Simple but Scrumptious American Food Recipe?

Chicken and Dumplings

Recipe courtesy Paula Deen

Easy Serves:

4 to 6 servings

Ingredients

Chicken:

1 (2 1/2-pound) chicken, cut into 8 pieces

3 ribs celery, chopped

1 large onion, chopped

2 bay leaves

2 chicken bouillon cubes

1 teaspoon House Seasoning, recipe follows

1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

2 cups all-purpose flour

1 teaspoon salt

Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

First off guilt free and american food don't usually belong together but try a BLT Salad with crusty rolls

top torn lettuce with chopped tomatoes and crumbled cooked bacon (you could use turkey bacon I guess if you wanted to) then make a dressing 1 cup mayo(fat free if you must)

1/2 cup milk

1 tsp ground black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

blend dressing well and chill for 1 hour before serving with salad

or maybe a grilled chicken breast with a cold pasta salad or potato salad there again not really healthy burgers no not good for you. Pie not good either maybe a good beef stew thats really good and pretty american if you serve biscuits

most think of comfort food when going american like mac n cheese and chicken and dumplings and mashed potatoes things that fill you not nessesarily good for you

Smothered Pork Chops

Purchase one loin pork chop per person. Buy them about 1/2 to 3/4 of

an inch thick (about 15 mm)

Season with salt & pepper. Brown on each side in large skillet. Set aside and keep warm.

Slice one to two yellow onions and saute in skillet. Add 1 pint beef or chicken broth (about 1/2 liter) and return chops. Cover and simmer for 30 minutes. Thicken broth with a little cornstarch.

Return chops and onions. Serve over warm steamed white rice.

There's always spaghetti and red sauce, or fettucine and alfredo sauce. Bertolli makes a pretty good alfredo in a jar. I would include a small container of grated Parmesan too. If you feel like including one small container of a spice or herb, here are two recipes that always come out good: TUNA CASSEROLE (1) 16oz. bag egg noodles (2) cans tuna, drained (1) can undiluted cream of mushroom soup (1) can corn (not creamed), drained Dried dill weed to taste, 1-2 tsp. Bread crumbs and paprika for topping Boil noodles and drain. Put them back in the pot and mix in tuna, soup, corn and dill. Turn into a casserole, top with breadcrumbs and paprika, and bake at 350F for 30 min. till topping is brown. (If you have access to perishable items, I would use frozen corn and also add some shredded cheddar to the mix and more as a topping under the breadcrumbs.) TUNA CURRY (2) cups hot cooked white rice or Minute Rice (follow directions on package) (2) cans tuna, drained (1) can undiluted cream of mushroom soup (1) can peas, drained Curry powder to taste, 1-2 tsp. Breadcrumbs and paprika for topping Mix all ingredients together except toppings. Turn into a casserole, add toppings, and bake at 350F till top is brown. (Again, if you can use perishable items, I would use frozen peas instead of canned.) As a side dish for either of the above recipes, my guys like jello with a drained can of fruit added, which are non-perishable.