Sweet Potato Pudding
2 cans, 32 ounces each, sweet potatoes
8 ounce carton of whipping cream, or 1 cup
1 cup of liquid eggs
1 teaspoon each cinnamon, dried lemon zest and ginger
1/2 teaspoon ground cloves
1/2 cup brown sugar
1 stick butter
Serves 6 to 8
Use some of your butter to grease a Dutch oven; the pot should be able to hold at least three quarts. Drain the sweet potatoes and mash them in a bowl. Stir in the cream, eggs, spices and brown sugar. Put this mixture in the Dutch oven and drop bits of the remaining butter on top. Cover the pot and nestle it in well-started coals. Check after 30 minutes, then every 10 minutes. When a knife plunged in the center comes out clean, it's done.
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2 tablespoons vegetable oil
Large onion, diced
1 tablespoon minced garlic
2 cans, 10 ounces each, chunk chicken, un-drained
6 cups water
1 tablespoon chicken soup base or powdered bouillon
6-ounce box of chicken stuffing mix
1/3 cup liquid eggs or egg substitute
15-ounce can peas and carrots, un-drained
15- to 16-ounce can mixed vegetables, un-drained
Salt, pepper, hot sauce (optional)
Place a large kettle over an active fire, heat the oil and sizzle your onion and garlic until they're soft. Stir in the chicken, water and bouillon and wait for the pot to boil. While you wait, put the stuffing mix in a bowl and add just enough water to make it clump together. Use a fork to mix in the eggs.
Use two spoons to drop stuffing mix dumplings into the boiling soup. Take your time, and allow the soup to stay at a low boil. When the dumplings are firm, put them into soup dishes. In the soup post, stir in vegetables and let them cook through. Ladle the final soup over dumplings.