Tag Archive | Recipes

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.

Ingredients:

  • 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

Instructions:

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.

Find more great recipes like this at http://www.annesdumplings.com/index.php/cookin-anne/recipes or “Like” us on Facebook!

Anne’s Collards

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!

Ingredients:

  • 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

Instructions:

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.

Find more great recipes like this at http://www.annesdumplings.com/index.php/cookin-anne/recipes or “Like” us on Facebook!

Easy Chicken & Dumplings

Ingredients:

  • 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

Instructions:

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.

Find more great recipes like this at http://www.annesdumplings.com/index.php/cookin-anne/recipes