Chicken Pot Pie
Ingredients & Directions 1 pk Folded refrigerated pie -crust; (2 crusts) (15 ; ounces) 1 cn Reduced-fat condensed cream -of chicken; (10 3/4 ounces) ; soup 1/4 c Milk 3 c Cubed cooked chicken 1 pk Frozen peas and carrots; -thawed (16 ounces) 1/2 ts Black pepper 1 Egg; beaten Preheat the oven to 425 degrees F. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate. In a large bowl, combine the soup, milk, chicken, peas and carrots, and pepper; mix well. Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired. Brush the beaten egg over the top. Using a sharp knife, cut four 1-inch slits in the top. Bake for 40 to 45 minutes, or until the crust is golden. Allow to sit for 10 minutes before serving. Yields 1 servings
Quick Coffee Cake (biscui
Ingredients & Directions 1 c WATER; BOILING 1 1/2 qt WATER 2 oz BUTTER PRINT SURE 12 oz BUTTER PRINT SURE 12 EGGS SHELL 6 3/4 lb BISCUIT MIX #10 1 1/2 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SUGAR; GRANULATED 10 LB 2 lb SUGAR; POWDER 2 LB 11 oz SUGAR; BROWN, 2 LB 1 tb CINNAMON GROUND 1 LB CN 1 ts IMITATION VANILLA 2 tb IMITATION VANILLA PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE EGGS,VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. COMBINE BISCUIT MIX AND SUGAR; ADD TO EGG MIXTURE; MIX AT MEDIUM SPEED UNTIL WELL BLENDED. 3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5. 4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. 5. SPRINKLE AN EQUAL AMOUNT OF TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH . 8. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03700 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
Pinon Bread (pi,non)
Ingredients & Directions 1 c Pine nuts 1 1/4 oz Active dry yeast; -(one-package) 1/2 ts Sugar 1 c Warm water 1 ts Salt 1 c Whole wheat flour 2 c Unbleached white flour; or -more 2 tb Cornmeal; for the peel 1 ts Chili powder; New Mexican -(preferable freshly ground -red chili) “There’s a generous cupful of toasted, ground pine nuts in this bread, enough so that their unusual pine flavor is clearly present. This bread makes a delicate, nutty-flavored toast, and the dough can also be shaped into rolls and glazed. I sometimes add a little wild sage, which is very aromatic and right with the pine nuts, but if you decide to add sage that is unfamiliar to you, test it out first in a piece of extra dough. Some sages can be intensely bitter as well as aromatic. “Pure red chili mixed with water and brushed over the dough before baking gives a beautiful warm reddish color to the bread. Where vent lines have been cut the dough bakes golden brown, and the whole thing looks like a big gourd or pumpkin. I prefer to bake this round bread on a baking stone, allowing it to rise on a wooden peel dusted with cornmeal. But if you choose to use a bread pan use one suitable for a loaf weighing 1+1/2 pounds. “Served with the Anasazi Beans with Juniper (SAVORY WAY, page 267) and the Wild Green Salad (SAVORY WAY, page 44) this makes a simple southwestern meal filled with strong, clean tastes. Makes 1 large loaf or a dozen 2-ounce rolls. ” -DM Toast the pine nuts in a dry skillet until they begin to color, shaking the pan occasionally so that they don’t burn. Remove them from the heat and set aside to cool; then chop them finely by hand or in a food processor to make a fine meal. (Be careful not to overwork them, or the pine nuts will form a nut butter.) Stir the yeast and sugar into the warm water and set the mixture aside for 10 minutes or until the surface is covered with bubbles. Stir in the salt, ground nuts, whole wheat flour, and as much white flour as you can, using a spoon. Turn the dough out onto the counter and knead it until it’s smooth and silky, about 8 minutes, incorporating extra flour as needed. Brush a film of oil in a bowl and set the dough in to rise for approximately 45 minutes, covered with a damp towel or a piece of plastic wrap. Let it double in bulk, then turn it out on a counter and knead it briefly. Shape the dough into a round ball and set it aside to rise again on a peel or counter dusted with cornmeal or flour. While it is rising, preheat the oven to 375 deg F. If you’re using a baking stone, heat it at the same time. When the bread has risen again, after 30 minutes or so, cut 4 or 5 deep slashes across the top. Mix the ground chili with a few spoonfuls of water and paint it over the surface of the bread. Slide the risen bread onto the baking stone and bake it until it’s firm on top and lightly browned on the unglazed parts, about 40 minutes. Set the bread on a rack to cool. PINON ROLLS — After the dough has risen the first time, knead it briefly and then cut it into 12 2-ounce pieces. Form each piece into a ball and set them aside to rise on a peel or baking pan dusted with flour or cornmeal. Cut several vent lines into each roll and brush the rolls with chili water as above. When risen, bake the rolls until lightly browned and firm to the touch, about 25 minutes. ~-SENT TO the EAT-LF list 9/6/97 by patHanneman Per 2oz Serving: 178 cals, 5.8 g fat, 27.5% Yields 12 Servings
Potato Sweet Biscuits
Ingredients & Directions 2 md Sweet potatoes; peeled and -diced 4 c All-purpose flour 1/2 c Light brown sugar; packed 5 ts Baking powder 1 ts Salt 10 tb Margarine 1/3 c Milk 1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork tender. Drain the potatoes; mash and set aside to cool. 2- Preheat oven to 425 degress F. In large bowl, combine flour, brown sugar, baking powder, and salt. With pastry blender cut in margarine until mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet potatoes; mix until just combined. 3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut dough in half. Cut each half into 10 equal pieces. Place biscuits, 2-inches apart, on 2 ungreased large cookie sheets. 4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway thruogh baking time. Serve biscuits warm. Or cool on wire rack, store in tightly covered container to use within 1 day or wrap in foil and freeze to use within 2 weeks. NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb. Lou&Sally Eisenberg sparky@netgate.net Yields 20 Servings
Microwave Pineapple Downside – Up Cake
Ingredients & Directions 4 ts Margarine 1/3 c Light brown sugar 16 oz Pineapple slices; can, drai – and reserve juice 4 Maraschino cherries, cut in -alf 1 1/4 c Flour 3/4 c Sugar 2 ts Baking powder 1/2 ts Salt 1 Egg 1/3 c Oil 1/2 c Pineapple juice; reserved 1/2 ts Vanilla extract 1/2 ts Almond extract Line a 9″ round baking dish with parchment paper, folding paper over the sides. Put margarine on paper and microwave on high 45 seconds or until melted. Sprinkle brown sugar over margarine. Arrange 7 pineapple slices on top of sugar mixture. Decorate centers of slices with cherries Place flour, sugar, baking powder and salt in a medium mixing bowl. Add egg, oil, reserved pineapple juice and extracts. Blend with a wooden spoon and pour batter over pineapple slices. Rotating midway through cooking, microwave on 50 % (medium) 5 minutes; then microwave on high 4 to 5 minutes, rotating dish twice. Let stand 5 minutes and invert on serving plate. Remove parchment paper and discard. Yields 6 Servings
Laverbread & Crab Souffles With Cockle Sauce
Ingredients & Directions -THE SOUFFLES- 1 Boiled crab; -OR- 6 oz -Prepared Crabmeat 6 oz Prepared laverbread -OR- nori or spinach 2 oz Butter 2 oz Flour 3/4 pt Milk 3 Eggs 1/2 ts Grated nutmeg Salt & pepper -COCKLE SAUCE- 1/4 pt White sauce from souffle mix 1/4 pt Whipping cream 4 oz Cockles or clams (shelled) 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat – discarding only the mouthpiece and the grey “dead man’s fingers” that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. Yields 8 Servings
Peanut Butter Cookies
Ingredients & Directions 1 c Butter or margarine 1 c Peanut butter 1 c Granulated sugar 1 c Brown Sugar; firmly packed 2 Eggs 1 ts Vanilla 2 1/2 c All-purpose flour 1 1/2 ts Baking soda 1/2 ts Salt Thoroughly cream butter, peanut butter, sugars, eggs and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press 5 peanut halves atop each or crisscross with fork tines. Bake at 375F for 10 to 12 minutes. Cool slightly; remove from pan. Makes 8 dozen. Yields 48 Servings
