Sunday Dinner

We eat a little heartier on Sundays because we eat at about 2:00 pm and then have a light supper or snack in the evening. We add a plain fresh fruit, such as a bowl of grapes, and are mindful of portion control with this meal.

GRANDMA'S OLD-FASHIONED, UPDATED, CHICKEN

6 chicken breast halves, boneless and skinless
1 1/4 c flour
1/8 c salt
1 t pepper

Mix flour, salt, and pepper together on a plate, with your hands. Blend until you can "feel" the salt. Heat about 1/2 c of extra virgin olive oil on medium heat in a dutch oven type pot. While the oil is heating, rinse the chicken under water and dredge in the flour mixture. Put chicken in oil and brown well on each side. Remove from heat and drain any extra oil from the pot. Add water or low sodium chicken broth, about two inches deep in pot. Cover and place pot in a preheated 350 degree oven. Let cook for 30-4o minutes. Add dumplings (recipe below) and cook until dumplings are done. Remove from oven and make gravy (recipe below) with liquid in pot.

DUMPLINGS

Combine 2 c flour, 2 t baking powder, 2 T buttermilk powder and 1/2 t salt. Cut in 4 T shortening until mixture resembles coarse crumbs. Add 1 c water, stirring just until moistened.
Place in mounds-about 12-on top of chicken without immersing in liquid. Place cover back on pot and put back in the oven for 12-15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. The dumplings are steamed so will look moist on top.

CHICKEN GRAVY

Remove chicken and dumplings from pot and cover to keep warm. Add additional chicken broth, as needed to make about 3 cups for gravy. Pour 1/2 cup milk in a bowl and whisk in 2 T cornstarch and 2 T flour. Bring broth to a boil, reduce heat to medium and add milk mixture slowly while whisking quickly. Reduce to simmer and let thicken while stirring occasionally.

COLE SLAW LIKE KFC

8 cups cabbage finely chopped
1/4 cup shredded carrot
1/3 cup granulated sugar
1/2 teaspoon salt1/8 teaspoon pepper
1/4 cup skim milk
1/2 cup light mayonnaise
2 t buttermilk powder
1/4 cup water
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

In a large bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk powder, water, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well.Cover and refrigerate for at least 2 hours before serving. Servings: 6 to 8.