POS - FFOS
Those Who Have Died
CHAD'S ALMOND CRUSTED WALLEYE
(with pears and blue cheese)
1 ripe pear, peeled and cut into slices
1/4 c. white wine
juice of 1/2 lemon
1/4 c. heavy cream
2 T. blue cheese
2 walleye fillets (1/2 lb. each)
flour seasoned with salt and pepper
1 lg. egg, slightly beaten
3/4 c. sliced almonds
2 T. butter
2 T. minced scallion
Dredge walleye in flour, shake off excess, dip in egg and coat in almonds. Melt
butter and sautè walleye 6 minutes on each side. Transfer fillets to a plate and
cover to keep warm. Drain excess grease. Add scallions and pear. Cook 1 to 2
minutes. Add wine and cook a few more minutes. Add cream, season with salt and
pepper. Add lemon juice. At the last minute, add the blue cheese and spoon over
Note: I remember when Chad first told me about this recipe. I thought it sounded
quite weird but I love blue cheese. He made it one night when we had friends
over and it was fantastic. I wish I had my honey here to make it for me again.
Stephanie Brookhouse - Michigan
In loving memory of
The best thing about the future is that it comes only one day at a time.
CASEY'S CHICKEN & DUMPLINGS
2 sticks butter
4 cans chicken broth (preferably low sodium)
1 whole chicken
1 box Bisquick
Boil a whole chicken (the fatter, the better). After it cools, debone it and
put the meat aside. Using the Bisquick recipe, make biscuit dough and roll
it out very, very thin (use a small portion at a time). Slice the dough into
1 inch wide strips. Heat broth back up to a simmer and put approximately 8 -
10 strips in the simmering broth and stir often. When the dumplings get a
"waxy" look to them, take them up and repeat until all dumplings are cooked.
As needed between batches of dumplings, add couple of cans of chicken broth
and a stick of butter. Put dumplings and chicken back into the pot of broth
and warm slowly.
Note: You can use canned biscuits instead of Bisquick, but roll out
one biscuit and use buttermilk biscuits. Also, you can replace the biscuits
entirely with flour tortillas (the tortillas don't fall apart or come out
doughy). Serves 10 to 12 people.
Note #2: I chose this recipe to submit because it is one of Casey's
favorite things (and mine too) and she always made a batch at Thanksgiving
and at Christmas. I always looked forward to seeing her and eating her
chicken and dumplings. One of my other sisters, Sheila Herrington, now makes
the dumplings (it is a tradition) and she sent me the recipe.
Nebout - Texas
In loving memory of
Casey Lynn Hedgpeth
Sadness flies away on the wings of time.
Jean de La Fontaine
MOUTH-WATERING MAIN DISHES
Parents of Suicides
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