Fried Dumpling Strips

friedstripsDumplings don’t just make a wholesome meal… they make even better dessert! Just take out frozen dumplings, cut ’em in squares, fry ’em up, and roll them in the sweet confection of your choice for a fast treat that’s easy and delicious to boot! We’ll even show you how to make “Pie in a Dish” with Anne’s Dumplings!


  • 1 box Anne’s Dumpling Strips
  • 1 Can of Dessert Pie Filling (if using  dessert option)

Topping Variations of Your Choice for Fried Dumplings:

  • Sea Salt, Parmesan Cheese, and Popcorn Seasoning Salt.
  • 1 cup of Powdered or Granulated Sugar with a few drops of lemon, orange, or rum extract
  • Granulated Sugar/Cinnamon Mixture


Fried pastry strips may be used like crackers or served as dessert. Preheat oil in deep pan or fry daddy type appliance to 400 degrees. Using strips that are partially thawed cut each strip while on the paper sheet into 4 squares with a pizza cutter. Carefully drop 12 squares into oil and quickly start stirring with a slotted spoon. Squares will puff up like pillows. Cook until light brown, remove with slotted spoon and drain on paper towel. Sprinkle with seasoning(s).


Dessert Variation: Cut each strip into 10 pieces and fry. Coat with granulated sugar/cinnamon mixture. Using a canned pie filling, warm filling in a bowl in microwave.

In a dessert dish place 4 fried strips and top with the pie filling mixture. Ice cream anyone???

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Holiday Deals!

Christmas is starting early this year! From now until December 7 we will be offering all of our Facebook friends cases of Anne’s meat & vegetables bases and Anne’s “The One” sauce and dressing for super low prices! This offer is for call in… orders only with a MasterCard or Visa. All you have to do is say the code “ADFB” and you are one step closer to saving big on our great products! Check out the limited-time case pricings below:
6 Autographed Anne’s Dumplings ‘N More Cookbooks – $100 – (Save $50)
12 Autographed Anne’s Dumplings ‘N More Cookbooks – $180 – (Save $120)
12 jars of Anne’s Original Chicken Base – $65 – (Save $38)
12 jars of Anne’s Natural Chicken Base – $95 – (Save $37)
12 jars of Anne’s Natural Beef Base – $95 – (Save $37)
12 jars of Anne’s Natural Ham Base – $95 – (Save $37)
Combo Pack: 4 of each Natural Chicken, Beef, and Ham – $95 – (Save $37)
12 jars of Anne’s Made with Organic Chicken Base – $105 – (Save $45)
12 jars of Anne’s Organic Vegetable Base – $65 – (Save $38)
12 bottles of Anne’s “The One” Sauce – $54 – (Save $39)
12 bottles of Anne’s “The One” Dressing – $54 – (Save $39)
Combo Pack: 6 of each Dressing & Sauce – $54 – (Save $39)
*Prices include shipping
Call (888) 291-9097 during weekly business hours and take advantage of this great offer today! For more info on our great products, go to

Cooking a Frozen Turkey

Procedure for cooking a 12-13 lb. frozen turkey. If a 19-20 lb. bird is cooked, add 2 hours to time and monitor with thermometer as with the smaller bird. FDA Food Code allows this as well as HCAAP which regulates food manufacturing safety procedures.

You will need a 12-13 lb. frozen turkey, shallow pan, a turkey rack, a probe thermometer, seasoning, and foil. 

Cooking a turkey from the frozen state produces an excellent, juicy, tender, and safe product. There is no need to tie up your refrigerator space for 4 days thawing a turkey out ahead of time. Leave it in the freezer until ready to cook it.
When cooking a thawed bird, there is significant risk as the juices often run out into the refrigerator possibly contaminating other foods and there is always the spillage that can occur on countertops and hands. Another benefit for cooking frozen turkey is that the breast meat has greater mass and takes longer to thaw. Therefore the thighs and legs are well cooked and tender and the breast meat is not overcooked and dry.

1. Start 5-5 1/2 hrs before you want to serve cooked turkey.

2. Set the oven temperature to 325 degrees. It is much better to have the turkey done 30 minutes before mealtime than to rush and serve an undercooked bird.

3. Remove the wrap from the turkey and put it on a rack in a shallow pan that has been lined with foil to make cleaning easier. This is where you can season the outside skin of the turkey. This is where I take a tablespoon of my Anne’s Chicken Base and break it down with 1 T of warm water. Then I cover all exposed parts with this with either my hand or a brush and what is left I add a little more water and put it in the pan. Always wash your hands after handling poultry.

4. Put the turkey in the warm oven. Do not worry about the bag with the heart, liver, and gizzard in the neck cavity or the neck tucked away in the center of the turkey. They can be removed after the turkey thaws. There will be salmonella and camplylobacter jejuni on the bird, however because it is frozen, there is no drip and transfer to hands or counter and is not a significant risk.

5. Cooking the turkey on a rack assures even cooking. Cooking in a pan with sides shields the bottom of the turkey from heat and therefore cooking on the bottom will be non-uniform.

6. In the first 2 hours, the legs and thighs get up to approximately 100 degrees. The breast about 1 inch into the flesh is still at the soft ice point. Now begin to monitor the breast temperature with a tip sensitive thermometer-probe type. Insert into the breast because it is the slowest cooking part when cooking from a frozen state.

7. At about 3 1/2 hours the legs and thighs will be around 150-160 degrees and the breast 40-50 degrees. The bag with the giblets as well as the neck can now be removed and put in a saucepan to finish cooking with added water to make stock for gravy.

8. At 4 1/2-5 hours the turkey should be nicely cooked. Check the temperature. The legs and thighs should be tender and at 175-185 degrees and the breast meat 160-170 degrees. If the turkey had a pop up timer it should be popped.

Stuffing: The turkey can be stuffed when the giblet bag is removed, but be careful and wear gloves, as the turkey is hot. Do not overstuff the bird and remove all of the stuffing when the bird is cooked. The temperature of the stuffing should be 165 degrees in the middle. I personally would heat up my stuffing before putting it in the bird.
It is ok to hold a cooked bird that is done ahead of time as long as it is kept at 130 degrees and if it goes below 130 degrees, it still has a very safe 4 hours before there is any risk at all.

REMINDER: To assure a tasty and safe turkey, monitor the turkey with a tip sensitive thermometer and always wash your hands when handling the turkey, even after cooked.

Egg Gravy!

Egg Gravy

Somehow we never seem to have enough gravy to last through the remnants of leftover turkey and so here is a simple recipe that will make using leftover turkey a snap.


  • 6 hard boiled eggs
  • 3 cups water
  • 2 T  Anne’s Chicken Base
  • ¼ cup corn starch
  • Salt, pepper, ½ t poultry seasoning if desired


In a 2 qt saucepan put the water, chicken base, and chopped eggs. Bring to a boil.

Add 4 T water to the corn starch making a slurry .Slowly add this to boiling mixture stirring as adding. Mixture will thicken. If you need it thicker add more cornstarch slurry; thinner, add more water. Taste for seasoning. Add salt, pepper, poultry seasoning if desired.

Dish Suggestions.

Open faced turkey sandwiches- a good way to use the small pieces as you clean up the bones. I like to make this with slices of French Bread buttered and toasted. Just put your turkey pieces on top of the bread and ladle hot egg gravy over the top. So good!

Turkey hash- another way to use the leftover turkey pieces. I like to add giblets to my egg gravy for this dish if I have any.  Chop turkey meat and add to egg gravy. Ladle over rice or mashed potatoes.

Turkey dressing casserole- Dressing is favorite holiday dish and sometimes I will freeze about 2 cups of chopped turkey to make this dish later. Make your favorite dressing recipe, stir in the thawed chopped turkey and bake. Make the egg gravy above and when casserole is done, cut into squares, put on plate and ladle hot egg gravy over it.

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Anne’s Collards


What other vegetable goes with chicken pastry better than collards? I may prepare collards a little different from most of you, but this method works for me!


  • 3 lbs collards
  • 4 T Anne’s Ham Base or 4 T Anne’s Chicken Base (IF YOU DON’T LIKE HAM)
  • 2 T  sugar
  • Salt, pepper to taste


I use my 6 qt pressure cooker, but any large pot will work that your collards will fit in. I have found that when I prepare collards the following way I don’t need such a big pot. Fill pot 1/2 full of water, add base and sugar, bring to a boil.

I stem my collards by using scissors. I fold the leaf and cut from the stem end up to where the stem is not so tough. These stem ends are a favorite treat for my chickens. I wash the leaves thoroughly and then stack the flat about 4-5 inches high on a cutting board and using a heavy knife or meat cleaver chop the collards in strips one way and then chop across the other way cutting into kind of irregular rectangles. Then into the boiling broth, I put the collards. Amazing how many collards will go in a pot when they are precut. I put the lid on my pressure cooker and cook for 45 minutes. If using regular pot with lid  to cook collards, cook them 45 minutes and then check every 15 minutes to see if they are done enough for you Now all I have to do is pour them into a colander. Taste for seasoning, add salt if needed. I always add pepper and sometimes pepper flakes. Stir in the added seasonings and put in your serving dish. No more having to chop hot collards.

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Can you freeze leftover Chicken & Dumplings?

“Can you freeze leftover chicken and dumplings?” is a question we hear so often. The answer: yes. They will be better if you let them completely thaw out before reheating either in a saucepan on low heat or in a microwave oven. Microwaving  will change the texture of the dumpling somewhat because of the rapid heat expansion as it heats. If freezing, remember they will thaw faster in a shallow dish …rather than a deep bowl and if you plan to make more than one meal out of the leftovers, use small containers or zip lock bags.
Another option to reheating is to use a food saver bag and then you can drop the unopened bag into a pot of boiling water. Be sure you dumplings are completely warm and then open the bag carefully as steam will build up inside.

Easy Chicken & Dumplings


  • 1 package 24 oz. Anne’s Flat Dumpling Strips
  • 3-5 Tablespoons Anne’s Chicken Base
  • 1  13-15 oz. Canned cooked chicken
  • 4 Quarts water salted with 1 1/2 teaspoons salt
  • Salt and pepper to taste


Bring to a boil in a large 6 qt. stock pot, 4 quarts salted water. Add the chicken base. Remove the frozen dumplings from freezer while water is heating. Separate each layer of dumplings as needed and drop 8-10 in boiling broth stirring under as added. As broth comes back to a boil, add more dumplings, stirring after each addition until all are in boiling broth. Cook at a full boil about 10-12 minutes or until desired tenderness is achieved Add cooked chicken and boil 2 more minutes. Check to see if more salt is needed and add pepper as desired.
Remove from heat, cover and wait 20-30 minutes before serving. For old fashioned chicken and dumplings, cook a whole chicken until tender and use the broth to cook dumplings making sure you add enough water to have at least 4 quarts of liquid to cook a box of dumplings. To enhance the flavor, add some Anne’s Chicken Base. Remove meat from bones and add to cooked dumplings. Follow rest of recipe above.

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Going Green!

As a responsible manufacturer, Harvest Time Foods, as it grows, seeks to find ways to be a beneficial contributor to the continuance of a viable, safe, and comfortable world environment so that future generations will be able to enjoy the pleasures God has placed here on planet earth for us. Our management has worked diligently the last 14 years to make changes in our company and on the 40 acres where we not only have a workplace environment, but also live and play, which would positively impact our world.

Anne’s “So Good” Dip

Makes about 1 Cup

-8 oz. cream cheese – let sit at room temperature a few mins.
-1/2 cup mayonnaise or salad dressing
-1/4 cup finely chopped onion or 3 Tablespoons dry minced onion
-2-3 Tablespoons Anne’s “The One” Sauce

-In a 3 qt. bowl place cream cheese that has been at room temperature about 1/2 hour and whip until creamy.
-Add Miracle Whip salad dressing or mayonnaise and whip until creamed together and fluffy.
-Add onion and sauce.
-Stir with a spoon until mixed well.
-Add more sauce if spicier taste is desired.

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The Difference Between Broths and Bases

Have you ever goChicken Base JPEGne down the soup isle and found the section with the broths and meat bases? Did you think to yourself, what is there difference? Or what is a meat base used for? The answer is that there is a HUGE difference between the two in quality, price, and convenience.

The first thing you need to know about a chicken broth is that it has a shelf life of 14 days once opened and you only get a few servings out of a box. In addition to that, you cannot make the broth stronger, but only weaker by adding water.

Bases, on the other hand, are not packaged in liquid form. A jar of Anne’s Chicken Base contains 76 (1 tsp.) servings of real meat, salt, and other natural flavors. All you have to do is spoon a desired amount out and melt it into a boiling pot of water.

So let’s compare the two. Swanson’s Chicken Broth sells at Wal-Mart for $2 and can make 4 (1 cup) servings at 50 cents per serving. Anne’s Chicken Base sells for $6 and can make 76 (1 tsp.) servings at 8 cents per serving. In addition to a better price, Anne’s chicken base lasts longer and is a better way to enhance your meat by using real meat and natural flavors.

Check out our meat and vegetable bases online at or look for them in select grocery stores.