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Biscuits
2 C. all-purpose flour
2 t. baking powder
1 t. salt
1/2 t. baking soda
1/2 C. shortening
1 C. buttermilk
Mix dry ingredients. Cut in shortening with pastry cutter. Add buttermilk. Pour
out onto floured surface. Knead dough just enough to dry the outside surface
(about 6 to 8 times).
Roll to 1/2-inch thickness. Cut with biscuit cutter. Place on lightly greased
pan. Let sit 5 minutes to rest. Bake at 400° F. until tops brown, about 15
minutes. |
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Rustic Chicken Stew
2 lbs. boneless, skinless chicken breasts, washed, patted dry,
cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 oz. each) chicken broth
1 t. celery seed
1 t. dry thyme leaves
1/2 t. black pepper
8 oz. mushrooms, cleaned, halved
1 C. frozen corn
1 C. frozen peas
In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes
and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn. Cover
and cook on low until the chicken is done and the vegetables are tender, about 7
to 9 hours or on high for 4 to 6 hours. Stir in the peas and cook until they're
done, about 15 to 30 minutes.
Makes 8 servings.
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