Recipe no. 006

Appropriately so, as I’m in my hometown and K’s mom is cooking for him in London, I will share all the yummy recipes that made me the chubbette I am. Last week Mother and I made my very favourite Pennsylvania Dutch meal—chicken pot pie. The name originally comes from the old German term bot boi which was some sort of thick chicken stew and we Dutchies bastardized everything, so this is no different. Regardless, it is darn delicious and a winter must-make. Also made here, a salad of romaine lettuce with hot bacon dressing. “Kumm esse!” is how you should call everyone to the table.

INGREDIENTS//  BROTH: 2 boneless, skinless chicken breasts / 2 quarts water / small onion, chopped / 2 chicken bullion cubes / fresh parsley / salt & pepper / dash poultry seasoning / 5 medium potatoes, peeled & cubed / DOUGH: 2 cups flour / 4 tsp. baking powder / 1/2 tsp. salt / 2 Tbsp. butter / 8 Tbsp. milk / 2 eggs

INSTRUCTIONS// Wash chicken and add to water. Add onion, bullion cubes, parsley, salt, pepper and poultry seasoning. Simmer for 45 mins to an hour. Add potatoes, simmer 25 minutes more. Remove chicken, cut in small, stringy pieces and return to pot. To make dough, mix flour, baking powder and salt. Blend in butter. Add egg and milk to make dough soft. Roll out on floured board about 1/8-inch thick and cut into 1-1/2-inch squares. Let dry a bit. Add dough to pot, make sure you stir it a lot, and gently simmer for about 30 minutes. Add more salt and pepper to taste. Serve in bowls, pour apple cider vinegar over individual servings before consuming. Makes enough for maybe 6 people, and the leftovers taste even better.

HOMEMADE HOT BACON DRESSING//  If you’re not local or can’t cook, WosWit sells online here.
8 slices bacon, fried hard, broken into crumbs / 1/2 c. sugar / 1 Tbsp. cornstarch / dash salt / 2 eggs, beaten / scant 1/4 cup apple cider vinegar / 1-1/2 cups milk. Put all ingredients in a saucepan and boil to desired thickness, stirring constantly. Also recommended on spinach or dandelion.


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