Chicken and Vegetable Stew Menu for 8
The Menu
Chicken and Vegetable Stew
Grandma's (Handmade) Homemade Buttermilk Biscuits
Lettuce and Tomatoes Salad with Buttermilk Dressing
Lemon "Brownie" Cake
The Recipes
Chicken and Vegetable Stew
Makes 8 (1 ¼ -cup) servings
-- Source: "Southern Living" recipe from Betty M. Pollard, Hampton, Va.
32-ounce container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2 ¼ pounds)
1 medium onion, chopped
2 celery ribs, chopped
14-ounce package frozen white corn
16-ounce package frozen baby lima beans
14 ½ -ounce can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly.
Remove chicken from bones, discarding bones; shred chicken. Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes or until beans are tender.
Nutrition information per serving: 289 calories, 2g total fat (0.55g saturated), 33g protein, 35g carbohydrates, 6g fiber, 62mg cholesterol, 721mg sodium.
Grandma's (Handmade) Homemade Buttermilk Biscuits
I used to really enjoy hot fresh homemade buttermilk biscuits. Split one open and spread some fresh butter (actually, we always used margarine), or slip in a fresh sausage patty. There's nothing better!
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Sift the flour to make sure there are no lumps. Add in the baking powder, salt, and baking soda. Add the Crisco slowly, working it into the dry ingredients. You can use a large spatula or spoon, but I preferred using my hands.
Next add the buttermilk, working it into the mixture too. After everything is thoroughly mixed, plop it down on a floured counter top or cutting board.
Turn you oven to 450 to allow it to preheat. While it's heating up knead your dough until it is about the consistency of clay that kids play with in grade school. You can make it a little dryer if need be by sprinkling more flour on your counter or cutting board. As you knead your dough it will pick up more of the flour.
After you have it the right consistency you can shape your biscuits by hand or using a cookie cutter. I preferred pinching off a chunk, rolling it into a ball, and then patting it a little flat. It takes a little practice to get you biscuits all about the same size. If you want them more perfect, you can roll out your dough using a rolling pin and then cut them with a round cookie cutter. That would look neater when you have company over.
Anyway, place you biscuits on a cookie sheet that is either lightly greased or lightly sprinkled with flour. If you use the flour option, be sure not to put too much.
Bake these biscuits for roughly 18 minutes on the middle rack in your oven (depends upon how hot your oven is and how far this rack is from the top). If the rack is too low you can move the biscuits to the top rack the last minute of so to get them browned just the way you want. Leave them on the middle rack and they should turn out lightly browned.
Pop them out of the over and eat them while still piping hot. That's the only way to get the butter to melt just right.
Lettuce and Tomatoes Salad with Buttermilk Dressing
1/2 cup well shaken buttermilk
2 tablespoons sour cream
1 tablespoon mayonnaise
3/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crumbled
1/2 teaspoon minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dry mustard or to taste
Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
Lemon "Brownie" Cake
1 (18.25 ounce) box lemon cake mix
1/2 cup butter, melted
1 egg, slightly beaten
1 can lemon frosting
8 ounces cream cheese
2 eggs
Combine cake mix, butter and the 1 egg. Press into a greased 13 x 9-inch pan.
Blend frosting and cream cheese. Remove 3/4 cup of mixture and set aside.
Add the other 2 eggs and beat well. Spread over layer in greased pan.
Bake at 350 degrees F for 30 minutes.
Spread the remaining 3/4 cup of frosting over cooled cake.
The Menu
Chicken and Vegetable Stew
Grandma's (Handmade) Homemade Buttermilk Biscuits
Lettuce and Tomatoes Salad with Buttermilk Dressing
Lemon "Brownie" Cake
The Recipes
Chicken and Vegetable Stew
Makes 8 (1 ¼ -cup) servings
-- Source: "Southern Living" recipe from Betty M. Pollard, Hampton, Va.
32-ounce container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2 ¼ pounds)
1 medium onion, chopped
2 celery ribs, chopped
14-ounce package frozen white corn
16-ounce package frozen baby lima beans
14 ½ -ounce can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly.
Remove chicken from bones, discarding bones; shred chicken. Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes or until beans are tender.
Nutrition information per serving: 289 calories, 2g total fat (0.55g saturated), 33g protein, 35g carbohydrates, 6g fiber, 62mg cholesterol, 721mg sodium.
Grandma's (Handmade) Homemade Buttermilk Biscuits
I used to really enjoy hot fresh homemade buttermilk biscuits. Split one open and spread some fresh butter (actually, we always used margarine), or slip in a fresh sausage patty. There's nothing better!
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Sift the flour to make sure there are no lumps. Add in the baking powder, salt, and baking soda. Add the Crisco slowly, working it into the dry ingredients. You can use a large spatula or spoon, but I preferred using my hands.
Next add the buttermilk, working it into the mixture too. After everything is thoroughly mixed, plop it down on a floured counter top or cutting board.
Turn you oven to 450 to allow it to preheat. While it's heating up knead your dough until it is about the consistency of clay that kids play with in grade school. You can make it a little dryer if need be by sprinkling more flour on your counter or cutting board. As you knead your dough it will pick up more of the flour.
After you have it the right consistency you can shape your biscuits by hand or using a cookie cutter. I preferred pinching off a chunk, rolling it into a ball, and then patting it a little flat. It takes a little practice to get you biscuits all about the same size. If you want them more perfect, you can roll out your dough using a rolling pin and then cut them with a round cookie cutter. That would look neater when you have company over.
Anyway, place you biscuits on a cookie sheet that is either lightly greased or lightly sprinkled with flour. If you use the flour option, be sure not to put too much.
Bake these biscuits for roughly 18 minutes on the middle rack in your oven (depends upon how hot your oven is and how far this rack is from the top). If the rack is too low you can move the biscuits to the top rack the last minute of so to get them browned just the way you want. Leave them on the middle rack and they should turn out lightly browned.
Pop them out of the over and eat them while still piping hot. That's the only way to get the butter to melt just right.
Lettuce and Tomatoes Salad with Buttermilk Dressing
1/2 cup well shaken buttermilk
2 tablespoons sour cream
1 tablespoon mayonnaise
3/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crumbled
1/2 teaspoon minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dry mustard or to taste
Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
Lemon "Brownie" Cake
1 (18.25 ounce) box lemon cake mix
1/2 cup butter, melted
1 egg, slightly beaten
1 can lemon frosting
8 ounces cream cheese
2 eggs
Combine cake mix, butter and the 1 egg. Press into a greased 13 x 9-inch pan.
Blend frosting and cream cheese. Remove 3/4 cup of mixture and set aside.
Add the other 2 eggs and beat well. Spread over layer in greased pan.
Bake at 350 degrees F for 30 minutes.
Spread the remaining 3/4 cup of frosting over cooled cake.
