An Old-Time Favorite. 2 1/2-3 lbs. whole chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1/2 tsp. salt
1 cup milk
1/4 tsp. ground pepper

Dumplings:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 buttermilk

Place chicken in a stock pot or dutch oven and add water, broth, carrot, onion celery and salt.  Bring to boil, cover and lower heat.  Simmer for 60 to 70 minutes, or until tender and chicken is done.  Remove chicken and allow it to cool enough to handle.  Remove the carrot, onion and celery pieces from the broth and discard.  Reserve the broth.

Bone the chicken, discarding all of the skin and bones.   Cut meat into bite-sized pieces.  Set aside.

Dumplings:
Combine the flour, baking soda and 1/2 tsp. salt, cut in the shortening with a pastry blender or two knives until  mixture is the consistency of coarse meal.  Add the buttermilk, stirring just until dry ingredients are moistened.  Turn dough onto a floured surface and knead 4 or 5 times--no more

For Drop dumplings, pat the dough down to a 1/4 thickness and pinch off 1-1 1/2 inch pieces

For rolled dumplings, roll the dough to a 1/4 inch thickness and cut into 3' by 1' strips.

Bring the broth to a boil and stir in milk and pepper.  Correct seasonings if desired.

Drop dumplings , one or two at a time, into the boiling broth and reduce heat to medium-low.  Stir from time to time to make sure the dumplings do not stick together.  cook dumplings 8 to 10 minutes.  Add the boned chicken and simmer until heated thoroughly.  Remove from heat.

* The less you handle dumpling dough the lighter and more fluffy the end result will be.

2 1/2 lb Chuck roast
2 c Chopped onion
1 can Pepsi Cola (12 oz)
1/3 c Worcestershire sauce
1 1/2 T Apple cider vinegar (or white vinegar)
1 1/2 t Beef bouillon granules
3/4 t Dry mustard
3/4 t Chili powder
1/4 to 1/2 t Ground red pepper
3 Garlic cloves, minced
1 c Ketchup
1 T Stick margarine

Trim fat from roast. Place roast in a 4-quart electric slow cooker; top with onion. Combine Pepsi Cola, Worcestershire sauce, vinegar, bouillon, dry mustard, chili powder, and red pepper; stir well. Reserve 1 cup cola mixture to make a sauce for the sandwiches; cover and chill. Pour remaining cola mixture over the roast.
 Cover with the lid and cook on high-heat setting for 6 hours (or on high-heat for 1 hour, then low-heat for 9 hours) or until roast is very tender.
 Remove the roast and chopped onion from the cooker and discard the meat juices. Shred the meat with two forks. Combine the shredded meat and onion and toss well. Combine reserved cola mixture, garlic, ketchup, and butter in a saucepan. Place over medium heat, and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat and toss gently. Serve on buns with pickle slices.

Southern Simplicity! 3 tbsp. butter
3 tbsp. thinly sliced green onion
2 tbsp. diced sweet red bell pepper
1 rib celery thinly sliced
3 tbsp. all-purpose flour
1/2 tsp. creole seasoning or other seasoned salt blend
1 1/2 cups cups milk
1 1/2 cups diced cooked lobster meat
salt and pepper to taste
1/2 cup freshly shredded Parmesan cheese, plus more if you would like to sprinkle more on top for garnish
1 tsp. fresh chopped parsley, plus more for garnish if desired
4 to 6 puff pastry shells or toasted english muffins

Heat butter over medium heat; add sliced green onion, bell pepper and celery.  Saute. stirring until celery is tender.  Stir in flour until blended; add Creole seasoning.  Stir in milk and continue cooking, stirring constantly until thickened and bubbly.  Stir in the Parmesan cheese until melted.  Add lobster and salt and pepper, to taste.  Heat through; stir in parsley.

Spoon creamed lobster mixture into hot baked pastry puff shells or over toasted english muffins and garnish with Parmesan cheese and parsley.

2 c Diced fresh peach
2 c Diced fresh mango
1 Small red onion, chopped
1 T Chopped fresh ginger root
1/4 c Chopped fresh cilantro
1 Jalapeno chili pepper, diced
1/4 c Fresh lime juice
Pinch of salt

In a large bowl, mix together the peaches, mangoes or nectarines, onion, ginger and cilantro.

Add the chilies, lime juice and salt to taste; mix well. Allow to chill 2 hours before serving.

Variations - try with basil instead of cilantro or add red bell pepper.

GREAT on grilled fish or tortilla chips - even better the next day.

4 lb Pork ribs ribs
1 c Ketchup
Salt and pepper, to taste
1/4 c Worcestershire sauce
1 1/2 c Cherry cola soft drink
1/4 c Vinegar
2 t Paprika
2 t Chili powder
1 medium onion, finely chopped

Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours, turning often.

Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.

1/2 c Kraft Original Barbecue Sauce
1/2 c Pineapple juice
2 t Grated ginger root
2 t Minced fresh garlic
5 lb Pork shoulder
3/4 c A.1. Original Steak Sauce
20 Hamburger buns, partially split

PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, ginger root and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.

PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.

SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.

1 Boston-cut pork roast (3 lb)
18 oz Barbecue sauce
Juice from 1 medium orange
1/2 c Mayonnaise
12 Sandwich rolls, split, toasted

Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

Cook on LOW for 8-10 hours (or on HIGH for 4-6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

Spread mayo on cut sides of rolls. Fill rolls evenly with meat mixture.

1/3 c A.1. Original Steak Sauce
2 T Prepared Horseradish
2 t Ground cumin
1 t Minced garlic
2 Beef ribeye steaks (8 oz. each) 3/4 inch thick

PREHEAT: grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.

GRILL: steaks 4 min. on each side or until cooked through, brushing generously with the steak sauce mixture.
CUT: each steak in half to serve.

Courtesy of Food Network's Paula Dean 3 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 large eggs, lightly beaten
1 cup sour cream
1 cup cooked mashed sweet potato
Vegetable oil, for frying
Maple icing, recipe follows
1 cup finely chopped pecans

Maple Icing:
2 2/3 cups confectioner's sugar
3 to 4 tbsp. milk
1/4 tsp Maple Extract
(mix ingredients in bowl adding milk to reach desired consistency) yields one cup of icing

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt.  In a large bowl, combine eggs, sour cream and sweet potato.  Gradually add flour mixture, stirring to combine.  Turn dough onto a heavily floured surface.  Knead in flour with hands as needed (dough will be sticky).  Roll out dough to 1/2 inch thickness.  Cut out dough with a 2 1/4 inch round cutter.  Re-roll dough as needed.

In a dutch oven, heat vegetable oil over medium heat to 360 degrees F.  Cook doughnuts, in batches in hot oil, 2 minutes per side or until lightly browned.  Drain on paper towels.  Ice top of doughnuts with maple Icing and sprinkle with chopped pecans.

3/4 c Gluten-free all-purpose flour mix
3/4 c Corn flour
1/2 c Yellow corn meal
2/3 c Sugar
1 T Gluten free baking powder
1 1/4 c Milk (or milk substitute)
2 eggs Lightly beaten (or egg substitute, whisked)
1/3 c Vegetable oil
3 T Margarine, melted
Dash Salt

Preheat oven to 350 Degrees F. Grease an 8-inch square baking pan or muffin tins.

Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Combine milk, eggs, vegetable oil and margarine in a small bowl; mix well. Add the flour mixture; stir just until blended. Pour into prepared baking pan.

For Muffins:
Spoon batter into 18-20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 22-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; serve warm.

*Remember that altitude dramatically impacts Gluten free baking, you may need to adjust your baking time accordingly.