Chicken Pot Pie
Ingredients & Directions 3 lb Chicken legs and thighs 1/4 c Carrots; sliced 1/4 c Celery; sliced 1/4 c Onion; sliced 1/2 ts Salt 1/8 ts Thyme 1/2 Bay leaf 2 Sprigs parsley 1 Clove -water 3 tb Butter 1/2 c Mushrooms; sliced 3 tb Flour 2 c Chicken broth 2/3 c Frozen peas; defrosted 1/2 c Frozen pearl onions; defrost 1 9-inch pastry circle; baked The day before making the chicken pot pie, combine chicken legs and thighs with sliced carrots, celery, onion and seasonings in a saucepot. Cover with water. Bring to a boil and simmer covered, 30-4- minutes until chicken is tender. Remove Chicken from broth and refrigerate. Strain broth and boil, uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken from bones and any congealed fat from broth. Dice chicken. To make pot pie, heat butter in a pan and saute mushrooms until tender. Add flour and continue to to cook and stir for 2 minutes. Stir in broth and cook stirring, until mixture is thickened. Add peas, pearl onions, and cut up chicken. Spoon into a 9-inch round buttered 6-cup casserole. Place baked pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or until bubbling. Note: Recipe may be doubled. May be divided into individual casseroles if desired Yields 4 Servings
The Palace Cafe's White Chocolate Bread Puddi
Ingredients & Directions 3 c Heavy cream 10 oz White chocolate 1 c Milk 1/2 c Sugar 2 Eggs 8 Egg yolks 1 Loaf French bread* 2 tb Chocolate shavings (garnish) -SAUCE- 8 oz White chocolate; melted 3 oz Heavy cream * sliced into 1/4-inch thick pieces; dried in oven To make the bread pudding: Heat cream and add white chocolate; when chocolate is melted remove from heat (you may want to use double boiler to avoid scorching). In double boiler, heat milk, sugar, eggs and yolks until warm. Blend egg mixture into cream and chocolate mixture. Place bread slices in a baking pan – pour one-half mixture over bread and let settle (let bread soak up mixture) and then top with rest of mixure. Cover with foil and bake for one hour at 275 degrees. Remove foil and bake for 15 minutes until top is golden brown. To make sauce: Gently melt white chocolate in double boiler; remove from heat and mix in heavy cream. Spoon over bread pudding. To serve: Spoon hot out of pan or let cool to room temperature; then place in refrigerator for about 45 minutes. Loosen sides and invert pan. Cut into squares, circles, triangles, etc. Top with sauce and sprinkle with chocolate shavings. The Times-Picayune, December 22, 1994 Yields 8 Servings
Pecan Pie Shell
Ingredients & Directions 1/4 c Pecans — chopped 1/2 c Margarine — or butter 1 c All-purpose flour 1/4 c Powdered sugar 1. Fit steel knife blade into work bowl of a food processor. Process pecans until they are almost a powder, 15-20 seconds. 2. Add margarine or butter (do not use diet or soft margarine), flour and powdered sugar. Process about 5 seconds to mix well. 3. Pat mixture into a 9-inch pie plate. Bake in preheated 400-degree oven for 15 minutes until lightly browned. 4. Remove and cool completely before filling with cream or fruit pies that do not need further cooking. This recipe may be doubled, if you wish. Yields 1 servings
Veggie Pie
Ingredients & Directions 2 cn Cream of potato soup, -undiluted 2 cn Veg all, drained 1/2 c Milk 1/2 ts Thyme Pepper 2 Pie crusts Mix soup, Veg-all, milk, thyme and pepper together. Line deep dish pie plate with one crust. Fill with vegetable filling. Place second crust on top. Bake until top crust is golden brown. Yields 1 Servings
Lemon Shortbreads
Ingredients & Directions 3/4 c Almonds 1 c Powdered sugar 1 c Room temp unsalted butter 1 tb Grated lemon zest 2 Egg yolks 1/2 c Cornstarch 1/2 ts Salt 2 c Flour Preheat oven to 325. Line a 13X9X2″ pan with aluminum foil. Coat foil with nonstick cooking spray. Place almonds & powdered sugar in processor or blender. Whirl until tezture of fine meal. Beat together butter & zest in large bowl until creamy. Beat in yolks, sugar mix, cornstarch & salt until smooth & creamy. On low speed, beat in flour just until blended. Scrape into prepared pan, spreading level & pressing to compact. Bake for 25-30 minutes or until golden. Remove pan to wire rack to cool for 20 minutes. Spread frosting or topping, decorate with drizzle or sprikle. Cut into bars. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Whole Wheat Apple-raisin Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1/4 c Apple sauce (2 oz) 1 1/8 c Whole wheat flour (5 1/4 oz) 1/4 c Raisins (1 1/2 oz) 1 1/8 c Bread flour (5 1/4 oz) 1/2 ts Cinnamon 1 tb Dry milk 2/3 c Water 1 ts Salt 1 ts Dry yeast 1 tb Butter Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. Yields 1 servings
Zucchini Pineapple Cake
Ingredients & Directions 3 Eggs 2 c Sugar 1 c Oil 2 ts Vanilla 3 c Floup 2 ts Baking soda 1 ts Salt 1/2 ts Baking powder 1 1/2 ts Cinnamon 1 ts Nutmeg 1 1/2 c Zucchini; grated, unpeeled 8 oz Pineapple, crushed; drained 1/2 c Raisins 1 c Pecans; chopped 1 pk Instant vanilla pudding Preheat the oven to 350 F. In a large bowl, beat the eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift the flour, soda, salt, baking powder, cinnamon, and nutmeg together. Combine with the egg mixture; stir in the zucchini, pineapple, raisins, pecans, and pudding. Pour into two greased and floured 9″x5″x3″ loaf pans. Bake one hour or until a toothpick inserted in the center comes out clean. This cake can also be baked in a large tube pan at 325 F. for about 1- 1/2 hours. Yields 2 Loaves
