3 Winter comfort food recipes

CHICKEN AND DUMPLINGS

 1 pound of chicken thighs, cut up or cut up whole chicken and remove one pound
• 2 medium stalks celery, chopped
• 1 medium carrot, sliced 
• 1 small onion, sliced
• 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water or enough to cover chicken
• 2 1/2 cups Original Bisquick mix
• 2/3 cup milk

Once your ingredients are ready to go the first thing is to locate the largest stock pot you have and dump all the veggies in. 

Next you'll want to add the chicken and cover with water (to a level where it just covers).

Add your spices and lightly stir

Cover and heat to boiling; reduce heat. Simmer about 1 1/2 hours or until chicken is cooked through.

 In a separate bowl stir the Bisquick mix and milk until soft dough forms.

Drop spoonfuls of dough mixture on top of the cooking chicken & veggies mixture.
 

Add enough to make a layer of dumplings along the top.
 

Don't worry if it looks like it's blending together, it will cook into little biscuit mounds.
 

Cook this uncovered about 10 minutes.
 

Then cover and cook another 10 minutes or until the Bisquick mixture has turned to what looks like cooked biscuits.

Remove from heat.
 

Now you are ready to serve! Keep in mind this is really hot, so it might be best to let it cool slightly before serving.

Shepherd Pie

1 large onion, coarsely chopped

1 clove garlic, minced

2 tablespoons butter or margarine

2 pounds extra lean ground beef

3 large carrots, shredded

1/2 cup peas

1/2 cup corn

1 tablespoon tomato paste

1 teaspoon fresh parsley, minced

1/2 teaspoon crushed dried thyme  

1/2 teaspoon crushed dried sage

2/3 cup beef broth

8 medium baked potatoes, cooked and mashed

1/2 cup Cheddar cheese, grated

1/2 cup Parmesan cheese, grated

salt, pepper and paprika to taste

Preheat oven to 375 degrees F. 

Saute onion and garlic in butter or margarine until tender. Add ground beef and saute, breaking up the meat, until browned. 

Stir in carrots, tomato paste, parsley, thyme and sage. Add beef broth and season with salt and pepper to taste. Simmer gently 30 minutes. 

Spoon into well-greased 8" square baking dish. Spread mashed potatoes over the beef mixture. 

Mix cheeses and sprinkle on top of mashed potatoes. 

Bake 10 - 15 minutes at 375 degrees F until cheeses are melted and top is golden brown.

Grandmother’s Lettuce (1953)

1 solid head lettuce

1 bunch spring onions

6 slices bacon, diced

1/2 cup vinegar

Wash, drain, and shred the lettuce. Sprinkle diced onions over lettuce. Fry the bacon golden brown. Drain off the accumulated fat. Mix this with the vinegar. Heat this combination. Pour over the lettuce. Sprinkle bacon on top. Serve at once. Makes 4 servings.