Preparation:

1. Wash chicken pieces and pat dry. Mix Bisquick, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening and butter in large skillet; brown chicken on all sides.
2. Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until thickest piece is tender.
3. Twenty minutes before end of cooking time, prepare dumplings:

BISQUICK DUMPLINGS
Ingredients:
2 cups Bisquick
3/4 cup milk
1 tsp. poultry seasoning
1 tsp. parsley flakes

Preparation:
Mix Bisquick and milk thoroughly with fork. Add seasoning and parsley flakes. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes. Then cover and continue cooking 10 minutes longer. Liquid should just bubble gently.

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Ingredients:
1 kg (2 lb) pumpkin
200 g (7 oz) all-purpose flour
1 egg
nutmeg
salt

Preparation:

1. Cut pumpkin in large chunks and bake in the oven or cook in water.
2. In bowl put mashed pumpkin, flour, egg, salt and nutmeg.
3. In large pot boil water, add salt, spoon small dumplings. Take them out of water as soon as they start to float.
4. Serve with tomato sauce with basil and parmesan.

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Ingredients:
1/2 pound of calf’s liver
4 oz marrow
thyme
1 clove garlic
pepper
salt
grated lemon peel
2 egg yolks
1 whole egg
bread crumbs or rolled crackers

Preparation:

1. Chop and pass through a colander one-half pound of calf’s liver; rub to a cream four ounces of marrow, add the liver and stir hard. Then add a little thyme, one clove of garlic grated, pepper, salt and a little grated lemon peel, the yolks of two eggs and one whole egg. Then add enough grated bread crumbs or rolled crackers to this mixture to permit its being formed into little marbles.
2. Drop in boiling salt water and let cook fifteen minutes.
3. Drain, roll in fine crumbs and fry in hot fat.

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Preparation:

1. Beat well, without separating, two eggs, add a pinch of salt, two cups of milk and one cup of flour.

 

2. To a second cup of flour, add two teaspoons of baking powder; add this to the batter and as much more flour as is necessary to make a soft dough.

 

3. Roll out quickly one-half inch thick. Cut into squares, lay two or three quarters of pared apples on each, sprinkle with sugar and pinch the dough around the apples.

 

4. Have a number of pudding cloths ready, wrung out of cold water, and sprinkle well with flour. Put a dumpling in each, leave a little room for swelling and tie tightly. Drop into a kettle of rapidly boiling water and keep the water at a steady boil for an hour. Have a saucer in the bottom of kettle to prevent burning.

 

5. Serve hot with hard sauce.

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Preparation:

1. Chop 2 cups of cranberries very fine and add 1/2 cup of seedless raisins 1 cup of brown sugar.

 

2. Place in the mixing bowl 1 and 1/2 cups of flour 1/2 teaspoon of salt 1 teaspoon of baking powder. Stiffen to mix and then rub in 3 tablespoons of shortening and work to a dough with one-half cup of cold water.

 

3. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth.

 

4. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain.

 

5. Serve, cut in inch-wide slices with sweetened cranberry sauce.

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Preparation:

1. Place blackberries in a large, heavy pot. Add sugar, water and salt.
   Bring to a boil. Cover and cook until berries are done.

 

2. DUMPLINGS: mix milk, sugar, flour, baking powder, nutmeg and salt.
   Drop the dumpling batter by teaspoonfuls into the berry mixture. Cover and simmer 15 minutes.

 

3. Serve with whipped cream.

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Ingredients:
1 kg (2 lb) potatoes
300 g (10 oz) flour
60 g (2 oz) butter
2 eggs
salt

Preparation:

1. Peel potatoes. Boil in salted water, but do not overcook. Drain and mash. Add butter. Let cool (about 20 minutes).

 

2. Add flour, eggs and salt. Knead the dough gently. Devide the dough into 6 equal pieces. On a floured board, roll each piece into a rope about 3/4 inch in diameter. Cut each roll into pieces 3/4 inch long.

 

3. Boil the gnocchi in lot of salted water until they rise to the top. Remove them with a slotted spoon into a buttered dish. Serve with pasticada or any pasta sauce.

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