CHAD'S ALMOND CRUSTED WALLEYE
(with pears and blue cheese)

Dredge walleye in flour, shake off excess, dip in egg and coat in almonds. Melt butter and sautè walleye 6 minutes on each side. Transfer fillets to a plate and cover to keep warm. Drain excess grease. Add scallions and pear. Cook 1 to 2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add lemon juice. At the last minute, add the blue cheese and spoon over the fish.

Note: I remember when Chad first told me about this recipe. I thought it sounded quite weird but I love blue cheese. He made it one night when we had friends over and it was fantastic. I wish I had my honey here to make it for me again.
                                                               Stephanie Brookhouse - Michigan
                                                                                    In loving memory of
                                                                                       Chad Brookhouse








The best thing about the future is that it comes only one day at a time.
                                                                                     Abraham Lincoln

CASEY'S CHICKEN & DUMPLINGS

Boil a whole chicken (the fatter, the better). After it cools, debone it and put the meat aside. Using the Bisquick recipe, make biscuit dough and roll it out very, very thin (use a small portion at a time). Slice the dough into 1 inch wide strips. Heat broth back up to a simmer and put approximately 8 - 10 strips in the simmering broth and stir often. When the dumplings get a "waxy" look to them, take them up and repeat until all dumplings are cooked. As needed between batches of dumplings, add couple of cans of chicken broth and a stick of butter. Put dumplings and chicken back into the pot of broth and warm slowly.

Note: You can use canned biscuits instead of Bisquick, but roll out one biscuit and use buttermilk biscuits. Also, you can replace the biscuits entirely with flour tortillas (the tortillas don't fall apart or come out doughy). Serves 10 to 12 people.
Note #2: I chose this recipe to submit because it is one of Casey's favorite things (and mine too) and she always made a batch at Thanksgiving and at Christmas. I always looked forward to seeing her and eating her chicken and dumplings. One of my other sisters, Sheila Herrington, now makes the dumplings (it is a tradition) and she sent me the recipe.
                                                                                   Shelley Nebout - Texas
                                                                                        In loving memory of
                                                                                    Casey Lynn Hedgpeth





Sadness flies away on the wings of time.
                                                                                    Jean de La Fontaine