Groovily Slow Chicken and Dumplings!

This recipe is for chicken dumplings prepared in a slow cooker, so you don’t heat the house up and six easy hours later dinner is served! All cooked while you’ve been having a groovy good time!

Ingredients

4- boneless skinless chicken breast halves

2- tblsps butted

2- 12 ounce cans cream of chicken soup

2- 12 ounce cans chicken broth

1- diced onion

2- 10 ounce packages refrigerated biscuit dough

1-tsp Italian seasoning

Cut the chicken breasts into approx 1-1/2 to 2 inch pieces and place into slow cooker along with the butter, soup, broth, onion, and Italian seasoning.

Be sure that the chicken is covered, if not add water til it is.

Cover and cook on high for five hours, take refrigerated biscuit dough and tear into pieces placing them in the cooker. Re-cover and cook another hour.

Be sure to look properly exhausted before serving, as if you’ve been slaving away in the kitchen all day! Maybe they’ll do the dishes! Now that’s groovy!

Grooviest Potato and Egg Salad!

A very simple recipe for a summertime staple! People put a lot of different things into a potato salad to the point where, for me, it’s no longer a potato salad! This recipe is easy, simple and gives you that little something extra without changing the basic idea! Now that’s groovy!

Ingredients

6 medium potatoes (Red, Gold, and White make the best potato salad because of more   moisture content than say Russet or baking potatoes)

6 large eggs

Bacon bits (these can be found made from soy for those non meat eaters)

16 ounces of mayonnaise

The eggs should be hard boiled, bring about two quarts of water to a rapid boil and place the eggs into the water using a slotted spoon and placing the large end of the egg in first to help prevent breakage. Boil for 14 minutes, remove from heat and immediately run under cool water drain and repeat (cooling the eggs down prevents them from continuing to cook within themselves and thusly turning the yolk green, it’s still good but doesn’t look as nice for presentation)

Boil the potatoes for approximately 45 minutes depending on the exact size. The best method of determining this is the “stick a fork in them” method. It should insert easily but before the potato starts to fall apart when attempting this. So slightly firm is good because you are going to remove from heat, drain and allow to air cool (which means they will cook a bit more while cooling).

Peel the eggs.

Chop half the potatoes into bite sized pieces into a bowl, do the same with the eggs, then sprinkle some bacon bits in (to taste) Repeat with the rest of the eggs and potatoes and a bit more bacon bits and begin mixing the mayonnaise into the blend, a spoon full at a time. Continue until you have used all the mayonnaise and the mixture is smooth and creamy.

Refrigerate and enjoy!

Ungroovy Rust!

Today’s subject is about a question I received recently. “How do you remove rust from a cast iron pan?”

    Not an overly difficult task, there are two methods I use.

One: Place about two tablespoons of salt and an equal amount of cooking oil in the pan and use a paper towel to rub the mixture into the rusted areas of the pan. This should remove most minor rusting. And you should then re-season the pan (see below)

Two: Use steel wool on very heavy rust and then re-season two to three times.

Care of cast iron.

   Cast iron is very durable but needs to be cared for and it will last for generations.

Seasoning: preheat oven to 350 degrees and put a sheet of aluminum foil on the bottom rack.

 Give the pan a light coating of oil or shortening and place upside down on the upper rack and allow to cook for one hour, and turn off oven. Leave the pan inside to cool removing when it is cool enough to be handled.

If you notice food sticking to your pan frequently that is a sign it needs to be re-seasoned

Proper care so rust doesn’t occur:

Wash using only hot water or if need be a very mild detergent and a plastic scrubber so you don’t damage your seasoned surface.

NEVER use a dishwasher!

Dry thoroughly, (you can even put it on the stove and heat it slightly to make sure all moisture is gone).

Store in a dry place without the lid on the pan (moisture may build up inside).

Finally, If storing for an extended period of time, give it a light coating of cooking spray or oil.

Some easy steps and cookware to pass on to the next generation! Now that’s groovy!