MARIDELL WEST'S FRUIT COBBLER
BLUEBERRY COBBLER WITH FRIED DUMPLING STRIPS.

• 4 Cups berries- raspberries or blueberries
• 4 Cups water
• 1 1/2 Cups sugar
• Dash cinnamon
• 1/2 Package ANNE'S FLAT DUMPLINGS (1.5 lb) 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.

E-Z CHICKEN AND DUMPLINGS

• 1- 12 oz. Can cooked chicken
• 2 Quarts water
• 1-12 oz. Package ANNE'S DUMPLINGS
• 3 Tablespoons ANNE'S CHICKEN BASE
• 1/2 Stick margarine or butter
• Salt and pepper to taste

Bring to a boil chicken base and water. Add margarine. As broth boils, add 5-7 dumpling strips at a time. Wait for broth to come to a boil before adding more dumplings. Stir gently as adding dumplings. When all dumplings are in pot and boiling, add canned chicken. Cook 10-12 minutes or until dumplings reach desired tenderness. If broth is too thin, a mixture of flour and water may be added. Season to taste. Remove from heat, cover and let sit for 20-30 minutes as dumplings absorb broth. Serves 6.

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 PASTRY
An Eastern N.C. Food

On a cookie sheet, place dumpling strips whole or cut in thirds. Brush lightly with oil. Sprinkle 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)

RAVIOLI

Using thawed dumplings, lay as many strips as needed on a flour dusted cutting board. Cut each dumpling in half. Place 1 teaspoon of ravioli filling on one half of each dumpling. Lay other half on top. Close ravioli with crimper. Boil ravioli 8-12 minutes in lightly salted water. Drain. Stir in favorite sauce and heat.

LASAGNA

Preheat oven 350 degrees

Use 9 X 13 baking dish

Spread lasagna sauce in square baking dish-- thin out sauce so strips will have liquid to absorb-- in bottom of dish. Lay strips on top of sauce. Cover with ricotta cheese and more sauce. Add another layer of strips, cheese, and sauce. Top with mozzarella cheese.

Bake 45-50 minutes until bubbly.

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 until tender-8-10 minutes. Pull the country ham apart or cut in cubes and return to pot. Season to taste. Add cooked butterbeans, corn, or peas for variety.

BREAD DRESSING

• 1/2 Cup chopped onion
• 1/2 Cup chopped celery
• 1/2 Stick butter
• 2 Tablespoons ANNE'S CHICKEN BASE
• 1 Quart water
• 3 Eggs , well beaten
• 3 Quarts cubed toasted bread
• Season to taste

Dissolve chicken base in water. Sauté onions and celery in butter. Combine all ingredients , mixing thoroughly. Place in greased baking dish and bake at 350 degrees until brown.

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.

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.

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 until dumplings are 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.