Southern Potato Salad

Recipe Ingredients:

1 – pound red potato
1 – hard boiled egg, finely chopped
1 – large celery rib, finely chopped
1/2 – cup mayonnaise or Miracle Whip
1/2 small onion, finely chopped
1/8 – teaspoon yellow mustard

Cookware and Utensils:

1 – Large Boiling Pot
1 - Small Boiling Pot
1 – Large Serving Bowl With Lid
1 - Stirring spoon
1 – Knife

Recipe Instructions:

As always, the key to great cooking is to be prepared and to use quality ingredients.

Start of by rinsing potatoes thoroughly under running water. While rinsing, gently scrub potatoes to remove dirt.

Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don’t allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool before peeling. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

Place eggs into a small pot, add cold water and bring to boil over medium-high heat. Cook eggs until done. Remove eggs from heat, add cold water and allow to cool before chopping.

Now that the potatoes have cooled, peel them and mash them up one at a time into your large pot. Add celery, eggs, onion, mayonnaise and mustard. Mix all of the ingredients together thoroughly. Start with the exact measurements and adjust to your desired taste, if necessary. If you must go ahead and add salt and pepper to taste.

Spoon the combined mixture into a suitable size bowl with lid. Cover and refrigerate. Serve potato salad cold.

Chicken and Dumplings

Recipe courtesy Paula Deen

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
50 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients
Chicken:

* 1 (2 1/2-pound) chicken, cut into 8 pieces
* 3 ribs celery, chopped
* 1 large onion, chopped
* 2 bay leaves
* 2 chicken bouillon cubes
* 1 teaspoon House Seasoning, recipe follows
* 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

* 2 cups all-purpose flour
* 1 teaspoon salt
* Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups