Chicken Pot Pie #4
Ingredients & Directions 1/2 c Half and half 2 Cloves garlic; chopped 1 Fresh jalapeno pepper; -chopped (optional) 4 Whole cloves 3 tb Unsalted butter 1/2 md Onion; finely chopped 2 Celery ribs; chopped 1/2 Green bell pepper; finely -chopped 3 c Chicken broth 1 1/2 c Carrots; diced 1 c Pearl onions 1 sm Red potato; diced 1/2 c Frozen corn; defrosted 1/2 c Fresh or defrosted frozen -peas 1 1/2 lb Boneless skinless chicken -breast halves, cut into 1″ -cubes 2 tb All-purpose flour 1 ts Salt 1/2 ts Fresh ground black pepper 1/2 ts Dry mustard 3 tb Parsley; minced 1 Pie pastry 1. Preheat oven to 400 degrees F. 2. In a small pan over low heat, warm the half and half with the garlic, jalapenos, if using, and cloves until tiny bubbles just surface around the edge. 3. Remove pan from heat, set aside and let spices steep. 4. Melt the butter in a large saucepan over medium heat and add the onion, celery and bell pepper. Saute until soft, about 2 or 3 minutes. 5. Pour the chicken stock into the pan and bring it to a simmer. 6. Stir in the carrots, pearl onions and potato and cook until just tender, about 10 minutes. 7. Add the corn and continue cooking another 3 minutes. 8. Stir in the peas and immediately remove pan from heat. 9. With a slotted spoon remove vegetables from the broth to a medium bowl and set aside. 10. Return broth to stove over low heat. Add chicken and poach about 3 to 4 minutes, or until cooked through. 11. Remove chicken from broth with a slotted spoon and place in bowl with vegetables. 12. Measure remaining stock, bring to a boil, and reduce to 1 1/2 cups. In a small bowl combine flour, salt, pepper and dry mustard. 13. Spoon in a few tablespoons of broth and mix well. Stir this flour mixture back into the broth and bring it to a boil. 14. Reduce heat and simmer until broth is well thickened, about 2 or 3 minutes. 15. Strain spices fom half and half, discard, add half and half to broth and heat through. 16. Mix sauce with the vegetables and chicken, add parsley and taste for seasoning. 17. Place bottom pie crust into a 9 inch pie pan, pour in the filling and cover with a second crust. Prick a few steam vents in the top crust. 18. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake and additional 30 minutes. Cover edges of pie with foil if they appear to be browning too quickly. Crust should be lightly browned when the pie is done. Yields 6 Servings
Sour Cream Pie
Ingredients & Directions 2 ea Eggs 1 c Sugar 1 c Thick sour cream 1 c Chopped raisins 1/4 ts Nutmeg 1/8 ts Salt 1 tb Lemon juice 1 ea Unbaked pie shell Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. Yields 8 Servings
Vidalia Onion Pie
Ingredients & Directions 2 9″ Pie shells, baked 4 Eggs, beaten 1 c Sour cream (generous cup) Salt & pepper to taste 1 Stick of butter 6 Vidalia onions, large Sliced thinly 1/4 c Grated Parmesan cheese 4 Shakes of Tabasco sauce 1/4 c Grated cheese for top 1. Cook onions in butter until clear and soft (about 15 minutes), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. 2. Sprinkle grated cheese on top. Bake in 375F oven for 20 minutes, then lower temp. to 350F for an additional 40 minutes until lightly browned on top. From Yields 6 Servings
Cranapple Pie
Ingredients & Directions 2 c Whole cranberries washed 3 c Peeled, cored, thinly sliced -apples 1 1/2 c Sugar 2 2/3 tb Quick-cooking tapioca 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 2 tb Butter or margarine 1 Double crust 9 inch pie -pastry Line 9 inch pie pan with pie crust. In a large bowl, blend together sugar, tapioca, cinnamon and nutmeg. Add cranberries and apples. Toss well and let stand 15 minutes. Pour fruit mixture evenly into lined pie pan and dot top with butter pats. Place top pastry on top; trim, seal and flute edges. Cut vent slits in top pastry. Bake in 450 deg. F. preheated oven 10 minutes. Reduce heat to 350 deg. F. and bake 45 to 60 minutes, till syrup boils with heavy bubbles that do not burst immediately. Serve hot with scoop of vanilla ice cream or frozen yogurt, if you wish. Pie may be served hot or cold. SOURCE: Michael Sooter NOTE: 2nd place in dessert category 1993 News Tribune Recipe Contest (Jefferson City, Missouri) Yields 6 Servings
Banana Split Moon Pie
Ingredients & Directions 1 Chilled banana moon pie. 1 Banana Chocolate syrup Ice cream Split your chilled Moon Pie. Place thin slices of bananas on both sides.. Place them on a plate and cover with a thin coat of chocolate. Sprinkle with nuts and add a cherry to each half. Yields 1 Servings
Italian Artichoke Pie
Ingredients & Directions 3 Eggs; Beaten 1 3 Oz Package Cream Cheese -With Chives; Softened 3/4 ts Garlic Powder 1/4 ts Pepper 1 1/2 c Mozzarella Cheese, Part -Skim Milk; Shredded 1 c Ricotta Cheese 1/2 c Mayonnaise 1 14 Oz Can Artichoke Hearts; -Drained 1/2 15 Oz Can Garbanzo Beans, -Canned; Rinsed And Drained 1 2 1/4 Oz Can Sliced Olives; -Drained 1 2 Oz Jar Pimientos; Diced -And Drained 2 tb Parsley; Snipped 1 Pie Crust (9 Inch); Unbaked 2 sm Tomato; Sliced In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 Cup of the mozzarella chesse, ricotta chesse, and mayomnaise. Stir until throughly combined. Ouarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimentoes, and parsley into the cheese mixture. Pour into pastry shell. Bake in a 350 degree oven for 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let stand for 10 minutes. Arrange tomatoe slices and quarted artichoke hearts over the top. Cut into wedges. Makes 8 servings. NOTES : Not only does this make a super supper dish, it’s also great for a late-morning brunch. Yields 8 Servings
Double Berry Vanilla-cream Pie
Ingredients & Directions 4 Serving-size package regular -vanilla pudding mix 1 3/4 c Milk 1/2 c Dairy sour cream 10 oz Package frozen strawberries -in syrup, thawed 1 tb Cornstarch 5 c Medium strawberries 1 c Blueberries From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING (Featured on this issue’s cover.) The berries top a layer of tangy-sweet sour cream pudding in an almond crust. Toasted Almond Crust (recipe follows) or pastry for a single-crust 9-inch pie Sweetened whipped cream 1. Prepare pastry for crust. On a lightly floured surface, roll out to a 12 inch circle. Transfer to a 9-inch pie plate. 2. Trim 1/2 inch from edge of pie plate; fold under extra pastry and flute edge. Prick bottom and sides of crust. Bake in a 450-F oven for 10 to 12 minutes. Cool. 3. For cream filling, cook vanilla pudding mix according to package directions, except use the 1 3/4 cups milk for the liquid. Cool pudding for 10 minutes. Fold in the sour cream. Spread into bottom of the cooled piecrust. Cover with plastic wrap; chill for 1 hour or till firm. 4. For glaze, puree frozen strawberries in blender. In small saucepan, stir puree into cornstarch. Cook and stir till thickened and bubbly. Cook 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature. 5. To assemble pie, arrange half of the fresh strawberries, stem ends down, over cream layer in piecrust. Sprinkle with half of the blueberries. Drizzle 1/3 of the glaze over the berries. 6. Arrange the remaining berries over this layer. Drizzle remaining glaze over berries. Chill for 2 to 4 hours. Serve immediately with whipped cream. Makes 8 servings. TOASTED ALMOND CRUST: In a mixing bowl, combine 1 1/4 cups all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt. Cut in 1/3 cup shortening or lard till pieces are the size of small peas. Stir in 1/4 cup finely chopped toasted almonds. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat using 2 to 3 tablespoons more water till all is moistened. Form dough into a ball. Nutrition Note: You can lower the fat in this fresh-fruit pie without anyone noticing by using non-fat dairy sour cream instead of the regular sour cream, as well as 1 1/2 cups skim milk and reduced-calorie pudding mix. Yields 8 servings
