Recipe(tried): Sunday Dinner at Our House - Mrs. Palmer's Fried Chicken Strips, EZ Mushroom Gravy, Basic Crock Pot Chicken Stock, Mamo's Dumplings, Honeyed Walnut Bread (bread machine)

Today for lunch we had: Mrs. Palmer's Fried Chicken Strips, rice, mushroom gravy, rutabagas, Mamo's Dumplings, Walnut Bread (from the bread machine), zipper cream peas, orange Jello with fruit, sliced tomatoes, sweet tea with lemon, and chocolate cake.

MRS. PALMER'S FRIED CHICKEN STRIPS

4 boneless, skinless chicken breasts--rinsed, patted dry, and each cut into three pieces
seasoned flour--2 cups self-rising flour, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. parsley, 1 tsp. poultry seasoning, 1/2 tsp. pepper
1 qt. buttermilk
cooking oil
4 cloves garlic, minced
Old Bay Seasoning

After cutting the breasts into three pieces, place the pieces in a ZipLoc plastic bag. Pour the buttermilk over the chicken pieces. Add minced garlic and seal the plastic bag. Place in refrigerator and marinate overnight.

Place cooking oil in an electric skillet (can also be done on the stove) and heat until the oil reaches the temperature of 350 degrees. In another plastic bag, place seasoned flour. Remove the chicken from the ZipLoc bag and place in the seasoned flour making sure to put 3-4 pieces in the seasoned flour at a time. Shake off the excess flour. Sprinkle the chicken pieces with Old Bay Seasoning and place in the hot cooking oil. Fry until chicken pieces are golden brown. Repeat the process until all of the chicken has been fried.

EZ MUSHROOM GRAVY

1 can Golden Mushroom Soup
1 onion, sliced thinly
1 red bell pepper, sliced thinly
1/2 cup water

In a microwave-safe dish, place onions and bell pepper. Microwave on HIGH for 3 minutes or until onions are transparent. Add the soup and the water. Mix thoroughly. Microwave on HIGH for 5 minutes. Serve with rice, noodles, or potatoes.

BASIC CROCKPOT CHICKEN STOCK
This is what I use whenever I make Mamo's Dumplings. It's quick, easy, and very tasty.

Skin and bones from chicken--I save the bones and skin from chicken pieces and freeze them in a ZipLoc Bag. Whenever I have enough, I make homemade stock.
1 bunch green onions, chopped
4 cloves garlic, minced
3-4 ribs of celery, chopped
2-3 yellow onions, chopped
1/2 pkg. baby carrots
poultry seasoning
salt
pepper
5 cups water
1 cup white wine

Spray the crockpot with PAM. Place the bones and skins of the chicken into the bottom of the crockpot. Sprinkle the chicken bones and skins with poultry seasoning, salt, and pepper. Add the vegetables. Pour the water and the white wine over the chicken/vegetable mixture. Let this mixture cook on LOW for 8-10 hours. When done, pour the chicken/stock mixture into a colander making sure that there is a large bowl underneath to capture the stock. Throw the vegetables, skins, and bones away. Place the stock into the refrigerator and refrigerate overnight. When ready to use, remove the fat from the stock and place into a large pot.

MAMO'S DUMPLINGS

1 recipe of Crockpot chicken stock
1 large can cream of chicken soup
1 can of water
salt
pepper
poultry seasoning
1 pkg. frozen dumplings

Place the chicken stock, cream of chicken soup, water, salt, pepper, and poultry seasoning into a large pot. Bring to a rolling boil. Add the dumplings, breaking each dumpling into 3-4 pieces. Turn the heat to medium. Let cook for 35-40 minutes or until dumplings are done.

HONEYED WALNUT BREAD
for 1 1/2 pound loaf

1 cup water (warm)
1/4 cup honey
2 T. walnut oil or cooking oil
3 cups bread flour
1/4 cup nonfat dry milk powder
3/4 tsp. salt
1 tsp. yeast
3/4 cup coarsely chopped walnuts, toasted (I put these into the microwave and toasted them for 2 minutes on 50 power.)

Add all of the ingredients in the order listed. Select the light crust setting on the bread machine. Follow any additional directions for your machine. YIELD: 1 loaf.

Happy Sunday!