Kats World
Hi, the Kat is back and looking forward to spring. A few sun shiny days has got me in the gardening mood and I pushed the old tiller out of the barn and broke up a few rows in the garden. I planted Sweet Peas and put some cabbage and green onions out. I sowed some beet seed and some radishes, also I planted a few red and russet potatoes, but my favorite time to plant potatoes is about the 20th of March, seem like they do better then. I transplanted some lettuce plants into a row(I sowed last fall for now). My English friend send me some parsnip seed and I had sowed them last fall also and I found just a few up and growing and I moved them over in a row ------------they are new to me and I can't wait to get one big enough to eat---they are like a long white turnip of sorts and are very good to bake with a roast in the oven I am told. Hoping for a mild rest of winter and and early spring, I grow weary of rainy cold days and staying indoors. Here is one of my favorite recipes for you to try- Chicken and Dumplings:
Buy a whole chicken or a package of thighs or two chicken breast-try to buy what is the best buy at the time, boil until well done, remove chicken pieces keeping the broth. Cool chicken until you can handle and carefully take all the meat off the bones-discard bones. Add 2 chicken bouillon cubes to 2 cups of water and bring to a boil in a seperate pan. Measure about 2 cups of plain four into a mixing bowl, add bouillon broth and make a dough adding more flour as you need , until it is the consistancy of a soft dough that can be patted out on a floured board--pat out dough untill it is about 1/4 " thick, sprinkling four on top as u do, and cut into squares about 1 inch by 2 inch with any kitchen knife --this is simple but it may take some practice to know how much flour without having someone to watch. Put the chicken pieces into the saved broth and add a couple of chicken bouillon cubes and one big can of pet milk--bring to a boil-add black pepper to taste and then carefully drop in dumplings. Cook on medium to low heat and the broth will thicken from the flour on the dumplings-stir very easily as not to break the dumplings untill they set and firm up as they cook. When done, you will have lovely large dumplings with chicken and a white gravy sauce. The nice thing about these dumplings is that they dont have to be perfect to be delicious and a little more or less flour doesn't hurt and a little more milk can be added if sauce is too thick. Serve with cornbread and purple hull peas for a traditional southern meal. Chowchow or pickled beets complete the meal and can be found in the grocery store if u do not have any.
Happy eating and gardening to you all from the Kat and see u next time. February 29,2004
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