Chicken Pot Pie #3
Ingredients & Directions 1 Whole chicken; (2-3 lbs), -reserve 1/4 cup juice 2 cn Veg-All (1 can drained) 1 Stick butter 1 cn Cream of Chicken 1 cn Chicken Broth 1 c Bisquick 1 c Milk From: Tina Rogers CAJUNT@UGA.CC.UGA.EDU Date: Sat, 27 Jul 1996 08:26:50 EDT Cook chicken, cool and debone. Place meat in bottom of baking dish and spread Veg-All over chicken. Heat butter and cream of chicken; add can of chicken broth and juice, mix well. Pour over chicken and vegetables. Mix bisquick and milk; pour over top. Bake at 425′ until golden brown. EAT-L Digest 26 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Health Grain Bread
Ingredients & Directions 3/4 c Water 1 1/2 c Bread Flour 1/4 c Whole-Wheat Flour 2 ts Nonfat Dried Milk 1 ts Salt 2 ts Honey 1 tb Applesauce 1/4 c Grated or chopped carrots 1/4 c Raisins 1/4 c Sunflower seeds 1/4 c Bran flakes 1 tb Wheat germ 2 ts Yeast This recipe can be used in the regular, rapid or delayed time bake cycles. ~FOR 1-LB. LOAF Yields 1 Servings
Very Easy Banana Pie
Ingredients & Directions 1 lg Or 2 small bananas, peeled -and sliced 1 Envelope plain gelatin 1 c Water 1 pk (0.9 oz) sugar free instant -banana pudding 1 ts Sugar, 1/4 tsp ground -cinnamon, blended 3/4 c Ice cubes 3/4 c Low fat ricotta cheese 1 Chocolate flavored -ready-crust pie crust Put gelatin in blender with 2 tablespoons water. Heat remaining water to boiling and pour into blender. Blend until mixed well. Add ice cubes, pudding mix and ricotta cheese, blend until smooth and well mixed. Place first layer of bananas in pie crust, sprinkle with 1/2 cinnamon/sugar mixture. Pour 1/2 pudding mixture into pie. Repeat process: bananas, sugar and remaining pudding. Chill 2 hours before serving. Garnish with sliced bananas dipped in melted chocolate. Add mint leaves immediately before serving, if available. Yields 1 Servings
Best: Leek Tart
Ingredients & Directions 1 11-inch tart/quiche shell 2 tb Butter 4 c Leeks, chopped (=5) 2 tb Dijon mustard 5 sl Bacon, cooked and crumbled 2 Eggs 1/2 c Whipping cream 1/4 ts Light cream 1/4 ts Pepper pn Salt Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water. On lightly floured surface, roll out pastry and fit into 11-inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes. Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool. Meanwhile, in large skillet, melt butter over medium-low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool. Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35 minutes or until golden. Yields 6 Servings
Lemony Anise Hyssop Tea Bread
Ingredients & Directions 1 Bread or loaf pan 2 c Flour 1 tb Baking powder 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Sugar 1 Lemon; grated rind only 1/3 c Anise hyssop flowers -(or more), finely chopped 2 Eggs; beaten 1/2 c Lemon juice 1/2 c Chopped walnuts Grease and flour the bread or loaf pan. Preheat oven to 350 F. Sift together flour, baking powder, and salt. In another bowl, cream butter with sugar until fluffy. Then add lemon rind, chopped flowers, and eggs, and beat mixture just until thoroughly combined. Stir in lemon juice. Gradually mix in dry ingredients and nuts, mixing until blended. Spoon into prepared pan and bake 50 to 55 minutes. Cool on rack. From Yields 12 Servings
Cran-apple Pie
Ingredients & Directions 1 1/2 c Pillsbury’s Best All Purpose -Flour*, sifted 1/2 ts Salt 1/4 c Funsten’s Blanched Almonds; -finely chopped 1/2 c Shortening 5 tb Cold water —Cran-Apple Filling— 4 c Cranberries (1 pound) 1/3 c Water 2 1/2 c Sugar 1/3 c Pillsbury’s Best All Purpose -Flour, sifted 2 c Apples (2 medium); finely -chopped 1/2 c Funsten’s Blanched Almonds; -chopped BAKE at 400 degrees for 25 to 30 minutes. MAKES 9-inch pie. Sift together flour and salt into mixing bowl. Stir in 1/4 cup blanched almonds, finely chopped. Cut in shortening until particles are the size of small peas. Sprinkle 5 to 6 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form two-thirds of the dough into a ball. Flatten to about 1/2-inch thickness, smoothing edges. Roll out on floured surface to a circle 1 1/2 inches larger than an inverted 9-inch piepan. Fit loosely into pan. Cran-Apple Filling: Cook cranberries in water in large saucepan over low heat until berries burst, 7 to 10 minutes. Stir occasionally. Sieve; return to saucepan. Combine sugar and flour, blend into cranberries. Add apples. Heat to boiling. Pour hot filling into pastry-lined pan. Sprinkle with 1/2 cup chopped blanched almonds, around edge of filling. Roll out remaining dough. Cut into strips 1/2 inch wide; crisscross over filling to form lattice top. Trim and seal ends; fold bottom crust over to cover. Flute. Bake in moderately hot oven (400 degrees) 25 to 30 minutes until golden brown. *For use with Pillsbury’s Best Self-Rising Flour, omit salt and decrease water to 4 to 5 tablespoons. NOTES : “Junior 2nd Prize Winner in Pillsbury’s 8th Grand National Recipe and Baking Contest by Barbara Campbell, Dayton, Virginia. Adapted by Ann Pillsbury.” Yields 1 Servings
Crawfish Pie Filling
Ingredients & Directions 3 lb Crawfish tails 2 Sticks margarine 1/2 c Flour 1 Onion, chopped 2 Cloves garlic 1 Green pepper, chopped 2 bn Shallots, chopped (keep -tops separate) 1 bn Parsley 1 c Celery 3 tb Tomato sauce Salt to taste Cayenne to taste Black pepper to taste 1 Recipe flaky French pastry Melt margarine. Add flour and brown lightly. Add garlic, onions, shallots (bottoms), green pepper, celery, and tomato sauce. Cover and fry about 1 hour. Stir frequently to keep from sticking. Add 3 cups water and simmer for several hours. If mixture thicken too much, add more water. Mixture should be creamy and thick when tails and fat are added. Cook 15 minutes or until tails are tender. If mixture thins after above step, thicken by adding 2 Tbsp. cornstarch mixed with water to a creamy consistency. Add onion tops and parsley. The mixture is now ready for pie shell. It may also be served over steaming rice for Etouffee. Prepare pie shell using Flaky French pastry recipe. Pour filling over bottom crust. Cover with another layer of dough. Cut slits in top. Bake at 350 degrees for about 15 minutes. Reduce heat to 300 degrees and bake for another 12 to 15 minutes or until golden brown. Serves 6. Yields 6 servings
