Meatloaf for the Entire Firehouse

Beth had to make dinner for the enitre volunteer fire brigade, and it was a success.  In case she ever has to do this again, or one of us starts a catering business, I wanted to preserve her lessons learned in the Cloud.  Here is her report:

Just in case you ever need to cook 25 lbs of meatloaf...........

Was able to fit four of the 5lb ea meatloaves in my oven at once. Jacked up the heat to 375, I usually do 350. Put them in at 12:45 and by 3 a couple were done. I did rotate them one hour in. The loaves that started on the bottom were ready first. Then had time to put the fifth one in the oven.

Didn't want to use inlaws oven as they are all sick as dogs with stomach flu.

We let them rest a bit covered in foil and then sliced them and put them in the big roasters the fire house has and kept them nice and warm and not too dry.

What would I do different? Probably use more eggs to make more moist. That is about it!

Chicken and Dumplings

This was inspired by a recipe in this month's Cooking Light for old-fashioned chicken noodle soup.  This is thicker, more like the consistency of a pot pie, and served over toasted Sophie's potato dumplings.  I feel bad for the people who can't buy Sophie's at the grocery store (Beth).  Gnocchi or pierogies would be a good substitute.  We ate it last night -- a cold, January Sunday night -- and could not get over how good it was considering the simple indgredients.  Good thing we did, because today it's 55 and sunny.  Cleveland is crazy.

2 Chicken Breasts, bone-in, skin on

Italian dressing (any kind of dressing or viniagrette will do).

2 T flour

1 quart container of chicken stock in the box

1 C chopped onion

1 C sliced carrots (half-moons)

1 C sliced celery

2 T olive oil

1 t butter

Salt and pepper for seasoning

Potato dumplings, pre-cooked (about 20)

Cooking spray

Chopped parsley for garnish

Preheat oven to 350.  Rinse and dry chicken breasts.  Place in casserole dish and sprinkle with salt and pepper and Italian dressing to coat.  Bake in oven for one hour.  Let cool.  Remove skin and bones and slice breast meat.

Meanwhile, heat the oil and butter in a dutch oven over medium heat.  Saute onions, seasoned with salt and pepper.  Add carrots and celery and continue to sauté, about 5 minutes.  Season with additional pinch of salt.  In a coffee cup, make a slurry by whisking about ¼ cup of stock into the flour.  Season.  Add to vegetables and cook down for a minute.  Add chicken and broth, just enough broth to cover the veggies and chicken.  Stir.  If it’s too thick, add more stock.  Reduce heat and simmer with cover slightly ajar.

Just before serving, toast the dumplings in a skillet coated with cooking spray on medium low heat.  Coat the dumplings with cooking spray, and shake and turn so the dumplings heat through and begin to brown.  Add spray if necessary to keep from sticking.

To serve, divide dumplings into warm pasta bowls and top with a cup or so of chicken mixture.  Sprinkle parsley over top.