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Hom/Ade Foods, Inc. Receives many recipe ideas from our customers, you will find a few of them here. Send us your favorite recipe using our Mary B’s®, send an e-mail to recipes@homadefoods.com

OPEN KETTLE DUMPLING IDEAS

FRESH PORK RIBS & “OPEN KETTLE DUMPLINGS”
Cut ribs in pieces. Season and cook til done. Remove from broth and debone ribs. Allow your broth to completely cool to permit the removal of excess fat. Once you have removed the grease from the broth bring broth up to a rolling boil and begin adding dumplings - stirring occasionally to prevent sticking. Cook on med high temperature for about 5 min. reduce beat and simmer for 45 minutes. When dumplings are tender add pork back to pot and continue to cook for 10 -15 minutes.

PASTA FAZOOLE WITH “OPEN KETTLE DUMPLINGS”
This is a one-dish meal. It comes from Italy and is a long time favorite. Cook dried white beans seasoned to taste with whatever type of seasoning meat you prefer, until done with plenty of broth. Add dumplings and cook for another 45 minutes on med-low heat til tender. Serve Hot.

DEEP FRIED “OPEN KETTLE DUMPLINGS”
Heat cooking oil to high heat for frying. Drop dumplings one at a time into hot oil. They will fry very fast. Remove and sprinkle with cinnamon sugar or powdered sugar. You may want to try other seasonings such as parmesan cheese or taco seasoning. Makes a good snack.

SOUPS AND “OPEN KETTLE DUMPLINGS”
You can use dumplings cut into smaller pieces to add to potato soup, vegetable soup or any type soup you would use noodles in. Try it for a change.

 

BREAKFAST IDEAS

BUTTERMILK FRESH BAKE BISCUITS

MINI COUNTRY HAM AND BISCUITS WITH BLACK PEPPER HONEY
Black Pepper Honey
1/2 Cup Honey
2 Teaspoons Coarse Ground Black Pepper
2 Drops Hot Sauce
Stir together all ingredients in a small bowl until blended.

1 (8oz.) package thin-sliced country ham
1 (24oz.) package mini frozen biscuits (24 biscuits)

Directions
STEP #1 Bake
Mary B's® Bite-Sized Butter Milk Tea Biscuits
according to directions on package.
STEP #2 Fill biscuits evenly with ham.
STEP #3 Serve with Black Pepper Honey.

 

 COBBLERS AND “OPEN KETTLE DUMPLINGS”
Try using dumplings strips instead of other types of crust or dough for your next fruit cobbler.

 BLACKBERRY COBBLER MARY B'S® STYLE
Makes 12 Servings
3 (16oz.) Packages Frozen Blackberries, Thawed
1 Cup Sugar
1 Cup All Purpose Flour
1 24 ct. Package Mary B's® Frozen Bite-Sized Buttermilk Tea Biscuits
1 Tbsp Butter, Melted
1 Tbsp Sugar
1 Tsp Ground Cinnamon

Preheat oven to 350˚. In a large bowl, combine blackberries, 1 cup of sugar and flour. Spoon into a 13 x 9 baking dish.

Arrange biscuits on top of fruit layer, pressing down gently. Brush biscuits with melted butter. In a small bowl, combine 1 tbsp sugar and cinnamon. Sprinkle evenly over biscuits.

Bake for 40 minutes or until cobbler begins to bubble.

 SWEET IDEAS

APPLE DUMPLINGS WITH “OPEN KETTLE DUMPLINGS”
Bring desired amount of apple juice to a boil. Drop proportionate number of Hom/Ade dumplings in one at a time, then lower heat to simmer for 25 minutes. Add apples, sugar and cinnamon (raisins optional) and continue simmering until apples are tender. Makes a great little dessert!

 
 
HAM SALAD
Mother always served ham salad during the holidays. But, it’s good anytime served on Mary B's Tea Biscuits.

2 cups baked ham
½ cup chopped green onions
½ cup finely chopped bell pepper

½ cup finely chopped celery
Finely diced pickles (optional)

Mayonnaise
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste

Place ham in a food processor and pulse until finely chopped. Remove to a bowl. Add green onions, bell pepper, and celery. Add pickle if you like. Add enough mayonnaise (and Dijon mustard) to moisten well. Serve a spoon of ham salad between split and buttered Mary B's Tea Biscuits. See these and more great recipes at www.cheflindaweiss.com
 
 

 

HAM BISCUITS WITH JEZEBEL SAUCE

Sweet Jezebel Sauce

This sauce is good cold and served with pork or ham. You can also use the sauce to put over ham during baking.

 

1 cup apple jelly

1 cup orange marmalade (you can also use pineapple preserves)

 1 (5-ounce) bottle prepared horseradish from the refrigerated dairy case

 1 (6-ounce) jar yellow mustard

 

Mix all ingredients together in an electric mixer and serve in a pretty bowl. This will keep in the fridge for a week or more. Bake Mary B's Butter Tastin Biscuits. Split the biscuits apart and add several layers of thinly sliced ham, biscuit size. Add a spoonful of Sweet Jezebel Sauce, and place the biscuit top on ham. See these and more great recipes at www.cheflindaweiss.com

 

 

WELL WORTH IT CHICKEN PIE
My grandmother Irene made the most delicious chicken pie. This one is a little like hers but I put biscuits on top, and she put a crust on top.

 

1 (3 to 3.5 lb.) chicken

Salt and pepper

Water

3 tablespoons butter

3 tablespoons Flour

¼ teaspoon thyme

1 cup half and half

4 cups chicken broth

1 cup frozen or fresh petite green peas

1- 9 inch pie crust

Mary B’s Brand Tea Biscuits in the bag

Find a deep pot that the chicken fits in with a little room on the sides. Cover with water ¾ of the way up the sides of the chicken. Add 1 teaspoon salt and a couple of sprinkles of pepper. Cook the chicken, covered, on a simmer for about an hour and a half until the chicken starts to fall off the bone. Turn the heat off and let the chicken sit in the water for another 30 minutes. Then remove the chicken and pull the chicken off the bone, discarding the bones and any skin. Set the chicken aside.

 

Place butter in a large pot. Let it sizzle and then add the flour. Whisk for about 2 minutes until the flour is cooked. Add the chicken broth slowly, and whisk while adding the broth. Add the half and half, thyme, peas and chicken. Adjust for salt and pepper at this time. Let the mixture cook over medium heat, stirring so it doesn’t burn, until it is thickened.

 

Place the pie crust in the bottom and up the sides of a 2 quart casserole dish. It won’t fit all the way up and that is okay. Pour the thickened chicken mixture into the dish. Top with enough tea biscuits to cover the top.

 

Bake in a preheated 350° degree oven until the biscuits are browned. This will take about 35-45 minutes. You can also place the chicken mixture in a 9 X 13 baking dish without the pie crust, and just put biscuits on top.

 

See these and more great recipes from Chef Linda Weiss at www.cheflindaweiss.com

Memories From Home, Cooking With Family & Friends

 
   
   
   
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