Archived Arts & Entertainment

Recipes - Feb. 2

Chicken and Dumplings:

1 chicken, about 3 pounds

2 Quarts water

1 Teaspoon Salt

1/2 Teaspoon Pepper

2 Cup All-purpose flour

1/2 Teaspoon Baking soda

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1/2 Teaspoon Salt

3 Tablespoon Shortening

3/4 Cup Buttermilk

A dash of sherry

Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken and cut chicken into bite-size pieces; set aside. Bring broth to a boil; add pepper and a dash of sherry. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4” thickness. Pinch off dough in 1 to 2-inch pieces; drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken. To make rolled dumplings: Roll dough about 1/4-inch thick. Cut dough into 4- x 1/2-inch dumplings. Drop dumplings, one piece at a time, into boiling broth, carefully stirring after each addition.

Serves 4 to 6.


Corn Muffins

1 cup cornmeal

1 cup all-purpose flour

1/3 cup white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/4 cup canola oil

1 cup of buttermilk

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.


Turnip greens:


* 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces

* 3 slices bacon, cut into 1-inch pieces

* 2/3 cup chopped onions

* 1 or 2 dashes cider or red wine vinegar

* salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)


1. Fry the bacon in a pot large enough to cook the greens.

2. Add the greens along with onions.

3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).

Pour off excess fat.

4. Cover the greens with water and season with salt and pepper.

5. Bring to boil. Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour).

Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid.

6. Add vinegar. Season with salt and pepper. Serve very hot.

Serves 4


Sweet potato pie with bourbon, pecan topping and bourbon sauce


2 cups mashed sweet potatoes

1/2 cup bourbon

3 eggs

4 tbsp softened butter

1/2 cup white sugar and 1/2 cup of brown sugar

1 tsp vanilla

1 tsp nutmeg

1 tbsp lemon juice

1 (9-inch) uncooked pie shell

Pecan topping:

1 1/4 cup sugar; 1 1/4 cup dark corn syrup; 3 eggs lightly beaten; 3 Tablespoons of unsalted butter, softened; 1/4 teaspoon vanilla extract; 3/4 teaspoon ground cinnamon; 1 pinch of salt; 1 1/4 cup of chopped pecans

Bourbon Sauce (Optional but yummy):

1 1/2 cup of heavy whipping cream; 1 cup of milk; 1package of vanilla pudding mix (4 servings size); 3 tablespoons bourbon; 1 teaspon vanilla extract


Preheat oven to 325° F. Combine all ingredients. Using a wire whisk, mix ingredients thoroughly. Pour mixture into the pie shell. Top with pecan topping. Bake for 60 minutes, or until crust is golden brown and center is just set. Top with bourbon sauce.

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