pages

Translate

Sunday, April 17, 2016

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

cinnamon-raisin yogurt biscuits

Ingredients

  • Servings: 10
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 (8 ounce) container plain yogurt
  • 1/2 cup raisins
  • 1/2 cup confectioners' sugar (optional)
  • 1 teaspoon orange juice (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat an oven to 450 degrees f (230 degrees c).
  • stir white sugar and cinnamon together in a bowl. combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. make a well in the center of the crumbly mixture; add yogurt and raisins to the well. stir just until dough clings together.
  • turn dough a lightly floured surface and gently knead 8 to 10 times. roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.
  • bake in the preheated oven until lightly browned, 10 to 12 minutes.
  • whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Saturday, April 16, 2016

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

canadian tea biscuits

Ingredients

  • Servings: 6
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup shortening
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1 cup milk, or as needed

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • whisk together flour, baking powder, and salt in a bowl. cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. stir cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
  • turn dough out a lightly floured surface and with floured hands, knead until smooth, about 15 times. roll dough out to a 1-inch thickness with a floured rolling pin. cut biscuits with a 2 1/2-inch round cookie cutter; place an ungreased baking sheet. press dough trimmings together, roll out again, and cut remaining dough into rounds.
  • bake in the preheated oven until golden brown, about 15 minutes.

Griddle Scones

Ingredients

  • Servings: 12
  • 4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening or lard
  • 1 tablespoon corn syrup
  • 1 1/2 cups buttermilk, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • in a large bowl, whisk together the flour, baking soda, sugar, and salt. cut in the shortening with a fork, pastry blender, or by pinching between your fingers. make a well in the center, and pour in the corn syrup and buttermilk. stir with a sturdy spoon to form a soft dough. divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. cut each circle into 6 wedges.
  • heat a griddle over medium heat, and grease lightly with cooking spray or oil. cook scones on each side, then stand them on edge, and cook all three edges. cool on a wire rack.

fresh strawberry lemon shortcake

Ingredients

  • Servings: 2
  • 1 1/2 cups sliced fresh strawberries
  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons 2% milk
  • 1 egg yolk, beaten
  • 3/4 teaspoon lemon zest
  • 1/4 cup nonfat plain yogurt
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon agave nectar
  • 1/2 teaspoon lemon zest
  • 1/3 cup heavy whipping cream
  • 1 teaspoon white sugar

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 45 mins

  • combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
  • preheat oven to 400 degrees f (200 degrees c).
  • combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. turn dough out a lightly floured surface and knead 10 turns. divide dough in half; pat or roll out into a 3/4-inch thick round. transfer rounds to a baking sheet.
  • bake in preheated oven until golden brown, 8 to 10 minutes. remove to cool on a wire rack for 15 minutes. split each shortcake in half horizontally.
  • mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. beat whipping cream in another bowl until foamy. add 1 teaspoon sugar, continuing to beat cream until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

Friday, April 15, 2016

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Really Cranberry Orange Yummy Gummy Pudding Cake

Ingredients

  • Servings: 1
  • 5 cups all-purpose flour
  • 3 cups white sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons salt
  • 3 tablespoons dried grated orange peel
  • 3/4 cup orange juice concentrate
  • 1 1/2 cups water
  • 1 tablespoon orange extract
  • 1 1/2 cups butter, softened
  • 2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
  • 3/4 cup finely chopped pecans

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 10x14-inch baking pan.
  • whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. in a separate bowl, whisk together the orange juice concentrate, water, and orange extract. using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. gently stir in the cranberries and pecans. smooth the batter into the prepared baking dish.
  • bake in the preheated oven until the top is browned, about 50 minutes. reduce heat to 325 degrees f (165 degrees c), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

Thursday, April 14, 2016

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

leftover thanksgiving wedge pies

Ingredients

  • Servings: 4
  • 1 (15 ounce) package pastry for a 9-inch double-crust pie
  • 1/2 cup prepared mashed potatoes
  • 1/2 cup shredded cooked turkey meat
  • 1/4 cup cranberry sauce
  • 1 egg
  • 1 tablespoon water

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
  • roll each pastry out a lightly flour work surface and cut each into quarters.
  • spread about 2 tablespoons mashed potatoes 4 of the pastry quarters, spreading to within 1/3-inch of the edges. top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce.
  • whisk egg and water together in a bowl. brush egg mixture outside edges of prepared pastry quarters. top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. cut a slit in the top of each pastry wedge and brush each with egg mixture. transfer wedge pies to prepared baking sheet.
  • bake in the preheated oven until golden brown, 15 to 20 minutes.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

daddy's savory tomato biscuits

Ingredients

  • Servings: 18
  • 3 cups self-rising flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 cup shortening
  • 1 cup tomato-vegetable juice cocktail

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • preheat oven to 400 degrees f (200 degrees c). grease a baking sheet.
  • stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. mix in the vegetable juice cocktail just until moist, and turn out a well-floured work surface. gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. place the biscuits the prepared baking sheet.
  • bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Wednesday, April 13, 2016

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

cherry roly poly

Ingredients

  • Servings: 6
  • dough
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening, chilled
  • 2/3 cup cold milk
  • filling
  • 2 cups cherries, pitted and halved
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons grated lemon zest
  • 2 tablespoons butter, melted

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 50 mins

  • to make dough: in a medium bowl, sift together flour, baking powder and salt. cut in shortening with a pastry blender or two knives, until mixture resembles coarse crumbs. stir in milk, a little at a time, and mix well. knead briefly. set aside.
  • for filling: in a medium bowl, stir together cherries, sugar, cinnamon and lemon zest until well mixed.
  • on a floured surface, roll the dough into a rectangle 1/4 inch thick. brush with melted butter. spread the cherry filling evenly over the surface of the dough, leaving 1/2 inch around the edges. roll up the dough, starting at a short end, and pinch together all the edges so that the juice will not escape. wrap roll in a kitchen towel or cheesecloth and tie loosely.
  • place in a steamer or colander over boiling water, cover and steam for 90 minutes, until dough is firm. remove cloth, slice and serve.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Tuesday, April 12, 2016

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Just Another Turkey Pot Pie

Ingredients

  • Servings: 1
  • 1 (15 ounce) package pastry for a 9 inch double crust pie
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • salt and ground black pepper to taste
  • 2 cups frozen mixed vegetables, thawed and drained
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 2 tablespoons cornstarch
  • 2 cups cubed cooked turkey, or more to taste
  • 1 tablespoon butter, softened (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 35 mins

  • preheat oven to 425 degrees f (220 degrees c). unroll the pie crusts, and line a 9-inch pie dish with 1 crust. set aside the other crust.
  • heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. place the vegetable mixture into the prepared pie dish.
  • in a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. spread butter over the top crust. cover the pie with aluminum foil.
  • bake in the preheated oven for 10 minutes; reduce heat to 350 degrees f (175 degrees c) and bake for 50 more minutes. remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. let stand about 10 minutes before serving.

portuguese cornbread

Ingredients

  • Servings: 1
  • 1 1/2 cups cornmeal
  • 1 1/2 teaspoons salt
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1/4 cup warm water (110 degrees f/45 degrees c)
  • 2 cups all-purpose flour

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • in a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. let stand for 2 or 3 minutes, then stir to dissolve. set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
  • pulverize the cornmeal in a blender until fine.
  • in a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. stir vigorously until smooth. stir in 1 tablespoon olive oil. cool mixture to lukewarm. stir proofed yeast into the cornmeal mixture. gradually add 1/2 cup cornmeal and flour. gather the dough into a ball, and place it in a greased bowl. cover. set it aside in a warm place for about 30 minutes, or until doubled in bulk.
  • with a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. turn the dough out into pie pan, and cover. let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
  • bake in the middle of a preheated 350 degree f (175 degree c) oven for 40 minutes, or until top is golden. transfer to a rack to cool.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Monday, April 11, 2016

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

ricotta easter cake

Ingredients

  • Servings: 4
  • 3/4 cup wheat berries (optional)
  • 2 cups whole milk, or as needed to cover
  • 3/4 cup confectioners' sugar
  • 1 orange, zested
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 1/2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup unsalted butter at room temperature
  • 3 large eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 tablespoon anisette liqueur
  • 4 8x8-inch disposable aluminum cake pans
  • 3 pounds ricotta cheese at room temperature
  • 12 large eggs at room temperature
  • 1 (12 ounce) jar pineapple preserves
  • 1 1/2 cups confectioners' sugar
  • 1 cup heavy whipping cream at room temperature
  • 1 cup chopped dried mixed fruit
  • 3/4 cup white sugar
  • 1/4 cup anisette liqueur, or more to taste
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons confectioners' sugar for dusting, or to taste

Recipe

    Cook Time: 2 hrs 30 mins

    Ready Time: 14 hrs 30 mins

  • place wheat berries into a bowl, cover with water, and soak for 3 days, changing water 2 or 3 times per day. drain and place wheat berries into a saucepan; pour in milk to cover. stir 3/4 cup confectioners' sugar, orange zest, 1 teaspoon vanilla extract, and a pinch of salt into wheat and milk. bring to a boil, reduce heat to low, and simmer until wheat berries are tender, about 1 hour. refrigerate.
  • sift flour, 3/4 cup confectioners' sugar, baking powder, and 1 pinch of salt together in a bowl; cut butter into flour mixture, using a pastry cutter, until butter forms small lumps. make a well in flour mixture and pour 3 beaten eggs into the well; add 1 tablespoon vanilla extract and 1 tablespoon anisette liqueur to eggs. stir together to make a smooth dough. refrigerate at least 1 hour.
  • move a rack into low position in oven and preheat oven to 350 degrees f (175 degrees c). generously grease and flour the 8x8-inch cake pans.
  • divide dough into fourths; roll each piece out a floured work surface to make a thin 12x12-inch dough square. fit dough into a prepared cake pan. repeat with remaining dough to make 4 crusts.
  • beat ricotta cheese with 12 eggs in a large bowl until mixture is smooth and creamy. add 1 cup of soaked wheat berries, pineapple preserves, 1 1/2 cup confectioners' sugar, heavy cream, dried mixed fruit, white sugar, 1/4 cup anisette liqueur, 1 tablespoon vanilla extract, and 1 pinch of salt. stir to combine thoroughly and divide ricotta filling into each crust.
  • bake cakes on the bottom rack of the preheated oven for 15 minutes; reduce heat to 225 degrees f (105 degrees c) and bake for 1 hour and 15 minutes. turn off heat and let cakes cool in the oven with the door open, about 30 minutes. let cakes cool to room temperature, then chill at least 2 hours (up to overnight). sprinkle each cake with about 1 1/2 teaspoon confectioners' sugar, or to taste, before slicing.

german apple strudel

Ingredients

  • Servings: 2
  • 3 1/2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup warm water
  • 2 cups poppy seeds
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 9 apples - peeled, cored and diced
  • 3/4 cup heavy cream

Recipe

    Cook Time: 1 hr

    Ready Time: 3 hrs

  • in a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. turn out a floured surface and knead 10 minutes, until smooth and elastic. cover with plastic wrap and let rest 1 hour.
  • grind poppy seeds in a food processor or spice grinder, if desired. combine poppy seeds, sugar, and cinnamon in a medium bowl and mix well; set aside.
  • preheat oven to 400 degrees f (200 degrees c). grease a 9x13-inch baking dish.
  • place the dough on a large work surface covered with a clean cotton sheet. stretch the dough slightly to form a large rectangle. pour the melted butter over the dough to moisten. carefully stretch the dough into a large rectangle as big as your work surface will allow. the dough should be very thin and translucent.
  • sprinkle the poppy seed mixture evenly over the stretched dough. distribute the apples evenly over the poppy seed mixture. sprinkle with about one half of the cream. roll each side of the dough carefully to the middle and fold the ends under the strudel. cut the strudel in half and place the two halves side by side in the prepared dish. sprinkle with the remaining cream.
  • bake in preheated oven until pastry is golden brown, about 1 hour. allow to cool before slicing.

Chicken Pot Pie Ix

Ingredients

  • Servings: 1
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c.)
  • in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  • in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
  • place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
  • bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

  • Servings: 1
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 granny smith apples - peeled, cored and sliced

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
  • place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
  • bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

kolacky

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup any flavor fruit jam
  • 1 egg
  • 1 teaspoon cold water

Recipe

  • combine margarine and cream cheese in large bowl; beat with mixer at medium speed until smooth and creamy. beat in vanilla.
  • combine flour and salt in small bowl; gradually add to margarine mixture, beating until mixture forms soft dough.
  • divide dough in half; wrap each half in plastic wrap. refrigerate until firm.
  • preheat oven to 375 degrees f (190 degrees c).
  • roll out half of dough on lightly floured pastry cloth or board to 1/8 inch thickness. cut with top of glass or biscuit cutter into 3 inch rounds.
  • spoon 1/2 teaspoon fruit preserves/jam center of each dough circle. beat egg with water in small bowl; lightly brush edges of dough circles. bring three edges of dough up over fruit; pinch edges together to seal. place on ungreased cookie sheets; brush with egg mixture. repeat with remaining dough and fruit.
  • bake 12 minutes or until golden brown. let stand on cookie sheets 1 minute. transfer kolackys to wire rack; cool completely. store in tightly covered container.