Because it is a heavy meal, I serve either a mixed green salad, coleslaw or cooked grean beans or carrots on the side.
Sorry, I don't have exact amounts for stuff... I am one of those people that does not really cook by an exact recipe.
CHICKEN PAPRIKASH & HARD DUMPLINGS
2 pkgs. chicken legs & thighs (I like to use boneless/skinless thighs) Butter 3 medium onions chopped Paprika (lots - 1½ to 2 tablespoons for a big fry pan…maybe more) Salt Black pepper Water Sour cream – optional
While your chicken is cooking – mix up the dumpling recipe and put a pot of water on the stove to boil so it is ready for cooking dumplings when the chicken is finished cooking.
Sautee’ onions in butter. Add paprika and stir. Also season with salt and pepper.
Move onions to outer edges of pan and brown the chicken pieces.
Now add water until chicken is barely covered. Cook with lid slightly askew until chicken is very tender. (Sometimes sauce is a bit on the thin side and you may have to thicken it by sifting a little flour into it and boiling it for a few more minutes).
If you wish, stir in ½ to 1 tablespoon of sour cream into the pan of sauce before serving.
DUMPLINGS (note: these are hard, unleavened dumplings…kind of like a thick hunk of homemade noodles)
3 cups flour 3 eggs Salt – maybe to ¼ per each cup flour Boiling salted water
Beat eggs and stir in your flour.
Next, add just enough water to make a real THICK batter/dough.
Let the dumpling batter/dough rest to form glutens (while your chicken is cooking).
When chicken is very tender, then cook your dumplings…drop the batter/dough by the spoonful into boiling water. Note they will sink at first – but will float to the top as they cook. Be sure to boil dumplings for a while.
When done – drain dumplings into a strainer (not a colander or you will get a bunch of tiny dumpling bits down into your drain – obviously a bad thing).
To serve: dish up some dumplings and some chicken – then spoon some of the sauce from the chicken over the top of everything.
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Today's Featured Article - Old Time Threshing - by Anthony West. A lovely harvest evening late September 1947, I was a school boy, like all school boys I loved harvest time. The golden corn ripens well and early, the stoking, stacking,.... the drawing in with the tractors and trailers and a few buck rakes thrown in, and possibly a heavy horse. It would be a great day for the collies and the terrier dogs, rats and mice would be at the bottom of the stacks so the dogs, would have a busy time hunting and killing, all the corn was gathered and ricked in what we c
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