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Recipes

For additional recipes check out Anne's Cookbook Dumplings 'N More

Maridell West's Fruit Cobbler
  • 4 Cups berries- raspberries or blueberries
  • 4 Cups water
  • 1 1/2 Cups sugar
  • Dash cinnamon
  • 1/2 Package of 24 oz. ANNE'S FLAT DUMPLINGS
    or 1 - 12 oz. package

Put berries, sugar, water and cinnamon in a saucepan. Bring to a boil. Separate layers of dumplings in package and using a pizza cutter or knife cut strips into thirds. Drop pieces in boiling pot a few at a time and stir as adding. Cook about 8-10 minutes until dumplings are tender. Put lid on pot and set off burner. Liquid will thicken as pot cools.
Fried Pastry Strips

Fried pastry strips may be used like crackers or served as dessert.

Preheat oil in pan to 350 degrees.

Strips may be cut into squares and fried or cut lengthwise in long strips to be fried. Fry pieces until light brown , stirring as they cook. Do not overcook. Pieces will bubble. Drain. Sprinkle with seasoned salt, cinnamon sugar, powdered sugar, or parmesan cheese.
Baked Lavash Crackers/Baked Crackers

On a cookie sheet, place dumpling strips whole or cut in thirds. Brush lightly with oil or butter. Dock with fork. Sprinkle sesame seeds on top. Sprinkle a little salt on top.. Bake at 425 degrees until light brown. These are eaten like crackers with chicken pastry. (Eastern N.C. name for chicken and dumplings). Also great with dips. Other toppings may be sprinkled on top for variety--poppy seeds, garlic salt, etc. See video on home page for cooking demonstration.
Ham and Dumplings

Boil meaty country ham bone until meat is falling off. Remove ham from pot and remove bone. Add enough water to pot to make 3 quarts. Add dumplings, 6 strips per serving. Cook 10 - 12 minutes or until tender. Pull the country ham apart or cut in cubes and return to pot. Season to taste. Add cooked butterbeans, corn, or peas for variety.
Chicken Fricassee
  • 1 3-4 lb. chicken, cut up
  • 2 Quarts water or enough to cover chicken
  • 3 Tablespoons ANNE'S CHICKEN BASE
  • 1/4 Cup chopped onion
  • 1/4 Cup chopped celery
  • 1 Small jar diced pimentos
  • 1/4 Cup flour

In pot, add water, chicken base, salt pepper, onion, celery. Bring to a boil. Add chicken. Continue to boil until chicken is tender. Remove 1/2 cup chicken stock and whisk flour into it until all lumps are gone. Add back to pot. Add pimentos. If stock is not thick enough, add more mixed flour and broth. Spoon mixture on top of buttered noodles or rice.
Mashed Potatoes and Other Vegetables

Stir a little ANNE'S CHICKEN BASE into the mashed potatoes instead of butter. When cooking rice add a tablespoon of our base to the water---tastes great. Our chicken base will season your greens such as collards, spinach, and cabbage without the greasy fatback...save those calories.
Pork Backbone and Dumplings

Boil 3-5 lbs. pork backbone in a large pot until tender. Season as desired. Remove backbone from pot. Add enough water to pork stock to make 6 quarts. Add dumplings to boiling broth 5-7 strips at a time. Keep broth boiling between adding dumplings. Cook 10 - 12 minutes or until tender. Add backbone back to pot. Cover until ready to serve.
Chicken Noodle Soup
  • 2 Tablespoons ANNE'S CHICKEN BASE
  • 3 Quarts water
  • 1/2 Cup diced celery
  • 1/2 Cup diced onion
  • 1-12 oz ANNE'S FLAT DUMPLINGS-thawed
    in microwave 45 seconds
  • 1-12 oz Canned cooked chicken
  • Salt and pepper to taste

Bring to a boil in a 4-6 quart pot the water, chicken base, celery, and onion. Cut partially thawed dumpling strips in half widthwise and then cut in narrow strips lengthwise with scissors. Drop cut dumplings into pot a few at a time, keep broth boiling. Cook 6-8 minutes until tender. Add cooked chicken and boil 1-2 minutes. Season to taste.
All Occasion Dip---Like Right Now!!!!!

8 oz. cream cheese - let sit at room temperature a few minutes

1/4 cup mayonnaise or salad dressing

1/4 cup finely chopped onion

8 Tablespoons Anne's Capsicana Sauce

 

 

 

Whip cream cheese until smooth. Add mayonnaise, onion, and sauce. Whip until fluffy. If a more zesty dip is desired, add more sauce.Serve with fresh vegetables, chips, or crackers. This also makes a delicious topping for a toasted bagel.
 
For special occasions, add crab meat, crisp bacon bits, or finely diced ham.
Hamburger Scramble with Dumplings
  • ½ box Anne’s 24 oz. Flat Dumplings
  • 1 lb. ground beef
  • 1 cup coarsely chopped onions
  • 1 cup coarsely chopped assorted colored peppers
  • 1 large can or 2- 15 oz cans petite diced tomatoes
  • ½ small can tomato paste- about 4 tablespoons
  • 4 oz. shredded mozzarella cheese or cheddar if you prefer
  • Salt, pepper to taste

In a 4 quart pot, bring to a boil 2 quarts of water with a teaspoon of salt. When boiling, begin to add 4-6 frozen dumplings at a time, keeping water boiling. A half box is about 8 layers or 24 strips. Cook for 8 minutes. Turn off heat.

While dumplings are cooking in a heavy 2 quart saucepan or skillet that has a lid, begin to brown the ground beef uncovered. When it is lightly browned, add the onions and peppers. Stir together, cooking on high for about 3 minutes. Add tomatoes and tomato paste and stir. Add salt and pepper to taste. Cook for about 3 more minutes as juices thicken.

Strain the dumplings in a colander and pour dumplings into pan with sauce. Fold dumplings into sauce. Turn off heat. Sprinkle top with cheese and cover with lid. This is a quick and easy meal ready in about 20 minutes.

For a pizza like flavor, microwave pepperoni on a paper towel covered plate until crisp like bacon and top your dish with these tasty, crispy morsels.

Serves 8