quick, easy

Haven’t tried
This is another version of this recipe…I haven’t actually tasted this one but I love the other.
You need farm fresh milk to make the clabbered milk…can’t use grocery store milk. Naomi says that she buys the “cottage cheese” already made from a lady in Bartlett, TX. Naomi says that you can also make this without letting it age. So, you would season, and cook the cottage cheese as soon as it has completed the drying process, or purchase from the lady in Bartlett already dried for you. This cheese recipe is the recipe that Naomi’s mom and grandmother always made. She makes it all the time and her family loves it. Doesn’t know Totsy’s recipe, but is sure it is almost like hers. She said that Totsy sometimes also added cream cheese to her cottage cheese. I recall reading Totsy’s recipe once and I don’t recall the “aging” process, however I’m not sure.

Good old stand-by.

Serve with rice and spoon sauce over rice. This is very good and different.

Serve with mashed potatoes, green beans, Czech sauerkraut…or any of the other Czech side dishes or salads…homemade bread is good for sopping up the gravy!

My mother usually just seasoned and rolled in flour. Guess you could consider her way more “Country Fried” and this recipe more “Southern Fried”.
This is a good basic cooking guide.

This is a good basic beginner guide.

You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.

Serve with Ranch dressing as a dipping sauce or use your favorite dipping sauce.

This is a good beginner cooking guide.