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Taylorsville Journal

From the Kitchens of Taylorsville & Bennion

May 01, 2015 08:28AM ● By City of Taylorsville
This month’s historic recipe is from the kitchen of Barbara Whitbeck.  Willis and Barbara Whitbeck were both born and raised in the town of Milford in Southern Utah. Willis was chairman of the Milford High junior prom and Barbara was a freshman, and she claims that all the unwanted jobs that went with the event were given to her to do. However, this dance activity turned into dating and the pair married four years later. 

The Whitbecks had three daughters born to them while they lived in Milford, where Willis operated his own barber shop. In 1947, Willis and Barbara Whitbeck moved to Bennion at 5770 South Redwood Road to become dairy farmers. 

Barbara said about this move to dairy farming: “It has given us a freedom and independence we never dreamed possible. Our family has even become a closer knit group because of the dairy farm.” 

The Whitbecks considered themselves lucky to have found farm life. She described it as a basic, satisfying profession with benefits that go far beyond merely earning a living.

Danish Dumplings

Chicken Soup Stock
3-4lb. stewing chicken, cut up
8 quarts water
1 stock celery, cut in 1-inch lengths
2 or 3 sprigs parsley
2 tsp. salt
1 cup shredded carrots

Place cut up stewing chicken in large kettle. Add water. Cover. Cook over low heat until boiling point is reached. Skim carefully. Add carrots, celery, parsley, and salt. Cover and gently simmer about three hours. Strain.

Chill. If any fat accumulates over chilled liquid, remove while soup stock is cold.

NOTE: If you prefer Beef Soup Stock, follow the same directions, using about a 5-6 pound soup knuckle, with marrow from bone, and add a bay leaf and a few whole black peppers to the water the meat cooks in.

To Make Danish Dumplings:

Bring to boil:
1 ½ cups soup stock
1 cup milk

Drop into this liquid 2 whole slices dry bread (crusts removed)

Add enough flour to “slip” the pan (approx. 2 cups)

(Leave the sides and gather around the spoon while stirring)

Remove mixture from heat. Put in mixing bowl. Add ¼ tsp. salt and 4 eggs, one at a time, beating well after each addition.

Take remaining soup stock in soup kettle (about 2 quarts) and bring to boil. Drop dumplings by spoonfuls into hot soup. Let come to full boil and remove from heat and serve. Parsley may be added to the dumpling batter if desired. 

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