hosted by Laverne Diede & Rhonda Fitterer
Slow Cooker Chicken & Dumplings
- 2 medium potatoes, cut into 1-inch pieces
- 2 cups carrots
- 2 stalks celery, sliced (about 1 cup)
- 1 1/2 lbs. skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 cans cream of chicken soup
- 1 cup chicken broth
- 1 tsp. dried thyme leaves, crushed
- 1/4 tsp. pepper
Dumplings
- 2 eggs
- 1/2 tsp salt
- 3/4 cup water
- 1/2 tsp baking powder
Place potatoes, carrots, celery and chicken into slow cooker. Mix soup, chicken broth, thyme and black pepper together until blended; pour over chicken and vegetables. Cover and cook on low for 7 – 8 hours or until chicken is no longer pink.
Prepare dumplings 30-45 minutes prior to serving. Add all dumpling ingredients in a bowl, knead, and add enough flour to make a soft dough. Add to chicken mixture; replace cover and allow dumplings to absorb some of the liquid.
Rhubarb Pie
Filling:
- 4 cups rhubarb
- 1 cup sweet cream
- 3 Tbsps. flour
- 3 egg yolks, whipped
- 1 cup sugar
- 1 Tbsp. vinegar
- 5 Tbsps. water
Crust:
- 3 cups flour
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 1/4 cup shortening
- 1 egg, well beaten
Preheat oven to 375 degrees. Add filling ingredients in a bowl, combine well; set aside. Prepare crust: Combine flour, salt, and baking powder in a medium sized bowl; cut shortening into flour mixture. In a separate bowl, combine egg, vinegar and water; add liquid to dry mix and knead until soft dough forms. Separate dough into 2 balls. Roll dough out one ball and press in a 10-inch round pie plate. Pour filling in pie shell. Roll out 2nd dough ball and place over filling. Pinch the dough around the pie plate to seal edges; cut excess off with knife. Cut tiny air pockets in the top dough layer; sprinkle with cinnamon and sugar if desired. Tip: Microwave pie for 10 minutes on high to prevent pie from running over in oven. Bake in oven for 45 minutes.
