Gooseberry Patch - Chicken

Welcome to Our Friends Dear Friend, So versatile and always delicious, chicken recipes are the perfect choice for any meal! In Gooseberry Patch Chicken youll find such tasty recipes as Hearty Chicken Pot Pie or Homemade Chicken & Noodles that will warm up a chilly night, while Hawaiian Chicken Salad or Tangy Citrus Chicken will be a hit served as a light lunch or dinner. What would a picnic be without Southern Fried Chicken or Shredded Chicken Sandwiches? Whether its a traditional dish like Maple Roast Chicken & Veggies or classic Chicken Cordon Bleu, we hope these timeless recipes will become some of your very favorites. So go ahead and plan dinner for tonightitll be a hit! From our family to yours!
Vickie & Jo Ann Our Story Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could.

From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers. One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks.

Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family! Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright Copyright 2002, Gooseberry Patch 978-1-612810-08-9 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Do you have a tried & true recipe tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com , register and follow the easy steps to submit your favorite family recipe. Or send them to us at: Gooseberry Patch
Attn: Cookbook Dept.
2500 Farmers Dr., #110
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with itand youll receive a FREE copy of the cookbook! Join our Circle of Friends and discover free recipes & crafts, plus giveaways & more! Find all your favorite Gooseberry Patch cookbooks through our Store Locator .

Visit our website or blog to join, look for us on YouTube and be sure to follow us on Facebook & Twitter too. www.gooseberrypatch.com Gooseberry Patch Classics: Chicken Cooking may be
as much a means
of self-expression
as any of the arts. -Fannie Farmer Chicken Pot Pie 1/2 c. onion, chopped 2 stalks celery, chopped 1/2 c. sliced mushrooms 1/4 c. all-purpose flour 1 t. dried thyme salt & pepper to taste 2 c. chicken broth 3/4 c. milk 2 potatoes, diced 3 carrots, peeled and chopped 1/2 c. frozen peas 1/2 c. frozen corn 2 c. chicken, cooked and cubed Saut onion, celery and mushrooms in butter in a medium saucepan. chicken, cooked and cubed Saut onion, celery and mushrooms in butter in a medium saucepan.

Stir in flour, thyme, salt and pepper; add broth and milk. Cook over medium heat until thick and bubbly; set aside. Boil potatoes, carrots, peas and corn in a stockpot of water until crisp-tender; drain. Add vegetables to onion mixture, cook until bubbly; add chicken. Pour into a 2-quart casserole dish and top with pie crust; flute edges. Cut slits to vent, or use mini-cookie cutters to cut out shapes in pastry.

Bake at 450 degrees for 15 to 20 minutes. Makes 8 servings. Pie Crust: 1-1/4 c. all-purpose flour 1/4 t. salt 1/3 c. cold water Stir together flour and salt; using a pastry blender, cut in shortening until mixture is the size of peas. cold water Stir together flour and salt; using a pastry blender, cut in shortening until mixture is the size of peas.

Sprinkle one to 2 tablespoons cold water into mixture; gently toss with a fork. Repeat, using one tablespoon water at a time until pastry is moistened; roll dough into a 10-inch circle. Add milk instead of water to pastry dough to give pie crusts a soft golden color. Chicken & Dumplings 4 lbs. chicken breasts 2 carrots, thinly sliced 2 stalks celery, thinly sliced 1 onion, chopped 1/2 t. dried thyme 2 t. salt 1/2 t. pepper Place chicken breasts in a large stockpot and cover with water. pepper Place chicken breasts in a large stockpot and cover with water.

Add remaining ingredients; bring to a boil. Reduce to a simmer; when chicken is cooked, approximately 30 to 45 minutes or until juices run clear when chicken is pierced, remove from pot, cool slightly and shred. Return shredded chicken to broth and bring to a boil. Drop dumplings by tablespoonfuls on top of chicken mixture; cover and simmer for 20 minutes without lifting lid. Makes 8 servings. all-purpose flour 3 t. baking powder 1 t. salt 2 T. fresh parsley, minced 4 T. shortening 3/4 to 1 c. milk Combine flour, baking powder, salt and parsley in a bowl. milk Combine flour, baking powder, salt and parsley in a bowl.

Cut in shortening until mixture resembles coarse meal. Add milk and stir briefly with a fork. If necessary, add additional milk to make dough hold together. If theres no time to make dumplings, use refrigerated biscuit dough! Cut each biscuit into quarters and drop into simmering stew or soupjust like homemade dumplings.