Romer Dough

2 pkg. yeast  

1 cup lukewarm water

2/3 cup sugar  

1 cup lukewarm milk

1 tsp. salt  

2 eggs

½ cup butter or margarine  

7 cups flour

Powdered sugar

Directions:   Pour water over yeast.  Let stand 10 minutes.  Cream butter, sugar, salt.  

Add eggs.  Add milk to yeast and 3 cups flour.  Add butter mixture and remaining 

flour.  Knead smooth and let rise until double.  Knead again, put into pans and let 

rise second time.

For Twisters:  Cut dough into strips, twist.  Deep fry for 3-4 minutes.  Roll in 

powdered sugar.

For Rolls:  Spread dough with butter, powdered sugar and cinnamon.  Roll like 

jellyroll.  Cut in 2-inch pieces.  Place in greased pan.  Bake at 350 degrees for 15-20 

minutes.  Ice with powdered sugar and milk.

Comment:  Grandma Romer’s famous twisters.

Country Sun-Dried Chicken

4 boneless, skinless chicken breasts

1 T. butter

1 T. Olive oil

Flour ¼ tsp. salt

¼ tsp. pepper

1 cup heavy cream

3 shallots, minced

1 3oz. pkg. cream cheese

2 cloves, minced

Handful sun-dried tomatoes, hydrated, minced

2 T. lemon juice

crumbled bacon

Directions:  Dip chicken breast halves in mixture of flour, salt, pepper.  Make sure to 

lightly coat both sides.  Warm olive oil and butter in a skillet over medium heat.  

Cook chicken 6-7 minutes, or until no longer pink, turning once.  Remove and keep 

warm.  Add cream to the skillet, raise heat to medium-high and stir, scraping up 

browned bits sticking to the bottom of the pan.  Add shallots, garlic, tomatoes, and 

bacon, to taste.  Cook 2 minutes; stirring frequently, or until cream thickens.  Add 

cream cheese, stirring frequently until melted.  Stir in lemon juice and season with 

more salt and pepper to taste.  Spoon mixture over chicken to serve.

Comment:  Good with rice.

Chicken & Noodle Dumplings

10-12 cups water

1 whole chicken, cut up with bones

1 ½ tsp. salt

2 bay leaves

1 small onion, chopped

3 stalks celery, chopped

1 cup carrots, chopped

3 cloves garlic, chopped

6 parsley leaves, chopped

1 T. lemon juice

Dumplings

2 ½ cups flour                     1 ¼ tsp. salt

1 T. baking powder             1 cup + 2T. milk                        

Directions:  Bring the water to a boil in a large pot.  Add the chicken, ensuring that the chicken is fully covered.  Add salt, onion, celery, carrots, garlic, bay leaves, and parsley to the pot.  Reduce heat to simmer and cook the chicken, uncovered, for 2 hours.  The liquid will reduce by one-third.

When the chicken has cooked, remove from stock.  Debone.  Try to keep chicken in larger pieces and return to stock.  Add lemon juice.  Salt and pepper to taste.

Begin dumplings.  Combine the flour, baking powder, salt, and milk in a medium bowl.  Stir well until smooth.  Sometimes needs more flour.  Let the dough rest 10 minutes.  Roll the dough out onto a floured surface to about ½” thickness.

Cut the dough into small squares (use pizza cutter) or use a biscuit cookie cutter for small round dumplings.  Drop the dough into the simmer stock.  Use all of the dough.  Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock.  Simmer for 30 minutes until thick. Stir often.  Remove bay leaves.  Serve.

Comment:  From Cracker Barrel.  If you want thicker stock, add milk/flour combination to the broth ..

Chinese Marinade

2 T. vegetable oil

1 T. sesame oil

2 T. soy sauce

1/3 cup honey

1 tsp. ginger

Juice of 2 limes

2 tsp. garlic powder

2 tsp. onion powder

Directions:  Mix ingredients together. Pour into a bag with chicken or pork.  

Marinade 2 hours.  Grill meat.

Comment:

Cajun Spicy Poultry Injection

2 T. Worcestershire sauce

¼ cup apple cider

1 T. liquid crab/shrimp boil

¾ cup honey

1 T. ground allspice

1 T. salt

½ cup Creole seasoning

2 tsp. pepper

¼ tsp. cayenne pepper

1 beer

½ cup olive oil

4 T. Kosher salt

1 to 2 cups chicken stock

¼ cup minced garlic

Shots of Tabasco

Directions:  Mix all ingredients together.  Place in a blender or food processor and 

process to make as smooth as possible for injection. May need to lightly heat after 

processing to ensure honey blends in, but not always.  

Inject the bird liberally, trying not to break the skin.  Use as much of the spicy liquid 

as desired for your family’s spice tolerance and given the size of the bird.  When 

making in the oven, you can reserve some liquid for basting.  

Comment:  This is the template.  Feel free to substitute.  It can be difficult to find the 

crab/shrimp boil, and I’m not sure anyone ever notices. Garlic powder can be 

substituted for the minced garlic.  The key to the heat is the cayenne and black 

pepper and the Tabasco.