Chicken And Dumplings and Reuben Chip Casserole

Two Old Fashion Entree Recipes: Chicken And Dumplings and Reuben Chip Casserole

The recipes in this article are all from my collection of old fashion recipes. There is just something comforting about sitting down to an old fashion meal of Chicken and Dumplings which many of us grew up on. If chicken isn't a family favorite, how about a Reuben Chip Casserole? These recipes definitely offer up two very different types of dishes.

OLD TIME CHICKEN AND DUMPLINGS
1 stewing hen (4 to 5 lbs) cut-up
3 to 4 sprigs parsley
4 celery stalks with the leaves attached, cut-up
1 carrot, diced
1/2 cup chopped onions
2 tsp salt
1/4 tsp pepper
cold water
Fit the pieces of preheated chicken into a large heavy kettle. Add the parsley, celery, carrot, and onion. Sprinkle the salt and pepper over all. Add enough cold water to barely cover the chicken. Cover the kettle and heat to boiling. Remove any scum from the pan. Reduce the heat to simmer and cook for 2 1/2 to 3 hours. Make sure you have enough water to cover the chicken.
Dumplings:
flour
baking powder
salt
In a bowl combine some flour, baking powder, and salt to make amount of dumplings you want. Make a well in the center of the flour mixture and pour milk into the well, stirring with a fork, until of a sticky consistency that will hold together. Do not over mix. Sprinkle with a little parsley. Dip a teaspoon into the hot chicken broth, then into the dumpling batter. Drop the batter into the hot broth. Repeat until batter is used. Drop the dumplings into the hot broth quickly. Replace the cover on the kettle and boil gently for 12 to 15 minutes or until dumplings are cooked through. Remove the dumplings from the kettle to a large serving platter. Arrange the chicken pieces around the dumplings.
Yield: 6 to 8 servings

REUBEN CHIP CASSEROLE
This recipe was found in one of the old recipe books from my late mother's estate.
6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese
In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Also check out her slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com

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