Brown pork in butter in 4-quart Dutch oven. Add onion, celery, garlic and salt.
Brown lightly. Dissolve bouillon cubes in water. Blend into meat mixture.
Add carrots.
Cover and simmer 45 minutes or until meat is tender.
Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture. Stir carefully until thickened.
Add mixed vegetables. Top with dumplings.
Cover tightly and steam 25 minutes.
BQ Rub and let sit for 1 hour.
Prepare smoker
bject and leave to soak for a few minutes in 200ml
n a strainer to drain for an hour, then dry with
cover and cook on low for 9-11 hours or on
nd cook the chicken, uncovered, for 2 hours.
The liquid
FOR DUMPLINGS: Place green split peas, 1
for dumplings: Place all ingredients in a
For dumplings: Stir all dry ingredients together; cut in shorting until mixture resembles coarse crumbs. Gradually stir in enough milk to make dough soft.
For syrup: Make syrup of the jam by adding jam and water in a large pot. When syrup in melted down and comes to a boil, reduce heat and drop biscuit dough on top by the teaspoonful.
Cover at once; simmer for 12 minutes. Remove dumplings and arrange in a deep serving dish. Pour remaining syrup around dumplings and serve hot.
br>Cook on low for 5 hours.
For dumplings: Beat together all
Wash apples.
Cover with water and let soak overnight or for a number of hours.
In the morning, cover ham with cold water and boil for 3 hours.
Add apples and water in which they have been soaked and continue to boil for another hour.
Add brown sugar. Prepare dumplings.
Drop by spoonfuls into the hot liquid with ham and apples.
Cover kettle tight and cook dumplings for 18 minutes. Serve piping hot on large platter.
Yield:
8 to 10.
Cover whole chicken in water; cook with onion, celery, salt, pepper and garlic powder until done in large saucepan.
Debone chicken and set aside.
Add 2 cans cream of chicken soup to juice from cooked chicken.
Put deboned chicken back into pot with first mixture.
Stir until thick.
When it bubbles, add Bisquick recipe for dumplings (on side of box).
Cover and simmer according to box recipe.
Take 5 pounds of neck of beef and put to boil in enough water to cover the meat.
Take off the scum that rises when the water reaches the boiling point; add hot water from time to time until it is tender.
Then remove the lid from the pot and salt; let it boil until almost dry, turning the meat occasionally in the liquid. Take from fire and let stand overnight until thoroughly cold. Remove all bones, gristle or stringy bits; chop very fine, mincing at the time 3 pounds of beef suet, fresh.
epper and simmer, partially covered, for 1 1/2 hours, skimming
nd simmer about 12 minutes without removing cover.
To serve
boil; cook and stir for 2 minutes or until thickened
Combine all sauce ingredients in the order given. Simmer for 5 minutes.
For dumplings, sift dry ingredients. Rub in butter, add milk and stir. Drop into sauce by teaspoons. Cover and steam for about 20 minutes.
Serve warm.
here are two main options for glazing without a torch. The first
Wash
and
drain blackberries.
Mix up dough and divide into 6 portions.
Roll out one portion at a time.
When rolled out thin, put 1/2 cup of
berries on dough, then 2 tablespoons of margarine and 1/4 cup of sugar on top of berries.
Now fold dough up over berries and place
in a 9 x 11-inch baking dish. Repeat with all portions
of
dough and ingredients.
Now pour the boiling water over
the
six dumplings, adding more margarine and sugar on top. Bake until golden brown at 375\u00b0.
eaf and parsley and simmer for 2 hours.
The liquid