MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Squirrel & Dumplings
Categories: Game, Breads, Potatoes, Vegetables
Yield: 6 Servings

4 Squirrels; skinned, gutted,
- cut up, soaked in salted
- water overnight
6 md Potatoes; peeled, diced
3 md Carrots; scraped, sliced or
- diced
pn (ea) basil & oregano; a big
- pinch
1 tb Parsley flakes
Salt & Pepper
Arrowroot to thicken gravy

MMMMM---------------------------DOUGH--------------------------------
2 c Flour
2/3 c Shortening or lard
3/4 ts Salt
5 tb Ice water
1 lg Egg

Cook squirrels in large pan, using enough water to cover.
Salt to taste (about 1 tsp). Cook 2 to 3 hours or until
tender. Remove squirrels from pan, cut up, roll in flour,
and fry in shortening over medium heat until browned.

To the broth add potatoes, diced and carrots. Return
broth to heat and let simmer until potatoes are cooked.
Broth should thicken with the cooking of the vegetables.
If not thick to your liking add some arrowroot until
desired consistency is reached. Taste broth and adjust
seasonings.

Mix together all ingredients for dough, using fork to cut
flour through other ingredients. Work gently 1 minute with
hands.

Roll out dough on floured surface to about 1/4" thickness.
Cut in 1" or bite size pieces and add to boiling broth and
vegetables. Add parsley flakes and salt. If not enough
salt is added, dish will taste bland.

Add browned squirrel back to the broth. Cook 30 minutes on
low heat.

VARIATION: Roll the pastry out like pie dough and make
one large or six small pies.

From: Dirty Dave's Fevered Imagination after being gifted
with several squirrels by a friend who is a mighty hunter.

Uncle Dirty Dave's Kitchen

MMMMM

... This was way before the internet started bacon-ing everything.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Chicken & Dumplings
Categories: Poultry, Vegetables, Breads
Yield: 7 Servings

MMMMM----------------------------STEW---------------------------------
1/4 c Oil
4 lg Carrots; thick-sliced
- diagonally (about 2 cups)
1 Celery heart (leaves and
- tender ribs) thick-sliced
- diagonally, leaves chopped
- fine (about 2 cups)
1 lg Yellow onion; chopped
4 cl Garlic; thin sliced
4 c Cooked, deboned chicken from
- a stewing hen
8 c Chicken stock/broth
2 Bay leaves
2 tb (ea) chopped fresh rosemary,
- thyme and sage
+=OR=+
2 ts (ea) dried rosemary, thyme
- and sage
ds Turmeric; (Opt)
1 md Lemon; zest and juice
Salt & fresh ground pepper
1 tb Fresh parsley
1/4 c Cornstarch slurry (2 tb corn
- starch whisked w/stock)

MMMMM-------------------------DUMPLINGS------------------------------
2 c Flour
2 ts Baking powder
1 ts Sugar
1 ts Salt
4 tb Butter; melted, cooled
1 1/2 c Buttermilk or heavy cream

Begin by sautéing the onion, garlic, carrots and celery
in oil. Add some salt to season the vegetables and help
them develop a sheen as they soften. Cook, stirring
occasionally for five to 10 minutes.

When the vegetables have softened, add the chicken meat
and continue to cook for 3 to 5 minutes, seasoning with
additional salt and a few grinds of black pepper.

Add six to seven cups of the stock, reserving the rest
so that you can add as needed-you want to keep a good
amount of liquid in this stew so that you can drop in
your dumplings and have them cook completely near the
finish. Let it all come to a boil and reduce it to a
low, steady simmer. You need to maintain this simmer
throughout, but you don’t want it to boil again.

Add your bay leaves, herbs, turmeric, lemon zest and
juice. Continue cooking for about an hour to an hour and
a half at this steady but low (3 bubble) simmer.

When your stew is nearly finished, prepare your dumpling
dough as follows: whisk together the flour, baking
powder, sugar and salt. Add the melted, cooled butter to
the buttermilk or cream, whisking to combine and then
adding the liquid to the dry ingredients. Work this
together with a fork or your hands until you get a
sticky dough.

Roll the chilled dough into little balls-makes a lot so
you will probably have about 18-20 dough balls.

Now, taste-test; check the tenderness of the chicken
meat and adjust seasoning as necessary. Remove the bay
leaves and add the slurry, stirring constantly until
your thickener is completely incorporated into your
stew. Once the broth of the stew has thickened a little,
you can add your dumpling dough by dropping them into
the steadily simmering stock. It is very important to
have that steady simmer going, or the dough balls will
not cook properly. The dumplings take about 12 minutes
to plump and cook through.

Add a sprinkle of fresh parsley and serve immediately.

Makes: 6 to 8 servings

Uncle Dirty Dave's Kitchen

MMMMM

... Use liquor to disinfect your soft drinks; you can never be too safe.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Varenyki (Filled Dumplings) Ukrainian
Categories: Dumplings, Breads
Yield: 10 Servings

5 c Unbleached A-P flour
1 ts Salt
2 tb Butter
1 c Evaporated milk; NOT
- condensed milk
1/2 c Water; as needed
Filling; your choice

Combine the flour and salt in a large bowl, forming a
well in the middle. Add the butter and milk and mix
lightly until the flour is absorbed. (Add a little warm
water as needed.) Knead until the dough sticks together,
cover and allow to rest for a few minutes, then knead
until smooth. Cover and set aside. (This dough should
be somewhat soft, since more flour will be added as the
dough is rolled out.)

Or, in a processor, combine the flour, salt, and butter,
stirring a few times, then with the machine running, add
liquids until a ball forms. Allow to rest for a few
minutes and then process until smooth. Place the dough
in a lightly oiled bowl, turn, and cover for about 30
minutes. (It may be wrapped in plastic and refrigerated
for a day or so, brought to room temperature and then
rolled out.)

Place a fourth of the dough on a floured work surface,
re-covering the rest of the dough. Roll into a circle,
starting at the center and rolling outwards to maintain
an even thickness, turn over and again from the center,
roll the dough out to about 1/8" thickness. Run a hand
under the bottom to loosen it.

With a 3" biscuit cutter or wine glass, cut into rounds.

When done cutting, place 1 Tb of the filling on one side
of each, flipping the other half over the top and sealing
with your fingers or a fork. Make sure each is sealed or
the filling will come out when cooked. Place each of the
dumplings on a floured cookie sheet, keeping the
dumplings covered with a towel. Repeat with remaining
dough, saving the scraps until last. Use as little flour
as possible in this process or the scraps will be come
tough and heavy.

Gently drop 12 to 15 varenyky into 3 quarts of boiling
water, in a large wide pot or Dutch oven. Do NOT
overcrowd. Stir and cook for about 3 to 4 minutes. Drain
in a collander and place on a lightly oiled cookie sheet,
shaking to coat with a thin film to prevent sticking. Do
NOT pile the dumplings on top of each other as this
distorts their shape. If the varenyky are to be frozen,
remove with a slotted spoon when they float to the top.
DO NOT overcook.

To freeze. place in the freezer on an oiled cookie sheet
when tepid (lukewarm). When they are rigid, store in
tightly sealed plastic bags.

TO SERVE: Varenyky may be poached, pan-fried or steamed,
served as an accompaniment or meats or served with sour
cream, chopped sauteed onions or fried bacon with a
little bacon fat.

As served at the Alabama Jam Picnic @ Pat Stockett's

From: Don Houston

Uncle Dirty Dave's Archives

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... Hungover? I prefer Post-Party Syndrome. I'm the victim here.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaetzle Dumplings
Categories: Breads, Dairy
Yield: 6 Servings

2 c A-P flour
4 lg Eggs; lightly beaten
1/3 c Milk
2 ts Salt
8 c Water
1 tb Butter

In a large bowl, stir the flour, eggs, milk and salt until
smooth (dough will be sticky). In a large saucepan, bring
water to a boil. Pour dough into a colander or spaetzle
maker coated with cooking spray; place over boiling water.

With a wooden spoon, press dough until small pieces drop
into boiling water. Cook for 2 minutes or until dumplings
are tender and float. Remove with a slotted spoon; toss
with butter.

NOTE: A potato ricer is handy for making spaetzle, but use
the kind with holes only on the bottom insead of on the
sides as well.

Yield: 6 servings

Pamela Eaton, Monclova, Ohio

RECIPE FROM: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... Egg white omelets don't have the best reputation either.
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