Classic Chicken Pot Pie

Ingredients:

1 box pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups green giant® valley fresh steamers™ frozen mixed vegetables, thawed

Directions:

1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

www.justapinch.com

Mrs. Smith's Delicious Chicken Pot Pie

Ingredients:


1 1/2 cup All purpose flour
1 1/2 teaspoon Baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/4 cup milk
1 fryer chicken; cooked, boned and cut into pieces
2 cans Cream of Chicken Soup
3/4 stick butter
6 cups Chicken broth
Salt and pepper to taste


Preparation:

Dough for Dumplings and Pie:

Sift together 1 1/2 cup all purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt.

Cut in 1/4 cup solid shortening into flour mixture.

Add 1 egg and 1/4 cup milk beaten together.

Turn dough onto a floured board. Knead lightly to blend.

Chill in refrigerator (usually overnight).

Pie Filling:

Roll out dough paper thin, cut in strips (save enough strips to go on top of pie).

Cut the other strips for dumplings.

Heat the 6 cups of broth to a rolling boil and drop in the dumplings.

After all dumplings have been dropped into broth, cook a few minutes then take out the dumplings and add the chicken soup to broth.

Use an egg beater to remove all lumps.

Then, add the cut up chicken and dumplings and pour into a large pan (a large broiler pan works well).

Arrange the strips of dough on top of the pie.

Cut the 3/4 stick of margarine all over top of pie and bake until crust is golden brown.

www.bigoven.com

Never Fail Hot Water Pie Crust

Ingredients:


1/2 c. lard (at room temp.), soft
1/4 c. boiling hot water
1 1/2 c. sifted flour
3/4 tsp. salt

Directions:

Pour water over lard and beat with beater or (I use fork) until smooth and well mixed.

Sift the flour and salt into the lard, slowly, and mix well.

Chill before rolling. (I always double this recipe and freeze half.)

www.cooks.com

Never Fail Pie Crust

INGREDIENTS:

3 cups all-purpose flour
1 1⁄4 cups shortening
1 teaspoon salt
1 egg (well beaten)
1⁄4 cup water
1 tablespoon vinegar


DIRECTIONS:

Mix flour, salt and shortening using a pastry blender.
Combine the egg, water and vinegar and pour into flour mixture all at once.

Combine ingredients with your hands until soft dough forms.

Roll out on floured surface.

www.food.com

Crock Pot Rotisserie Chicken

Ingredients:

1 whole chicken
Olive oil spray
Seasonings of your choice
Aluminum foil

Directions:

Spray inside of crock pot with Pam spray. Roll 3-5 wads of aluminum foil into 2-3 inch balls. Put the aluminum balls on the bottom of the crock.

The chicken is going to sit on these.

Wash chicken inside and out and dry with paper towels. Spray with olive oil. Sprinkle with seasonings. Put chicken breast side down in the crock on top of the aluminum balls.

Cook on high 6-8 hours.

www.recipetips.com

Absolutely Perfect Kool-Aid

INGREDIENTS:


3 (6 g) packages Kool-Aid, your favorite flavor
1 1⁄2 cups sugar
1 gallon cold water

DIRECTIONS:

In a LARGE juice pitcher (1 gallon/4 litres), stir together the 3 packages of Kool-Aid and the sugar.

Add about 1/3 of the water and stir well, making sure Kool-Aid and sugar dissolves.

Slowly stir in remaining water; chill.

www.food.com

Marshmallow Creme Meringue

Ingredients:

3 - 4 egg whites
1 jar(s) marshmallow creme (7 oz.)
1/4 tsp cream of tartar
1/2 tsp vanilla

Directions:

1. Beat egg whites with cream of tartar untill soft peaks form. Add 1/2 of the jar of marshmallow creme, beat well. Add remaining creme and vanilla; beat until stiff peaks form. Spread onto hot pie filling and seal edges to crust.

2. Bake at 350 degrees until lightly brown on top. If pie crust starts to brown too quickly, add foil around the edges of crust.

www.justapinch.com

Cooked Mayonnaise (Salad Dressing)

INGREDIENTS:

2 large beaten eggs
2 tablespoons all-purpose flour
1 tablespoon dry mustard
1 cup milk (I use skim, but 3% is better)
5 tablespoons sugar
1 teaspoon salt
1⁄2 cup vinegar
1⁄2 cup hot water
1 tablespoon butter (optional) or 1 tablespoon margarine (optional)


DIRECTIONS:

In a microwave safe bowl beat the 2 eggs.
Beat in the flour and dry mustard.

Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.

In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
To stir this mixture I usually use a wire whisk.

Microwave at full power for 9 minutes, stirring half way through the cooking time.
After the cooking time, add the butter if desired.

www.food.com

No Fail Meringue

Ingredients:

1 tablespoon Argo® Corn Starch
1/2 cup cold water
3 egg whites
1/8 teaspoon salt
6 tablespoons sugar

Directions:

Mix corn starch and cold water in small saucepan. Bring to a boil, stirring constantly until mixture is clear and thick. Remove from heat and cool.

Beat egg whites just until stiff peaks form. Add in salt. Gradually add sugar, beating constantly.

Gradually beat the cooled corn starch mixture into the egg whites.

Spoon meringue on to top of pie or torte, sealing to edges. Bake in a preheated 375°F oven for 15 minutes or until meringue is lightly browned.

This recipe makes enough meringue to top 1 pie or torte. The corn starch helps to thicken and adds stability (less "weeping").

Easy Lemon Meringue Pie

Ingredients:

1 graham cracker pie crust (I used a store bought one)
14 oz. can sweetened condensed milk
4 egg yolks (reserve the egg whites)
1/2 C. lemon juice

Directions:

In a bowl, combine the last 3 ingredients well. Pour into the pie crust and bake in a 350 degree oven for 15 minutes.

Ingredients:

For the Meringue:

4 egg whites
1/4 tsp. cream of tartar
1/4 C. sugar

Directions:

In a bowl, beat the egg whites until they begin to stiffen up, add in the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.

Once the pie is baked, top the pie with the meringue and place back into the oven for 7 minutes or until the peaks are light brown.

Allow the pie to completely cool before slicing. Store in the fridge.

Salmon Croquettes (Aunt Garie)

Ingredients:


15 ounces salmon, canned
1 egg, beaten
¼ cup flour, all-purpose*
¼ cup potato flakes
1 small onion, grated
Pepper and Salt to taste
1 teaspoon baking powder

Directions:

Drain salmon, reserving ¼ cup liquid.

Remove skin and bones.

Place salmon in mixing bowl, breaking up into smaller pieces.

Add egg, mixing thoroughly.

Stir in flour. Blend in potato flakes, onion, salt and pepper.

Combine baking powder and reserved ¼ cup liquid.

Stir into salmon mixture until well combined.

Form mixture into patties or croquette shapes.

Drop into 1" deep hot oil and fry without crowding for 3 to 5 minutes or until golden brown on all sides.

Drain on paper toweling.



*1/4 cup self-rising flour can be used; omit the baking powder.

NOTE:  A Croquette (from the French “croquer” meaning “to Crunch”) is a small, fried rolled food, often covered in bread crumbs and containing a filling.

Madea formed her croquettes by rolling into small thick log shapes and frying them on 3 sides.

Recipe Courtesy of Sweetmilk and  Tea Cakes©

Fried Corn Tennessee-Style

Ingredients:


6 ears fresh corn (frozen corn can be used)
4 slices bacon
1/2 c. milk
1 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch sugar

Directions:

1. With sharp knife, cut corn kernels from cob. Also, scrape pulp out with back of knife. Set aside.

2. Cut bacon in half and fry in heavy iron skillet until crisp. Drain on paper toweling.

3. Discard all but 4 tablespoons bacon fat. Add corn. Cook without stirring until bottom is browned. (Lift corn from the side with spatula to check.)

4. When well browned, add milk and seasonings, stirring until well combined. Cover and cook over low heat 10 minutes longer. Arrange bacon over top and serve. (Can also crumble bacon and stir into corn.)

Good served with chops or fried chicken, buttered green beans and sliced fresh tomatoes.

www.cooks.com

Mississippi Pot Roast

Ingredients:

3 lb. chuck roast
1 packet Ranch salad dressing mix; not the dip mix ( I use a little less than the full envelope; also, you can get an organic packet at some stores)
1 packet Au Jus mix (with no MSG)
1 stick butter
6-8 jarred pepperoncini peppers; pull stems off
1-2 Tbsp. of the pepperoncini juice
Vegetables of your choice: I use about 1.5 cup mushrooms, halved or quartered and 3-4 carrots, sliced in large pieces (or many baby carrots)

Instructions:

Place roast in slow cooker. Sprinkle ranch packet and au jus packet over roast. Place the stick of butter on top of roast. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast. Cover and cook on low for 8 hours. Halfway through cook time, turn the roast over. With about 2-3 hours left in cook time, add the mushrooms and carrots (or whatever vegetables you choose) to the slow cooker. My slow cooker does a perfect job at 8 hours, but check your roast as slow cooker heat can vary. Slice or shred (we prefer slightly shredded) and serve over mashed potatoes with some of the gravy.

www.cozycakescottage.com

Oven Barbecued Chicken

What You'll Need:

1 (3- to 3-1/2-pound) chicken, cut into 8 pieces and skin removed (see Note)
1 tablespoon all-purpose flour
1 cup ketchup
1 small onion, finely chopped
1/4 cup packed light brown sugar
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard

What To Do:

Preheat oven to 400 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Place chicken in baking dish and sprinkle with flour, coating evenly.


In a small bowl, combine remaining ingredients; mix well. Pour evenly over chicken and cover tightly with aluminum foil.


Bake 30 minutes then uncover and bake 30 to 35 more minutes, or until the juices run clear and no pink remains.

NOTE: We usually remove the skin from the chicken because it reduces the fat in this dish, but the recipe works just as well with the chicken skin left on.

www.mrfood.com

Ernest Hemingway's Burger Recipe

Ingredients–

1 lb. ground lean beef
2 cloves, minced garlic
2 little green onions, finely chopped
1 heaping teaspoon, India relish
2 tablespoons, capers
1 heaping teaspoon, Spice Islands sage
Spice Islands Beau Monde Seasoning — 1/2 teaspoon
Spice Islands Mei Yen Powder — 1/2 teaspoon
1 egg, beaten in a cup with a fork
About 1/3 cup dry red or white wine
1 tablespoon cooking oil

What to do–

Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.

Slow Cooker Salisbury Steak

Ingredients :

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Directions :

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Oven Barbecued Ribs

1 tbsp. fat or shortening
3/4 cup minced onions
1 1/2 tsp dry mustard
1/8 tsp cayenne
1 1/2 tsp Worcestershire sauce
4 lbs spareribs, cut in 2 rib pieces
1 c ketchup
1/3 c brown sugar
1 bay leaf

Preheat oven for 350°. In a large frying pan melt fat over medium heat and place ribs in the pan and brown on both sides. Transfer ribs to a roasting pan.

Meanwhile in a saucepan combine remaining ingredients. Bring to a boil over medium heat, reduce heat to low and simmer ten minutes while stirring occasionally. Pour half the sauce over ribs in the roasting pan and cover tightly. Bake 1 1/2 hours or until ribs are fork tender, basting frequently with remaining sauce. Bake uncovered for 15 minutes or longer or until ribs are crisp.

Potato Corn Chowder

Ingredients:

2 Tablespoons butter
1 onion, chopped
2 medium potatoes, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 cans sweet corn, drained
1/2 lb. cooked ham, chopped
13 ounce can evaporated milk
1/4 Cup flour
1/2 Cup water

Directions:

Fry the onion in the butter till soft. Add the potatoes, 2 Cups of water, and seasonings. Simmer, covered, 15 minutes. Lower heat to simmer. Add corn, milk, and meat. Blend the flour in 1/2 cup water. Stir into the chowder. Cook on low, stirring, until thickened.

Easy Basic Pancakes

INGREDIENTS:

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil

Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

DIRECTIONS:

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

The Joy of Cooking via www.marthastewart.com