Homemade Chicken and Dumplings

Chicken and Dumplings Recipe

3 pounds chicken pieces
3 cups chicken broth
2 medium yellow onions, sliced
2 stalks celery, cut into ½ inch slices
1 ½ teaspoons poultry seasoning
½ teaspoon garlic powder
Salt and pepper to taste
2 Tablespoons  flour
¼ cup cold water

Dumplings:
1 cup all purpose flour
2 Tablespoons minced parsley
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup milk
2 Tablespoons oil

1. Rinse chicken, pat dry.  In a large dutch oven, combine chicken, both, onions, celery, poultry seasoning, garlic powder, salt and pepper.  Bring to a boil.
2. Cover and simmer for about 30 minutes until the chicken is cooked through.
3. Remove chicken from bone and cut into bite size pieces.  Return to heat and bring back to a boil.
4. In a small bowl, whisk the flour into the cold water.  Stir into the chicken mixture.  Continue to cook until the broth thickens.   Prepare dumplings and place onto top of chicken.
5. Prepare dumplings:  Combine flour, parsley, baking powder and ¼ teaspoon salt.
6. Whisk together the milk and oil.  Pour into flour mixture and stir with fork until mixed.
7. Drop large spoonfuls of dumpling mixtures into the top of the chicken mixture.  Cover and simmer for 10 minutes.
8. At the end of 10 minutes, remove lid and check dumplings for doneness (dumplings are done when toothpick inserted into center comes out clean.

South Carolina Scrapple

South Carolina Scrapple Recipe

Scrapple is a cornmeal mush made with scraps of pork – leftover odds and ends. It is seasoned with onion, herbs and spices and shaped into loaves for slicing and frying similar to a pork sausage.

The scrapple loaf is sliced and fried for breakfast like a sausage pattie, crispy on the outside, soft on the inside. The fried slice is often served with maple syrup, ketchup, applesauce, or with eggs for breakfast.

South Carolina Scrapple Recipe

3 lbs bony pieces of pork
Water
2 cups corn meal
Salt and pepper
Juice of 1 onion
butter, optional

1. Select 3 pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone.
2. Remove the meat from bones. Bring the remaining broth to a boil, adding water if needed to make 2 cups.
3. Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
4. Chop the meat and put it in the pot. Season with salt, pepper and the juice of an onion.
5. Cook for 2 minutes, stirring constantly.
6. Pour the hot scrapple into a dampened oblong pan or loaf pan. Cool until cold and firm.
7. Slice and brown in a hot skillet. If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.