McLib's Dumpling Lasagna

Ingredients:
1 8-oz pkg McLib's Southern Dumplings
1 48-oz jar Ragu^© Chunky Garden Style sauce or your favorite red sauce
1 lb. ground chuck
1 medium onion, chopped
1 green bell pepper, chopped
1 4.5 oz can of sliced mushrooms
5 oz chedder cheese, grated
 6 oz mozzarella cheese, grated
parmesan cheese, grated
1 tblspn oil
garlic salt to taste

• Preheat oven to 350 degrees.

• Saute onion, bell pepper and mushrooms.  Set aside.

• Cook ground chuck.  Drain excess grease.  Season with salt, pepper and garlic salt.  Add sauteed ingredients.  Add red sauce.  Simmer for 5 minutes.

• Cook McLib's Dumplings for 5 minutes in 2 qts. boiling water with oil and salt added.  Stir occasionally.  Do not overcook.  Drain dumplings and rinse under cold water.

• In a 9x14 baking dish place a triple layer of cooked dumplings.  Add a layer of sauce, a layer of cheddar and mozzarella cheese.  Repeat layers until all ingredients are used.

• Bake at 350 degrees for approximately 20 minutes or until cheese browns.

• Sprinkle with parmesan cheese and serve hot.  Serves 10-12.  Can be assembled in advance and refrigerated.  Bake for approximately 1 hour at 350 degrees.
  

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Desserts

McLib's Peach Cobbler

Ingredients:
4 cups prepared fruit - fresh, frozen or canned (drained)
1/3 cup sugar, depending on sweetness of fruit
1 tblspn all-purpose flour
3/4 tbpn cinnamon
2 tblspn butter
4 oz McLib's Southern Dumplings (1/2 pkg)

1/4 cup water

1 tsp vanilla

• Preheat oven to 400 degrees.

• Grease bottom of 8x11 baking dish.

• Combine in a sauce pan and bring to a boil the fruit, sugar, flour, vanilla, cinnamon, and water.

• Simmer, stirring occasionally, for 10 minutes.  Mixture should be thin.

• Lay half the dumpling strips in bottom of pan.  Top with half the fruit.  Follow with a layer of the remaining dumplings and top with remaining fruit.

• Dot with butter.

• Bake for 30 minutes at 400 degrees.

• Serve with cream, whipped cream or ice cream.  Serves 8-10.

(More Recipes Coming Soon)

Commercial Recipes

McLib's "15 Minute" Chicken & Dumplings

Ingredients:

1 cup chopped onions

1tbls chopped garlic

2 lbs cooked chicken, cubed or shredded

2 lbs McLib's Southern Dumplings

2 lbs frozen mixed vegetables

32 cups chicken broth *

• In large soup pan, heat 1 cup of broth.  Saute onions and garlic in broth until onions are translucent.

• Add remaining broth and bring to boil.

• Add frozen vegetables and cook for 3 minutes.

• Add dumplings and chicken.  Bring to boil and reduce heat.

• Ready to serve after dumplings have been in broth for 6-7 minutes.

*For a thicker sauce, substitute a 10.25 oz can of condensed cream of chicken soup for one can of broth.

McLib's Beef Stroganoff

Ingredients:

4 lbs lean tender beef cut into 1/4" cubes or run through a coarse head grinder

2tbls butter

4 cups coarse grated onion

4 cups sliced mushrooms

1 tbls minced garlic

6 tbls all-purpose flour

5 cans beef broth (15 oz)

2 tbls dijon mustard

4 tbls white wine

4 tsp paprika

4 tbls white wine

2 lbs McLib's Southern Dumplings

salt & fresh ground pepper

parsley flakes

1 can french fried onion rings (6 oz)

•  In a large, heavy saute' pan over medium high heat, heat beef and saute', stirring frequently, 4 to 6 minutes until just cooked.  Remove beef from pan with slotted spoon leaving juices.  Discard juices.

• Melt butter in same saute' pan.  Add Onions, then mushrooms and garlic and cook, stirring frequently, until onions and transulcent - about 5 minutes.

• Sprinkle the flour over the onion/mushroom mixture.  Stir well and cook for 3 minutes.

• Stir in the beef broth and bring the mixture to a boil.  Remove from heat.  Stir in the mustard, wine, paprika, and sour cream.

• In a full size deep stainless steel serving pan with the bottom and sides sprayed with oil, place a single layer of McLib's Southern Dumplings on the bottom.  Place a layer of cooked beef cubes on top of dumplings and ladle enough of the onion/mushroom/beef broth  mixture to cover.  Add another layer of dumplings, slanting them between the beef cubes.  Place a layer of cooked beef cubes on top of dumplings and ladle enough of the onion/mushroom/beef broth mixture to cover.  Add another layer of dumplings slanting them between the beef cubes.  Sprinkle top with parsley flakes.

• Cover with aluminum foil and cook 1-1/2 hours at 350 degrees.

• Garnish with french fried onion rings. 

McLib's Chicken Pot Pie

Ingredients:

1 cup chopped onions

1 tsp chopped garlic

3 tbls vegetable oil

2 lbs frozen mixed vegetables

4 lbs cooked chicken, diced

2 lbs McLib's Southern Dumplings

4 tbls all-purpose flour

16 cups chicken broth (pre-heated)

8 tbls butter (1 stick) melted

1 cup milk

• Heat vegetable oil in saute' pan.  Saute' chopped onions and garlic until the onions ate translucent.

• In a small bowl combine flour and 1 cup broth.  Work until lumps are removed.  Slowly add this mixture into the chicken broth and use a whisk to combine.

• In a large stainless steel serving pan with bottom and sides sprayed with vegetable oil, place a single layer of dumplings.  On top of dumplings, place a layer of chicken (1/3) and vegetables (1/3).

• Repeat layereing

• On top place a layer of dumplings that have been crumbled.  Cover with at least a 1/4 inch of broth.

• Place chicken pot pie into a 350 degree pre-heated oven for 1 hour.

McLib's Birddog Casserole

Ingredients:

6 lbs chicken breast

5 tbls rotisserie seasoning

1 lb bacon

4 cups shredded cheddar cheese

8 cups chicken broth

2 lbs McLib's Southern Dumplings

2 cups honey mustard

• Slice chicken breast into thin filets.

• Season chicken breast with rotisserie seasoning.

• Broil chicken breast until just done.

• Cook bacon.  Drain grease.  Crumble bacon.

• In full size stainless steel pan sprayed with cooking spray, place a layer of dumplings on bottom.

• Place a layer of chicken strips on top of dumplings.

• Drizzle with honey mustard.

• Cover with 2 cups of shredded cheddar.

• Pour 1/2 broth over dumplings to cover.

• Place a layer of dumplings over cheddar cheese, followed by chicken and honey mustard and remaining cheese.  Pour remaining broth over mixture to cover dumplings.

• Cover with foil and bake for 40 minutes at 350 degrees.

• Remove cover and sprinkle with crumbled bacon.  Bake uncovered for another 10 minutes.

• Drizzle honey mustard over top before serving.

McLib's "15 Minute" Chicken & Dumplings

Turkey and Dumplings a la Richardson

Ingredients:

2 pounds butter

2 cups shortening

2 pounds flour

1 can chicken base mix

10 gallons of water

20 pounds of pulled cooked turkey (or chicken)

10 pounds of McLib's Southern Dumplings

4 pounds of frozen mixed vegetables

Poultry seasoning, salt, pepper, and garlic to taste

Optional Topping:

6 cups Progresso Bread Crumbs

1 cup drawn butter

1 pound sharp cheddar

• Melt butter and shortening in steam kettle.

• Using a whisk work in the flour.

• Slowly add the water using the whisk to work out lumps.

• Once the water is added completely, add the can of chicken base.

• Add turkey (or chicken)

• Add dumplings a few at a time so they don't stick together.

• Stir the mix to keep the mixture and dumplings from sticking to the sides of the steam kettle.

• After approximately 20 minutes of cooking the dumplings should turn from white to translucent.  At this point the dumplings are done.

• Ladle the mixture into serving dishes and top with cheesy crumb topping.

• Place in oven at 325 degrees for 10 minutes until cheese has melted and the topping is crusty.

McLib's Breakfast Casserole

Ingredients:

2 lbs lean breakfast sausage crumbled, cooked, and drained

2 dozen fresh eggs or equivalent in powdered eggs

2 lbs shredded sharp cheddar cheese

2 lbs McLib's Southern Dumplings

1/2 cup orange juice

1 tbls minced garlic

salt and pepper

• In a stainless steel serving pan sprayed with vegetable oil, place a layer of dumplings to cover the bottom.

• Sprinkle the dumplings with cooked crumbled breakfast sausage and shredded cheese.

• In a large bowl, whip eggs, juice, garlic, and salt and pepper until thoroughly mixed.  Pour enough egg mixture to cover dumplings, sausage and cheese.

• Lay another layer of dumplings over previous ingredients, followed by sausage, cheese, and egg mixture.

• Repeat until ingredients are 1/2 inch from top of pan.  Make sure eggs cover all dumplings.  Cover pan with foil.

• Place in refrigerator overnight.

• In morning, pre-heat oven to 350 degrees.  Bake mixture for 60 minutes until the eggs are firm.  Remove foil and sprinkle top with more cheddar cheese.  Bake for an additional 10 minutes until cheese is melted and begins to brown.

McLib's French Dumpling Casserole

Ingredients:

2 lbs McLib's Southern Dumplings

1 dozen fresh eggs or equivalent in powdered eggs

32 oz fresh milk

1/4 cup vanilla extract

1/2 cup sugar

1 tsp ground cinnamon

maple syrup

• In a stainless steel serving pan sprayed with vegetable oil, place a layer of dumplings to cover bottom of pan.

• In a large bowl, mix eggs, milk, and vanilla extract.

• Pour enough egg/milk mixture to cover dumplings.

• Sprinkle sugar and cinnamon over ingredients.

• Repeat layering process until ingredients are 1/2" from top of pan.

• Cover with foil and refrigerate overnight.

• In morning, preheat oven to 350 degrees.  Place casserole in oven for 60 minutes.

• Remove foil, sprinkle additional cinnamon and sugar on top of casserole and cook for another 10 minutes until top is golden brown.

• Serve with maple syrup.

McLib's Seafood Alfedo

Ingredients:

2 lbs cooked shrimp

2 lbs crab surimi

2-32 oz jars alfredo sauce

4 cups milk

2 lbs McLib's Southern Dumplings

1 tsp minced garlic

dash of salt and pepper

15 oz Italian bread crumbs

4 oz shredded parmesan cheese

• In a large sauce pan, heat alfredo sauce, milk, garlic and salt and pepper over low heat.  Do not scorch.

• In a stainless steel serving pan with sides and bottom sprayed with Pam, place a layer of dumplings followed by a layer of shrimp and crab.

• Ladle thinned alfredo sauce to cover.

• Place another layer of dumplings followed by shrimp and crab.  Ladle alfredo sauce to cover.

• Repeat layering again.

• Sprinkle top layer of shrimp and crab with Italian bread crumbs.

• Cover and place in preheated oven (350 degrees) for 30 minutes.

• Uncover.  Spread shredded parmesan cheese over top and bake for an additional 15 minutes.

McLib's Dumplings

Ingredients:

5 lbs McLib's Southern Dumplings

16 cups chicken broth

2 tsp crushed garlic

4 tbls melted butter

parsley flakes

• Heat chicken broth.

• Add garlic to broth.

• In a large stainless steel serving pan with bottom and sides sprayed with vegetable oil pour entire broth mixture into serving pan.

• Push dry dumplings in a random manner into broth until they are only covered with a 1/4 inch of broth.

• Cover with foil and place in a pre-heated oven (350 degrees) for 45 minutes.

• Remove foil for last 10 minutes of cooking and cover top with melted butter.

• Sprinkle with fresh parsley flakes.

McLib's Sopa Ranchero

Ingredients:

3 cups onions, julienne

6 tbls butter

1-1/2 gallons chicken broth

2 lbs cooked chicken, shredded

3 lbs McLib's Southern Dumplings

3 cups canned stewed tomatoes

2 tsp minced garlic

1/2 tsp black pepper

1/4 tsp cayenne pepper

6 cups frozen mixed vegetables

1 cup chopped banana peppers

cilantro

• Melt butter in large sauce pan.  Saute' onions until they turn translucent.

• In a large soup pot, add broth, onions, dumplings, stewed tomatoes, vegetables, peppers, and spices.  Bring to a boil.

• Reduce heat, and simmer for 25 minutes.

• Garnish with cilantro spring.

McLib's Dumpling Lasagna

Ingredients:

3 lbs Italian sausage

4 tbls olive oil

2 cups chopped onion

2 tsp chopped garlic

1 cup chopped green pepper

1 lbs sliced fresh mushrooms

1-48 oz jar commercial tomato based pasta sauce

4-15 oz cans diced tomatoes

24 oz water

8 oz grated mozzarella cheese

8 oz grated cheddar cheese

2 lbs McLib's Southern Dumplings

Parmesan cheese

Parsley flakes

• Chop up Italian sausage into small chunks.  Saute' until brown.  Drain and set aside.

• Heat olive oil.  Saute' chopped onions, pepper, mushrooms and garlic stirring frequently until onions are translucent (about 5 minutes).  Set aside.

• In a large container mix pasta sauce, diced tomatoes with liquid, water.

• In a full size stainless steel serving pan with sides and bottom sprayed with vegetable oil, place a single layer of dry dumplings.

• On top of dumplings place a layer of sauteed Italian sausage and vegetables.  Cover with sauce.  Spread a layer of mixed cheese over mixture.

• Place another layer of dumplings and repeat layering process.  Continue to layer until ingredients are used and top layer is covered with cheese.

• Sprinkle top with parsley flakes.

• Place casserole in preheated oven (350 degrees) for 45 minutes to 1 hour.

*Special note about cooking dumplings dry: The liquid must cover all the dumplings as they will absorb two times their weight in water.

McLib's Old Fashioned Chicken and Dumplings

Ingredients:

1-5 lb hen, cut into pieces

4 celery ribs

1 small onion, sliced

2 bay leaves

1 1/2 tsp salt

3/4 tsp pepper

7 cups water

2 cups milk

1/2 cup all purpose flour

1 pkg. McLib's Southern Dumplings

• Place chicken, celery, onion, bay leaves, salt, pepper and water in large kettle.

• Bring to a boil, simmer, covered for 2 hours or until chicken is tender.  Add additional water as needed.

• Lift out chicken, discard celery, onion and bay leaves.  

• Cool broth until fat rises to the top.  Skim fat from top of broth.  Reserve.

• Blend 1/3 cup of reserved fat and flour in kettle.  Add 6 cups broth.  Heat and stir until smooth

• Add milk and chicken pieces and heat to simmer.

• Add McLib's Southern Dumplings.

• Cover and steam for 10 minutes.

McLib's Fruit Cobbler

Cobbler Ingredients:

1 can of pie filling (apple, peach, cherry, or blueberry)

1/2 can of hot water

1 lb of brown sugar

1 tbs cinnamon

3 tbs vanilla

1 lb McLib's Southern Dumplings

Crunchy Topping Ingredients (Optional):

1 cup oatmeal

1 cup brown sugar

2 sticks melted butter

1/2 cup flour

1 tbs vanilla

Cooking Method #1

• Mix first five ingredients in a large bowl.

• Place a layer of the fruit mix on the bottom of a pan sprayed with vegetable oil.

• Cover fruit mix with a single layer of dry dumplings.

• Cover dumplings with a layer of fruit mix.

• Repeat layering until there are 3 layers of dumplings and 4 layers of fruit.

• Topping is made by mixing all topping ingredients together and sprinkling over top layer of fruit mixture (or just sprinkle top with cinnamon sugar)

• Bake at 350 degrees for 1 hour to 1 hour and 15 minutes.  Dumplings will lose their whiteness and become opaque when done.

Cooking Method #2

• Mix first five ingredients together in a cooking pot and bring to a slow boil.

• Add dumplings a few at a time so they don't clump together.

• Stir slowly for approximately 20 minutes making sure the fruit and dumplings don't stick to sides of pot.  You may need to reduce temperature to avoid scorching.  Dumplings will be done when they are opaque.

• Ladle fruit/dumpling mixture into pans and sprinkle with topping.

• Cook in an oven at 350 degrees for 15 minutes until topping is crunchy.

This method can be utilized effectively for large institutional cooking facilities using a steam heated kettle of large pot to make several cobblers at one time.

McLib's Dried Apple Cider Pie

Ingredients:

6 5 oz packs or dried apples (12 cups)

128 oz apple cider or apple juice

3/4 cup sugar

1 1/2 tsp ground cinnamon

3/4 grated nutmeg

2 1/2 lbs McLib's Southern Dumplings

1 cup softened butter

1 cup pecans, finely chopped, roasted

1 cup brown sugar

1 cup oatmeal

1/2 cup all-purpose flour

1 tsp vanilla flavoring

• Preheat oven to 400 degrees.

• In a large stainless steel serving pan with bottom and sides sprayed with cooking spray, place alternating layers of dry apples and dry dumplings in pan until 1 inch from top.  On each layer of apples sprinkle 1/4 cup sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.

• Pour juice mixture over apples and dumplings until they are covered by 1/4".

• In a large mixing bowl cut into softened butter, flour, brown sugar, oatmeal, vanilla, and lastly, pecans.

• Place an even layer of the pecan mixture on top.

• Cook in pre-heated oven for 1 hour until dumplings and apples are completely done.

McLib's Peach Cobbler

Ingredients:

4 lbs frozen peaches (or blackberries, rasberries, blueberries, etc.)

6 cups water

1 cup sugar

2 tbls all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp vanilla flavoring

2 lbs McLib's Southern Dumplings

1 cup softened butter

1 cup crumbled dumplings

1 cup oatmeal

1 cup brown sugar

1/2 cup all-purpose flour

1 tsp vanilla flavoring

• In blender, puree 1 lb of peaches with 2 cups water.

• In a large sauce pan bring water, peach puree, sugar, flour, cinnamon, nutmeg, and vanilla to a boil.  Immediately remove from heat.

• In a stainless steel serving pan with bottom and sides sprayed with cooking spray, place a layer of dumplings.  Spread 1 1/2 lbs of peaches over dumplings.

• Spread another layer of dumplings followed by remaining peaches.

• Pour remaining puree mixture over pan making sure all dumplings are covered.

• In a large bowl cut into butter the brown sugar, flour, dumpling crumbs, oatmeal and vanilla.

• Spread top layer of peaches with the oatmeal dumpling crisp.

• Cover with foil and bake at 350 degrees for 45 minutes.

• Uncover and bake for another 15 minutes.

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Dumplings@mclibs.com

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