• Boil the chicken in water to cover until tender, about 2½ hours.
• Remove chicken from the broth so both can cool faster.
• When cool, remove the meat from the skin and bones and cut the meat into bite-sized pieces; strain off as much fat from the broth as you can.
• Return the meat to the strained broth, add remaining ingredients except for the sour cream, and simmer for 1 hour.
• Taste and adjust seasonings as desired.
• To serve, ladle into individual bowls and top each with a dollop of sour cream.

• Pour broth into a pot, add the lentils and barley, and simmer, covered, for 1 hour.
• Add the remaining ingredients and simmer for at least another 30 minutes, or until barley, lentils, and vegetables are tender.
• Add more broth or water if stew starts looking too dry.

If making homemade Alfredo sauce:

• Melt butter in a medium saucepan; add flour while stirring constantly.
• Continuing to stir constantly, gradually add the milk and keep stirring until mixture begins to bubble and thicken.
• Add the water, basil leaves, and salt and stir to mix well.
• Taste and adjust seasonings; you might need a bit more salt and you can add some pepper if you desire.

To make stew:

• In a large pot, heat the oil; add the chicken pieces and brown lightly on all sides.
• Add the homemade Alfredo sauce, or, if you are using the store-bought sauce, add that to the pot along with water, basil, and salt.
• Stir to mix.
• Next, add the potatoes and carrots and bring to a slow simmer; cover the pot and cook the stew until the potatoes and carrots are tender and the chicken is cooked thoroughly, about 20-25 minutes.
• Add the corn and peas and cook for about 5-10 minutes longer or until done.
• Serve with Parmesan cheese to taste.

• In a gallon-sized plastic bag, add the meat cubes and flour and shake well to coat the meat.
• In a heavy stewpot (enamel-coated cast iron works well for this recipe), melt the shortening and then add the meat; brown on all sides.
• Mix together the remaining ingredients, except the uncooked noodles, and simmer, covered, for about 2 hours or until the beef is tender and the sauce is thick like gravy.
• Stir often to prevent sticking.
• When close to mealtime, cook the egg noodles in enough water to cover (boil them according to the package directions); drain noodles and add to the stew or put some noodles on serving dishes and ladle the stew over the top.

To make the stew:

• In a large pot, heat the oil and add the pork.
• Brown all sides and then add the garlic, onion, tomatoes, rinsed beans, and enough broth or water to barely cover.
• Cover the pot with a lid and cook on low heat for several hours so the stew has a chance to thicken a bit. (Although you can eat it much sooner than that, say, after an hour of cook time. )

To make citrus sauce:

• Mix together all the ingredients in a jar with a tight-fitting lid.
• Shake hard.
• Sometimes the spices want to float on top and the minced garlic likes to drop to the bottom, so I usually take a spoon and mix and scoop when I’m ready to use it.
• To serve, place some hot cooked rice in the bottom of individual bowls.
• Add the stew and then spoon some citrus sauce on top.
• Don’t be shy with the sauce because it’s delicious!

To make stew:

• Melt shortening in a Dutch oven or large, deep skillet with a lid.
• Add the meat cubes and brown well on all sides.
• Sprinkle flour, salt, and pepper over the meat; add the boiling water and lemon juice and then cover the pot, lower the heat, and simmer for about 3 hours.
• Check occasionally to see if additional water is needed.

To make dumplings:

• In a medium-sized mixing bowl, stir together the flour, baking powder, and salt.
• In another bowl, mix together the egg, milk, and melted butter.
• Make a well in the center of the dry ingredients and pour the egg mixture into the well.
• Mix just until incorporated—you don’t want to overmix the dough.
• Drop dough by large spoonfuls into simmering stew; cover the pot and allow the dumplings to cook without raising the lid for 15 minutes.
• (You might need a bit more cooking time, especially if the dumplings are on the large side, but it’s better to have smaller and more dumplings than large ones.

• Place the flour, salt, pepper, and thyme in a medium-sized mixing bowl or gallon-sized plastic bag and mix or shake to blend.
• Add the beef cubes, working in batches, and shake or stir to coat.
• You can set the coated pieces on a cookie sheet as you continue coating all the beef cubes.
• In a large stockpot, heat the oil and add the beef cubes; brown on all sides.
• (You may need to add a bit more oil, especially if you brown the beef in batches.
• ) Next, add all remaining ingredients, except for the peas, and simmer, covered, for about 1½-2 hours.
• Add the peas and continue to simmer the stew until peas are done, about 10-15 minutes more.

• Brown beef cubes in olive oil.
• When meat has been browned on all sides, add the rosemary, onions, and garlic and cook for 2 to 3 minutes, stirring constantly.
• Stir in broth, tomato paste, and pepper.
• Cover and cook for 45 minutes or until meat is thoroughly cooked and tender.
• Add the turnips and carrots and cook about 20 minutes or until the vegetables are tender, stirring occasionally.