Pressure cook or boil squirrels until tender.
Save stock. Cook dumplings in squirrel stock.
Add squirrel to dumplings and stock.
Simmer 25 to 30 minutes.
If thickening is needed, use cornstarch and water.
Use your favorite recipe for the dumplings.
Put squirrel in pot of hot water.
Boil about 1 1/2 hours or until fork goes through easily.
Mix flour and grease in a bowl. Put it on a surface that is floured.
Roll around until it is not sticky.
Pinch off into small balls.
Put them in the pot. Sprinkle salt and pepper into squirrel and dumplings.
Stir often. Cook until dumplings are done.
rumsticks, wings, and drop into a
arge stockpot, cover with water and cook until tender.
Remove
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Salt and pepper to taste.
Put squirrels in 5-quart boiler. Cover with water and boil until tender.
Remove meat; debone and set aside.
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Put chicken in Dutch oven.
Cover with water.
Add next 5 ingredients.
Cover and simmer about 2 1/2 hours.
Prepare dumplings.
Heat the olive oil in a large skillet over medium heat. Sear the squirrel and liver until browned on the outside. Transfer to a slow cooker. Add the onions, carrots, bell pepper and garlic. Stir in the tomato juice. Season with salt, pepper, oregano, thyme and bay leaf. Cover, and cook on High for 6 hours.
ttom of a slow cooker and cover with sauerkraut with
Put butter, onion, celery and garlic into 3-quart glass baking dish.
Cook, uncovered, until crisp-tender, 2 1/2 to 3 1/2 minutes at High; stir after 1 minute.
Sprinkle flour over vegetables and mix well.
Add chicken broth, sugar, salt, pepper, basil, bay leaf and parsley; stir.
Microwave, uncovered, 8 to 10 minutes at High or until thickened; stir occasionally.
gredients except the celery, cream and dumplings into a large pot, bring
to bite size pieces and set aside.
Wash hands
ith Crisco.
Beat egg and add along with milk mixture
il. Add the onion, carrot and celery. Simmer slowly until tender
br>Add
onions
and mushrooms. Cook, stirring, 5 minutes
ressure cooker.
Cover, lock, and cook on LOW PRESSURE for
Bring chicken, eggs, cubes and garlic to a boil in a big cooking pot. Cook until chicken is done. Remove chicken and eggs from broth (do not discard broth). Let cool. Remove chicken off the bone (discard fat). Slice eggs and set aside. Take Annie's Dumplings and slice each one lengthwise. Add to boiling broth. Cook 5 to 6 minutes until done. Add milk, chicken and eggs. Put a tablespoon of cornstarch in cup and mix with water to paste. Add to chicken and dumplings until the mixture becomes slightly thickened.
Boil hen until tender. Boil eggs. Take 1 cup of chicken broth out of pot and let cool until you can mix dumplings. Do not use any shortening or milk, just the broth of the chicken. Roll out dumplings (made with enough flour to reach right consistency) and cut small. Put eggs, onions and dumplings in pot with deboned chicken and broth. Cook about 10 or 15 minutes slowly.
r a really hearty meal!) and poultry seasoning in a large