Chicken Curry

I'm a curry lover, but this one is exceptional! I think it's the apples that make this one deliciously sweet and hearty.

Ingredients:
2 Tbsp butter
2 C apples, chopped
2 C celery, chopped
1 C onion, chopped
2 clove garlic, minced
1 1/2 tsp salt
4 Tbsp cornstarch
6 tsp curry powder
1 1/2 C chicken broth
4 C milk
4 C chicken, cooked & shredded
1 jar chutney

Directions:
1.) Melt butter in dutch oven.
2.) Saute apples, celery, onion and garlic until soft.
3.) Separately, mix salt, cornstarch, curry powder and broth.
4.) Add broth mixture into dutch oven and stir.
5.) While stirring, heat until mixture begins to thicken.
6.) Add milk and allow to further thicken, stirring frequently.
7.) Add chicken and half jar chutney (reserve other half for serving).
8.) Allow to simmer until desired thickness.
9.) Prepare rice and any other desired toppings (coconut, raisins, slivered almonds).

Serves 8.

Chicken & Dumplings

Best chicken & dumplings I've ever eaten! Any veggies will do - sweet potatoes, carrots, celery, mixed veggies from the freezer, or any combination of your favorites. For the chicken - I like to grill the day before so it's cold when I'm cutting/shredding it. It's the thyme (fresh or dried), black pepper, and evaporated milk that makes this recipe the best, so don't cut these out!

Ingredients:
6 Tbsp butter
1 C onion
4 cloves minced garlic
2 C chopped veggies
3 Tbsp flour
12 oz (1 can) evaporated milk
32 oz (4 C) chicken stock
4 C shredded cooked chicken
1 Tbsp fresh thyme (or 1 tsp dried thyme)
2 tsp freshly cracked black pepper
salt, to taste
_________________________________
2 C flour
1 Tbsp + 1 tsp baking powder
1 tsp freshly cracked black pepper
1/2 tsp salt
1 Tbsp fresh thyme (or 1 tsp dried thyme)
3/4 C whole milk
4 Tbsp butter, melted

Directions:
1) In dutch oven, melt butter. Add onion, garlic, and veggies.
2) Saute on medium heat for about 10 min, until slightly softened.
3) Add flour and cook for 2 minutes, stirring constantly.
4) Add evaporated milk and chicken stock. Stir.
5) Add chicken, thyme, pepper, and salt.
6) Allow to simmer, uncovered, while making dumpling dough.
7) In separate bowl, mix flour, baking powder, pepper, and salt.
8) Make well in dry ingredients.
9) Pour milk and melted butter in well.
10) Stir until just combined. Do not overstir.
11) Give chicken mixture a final stir & drop heat to lowest setting.
12) Using a small cookie scoop, drop batter onto the surface.
13) When surface is covered and all dough as been used, gently press dough with spoon so each dumpling gets "wet" with chicken mixture. They will pop back to the top.
14) Cover and allow dumplings to cook for 10-15 minutes.
15) Serve hot after dumplings are cooked through.

Serves 6-8.

Strawberry Freezer Jam

Ingredients:
4 C strawberries (hulled and pureed)
3 C sugar
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 C water

Directions:
1.) Prepare containers for storage in freezer/fridge.
2.) Mix sugar and pectin in large saucepan. Stir in water.
3.) Bring to boil on medium-high heat, stirring constantly.
4.) Boil and stir 1 minute.
5.) Remove from heat and add strawberries.
6.) Stir 1 minute or until well blended.
7.) Immediately - Fill all containers to within 1/2 inch of tops.
8.) Let stand at room temperature 24 hours.
9.) Store in refrigerator up to one month or freeze up to 1 year.