Chicken Fricasse with Dumplings

5 pound chicken cut up or 8/10 chicken pieces

1 cup flour

2 teaspoons salt

1 teaspoon pepper

2 teaspoons paprika

rosemary or thyme leaves

oil for frying

onion (Chopped)

1 cup water

3 tablespoons flour 

milk

Dumplings: 

1.5 cups flour

2 teaspoons baking powder

1/2 tsp salt

3 tablespoons shortening

1/4 cup milk

chives?

mix dry ingredients, cut in shortening, stir in milk

Directions:

wash chicken pieces and pat dry. Mix 1 cup flour, salt, pepper, paprika. Coat chicken with flour mixture. Heat thin layer of oil in skillet, brown chicken on all sides.  drain off fat reserve. Take out chicken,  to skillet add onions and thyme leaves. cook down, add back chicken and water. cover tightly and cook slowly. 2 hours till fork tender. remove chicken and reserve liquid.

For gravy:  heat 3 tablespoons  reserve fat in skillet, blend in 3T flour, make a rue, stir till warm an bubbly, add milk, reserved liquid, heat to boiling.  return chicken to gravy. prepare dough for dumplings/ drop by spoonfuls into hot chicken. cook uncovered 10 min. cover and cook 20 min longer.

2 ingredient biscuits

 2 cups self rising flour

1 1/4 cup crem

1 tsp salt.

Mix in bowl till dough forms 

Roll out and cut into biscuits. Brush with cream

bake 10 min@450

Banana Cream Pie

 2/3 cup sugar

1/4 cup corn starch

1/2 tsp salt

3 cups milk

4 egg yolks (slightly beaten)

2 tablespoons butter (softened)

1 tablespoon plus 1 teaspoon  vanilla

2 large bananas

whipped cream

pie shell

Bake pie shell. stir together sugar, cornstarch and salt in saucepan. blend milk eggs. stir gradually into sugar mixture, cook over med heat stirring constantly, until mixture thickens and boils. boil and stir one minute. take off heat, blend in butter and vanilla. pres plastic wrap onto filling in saucepan.  and cool to room temperature.

peel and slice bananas. arrange in layer in pie shell. pour in cooled filling. chill pie thoroughly. at least 2 hours. top with whipped cream and enjoy.

Empanada Sauce Avocado

 

• 1/2 cup Greek yogurt
• 1 lime, juice and zest
• 2 tablespoons extra virgin olive oil
• 1/4 cup water, more if you prefer a thinner consistency
• 1/2 avocado
• 3/4 cup fresh cilantro
• 1 garlic clove
• 1/4 cup green onion, white parts removed
• 1 teaspoon kosher salt

Instructions

• In a food processor, add the Greek yogurt, lime juice and half the zest, olive oil, water, avocado, cilantro, garlic, green onion, and salt. Pulse on high until fully combined. You can add more water if needed to thin out the sauce.
• Serve with homemade Chicken Empanadas!