Old-fashioned food

I'd never made traditional "chicken and dumplings" before, but did one day
last week. The recipe I used was not for light, fluffy dumplings, but for
ones more like extra thick chunks of egg noodle. Yummy--even though I
didn't use a whole chicken and used boneless chicken breasts, instead.

I need to visit Really Old Cookbooks again and look for things our
grandmothers used to make.

Does anybody have old, old hand-me-down recipes that they still swear by--or
miss?

Jean B....

I'll go through my "cookbook", Marilee.

JD Cooper...

well, if it counts, I did an old fashioned meat loaf last evening
complete with mashed taters and green beans....

Marilee...

Oh, thanks, but I don't think meatloaf counts. :D

Marilee

JD Cooper...

oh, darlin'... I have so many old recipes I cannot describe.

Speaking to the subject of "chicken and dumplings", My mom made it with
thick "noodles". In fact, what she and Gramma made was little more than
pie crust or thin biscuit dough cut up in great lumps. They'd boil up a
whole chicken in seasoned water, drain it, de-bone it, chop it, and
created a true "chicken and dumplings" heaven with milk and a little
water. I make it like that to this day.... using lots of milk and little
water.

Those floating "light" gobs called dumplings by northerners just ain't
dumplings to us.

Marilee...

I like both kinds of dumplings. My dad used to talk about "long dough" that
he described as something like boiled pie crust. He never had a recipe,
though, and since my grandmother died when I was 17, I never had an
opportunity to ask her about it once I got curious.

Marilee