MOM's VEGETABLE SOUP (with Extra Meat)

You can feed an ARMY with this recipe!! As Mom did many a weekend... Missing Mom, but knowing she'd be proud!

MOM's VEGETABLE SOUP (with Extra Meat) Serves 10 to 15

2 to 2 1/2 pounds beef stew meat, cut into small bite-sized cubes
salt and pepper, to taste
1-2 onions, chopped small
water, as needed

Season meat with salt and pepper. (*I would divide the meat into 2 or 3 batches so that it browns and does not simmer! --TC) Heat a large wide-bottom, deep pan over medium; brown meat, then add onions and cook until softened.

Once browned, cover with water about 1" higher than the meat. Simmer uncovered about 2 hours.

2 to 3 ribs of celery, chopped
4 to 6 carrots, sliced/chopped
3 large white potatoes, cut into 1" cubes

Add celery, carrots, white potatoes; cover with water again and simmer 1 hour.

64 fl oz. Tomato Juice
2 cans dark red kidney beans, rinsed and drained
2 cans pinto beans, rinsed and drained
2 cans corn
1 can peas
1 can kitchen-cut green beans
2 beef bouillon cubes

Add above ingredients and add water if needed to cover vegetables; simmer 30 minutes to meld flavors and heat through. Taste and reseason if necessary.

Serve in the tradition of mom -- with a 1/2 of peanut butter sandwich or Ritz crackers! --Courtesy of the Traveling Culinarian's mom Judy - December 2010.

MOM's CHICKEN & DUMPLINGS

So nice to be home among my extended family and reveling in memories of events and food! My mom has been spoiling us with her mouth-watering comfort dishes of our childhood these past few weeks. The following is one of our favorites -- a good as any Southern Diner Blue Plate Special!!!

Mom's Chicken & Dumplings Serves 8 to 10; Cook: 2.5 hours

6 chicken legs - skin on
5 chicken thighs - skin on *I use boneless, skinless and add with the breast meat later -- TC
3 bouillon cubes (or 3 tsp chicken base)
2 tsp sea salt
pepper, just a tad - if desired
water, as needed
4 stalks celery, chopped
1 onion, chopped *optional
3 boneless, skinless chicken breasts *I cut each breast half into 2 or 3 large chunks --TC
2 cups Bisquick mix
2/3 cup milk
1 1/2 tsp crushed Herbes'de Provence OR 3 TBSP fresh herbs, chopped - thyme, rosemary, parsley, etc.

Place chicken legs and thighs in an over-sized skillet with sides at least 4" tall. (You want more surface area to make LOTS of dumplings!! My pan is approximately 15” across. –TC) Cover with water and add salt and bouillon cubes. Cover and simmer 45 minutes.

Add celery, onion; cover and simmer 15 minutes.

Add chicken breasts; cover and simmer an additional hour. *If you are like me, you'll want to skim the fat off the top... per mom: "Don't do it! It has all the flavor!" Mom is right! :)

**My extra step: Remove the legs and cool slightly… Remove skin and pull meat off the bones, taking care to discard the inedible parts of the tendons and small bones. Add meat back to the pot.

Remove lid and bring up to nearly a boil. Meanwhile make a quick dumpling dough by gently mixing Bisquick mix, milk, and herbs until just combined. Drop by spoonfuls (Mom likes huge, heaping mounds and I prefer heaping tablespoon size dumplings) into the boiling broth.

Reduce heat and simmer, uncovered, for 10 minutes. Cover pan and simmer an additional 10 minutes.

**My 2nd extra step: Once the first round of servings are in the bowl, quickly make another batch of dumplings and follow above directions. This recipe gets thicker and tastier IF it makes it to ‘leftover’ status! ENJOY the homemade goodness!! --Courtesy of the Traveling Culinarian's mom Judy -- December 2010.