Common Cuisine |

Here’s a hearty old-fashioned fall stew recipe, just like grandma used to make. I made this for my family and they loved it! I pureed the cooked vegetables and added them back into the broth for added nutritional value. Also had to add more water because the broth got really thick after the puree was added. But the taste was heavenly! Oh, I also added a fistful of fresh thyme to the seasoned cooking water, which I think made this dish taste restaurant-special.

• 1 whole chicken
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup shortening
• ½ cup milk

Place chicken in large stock pot and fill with water to cover. Season water with poultry seasoning, salt, pepper, onions, carrots and celery. Bring to a simmer, and cook on the stovetop for 2 to 3 hours until tender. Cool chicken, remove from bone and set aside. Strain broth, if desired. Return deboned chicken to broth.

For dumplings, combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll out to about 1/8 inch thickness and cut into 1-inch squares, 1 to ½ inch strips, or diamonds. Sprinkle lightly with flour.

Bring chicken and broth to a boil. Drop dumplings into broth, cover and simmer about 8 to 10 mnutes. Adjust seasonings.

Serves 8.

• 1 package chicken-flavored stuffing mix
• 4 boneless skinless chicken breast halves
• 1 can condensed cream soup (chicken, celery, or mushroom flavor)
• 1/4 soup can milk (about 1/3 cup)

Preheat oven to 400.

Cut each chicken breast half in half and place in a glass baking dish.

Stir together condensed soup and milk.

Prepare stuffing mix according to package directions, but instead of letting it stand, immediately spoon it into the spaces around the chicken pieces. Pour soup mixture over chicken.

Cover dish with foil; bake 20 minutes. Remove foil and bake an additional 10 minutes or until chicken is completely white.

Serves 4 really hungry people, or 6 to 8 with a couple of generous side dishes such as steamed broccoli and rolls, or salad and fruit.

• 2 ½ to 4 lb chuck roast, cut into 1″ squares
• 1 pkt dry brown gravy mix
• 4 potatoes, cut into chunks
• 6 carrots, cut into chunks
• 1 onion, cut into thick slivers
• 1 cup red wine
• 1/2 cup water

Place meat pieces in slow cooker. Sprinkle gravy powder over meat and stir.

Add vegetables to pot. Stir gently.

Mix water and wine. Pour over contents of pot.

Cover and cook on low for 6 hours.

Serves 4 to 6.

For this dish, you can substitute any vegetables you have that you want to use up. You can use any cream soup you have on hand instead of the broccoli; or you can use broccoli cheese soup for a cheesier flavor.

• 2 T olive oil
• 1-2 boneless, skinless chicken breasts, cut into thin strips
• 2 cups frozen cut up broccoli
• ¾ cup sliced carrots, either 2 regular or a handful of baby carrots
• 1 cup milk
• 1 can condensed cream of broccoli soup
• 1 ¼ cups uncooked quick-cooking rice

In large skillet over medium-high heat, cook chicken in oil until no longer pink. Remove from skillet.

Add vegetables and cook until they turn bright colors and just begin to get soft (still crunchy).

Stir in soup and milk. Return chicken to skillet and heat to boiling. Reduce heat to low, cover and simmer 10 minutes.

Add rice. Cover; remove from heat. Let stand 5 minutes while you set the table, then fluff just before serving.

Serves 4 as a main dish.

• 1 lg butternut squash
• 1 med onion
• 3 med apples
• 1 cup chopped carrot
• 5 cups broth
• ¼ cup brown sugar
• 1 tsp granulated sugar
• 1 tsp cinnamon
• 1 cup milk

Place whole squash in the microwave for 8 minutes.

Peel and cut squash in cubes. Place all ingredients (except milk) in a soup pot and cook for 45 minutes or longer. Adjust seasonings.

Stir in milk and ladle into bowls.

Serves 10.

This is an excellent take-along for a potluck dinner.

• 2 pkg 12 oz frozen hash browns
• 2 cans cream of chicken soup
• 1 C sharp grated cheddar
• 16 oz sour cream
• ¾ C chopped onion
• ¼ tsp pepper

Preheat oven to 350. Thaw potatoes in large bowl. In separate container, combine remaining ingredients. Fold into thawed potatoes. Bake in 9″ x 13″dish for 1 to 1 ½ hours.

Serves a crowd.

You can use any kind of cream soup here, for a variety of results. You can also add vegetables in the last 30-60 minutes, such as fresh mushrooms with mushroom soup, asparagus tips with asparagus soup, etc.

• 4-6 boneless, skinless chicken breasts, cut into 2 inch pieces
• 4 oz cream cheese, softened
• 1 can condensed cream of mushroom soup
• 1 onion, cut into slivers

Place chicken bites into slow cooker, then onion.

Stir together cream cheese and soup. Pour over top of chicken and onions, then mix gently.

Cook on low for 4-5 hours. High setting not recommended.

Serves 6.