INGREDIENTS:
1 (4 lb.) chicken, cut up
12 c. water
1 1/2 tsp. salt
1/2 tsp. pepper
1 rib celery, diced
4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
1 lg. onion, coarsely chopped
4 lg. carrots, cut into 1 inch disks
2 tbsp. chopped parsley
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. solid vegetable shortening
1 egg, beaten
1/3 c. water
DIRECTIONS:
Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.
As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board. Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. Serves 6.
Tuesday, December 4, 2007
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
1 lg. fryer or chicken breasts, legs 6-8 pieces
1 can cream of chicken soup
1 tsp. onion salt
1 pkg. frozen peas & carrots
Salt & pepper to taste
1/2 stick butter, melted
Boil chicken 1-1 1/2 hours. Cool and take out bones. Chopped. Add chicken, frozen peas and carrots. Cream chicken soup. Add enough of chicken broth into chicken, peas, carrots, soup and heat on top of stove. Make this kinda soupy. Pour into a 13 x 9 inch casserole dish.
Make pie crust to cover top of chicken. Pour melted butter over crust and bake at 350 degrees for about 1 hour or until pie crust is done and brown. Serves 4-6 people. You can make these chicken pot pies and put into smaller pie dishes and freeze for later.
PIE CRUST:
Mix together: 1 tsp. salt Cut in 2/3 c. Crisco shortening
Sprinkle with 4 tablespoons cold water. I make 2 cups of ice water to use. Mix up well. Press into a ball. Sprinkle flour on table top. I use wax paper on damp table and roll out crust. Cut into strips. Lay on chicken, peas and carrots. Please note: Roll pie crust out very thin.
1 lg. fryer or chicken breasts, legs 6-8 pieces
1 can cream of chicken soup
1 tsp. onion salt
1 pkg. frozen peas & carrots
Salt & pepper to taste
1/2 stick butter, melted
Boil chicken 1-1 1/2 hours. Cool and take out bones. Chopped. Add chicken, frozen peas and carrots. Cream chicken soup. Add enough of chicken broth into chicken, peas, carrots, soup and heat on top of stove. Make this kinda soupy. Pour into a 13 x 9 inch casserole dish.
Make pie crust to cover top of chicken. Pour melted butter over crust and bake at 350 degrees for about 1 hour or until pie crust is done and brown. Serves 4-6 people. You can make these chicken pot pies and put into smaller pie dishes and freeze for later.
PIE CRUST:
Mix together: 1 tsp. salt Cut in 2/3 c. Crisco shortening
Sprinkle with 4 tablespoons cold water. I make 2 cups of ice water to use. Mix up well. Press into a ball. Sprinkle flour on table top. I use wax paper on damp table and roll out crust. Cut into strips. Lay on chicken, peas and carrots. Please note: Roll pie crust out very thin.
Chocolate Chip Cookies
INGREDIENTS:
1 c. brown sugar
1 c. white sugar
1/2 c. shortening
2 eggs
1/2 c. water
1 tsp. soda
1 tsp. salt
Vanilla
3 c. flour
1/2 c. nuts
1 pkg. chocolate chips (6 oz.)
DIRECTIONS:
Drop on cookie sheet from teaspoon and bake at 350 for 10 or 15 minutes.
1 c. brown sugar
1 c. white sugar
1/2 c. shortening
2 eggs
1/2 c. water
1 tsp. soda
1 tsp. salt
Vanilla
3 c. flour
1/2 c. nuts
1 pkg. chocolate chips (6 oz.)
DIRECTIONS:
Drop on cookie sheet from teaspoon and bake at 350 for 10 or 15 minutes.
Chocolate Chip Cookies
INGREDIENTS AND DIRECTIONS:
1 c. butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 (4 oz.) pkg. INSTANT vanilla pudding
Cream together in large mixer bowl.
Add:
2 eggs
1 tsp. vanilla extract
Beat until smooth and creamy.
Mix:
2 1/4 c. unsifted flour
1 tsp. baking soda
Add:
1 1/4 c. flour mixture to creamy batter and blend
Add:
12 oz. chocolate chips
Balance of flour mixture (1 c.)
Just stir until blended.
Put dough mixture in glass or ceramic dish in refrigerator (cover with Saran Wrap and aluminum foil) until ready to use. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees about 5-10 minutes or until lightly brown. While still barely warm, put in plastic container (lined with plastic wrap) and keep lid on).
1 c. butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 (4 oz.) pkg. INSTANT vanilla pudding
Cream together in large mixer bowl.
Add:
2 eggs
1 tsp. vanilla extract
Beat until smooth and creamy.
Mix:
2 1/4 c. unsifted flour
1 tsp. baking soda
Add:
1 1/4 c. flour mixture to creamy batter and blend
Add:
12 oz. chocolate chips
Balance of flour mixture (1 c.)
Just stir until blended.
Put dough mixture in glass or ceramic dish in refrigerator (cover with Saran Wrap and aluminum foil) until ready to use. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees about 5-10 minutes or until lightly brown. While still barely warm, put in plastic container (lined with plastic wrap) and keep lid on).
Chocolate Chip Cookies
INGREDIENTS:
1 c. white sugar
1 c. brown sugar
1 c. butter
1 c. vegetable oil
1 egg
1 tbsp. milk
1 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 1/2 to 4 c. flour
DIRECTIONS:
Mix in order given. Add 1 package chocolate chips and 1/2 cup chopped nuts. Drop by spoonfuls on cookie sheet. Bake at 350 degrees until lightly browned.
1 c. white sugar
1 c. brown sugar
1 c. butter
1 c. vegetable oil
1 egg
1 tbsp. milk
1 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 1/2 to 4 c. flour
DIRECTIONS:
Mix in order given. Add 1 package chocolate chips and 1/2 cup chopped nuts. Drop by spoonfuls on cookie sheet. Bake at 350 degrees until lightly browned.
Chocolate Chip Cookies
INGREDIENTS:
2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1 pkg. instant vanilla or chocolate pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. chopped nuts
DIRECTIONS:
Mix flour and soda. Combine butter, sugars, vanilla and pudding mix in large bowl, beat until smooth. Beat in eggs. Add flour mixture then chips and nuts. Batter will be stiff. Drop by rounded teaspoon, about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes at 375 degrees. Makes 6 dozen.
2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1 pkg. instant vanilla or chocolate pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. chopped nuts
DIRECTIONS:
Mix flour and soda. Combine butter, sugars, vanilla and pudding mix in large bowl, beat until smooth. Beat in eggs. Add flour mixture then chips and nuts. Batter will be stiff. Drop by rounded teaspoon, about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes at 375 degrees. Makes 6 dozen.
Chocolate Chip Cookie
INGREDIENTS:
1/2 c. gran. sugar
1/2 c. packed brown sugar
1/3 c. butter, softened
1/3 c. shortening
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
1 pkg. (6 oz.) semisweet chocolate chips
DIRECTIONS:
Heat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cool and serve.
1/2 c. gran. sugar
1/2 c. packed brown sugar
1/3 c. butter, softened
1/3 c. shortening
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
1 pkg. (6 oz.) semisweet chocolate chips
DIRECTIONS:
Heat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cool and serve.
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