vintagekitchen
Well-known member
- Joined
- Aug 28, 2011
- Messages
- 706
Since I was cooking for my little brother and one of his friends tonight, I decided to make Miss Yvonne's chicken and dumplings.
Miss Yvonne was an elderly lady I worked with several years ago. She was interesting to say the least, she was tiny, about 5 foot tall and weighed maybe 90 pounds soaking wet, always had a little old lady style perm (think Sophia from golden girls), she still wore polyester double knit pleated skirts that came to just below the knee, heavy stockings, and polyester / permanent press blouses every day, the only thing that ever changed was the colors. She was a great cook, nobodies biscuits, not even my own grandmothers are as good as hers were. Those biscuits actually caused a divorce, lol. When she was in her 30's her husband made a joke every morning about her biscuits not being any good. One morning she had enough, he was sitting at the table and she was standing behind him at the stove. He made his morning joke, and she knocked him out cold with one of her iron skillets. She then got dressed, fixed her hair, called the lady next door for a ride to town, and filed for divorce, all before he came to, lol.
Miss Yvonne passed away a few years ago. In honor of her memory, here is her recipe for dumplings. No, they aren't classic dumplings, but yes, they are delicious, lol.
Serves 4
2 cans (10 3/4 oz each) Campbells cream of chicken soup (yes it must be campbells)
3 cans water
1 Tbsp margarine
Dash pepper
Dash salt
Whisk together, bring to gentle boil. While soup comes to a boil make dumplings.
Dumplings
2 cups self rising flour
Dash salt
Dash pepper
Dash sage
2 Tbsp margarine
2 Tbsp crisco (Miss Yvonne used lard)
Sift together flour, sage, salt and pepper. Work in margarine and crisco with fingertips until very crumbly. Add cold water (about half one of the soup cans), mixing with a fork, until a fairly stiff dough forms. Dough should be stiffer than biscuit dough, not quite as stiff as pie pastry though. Knead on floured surface until dough smooths a bit and has some body, it needs to toughen a bit or it will dissolve in the pot. Roll dough 1/2 inch thick, cut in 1 inch squares, and drop in boiling soup. Reduce heat, cover. Simmer 10 minutes with the lid on, uncover, stir very gently and simmer 10 minutes uncovered. [this post was last edited: 1/1/2014-18:55]
Miss Yvonne was an elderly lady I worked with several years ago. She was interesting to say the least, she was tiny, about 5 foot tall and weighed maybe 90 pounds soaking wet, always had a little old lady style perm (think Sophia from golden girls), she still wore polyester double knit pleated skirts that came to just below the knee, heavy stockings, and polyester / permanent press blouses every day, the only thing that ever changed was the colors. She was a great cook, nobodies biscuits, not even my own grandmothers are as good as hers were. Those biscuits actually caused a divorce, lol. When she was in her 30's her husband made a joke every morning about her biscuits not being any good. One morning she had enough, he was sitting at the table and she was standing behind him at the stove. He made his morning joke, and she knocked him out cold with one of her iron skillets. She then got dressed, fixed her hair, called the lady next door for a ride to town, and filed for divorce, all before he came to, lol.
Miss Yvonne passed away a few years ago. In honor of her memory, here is her recipe for dumplings. No, they aren't classic dumplings, but yes, they are delicious, lol.
Serves 4
2 cans (10 3/4 oz each) Campbells cream of chicken soup (yes it must be campbells)
3 cans water
1 Tbsp margarine
Dash pepper
Dash salt
Whisk together, bring to gentle boil. While soup comes to a boil make dumplings.
Dumplings
2 cups self rising flour
Dash salt
Dash pepper
Dash sage
2 Tbsp margarine
2 Tbsp crisco (Miss Yvonne used lard)
Sift together flour, sage, salt and pepper. Work in margarine and crisco with fingertips until very crumbly. Add cold water (about half one of the soup cans), mixing with a fork, until a fairly stiff dough forms. Dough should be stiffer than biscuit dough, not quite as stiff as pie pastry though. Knead on floured surface until dough smooths a bit and has some body, it needs to toughen a bit or it will dissolve in the pot. Roll dough 1/2 inch thick, cut in 1 inch squares, and drop in boiling soup. Reduce heat, cover. Simmer 10 minutes with the lid on, uncover, stir very gently and simmer 10 minutes uncovered. [this post was last edited: 1/1/2014-18:55]
