Subj : Road Tripping was: Dale S
To : Ruth Haffly
From : Dave Drum
Date : Sun Sep 22 2024 10:53:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Most definatly so. Cathy used to live just a couple of houses up the
RH> street when they were in Columbia.
DD> I met her a several of the picnics but I can't recall her face. The
DD> nice Irish lady who also lived nearby keeps popping into my mind.
DD> Bv)= And I remember Bryan supplying some really great baklava tp
DD> the next to last picnic in Columbia.
RH> The nice Irish lady was Helen, never did learn her last name. She
RH> passed away some years ago, while the Shipps were still in Columbia.
I remember the Helen part - but, like you, not her surname.
DD> In other news I've got nine others to sign my petition to have my
DD> friend Les named as Springfield's "First Citizen". We're keeping our
DD> fingers crossed but we're also being realistic about it. The award
DD> always seems to go with the "money" crowd. And whilst Les is not
DD> "hurting" he's not in the "hire an accountant to minimise my taxes"
DD> category.
RH> Keep pushing it; you may be nicely surprised this year. And, if not
RH> this year, maybe next?
It would be nice if the award were not posthumous. Les is 87 and his
old ticker is getting shaky on him. His son nis a retired cardiac nurse
and is thinking about re-locating to Springfield to take care of his
dad.
RH> Today is our 49th anniversary so we're going out to one of our favorite
RH> local seafood places for supper. Can't get down on the coast where we
RH> used to live and even if we could, most of the places we used to to go
RH> to are long gone. We're also prepping the camper; next week is an
Many of my favourites from when I wora a younger man's clothes have been
victims of "development". Or bad business sense. Or simply retirement.
And some have morphed into something different from what made them a
regular stop on my agenda. One of the few remaining, Ritz's L'il Fryer,
is going to our Sunday Breakfast Bunch stop this week.
RH> RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough
RH> room to bring back some new cast iron pieces. (G)
Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge factory
outlet store in South Pittsburgh?. After Dollywood, of course.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dolly Parton's Hearty Chicken & Dumplings
Categories: Poultry, Vegetables, Breads
Yield: 6 servings
3 lb Stewing hen
Onion; peeled, left whole
1/4 c Celery leaves; chopped
2 1/2 ts Salt; divided
3/4 ts Pepper
2 c A-P flour
1/4 c Milk
3 tb Shortening
1/2 ts Baking soda
Add two quarts of water to a Dutch oven. Then add two
teaspoons of salt and the chicken. Cover and bring to a
boil. Once the base is boiling, reduce the heat to a
simmer and add in your pepper, celery leaves and whole,
peeled onion.
With all your ingredients inside, replace the cover and
let this simmer away until the chicken starts to come
away from the bone, about an hour,
When the chicken is nice and tender turn off the heat
and remove it from the pot to cool. Then take the broth
you've made and strain it. If you want your broth to be
clearer, you can use cheesecloth - it's a helpful tool
to keep in the kitchen.
Then, once the chicken is cooler to handle, start to
remove the meat - you can discard the bones and skin.
Since the chicken is so tender, it will pull apart
pretty easily. If you do have some larger pieces, like
the chicken breast, cut it into 1" pieces.
If you'd like, this is a perfect place to stop. You can
refrigerate the broth and chicken and prep this dish the
next day if you want
With your broth strained, return it to the Dutch oven
and bring to a boil. While this is going, you can start
to make the dumplings. It's pretty simple - almost like
making a biscuit. Just whisk together the flour, salt
and baking soda. Then cut in the shortening until it's
in pea-sized pieces. You can do this with your hands or
a pastry blender to keep the shortening cold.
Once that's combined, stir in your milk. After this has
come together as a dough, turn it out onto the
countertop (be sure to dust it with a little flour
first) and knead for a few minutes. Dolly recommends
five.
With the dough ready, roll it out until it's about a
1/2" thick. From there, cut it into 1" to 1 1/2"
squares.
At this point, that broth should be boiling. Being
careful, spoon the dumplings into the broth, cover your
pot and cook for ten minutes. After that, stir in your
chicken and cook until heated through - just a few more
minutes. Also, add Dolly's favorite pecan chicken salad
to the table.
Dolly Parton, Dollywood, Tennessee
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Heinz answered the question, "how can mankind ruin ketchup?"
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
