Dad's Birthday

What is their very favorite food? :huh:

PERFECT! Whatever his fave is...DO IT!!!

Molly,

Ummm apple pie.

We almost always make a chicken paprikash dish for special days. This can be made in a DO and goes well with apple pie for dessert. :woohoo:

Paprika (Hungaian), onions, chicken broth and chicken pieces (dark meat is best for flavor) can be made the night before.

The dumplings, sinkers that is, can be made the night before also as I always like this meal when it has time to rest in it own juices. The sinkers are tsp size and cooked in the wonderful paprika and onions broth with the chicken removed.

Once the dumplings are finished cooking combine (reheat if necessary) and enjoy with a good crusty bread.

Hope this makes sense. :ermm:

Yep. Growing up there were floaters (standard larger dumplings) and sinkiners (smaller tighter, no air, that is) that would go to the bottom of the pot when finished cooking.

I can get the recipe from my wife if you'e interested.

Me too Patti, would love the cheese dip recipe.

Bill, could you send me that recipe? That sounds great!

My wife, Lyn, typed this recipe for me. Take it to the bank this is one delicious meal - I grew up eating this on special occasions. Pls ignore my earlier attempts to descibe this as the "boss" got it right.

Chicken Paprikash

2 Chicken breasts, cut into small strips (or chicken parts my preferance)
2 sweet onions, sliced
2 Tbsp paprika

Knephley (dumplings)
1 cup flour
1/2 tsp salt
2 eggs, slightly beaten
1/2 cut milk
1 heaping tbsp sour cream

In a dutch oven, saute the sliced onions in 2 tbsp vegetable oil until tender. Add the paprika sprinkled over the onions. Lay the sliced chicken over the onions. Add about 2 quarts of water and simmer until chicken is cooked. Remove the chicken and onions and keep warm.

Prepare the knephley by mixing together all of the ingredients. Lyn usually makes 4 or 5 recipes at once. The consistency should be like pancake batter, perhaps a little thicker. Spoon by teaspoonfuls (or tablespoonfuls) into the paprika water. Make about 25 dumplings at a time and cook until they rise to the top. You may have to gently scrape them from the bottom. Add the dumplings to the chicken. Make additional batches of dumplings until all the batter is used. Return the chicken, onions, and dumplings to the water and continue to simmer for an hour or two. (longer is better)

This is defintely better the longer it rests. So making it the night before is A okay in my book.

Apple Praline Pie

1 pkg. Pillsbury Refrigerated Pie Crusts

Filling:
6 cups peeled sliced apples
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt

2 tablespoons butter

Toss ingredients lightly and put in pastry lined 9-inch glass pie pan. Dot with butter. Top with 2nd crust, flute edges and cut few slits on top. Bake at 425 degrees 30-45 minutes until apples are tender and crust is golden brown.

Topping:
1/4 cup butter
1/2 cup firmly packed brown sugar
2 tablespoons half & half
1/2 cup chopped pecans

Melt butter; stir in brown sugar and milk. Slowly bring to boil; remove from heat and add pecans. Put pie on cookie sheet or pizza pan (with edges) and pour topping on pie. Bake 2-3 minutes or until topping bubbles. Cool at least one hour before slicing.

Anne, check your email. Cheers!

Thats great Molly!! You of all people don't need our advice on what to cook. I am sure what ever it will be great. I would keep it simple as most older folks dont like "new fangled stuff!!LOL

Molly...If I could come and help, I would!! What fun!!
I would lean toward enchiladas (chicken in a white smother with plenty of green chilis), chili relainos / relenos (sp? :unsure: Yes, I know I have that all weirded out, but I’m having a BIG brain fart), and a Mexican rice, maybe even a rice and bean thing.
If you would like recipe ideas / suggestions...email me!