Chicken Pot Pie
Ingredients & Directions 15 Chicken thighs; roasted with -skin ; on 2 qt Chicken stock 1 1/2 c Flour 1 Stick butter 1 tb Garlic; chopped 3 c Carrots; chopped and cooked 3 c Peas; blanched 3 c Pearl onions; cooked 1/4 c Parsley; chopped 2 Sprigs fresh thyme Salt and flesh ground pepper Heat butter and garlic in a 4-quart stock pot over medium heat. Saute garlic until golden then incorporate flour. Work it together with a wire wisk in order to create a paste, or roux. When fully combined, add chicken stock, stirring constantly to avoid lumps. Once the base of the sauce is finished, simmer on medium heat for 15 minutes to allow for sauce to thicken. Once the sauce has come to a gravy-like consistency, season with salt and freshly ground pepper and set aside. Remove the skin from the chicken thighs and carefully shred the meat into bitesized pieces. Fold the chicken, garlic and vegetables into the chicken “gravy” and finish with chopped herbs. Season the mixture once again with salt and pepper, and hold in a warm place until ready to serve. For the crust, preheat the oven to 375 degrees. The crust is a commercial puffed pastry cut to the size of the bowl you wish to use. To cut the pastry, simply turn the bowl upside down onto the puffed pastry and cut along the edge of the bowl with a sharp knife. Place 4 round crusts on a cookie sheet and bake for 8 to 10 minutes or until the dough puffs up and has a golden brown color. When ready to serve, fill each bowl with the pot pie mix and garnish with a puffed pastry crust and fresh herbs. Yield: 4 servings Yields 1 servings
Carmel Crunch Pie With Hot Fudge Topping
Ingredients & Directions 1/2 c Chopped Almond Roca or Heath -Bar; (3 ounces) 1/2 c Toasted almonds; chopped 1 qt Vanilla ice cream; slightly -softened 1/2 c Coffee liqueur 2 tb Amaretto; (optional) 1 Chocolate water pie crust; -purchased or homemade 1 c Caramel ice cream topping 1 Jar hot fudge topping Combine Almond Roca and almonds; set aside. In a large bowl, working quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream mixture into prepared crust. Pour caramel topping over ice cream, sprinkle with half the toffee/nut mixture. Top with remaining ice cream; smooth. Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with remaining toffee/nut mixture. Slice into serving pieces, serve immediately. Makes 8 servings. Yields 1 Servings
Halloween Cookies
Ingredients & Directions -PATTI- ————————VDRJ67A———- ~ 1 pk Pillsbury Refrigerator : -Sugar : – or Chocolate Chip Slice : – and Bake Cookies : Ready to Spread frosting : – tinted to desired colors : Candies, tinted coconut, and : – tinted sugar GENERAL INSTRUCTIONS: For easier cutting. work with part of the dough at a time and refrigerate the rest until needed. Slice cookie dough into 1/4″ thick slices. Shape cookies on ungreased cookie sheets. Bake at 350~ for 8-10 minutes or golden brown around edges. Cool 1-2 minutes. Remove from cookie sheet. Cool completely on rack before decorating. CAT: Use 2 slices. Cut bottom 1/3 off one slice. Roll remaining 2/3rd slice into ball to form head. Cut a small pie shaped wedge out of second slice to form tail. Push dough together where wedge was removed to form whole slice for body. Place ball above this to form head and body. Cut the 1/3rd slice into 2 equal pieces. Attach pieces to head and shape to form ears. Attach cut wedge to one side of body, pointed end out, to form tail. Bake. Cool on rack. Frost as desired; decorate. PUMPKIN: Use one slice. Cut a small pie-shape wedge out of slice for stem. Push dough together where wedge came from to form a whole slice. Place wedge, pointed-end out, at top of slice to form stem. Bake. Cool on rack. Frost and decorate as desired. OWL ON A BRANCH: Use 2 slices. Cut bottom 1/3 off each slice. Place remaining 2/3 clices above each other, the cut sides touching, to form head and body. Cut one of the 1/3rd slice to form legs. Attach point-side down. Place remaining 1/3rd slice lenghtwise under legs to form branch. Bake. Cool on rack. Frost and decorate as desired. MOON: Use 1 slice. Cut each slice in half. Overlap one pointed end of each half slice, curved edges facing the same direction. Press dough together to form crescent moon shape. Bake. Cool on rack. Frost and decorate as desired. Yields 1 Servings
Potato Biscuit Crust
Ingredients & Directions 2/3 c Instant mashed potato -granules 2/3 c Hot water 1/3 c Shortening 1 1/2 c All-purpose flour 4 ts Baking powder 1/2 ts Salt 2 ts Milk Mix potatoes and water in medium bowl. Let stand until water is absorbed. Mix in shortening. Stir in flour, baking powder and salt. Stir in just enough milk to make a stiff dough. Knead on floured surface until dough is smooth, about 10 times. Pat into desired shape. Yields 1 Crust
Yellow Cake Mix Cookies
Ingredients & Directions 1 c Crunchy peanut butter 1/3 c Water 2 Eggs 1 pk Yellow cake mix 1/4 c Oil 1 pk Chocolate chips (12 oz.) Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Randy Rigg Yields 1 servings
Laverbread & Crab Souffles With Cockle Sauc
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
Cranberry Chocolate Orange Cake
Ingredients & Directions 2 c Raw cranberries; coarsely -chopped 1/2 c Sugar 3 1/2 c All-purpose flour 1 1/2 Sugar 1 tb Baking powder 1 ts Baking soda 1 ts Salt 2 Eggs 1 1/3 c Orange juice 1/4 c Cooking oil 1 tb Grated orange rind 2 c Mini semi-sweet chocolate -chips 1 c Chopped nuts 1. Combine cranberries and 1/2 cup sugar. Set aside. 2. Combine flour, 1 1/2 cup sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well to blend. 3. Beat eggs, orange juice, oil and grated orange rind together. Add to dry ingredients, stirring until just moistened. Fold in cranberry mixture, chocolate chips, and nuts. 4. Divide batter into 8 well-greased 10 oz. cans. 5. Bake at 350 F degrees for 40 minutes. Cool 10 minutes, then run knife around tin to loosen. Turn out onto rack to cool completely. 6. Wrap and store overnight before slicing or freeze for later use. ** I’ve also used 4 13 oz. cans and baked for 60 minutes. from the site–What’s on Lolli’s menu Yields 1 Servings
