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Chicken and Dumplings, lower fat

Menu:
Chicken and Dumplings, lower fat
Chocolate Surprise Cake
2 gallons Purdyville Juice

Comments:
This is the same recipe I posted here, except I used 98% Fat Free Campbell’s condensed Cream of Chicken and Cream of Celery soups. I’m happy to report nobody tasted any difference. Titi made up the cake recipe to use up some Hot Fudge Sauce we had left over from Caleb’s birthday, and some leftover mashed potatoes. The little boys kept asking her what she was making, and of course it didn’t have a name, so I made it up on the spot.

* Exported from MasterCook *

Chocolate Surprise Cake

Recipe By :Talitha Purdy
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Chocolate
Desserts Lowfat and Lovin’ It
Make-Ahead Original Recipes
Potatoes Use it Up
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups oat blend flour — *see Note
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
2 teaspoons vanilla
1 tablespoon vinegar
2 cups water
1/4 cup butter
1/4 cup oil
1 egg
1/2 cup Hot Fudge Sauce
2 cups Mashed Potatoes — (warm in microwave)
1 cup walnuts — chopped

Grease 2 13×9 pans with butter. Cream butter and sugar. Beat in mashed potatoes. Beat in egg and vanilla.

In separate bowl, combine oil, vinegar, water, and fudge sauce.

In another bowl, combine flour, oat flour, cocoa, and baking soda.

Add dry and wet ingredients alternately to the creamed butter mixture. Add nuts if desired.

Pour batter into 2 greased 13×9 pans and bake in a preheated 350º oven for 35 to 40 minutes.

Description:
"Titi developed this recipe to use up mashed potatoes and hot fudge sauce leftover from a birthday."
Source:
"Inspired by Idaho Potato Cake and Black Forest Cake"
Copyright:
"11/23/2003"
Yield:
"2 13×9 pans"
T(in oven):
"0:40"

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 293 Calories; 10g Fat (29.9% calories from fat); 6g Protein; 49g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 178mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Serve with milk.

NOTES : * Titi actually used 1 cup oat flour and 2 cups all-purpose flour, but oat-blend flour is more widely available.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hot Fudge Sauce

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Chocolate Desserts
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup cocoa
3/4 cup sugar
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla

Combine cocoa and sugar in saucepan; blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir one minutes Remove from heat, stir in butter and vanilla. Serve warm over ice cream.

Description:
"This is the hot fudge sauce of your dreams."
Yield:
"2 cups"

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 55 Calories; 2g Fat (37.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Mashed Potatoes

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Potatoes Vegetables
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 pounds potatoes
2 cups water
1 cup butter — (2 sticks) in pieces
1 cup 2% low-fat milk — or to taste
salt and pepper — to taste

Peel potatoes. Cut into quarters. Put in pressure cooker with water. Cook for 10 minutes after pressure regulator jiggles. Release pressure according to cooker directions. Drain potatoes. Place in bowl. Mash by hand, adding butter. Continue mashing by hand or with electric mixer on high, adding milk until potatoes reach desired consistency. Season with salt and pepper if desired.

Yield:
"18 cups"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 296 Calories; 11g Fat (31.8% calories from fat); 6g Protein; 46g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 127mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 2 Fat.

Serving Ideas : Serve with gravy

NOTES : The pressure cooker should be no more than 3/4 full. Use 2 pressure cookers if the potatoes don’t fit in the large (8 qt.) one.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Purdyville Chicken And Dumplings, lower fat

Recipe By :Kathleen Purdy
Serving Size : 20 Preparation Time :0:00
Categories : Heritage Lowfat and Lovin’ It
Luncheon Main Dishes
Make-Ahead Soups & Stews
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds chicken breast, no skin, no bone, R-T-C
4 pounds chicken dark meat, no skin, R-T-C
5 10 3/4 ounce cans condensed chicken broth
10 cans water
2 handfuls dried celery flakes
1 pound onions — halved and thinly sliced
1 bay leaf
Egg dumplings
2 16 ounce packages frozen peas and carrots
2 10 3/4 ounce cans reduced fat condensed cream of celery soup
2 10 3/4 ounce cans reduced fat condensed cream of chicken soup

Bring chicken to a boil in a 5 gallon stockpot with the chicken broth, water, celery flakes, onions, and bay leaf. Cover and reduce heat to a simmer. Cook until chicken is quite tender and falls easily from the bone.

Remove chicken from broth and set aside to cool. When cool enough to handle, remove meat from bones and cut into bite-sized pieces. Skim fat from broth if time allows.

Meanwhile, make egg dumplings.

Bring broth back up to a boil. Cook dumpli
ngs in batches, adding more chicken broth, half strength if store-bought, if needed. (I didn’t.)

When the dumplings are all cooked, set them aside and cook the vegetables in the broth. When the vegetables are cooked, thicken the broth with the 4 cans cream soup.

Add the dumplings and the chicken back in, and heat gently until hot, scraping the bottom to prevent sticking and scorching.

Description:
"This has come to be the "classic" chicken and dumplings after many adjustments and tinkerings."

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 484 Calories; 12g Fat (23.0% calories from fat); 51g Protein; 41g Carbohydrate; 4g Dietary Fiber; 201mg Cholesterol; 1142mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Egg dumplings

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Eggs Quick Breads
Soups & Stews Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 eggs — slightly beaten
3/4 teaspoon salt
3 cups cold water
3 tablespoons parsley — (1 to 2) optional
6 cups flour

Beat eggs, salt and water till foamy. Stir in parsley. Gradually add flour and mix till thoroughly blended. Drop by teaspoonfuls into boiling soup. (I use our gravy ladle instead.) The dumplings should drop below the surface of the liquid and gradually float to the top. I let them cook for another minute or two after they float. Because we need to make so many, I scoop the cooked ones out and reserve them in a bowl while I make more. When they are all done, I put them back in the soup or stew.

Description:
"Ivan doesn’t like biscuit-type dumplings, but he likes these, which are more chewy and have a flavor similar to egg noodles."
Source:
"Grandma Purdy’s cookbook"

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 185 Calories; 3g Fat (13.0% calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 119mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : This is a triple recipe.

Nutr. Assoc. : 0 0 0 0 0