MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flavorful Chicken Fajitas
Categories: Poultry, Citrus, Herbs, Chilies, Vegetables
Yield: 6 servings

4 tb Canola oil, divided
2 tb Lemon juice
1 1/2 ts Seasoned salt
1 1/2 ts Dried oregano
1 1/2 ts Ground cumin
1 ts Garlic powder
1/2 ts Chilli spice mix
1/2 ts Paprika
1/2 ts Crushed red pepper flakes
1 1/2 lb Skinned chicken; in thin
- strips
1/2 md Red bell pepper; julienned
1/2 md Bell pepper; julienned
4 Green onions; thin sliced
1/2 c Chopped onion
6 (8") flour tortillas;
- warmed

MMMMM--------------------------OPTIONAL-------------------------------
Shredded cheddar cheese
Taco sauce
Salsa
Guacamole
Sliced red onions
Sour cream

In a large bowl, combine 2 tablespoons oil, lemon juice
and seasonings; add the chicken. Turn to coat; cover.
Refrigerate for 1-4 hours.

In a large cast-iron or other heavy skillet, saute
peppers and onions in remaining oil until crisp-tender.
Remove and keep warm.

Drain chicken, discarding marinade. In the same skillet,
cook chicken over medium-high heat until no longer pink,
5-6 minutes. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in
half. Add toppings as desired, fold in half.

Julie Sterchi, Campbellsville, Kentucky

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandmother's Southern Chicken 'n' Dumplings
Categories: Poultry, Vegetables, Breads
Yield: 10 Servings

6 lb Chicken
2 md Carrots; chopped
2 Celery ribs; sliced
1 lg Onion; sliced
4 qt Water
2 tb White vinegar
2 ts Salt

MMMMM-------------------------DUMPLINGS------------------------------
2 c A-P flour
1 1/2 ts Salt
1 lg Egg
1/2 c Reserved chicken broth
1/2 ts Pepper

Place the chicken, carrots, celery and onion in a large
Dutch oven or stockpot. Add water, vinegar and salt
(adding more water, if necessary, to cover chicken).
Bring to a boil. Reduce heat; cover and simmer until
meat nearly falls from the bones. Remove chicken from
broth; allow to cool. Strain broth, discarding
vegetables and seasonings.

Remove meat from bones; discard skin and bones. Cut meat
into bite-sized pieces; set aside and keep warm. Set
aside 1 cup broth; cool to lukewarm.

To make dumplings, combine flour and salt. Make a well
in flour; add egg. Gradually stir 1/4 cup reserved broth
into egg, picking up flour as you go. Continue until
flour is used up, adding additional broth as needed
until dough is consistency of pie dough. Pour any
remaining reserved broth back into stockpot.

Turn dough onto a floured surface; knead in additional
flour to make a stiff dough. Let dough rest for 15
minutes. On a floured surface, roll out dough into a 17"
square. Cut into 1" square pieces. Dust with additional
flour; let dry for 30-60 minutes.

Bring broth to a boil (you should have about 4 quarts).
Drop dumplings into boiling broth. Reduce heat; cover
and simmer until a toothpick inserted into center of a
dumpling comes out clean (do not lift the cover while
simmering), about 10 minutes. Stir in reserved chicken
and the pepper.

Cathy Carroll, Bossier City, Louisiana

Makes: 10 servings (2-1/2 qt.)

RECIPE FROM: https://www.tasteofhome.com

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