A few weeks ago, I shared a recipe for Raspberry Mango Jam that I received from a thoughtful neighbor. I have had a couple of requests for a reprint. It would seem that a few of you have made it, shared it, and it has become popular in some circles. I had one friend tell me that she seldom makes jams or jellies, but would love to make this one as gifts for family and friends.
I remember Linda told me she was going to try our slow cooker pot roast some time ago. I hope you liked it and I would love to have you try this one for chicken and dumplings, as well.
Raspberry Mango Jam
4 cups of chopped Mango
1 20 oz can of crushed pineapple (un drained)
2- 3 oz boxes of Raspberry Jello
Directions: Prepare four pint jars and lids or eight half-pint jars and lids according to manufacturers instructions. Peel approximately 3 large Mangoes, diced into small to medium pcs. Measure out 4 cups put into 4 qt saucepan or dutch oven. Add the un drained can of pineapple, over medium heaat, bring to a simmer, stirring until mango is tender. When mango is tender, add both boxes of jello, stirring until dissolved. Ladle into prepared jars, wiping rims, put lids on. If you desire, you can process these in a hot water bath for about 15 minutes for 1 /2 pint jars or 20 minutes for pint jars. You will be impressed, it really is that good.
Slow Cooker Chicken and Dumplings
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions: Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover and cook for five to six hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
We’ll talk more next week! Susie Q.
