-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Most definatly so. Cathy used to live just a couple of houses up the
 RH> street when they were in Columbia.

 DD> I met her a several of the picnics but I can't recall her face. The
 DD> nice Irish lady who also lived nearby keeps popping into my mind.
 DD> Bv)= And I remember Bryan supplying some really great baklava tp
 DD> the next to last picnic in Columbia.

 RH> The nice Irish lady was Helen, never did learn her last name. She
 RH> passed away some years ago, while the Shipps were still in Columbia.

I remember the Helen part - but, like you, not her surname.

 DD> In other news I've got nine others to sign my petition to have my
 DD> friend Les named as Springfield's "First Citizen". We're keeping our
 DD> fingers crossed but we're also being realistic about it. The award
 DD> always seems to go with the "money" crowd. And whilst Les is not
 DD> "hurting" he's not in the "hire an accountant to minimise my taxes"
 DD> category.

 RH> Keep pushing it; you may be nicely surprised this year. And, if not
 RH> this year, maybe next?

It would be nice if the award were not posthumous. Les is 87 and his 
old ticker is getting shaky on him. His son nis a retired cardiac nurse
and is thinking about re-locating to Springfield to take care of his 
dad.

 RH> Today is our 49th anniversary so we're going out to one of our favorite
 RH> local seafood places for supper. Can't get down on the coast where we
 RH> used to live and even if we could, most of the places we used to to go
 RH> to are long gone. We're also prepping the camper; next week is an

Many of my favourites from when I wora a younger man's clothes have been
victims of "development". Or bad business sense. Or simply retirement.
And some have morphed into something different from what made them a
regular stop on my agenda. One of the few remaining, Ritz's L'il Fryer, 
is going to our Sunday Breakfast Bunch stop this week.

 RH> RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough
 RH> room to bring back some new cast iron pieces. (G)

Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge factory
outlet store in South Pittsburgh?. After Dollywood, of course.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolly Parton's Hearty Chicken & Dumplings
 Categories: Poultry, Vegetables, Breads
      Yield: 6 servings
 
      3 lb Stewing hen
           Onion; peeled, left whole
    1/4 c  Celery leaves; chopped
  2 1/2 ts Salt; divided
    3/4 ts Pepper
      2 c  A-P flour
    1/4 c  Milk
      3 tb Shortening
    1/2 ts Baking soda
 
  Add two quarts of water to a Dutch oven. Then add two
  teaspoons of salt and the chicken. Cover and bring to a
  boil. Once the base is boiling, reduce the heat to a
  simmer and add in your pepper, celery leaves and whole,
  peeled onion.
  
  With all your ingredients inside, replace the cover and
  let this simmer away until the chicken starts to come
  away from the bone, about an hour,
  
  When the chicken is nice and tender turn off the heat
  and remove it from the pot to cool. Then take the broth
  you've made and strain it. If you want your broth to be
  clearer, you can use cheesecloth - it's a helpful tool
  to keep in the kitchen.
  
  Then, once the chicken is cooler to handle, start to
  remove the meat - you can discard the bones and skin.
  Since the chicken is so tender, it will pull apart
  pretty easily. If you do have some larger pieces, like
  the chicken breast, cut it into 1" pieces.
  
  If you'd like, this is a perfect place to stop. You can
  refrigerate the broth and chicken and prep this dish the
  next day if you want
  
  With your broth strained, return it to the Dutch oven
  and bring to a boil. While this is going, you can start
  to make the dumplings. It's pretty simple - almost like
  making a biscuit. Just whisk together the flour, salt
  and baking soda. Then cut in the shortening until it's
  in pea-sized pieces. You can do this with your hands or
  a pastry blender to keep the shortening cold.
  
  Once that's combined, stir in your milk. After this has
  come together as a dough, turn it out onto the
  countertop (be sure to dust it with a little flour
  first) and knead for a few minutes. Dolly recommends
  five.
  
  With the dough ready, roll it out until it's about a
  1/2" thick. From there, cut it into 1" to 1 1/2"
  squares.
  
  At this point, that broth should be boiling. Being
  careful, spoon the dumplings into the broth, cover your
  pot and cook for ten minutes. After that, stir in your
  chicken and cook until heated through - just a few more
  minutes. Also, add Dolly's favorite pecan chicken salad
  to the table.
  
  Dolly Parton, Dollywood, Tennessee
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... Heinz answered the question, "how can mankind ruin ketchup?"
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