Peach Cobbler

FILLING:

8 or 9 peaches, peeled and sliced
1/2 c. water
1 1/2 c. sugar
Pinch of salt
2 tbsp. self-rising flour
1/2 c. melted butter

Cook peaches in water until tender. Mix flour, salt and sugar. Add to peaches. Mix. Add melted butter.

 

PASTRY FOR COBBLER:

1 c. self-rising flour
1/2 tsp. salt
1/3 c. shortening
4 tbsp. sweet milk or enough to make dough stiff

Blend flour, salt and shortening to a coarse meal texture. Add milk. roll on a floured surface. Pour half of peaches in 9x13 inch pan. Cut some dumplings and push dumplings down into peach juice. Pour remaining peaches in and top with lattice strips. Bake in a 350 degree oven 35 to 40 minutes or until top is golden brown. Sprinkle a little sugar on top before baking. This should be a juicy cobbler, not dry.

Chicken and Dumplings

This meal cost me about $6 for about 6 to 8 servings. Can't beat that!

1 whole chicken
3 cups flour
1/2 cup butter
2 tablespoons ground celery
1 tablespoon garlic powder
1 tablespoon granulated onion
(Can you tell my brother works in a spice factory? Yay, spices!)
1/2 cup milk
2 chicken boullion cubes
1 cup baby carrots sliced thin (just because they were in the fridge and I needed to use them.)
1 tablespoon of Salt
1 tablespoon of pepper 

Boil chicken in spices for a few hours, until the chicken breaks apart at the touch. Take out the chicken from the pot and pan for bones. You could also strain it, but I hate dishes so I just take the few extra minutes. Take the stock back to a boil.

Put flour in bowl and add butter. Use your hands to break up the butter into the flour until evenly distributed. Add milk until you get a sticky biscuit mix. Drop mix into boiling stock in "globs" about 2 tablespoons. I wait a few seconds in between so they done stick. Keep doing this until you run out of batter.

Pull the chicken meat from the bones, discard bones and skin and add back into the pot. Take a few minutes to heat chicken and enjoy!

Beef Stroganoff

1 medium onion, thinly sliced 

3 tbsp. canola oil
1 lb(ish) Top Round Steak cut into cubes (USUALLY IN THE DIERBERGS $5 SALE! savings of $2.76) 

4 tbsp flour
1/2 tsp each salt and pepper
2 tbsp canola oil
1/2 cup light sour cream
1 lb fresh mushrooms, sliced 

1 lb wide egg noodles

 

 

In a large skillet, heat oil, add onion. Cook until softened. Set aside onions. Coat beef with flour, salt and pepper. Heat remaining oil in skillet over med-high heat. Cook beef strips in oil for about 8 minutes. Set aside. Drain fat from pan.

Add to skillet the onion and mushrooms; cook for 4 minutes or until mushrooms are softish. Add sour cream and beef. Cook noodles as directed on package; drain. Toss beef and veggies with noodles.