For some, making pot pie crackers as in the recipe below may be simpler than making dumplings. Either adds substance to a chicken stew.
Chicken Pot Pie
1 large chicken, cut in pieces
2-3 quarts water
Salt and pepper
2-3 potatoes, cubed
1 onion, chopped
2 stalks celery, chopped
¼ cup parsley, chopped
2 cups flour
¼ tsp. salt
1 Tbsp. lard or shortening
¼ cup water
1 large egg, slightly beaten
Cook chicken in 2-3 quarts of water with salt and pepper.
Remove chicken from broth and set aside to cool.
Add potatoes, onion, celery and parsley to broth and cook until tender.
Remove chicken meat from bones and add to broth along with the vegetables.
Combine flour and salt in a bowl.
Cut in lard/shortening.
Mix egg with water and add to flour.
Form a ball from the dough and let it stand 15 minutes.
On a floured surface, roll out the dough very thin.
Cut into 1½ inch squares. Drop into broth and let cook 5-10 minutes.
Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill
Prior preparation needed,
Peel, cook and shred potatoes
I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.
This is a low-fat variation on scalloped potatoes. The vegetables are cooked in water, not milk and very little cream or butter is used. There is less time in the oven as well, since the potatoes are parboiled first. If you get new crop potatoes, they don’t even need to be peeled.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.