dumplins are done and steamed.

Here is the "flake" part of the dumplins. Add 1/2 cup of instant potato flakes. Mix in well and cook for 3 min. If not thick enough, add an additional 1/2 c. of potato flakes and cook for 5 more minutes, until your broth for you dumplins is a fairly thick consistency. The flakes work so great to thicken up your dumplins and while adding another layer of flavor.

***Be sure to remove bay leaves before serving.

This really is a great dish. Enjoy.
Old Fashioned Southern Chicken and Dumplins

1 chicken or stewing hen (4 or 5 lbs.) - cut up
8 cups water
1 large onion - halved
2 carrots, sliced
2 ribs celery - cut in sticks
celery top leaves (if available)
few sprigs parsley
1 bay leaf
1 tablespoon salt
1/2 teaspoon, scant, pepper

1 garlic clove - crushed
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon savory
1 tablespoon fresh parsley - finely minced
2 teaspoons fresh dill - finely minced
salt and fresh pepper to taste
1 tablespoon oil
2 tablespoons unsalted butter
1/3 cup flour
3 cups reserved chicken stock
2 tablespoons white wine (optional)
1 1/2 cups milk or half and half
1 1/2 cups frozen peas
1 cup corn
1/2 cup finely sliced carrots
1/2 cup sliced celery
4 small onions - quartered
1 medium potato - peeled and chopped
1 large leek - sliced in 1/4 inch rounds

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon fresh dill - finely minced
1 teaspoon fresh parsley - finely minced
3 tablespoons shortening
3/4 to 1 cup milk

Place chicken, water, onions, carrots, celery tops, parsley, salt and pepper in a 8-10 quart stock pot or Dutch oven. Bring to a boil, reduce heat, cover and simmer until tender (45-60 minutes). Let cool, then remove chicken. Strain stock, reserving carrot and celery, as well as clarified stock. (At this point, you can refrigerate meat and stock overnight or several hours. When ready to finish recipe, remove fat that may have solidified on top).

Gravy and Vegetables: Place chicken in a large heat-proof casserole (a 12-inch x 3-inch brazier or paella style pan works well - anything that can hold a lot of food and liquid). Place vegetables all around and on top of chicken: reserved carrots and celery, peas, corn, fresh carrot and celery, onions, potato, and leek. Sprinkle chicken with the garlic, thyme, sage, savory, parsley, salt and pepper.

In a saucepan, make a roux by heating butter and oil. Add flour and cook to brown flour somewhat, a couple of minutes. Whisk in chicken stock, cream or half and half and white wine. Pour this over chicken, spooning on as evenly as possible.

Dumplings: combine flour, baking powder, salt, pepper, dill and parsley. Cut in shortening then add milk and stir to make a moistened, thick batter. Drop in dollops, into chicken and gravy. Cover, and place in a preheated 325 F. oven for 30-45 minutes.

Check once in a while to make sure there is sufficient gravy. Add more of the reserved chicken stock if required. If casserole is bubbling a lot, reduce heat to 300 F.

These are dumplins cooking in broth only.


      3 c. cubed COOKED chicken
   1 c. sliced cooked carrots
   1 c. diced cooked potatoes
   1 c. frozen green peas, thawed
   1/2 c. chopped celery
   1/3 c. unsifted flour
   6 tbsp. butter or margarine
   5 1/2 c. milk
   7 tsp. chicken flavor instant
      bouillon (OR) 7 chicken-flavored
      bouillon cubes
   1/4 tsp. pepper
   3 c. biscuit baking mix
   1 egg yolk, plus 1 tbsp. water

     Preheat oven to 375 degrees. 
In large saucepan cook celery in
   butter until tender.  Stir in flour, bouillon and pepper.  Add 4 1/2
   cup milk.  Cook and stir until thickened and bubbly.  Stir in
   chicken, carrots, potatoes and peas.  Remove from heat.
    In medium bowl, combine remaining milk and biscuit mix.  Mix well.  Turn 2/3 of dough into well-greased 13 x 9 inch baking dish.  Sprinkle with flour.  With floured hands, pat evenly over bottom and up sides of dish.  Pour chicken mixture into prepared dish.  Turn remaining dough onto a well-floured surface.  Knead until smooth.  Roll out to 1/8-inch thickness.  Cut into eight 3-inch rounds.  Arrange on top
   of casserole.  If desired, beat together egg yolk and water.  Brush on rounds.
  Bake 25-30 minutes or until crust is golden.

   Refrigerate leftovers.   
Deviled Eggs

12 large eggs (hard Boiled)
Salt and pepper to taste
1/2 tbsp. of relish
paprika (for garnishing)

In a large pot..boil eggs..till hard. (My hubby does the egg boiling and just swears that 12 minutes it the exact time to boil the eggs. LOL! So he is in charge of egg boiling around our house.)
Allow to cool.

Slice in half, scooping out each yolk.
In a bowl, place cooked yolks, add relish. a bit of salt and pepper,
(mayonnaise is salty, so add any additional salt slowly)
Mix well.

Scooping by teaspoon the yolk mixture, into each egg half, till filled
to the top.
Add a sprinkle of paprika to each egg half.
Place on a platter in fridge to cool for about 2 hours.
*Serve at a picnic, party or just as a side dish.

Zippy Deviled Eggs

1 dozen large eggs
1/2 cup mayonnaise (I use Kraft Light)
1/2 cup prepared mustard
1/4 cup cream style horseradish
1 tsp cayenne pepper
1 tsp paprika
1/4 cup relish
Cooking your eggs:

Prick a tiny hole in the broad end of each egg. Place eggs in tap
water in a pot and bring to a rolling boil. Turn off heat and let sit
for 15 minutes with lid on. As you remove each egg plunge it into a
cold water bath for a brief period. Shell should come off easily.
Rather than trying to scoop the yolk out of cut halves, just cut
through the white to the yolk all the way around the middle of the
egg. The two halves of the white will slip off leaving the yolk ball.
Place the whites on a large platter and place the yolks on a large
 Mash the yolks and add other ingredients. Fill the white half with the yolk
mixture. Any left over yolk mixture can be spread on snack crackers
such as Ritz.

Will make 24 servings
My Southern Belle Peach Cobbler
1/2 c. sugar
1 c. flour
1 Tbsp. cornstarch
1 Tbsp. sugar
1/4 tsp. cinnamon
1 1/2 tsp. baking powder
6 medium sliced peaches
1/2 tsp. salt
1 tsp. lemon juice
1/2 c. milk
3 Tbsp. shortening
Heat oven to 400F. Mix 1/2 cup sugar, the cornstarch and cinnamon in a 2 quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole dish; keep hot in the oven.
Cut shortening into flour, add 1 Tbsp. sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake until topping is golden brown, about 25-30 minutes. Serve with cinnamon whipped cream.
For Blueberry- Omit cinnamon. Substitute 4 cups blueberries for peaches.
For Cherry- Substitute 4 cups pitted red tart cherries for peaches and increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 Tbsp. and substitute 1/4 tsp. almond extract for lemon juice.
For Plum - Substitute 4 cups sliced plums (about 14 large) for the peaches. Increase sugar in plum mixture to 3/4 cups, cornstarch to 3 Tbsp. and cinnamon to 1/2 tsp.
For the cinnamon Whipped Cream:
Beat 1 cup chilled whipping cream, 3 Tbsp. sugar and 1/2 tsp ground cinnamon in a chilled bowl until stiff.
This is an additional recipe that is very tasty also.
Peach Cobbler #2
1/2 tsp cinnamon, ground
1 Tbsp. vanilla extract
2 Tbsp. cornstarch 1 c. peach nectar
1/4 c. pineapple juice or peach juice
2 (16 oz) cans peaches, sliced, packed in juice, drained (or 1 3/4 lbs) fresh peaches.
1 Tbsp margarine, from tub
1 c. pancake mix, dry
2/3 c. evaporated skim milk
nonstick cooking oil spray (for baking dish)
1/2 tsp. nutmeg
1 Tbsp. brown sugar
Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat. STir constantly until mixture thickens and bubbles.
Add sliced peaches to mixture.  Reduce heat and simmer for 5 to 10 minutes.
In another saucepan melt margarine and set aside.
Lightly spray an 8-inch square glass dish with cooling oil spray. Pour hot peach mixture into the dish.
In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
Quickly spoon this mixture over peach mixture. Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
Bake at 400F for 15 to 20 minutes or until golden brown.
Cool and cut into 8 squares.
Makes 8 servings