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Laurel Run Cooking School Recipes

Recipes

Marcia's Featured Recipe

Tarragon Chicken Salad with Red Grapes and Toasted Pecans

The chicken salad can be made with or without the fruit and nuts.

6-8 boneless skinless chicken breasts

2 cups red seedless grapes, halved

1 cup pecans halves, toasted and chopped

Tarragon Dressing

Bake 6-8 boneless skinless chicken breasts in a single layer on cookie sheet for 20 minutes at 400 degrees (or until no longer pink inside). Do not over bake or cook or chicken will become dry. Cool and cut into small cubes and set aside.

Dressing

2 cups mayonnaise

juice of ½ lemon

1 Tbsp. sugar

2 tsp. dried tarragon (do not use fresh...it is too strong in this dressing)

1 tsp. dry mustard salt and 1/4 tsp. white pepper

½ tsp. garlic powder

dash of cayenne pepper

Mix dressing ingredients.

Combine with diced chicken, grapes, and about 3/4 of the pecans. Serve on a bed of lettuce and sprinkle with remaining pecans.

Marcia's Featured Recipe

Laurel Run Cooking School’s Old Fashioned Chicken and Dumplings This recipe is simple and provides a delicious meal most everyone enjoys on a cold winters day. It is a good example of old fashioned country food. A plump chicken went to the stew pot where it was seasoned and stewed to make it tender. It was then finished with dumplings made from what they had in from the farm: flour, milk and butter. It fed a family well. 1 whole chicken, preferably 4-5 pound stewing hen, cut into 8 pieces, skin & visible fat removed 2 tablespoons vegetable oil and 2 tablespoons butter 1 large onion, chopped 1 clove garlic, minced 1 cup diced celery 1/2 cup diced carrots 1-2 sprigs of fresh thyme or ½ teaspoon dried thyme Chopped parsley (optional) 8 cups chicken stock Salt and pepper to taste 1. Heat Dutch oven over medium heat and add oil and butter. 2. Add the onions, garlic, carrots and celery and sauté for 2-3 minutes. 3. Place cut up chicken in the pot and sauté for a few minutes to begin cooking. 4. Add the chicken stock and bring to a boil; then cover, reduce heat to medium-low and cook for about 30-45 minutes, until chicken is tender. Remove from heat. 5. Remove chicken; allow the chicken to cool enough to handle. Cut chicken in large bite size pieces and return to pot. 6. Bring chicken mixture back to a boil. Season to taste with salt and pepper. 7. Add Dumplings in dollops onto liquid. Cook uncovered for 10 minutes. Cover, cook for 10 minutes longer or until dumplings are fluffy. Serves 4-6 Homemade Dumplings This recipe can be used in a beef stew also. Always cook the dumplings uncovered for 10 minutes- covered for 10 minutes. 1 ½ cup all purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 3 tablespoons cold butter 3/4 cup milk 1. Sift flour, baking powder and salt into a bowl. Cut in shortening until mixture looks like meal. Stir in milk. Drop dough by spoonfuls onto boiling stew liquid. 2. Cook uncovered for 10 minutes. Cover, cook for 10 minutes longer or until dumplings are fluffy. Makes 8-10 dumplings.