INGREDIENTS:
2 c. chicken, cubed
Pastry for 9-inch pie crust
1/2 c non-dairy creamer
2 T. butter
2 T. flour
10 oz. frozen peas and carrots
1 tsp. salt
1 onion, chopped
Pepper
DIRECTIONS:
Preheat oven to 425F.
Line pie pan with pastry and refrigerate until ready.
Melt butter, and saute onions until golden.
Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.
Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.
Pour into pastry-lined pan. Cover with pastry top, and seal edges.
Bake 35-40 minutes or until golden brown.
Wednesday, February 27, 2008
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
This recipe substitutes more vegetables for the dumplings. A regular prepared pie crust is very good, but the puffy pastry is elegant and delicious.
(remove meat from carcass & reserve 2 c. of the broth)
1/4 c. (1/2 stick)
butter 6 tbsp. all-purpose flour
1 c. milk
1 tbsp. fresh tarragon or 1 tsp. dried tarragon
1/4 tsp. poultry seasoning
1 tbsp. fresh parsley, minced fine
1 tsp. salt
1/4 tsp. white pepper
2 c. cooked carrots, sliced into 1/4″ rounds
2 c. cooked green garden peas
1 recipe for prepared pastry shell or 1 lg. sweet prepared puff pastry
1 egg yolk, mixed with 1 tbsp. cold water as a glaze
Place the chicken in a large pot and cover with water. You may wish to add some fresh herbs, an onion and a carrot for enhanced flavor. Bring the pot to a boil and turn the heat down to medium. Continue cooking until chicken meat is tender, about 1 hour. Remove chicken from the pot, reserving 2 cups of the strained broth. After chicken has cooled remove meat and giblets and set aside.
Preheat the oven to 425 degrees. Melt butter in a saucepan over moderate heat; blend in the flour, add milk and broth. Continue to heat, stirring constantly until sauce is thickened. Add the chicken meat and all seasonings, cover, and simmer about 10 minutes, stirring occasionally. Mix in cooked carrots and peas, and turn the entire mixture into an ungreased 2 1/2 quart casserole dish.
Prepare the pastry and roll into a circle about 3 inches larger than the rim of the casserole dish. Make 3 steam slits near the center of the pastry. Dampen the rim of the dish, fit the pastry dome over the top, roll the overhanging edges under, and crimp to seal. Brush the top of the pastry with the egg glaze.
Bake the pot pie about 30-40 minutes or until top is browned and the pie is bubbly. If you use the puff pastry crust, the cooking time will be about 25 minutes. (You may wish to place the casserole dish on top of a cookie sheet or jelly roll pan to avoid spills.) To serve, cut wedges of the pastry and ladle the chicken mixture on top.
Serves 6.
This recipe substitutes more vegetables for the dumplings. A regular prepared pie crust is very good, but the puffy pastry is elegant and delicious.
(remove meat from carcass & reserve 2 c. of the broth)
1/4 c. (1/2 stick)
butter 6 tbsp. all-purpose flour
1 c. milk
1 tbsp. fresh tarragon or 1 tsp. dried tarragon
1/4 tsp. poultry seasoning
1 tbsp. fresh parsley, minced fine
1 tsp. salt
1/4 tsp. white pepper
2 c. cooked carrots, sliced into 1/4″ rounds
2 c. cooked green garden peas
1 recipe for prepared pastry shell or 1 lg. sweet prepared puff pastry
1 egg yolk, mixed with 1 tbsp. cold water as a glaze
Place the chicken in a large pot and cover with water. You may wish to add some fresh herbs, an onion and a carrot for enhanced flavor. Bring the pot to a boil and turn the heat down to medium. Continue cooking until chicken meat is tender, about 1 hour. Remove chicken from the pot, reserving 2 cups of the strained broth. After chicken has cooled remove meat and giblets and set aside.
Preheat the oven to 425 degrees. Melt butter in a saucepan over moderate heat; blend in the flour, add milk and broth. Continue to heat, stirring constantly until sauce is thickened. Add the chicken meat and all seasonings, cover, and simmer about 10 minutes, stirring occasionally. Mix in cooked carrots and peas, and turn the entire mixture into an ungreased 2 1/2 quart casserole dish.
Prepare the pastry and roll into a circle about 3 inches larger than the rim of the casserole dish. Make 3 steam slits near the center of the pastry. Dampen the rim of the dish, fit the pastry dome over the top, roll the overhanging edges under, and crimp to seal. Brush the top of the pastry with the egg glaze.
Bake the pot pie about 30-40 minutes or until top is browned and the pie is bubbly. If you use the puff pastry crust, the cooking time will be about 25 minutes. (You may wish to place the casserole dish on top of a cookie sheet or jelly roll pan to avoid spills.) To serve, cut wedges of the pastry and ladle the chicken mixture on top.
Serves 6.
Mom’s Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
Will feed 5 people or leave plenty of leftovers for reheating. 4 or 5 potatoes 3 or 4 carrots 1 pkg. frozen string beans (use 1/2 of package) 1 pkg. frozen peas (use 1/2 of package) 8 good sized mushrooms 2 cans Campbell cream of chicken or cream of mushroom soup 1 pkg. Pillsbury refrigerated pie crust (usually by refrigerated and biscuits) or roll your own dough
Cook chicken breasts until tender (save broth for soup) or bake Oven Stuffer roaster. Pull apart or cut into decent size chunks. You don’t have to use all the chicken from the Oven Stuffer, save some for chicken salad. To bake use a deep dish pie pan or quiche pan.
Remove pie crust from wrapper to soften, while preparing other ingredients, or roll out 2 pie crusts.
Peel cut up potatoes and carrots. Steam or par boil both in same pot or steamer until slightly tender. The veggies will continue to cook when baked in pie.
Put crust in pan; prick with fork. Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc.
Add pepper (soup and crust has plenty of salt; don’t add extra). I’m sure you’ve heart that before!
Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Add 1/3 cup milk to moisten, just pour around edges of pie (use your judgment, if you think you need more liquid, add part of other can of soup, or more milk.
Put on top crust, sealing edges tightly to prevent dripping. Poke crust with fork or make design with toothpick to let steam escape.
Set oven at 375 degrees. Bake approximately 30 to 40 minutes or until crust is golden brown. Put piece of tinfoil under pan to catch drippings.
Will feed 5 people or leave plenty of leftovers for reheating. 4 or 5 potatoes 3 or 4 carrots 1 pkg. frozen string beans (use 1/2 of package) 1 pkg. frozen peas (use 1/2 of package) 8 good sized mushrooms 2 cans Campbell cream of chicken or cream of mushroom soup 1 pkg. Pillsbury refrigerated pie crust (usually by refrigerated and biscuits) or roll your own dough
Cook chicken breasts until tender (save broth for soup) or bake Oven Stuffer roaster. Pull apart or cut into decent size chunks. You don’t have to use all the chicken from the Oven Stuffer, save some for chicken salad. To bake use a deep dish pie pan or quiche pan.
Remove pie crust from wrapper to soften, while preparing other ingredients, or roll out 2 pie crusts.
Peel cut up potatoes and carrots. Steam or par boil both in same pot or steamer until slightly tender. The veggies will continue to cook when baked in pie.
Put crust in pan; prick with fork. Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc.
Add pepper (soup and crust has plenty of salt; don’t add extra). I’m sure you’ve heart that before!
Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Add 1/3 cup milk to moisten, just pour around edges of pie (use your judgment, if you think you need more liquid, add part of other can of soup, or more milk.
Put on top crust, sealing edges tightly to prevent dripping. Poke crust with fork or make design with toothpick to let steam escape.
Set oven at 375 degrees. Bake approximately 30 to 40 minutes or until crust is golden brown. Put piece of tinfoil under pan to catch drippings.
Wednesday, February 20, 2008
Reese’s Peanut Butter Pie
INGREDIENTS:
8 graham cracker squares
2 tbsp. diet butter
1 pkg. chocolate low-cal pudding (cooked kind)
6 tbsp. peanut butter
DIRECTIONS:
Mix graham cracker crumbs and melted butter. Line 8 inch pie pan. Bake at 350 degrees for 8 minutes. Cool.
Prepare filling according to directions. Mix in peanut butter while warm. Pour into crust. Chill 3 hours.
8 graham cracker squares
2 tbsp. diet butter
1 pkg. chocolate low-cal pudding (cooked kind)
6 tbsp. peanut butter
DIRECTIONS:
Mix graham cracker crumbs and melted butter. Line 8 inch pie pan. Bake at 350 degrees for 8 minutes. Cool.
Prepare filling according to directions. Mix in peanut butter while warm. Pour into crust. Chill 3 hours.
Striped Chocolate Peanut Butter Pie
INGREDIENTS:
3/4 c. creamy peanut butter
3 tbsp. butter
1 1/2 c. graham cracker crumbs
1 (4 serving size) pkg. sugar free vanilla pudding
3 c. skim milk
1 (4 oz.) chocolate pudding mix
1 (4 oz.) reduced calorie whipped topping
DIRECTIONS:
Heat 1/2 cup peanut butter and butter until smooth. Stir in cracker crumbs. Press into 9″ pie plate. Chill.
In a saucepan combine vanilla pudding. Mix with 1 1/2 cups milk; cook and stir to a full boil. Stir in remaining peanut butter. Spoon into a crust; chill.
Combine chocolate pudding and remaining milk, cook and stir to a full boil, stir in vanilla. Spoon over peanut butter layer; chill.
To Serve: Spread whipped topping over pie. Yield: 8 slices; Serving Size 1/8 pie; 312 calories; 24 grams carbohydrates; 12 gr protein; 20 gr fat; 157 mil sodium. Exchanges: 1 1/2 starch/bread; 3 fat; 1 med. fat meat.
3/4 c. creamy peanut butter
3 tbsp. butter
1 1/2 c. graham cracker crumbs
1 (4 serving size) pkg. sugar free vanilla pudding
3 c. skim milk
1 (4 oz.) chocolate pudding mix
1 (4 oz.) reduced calorie whipped topping
DIRECTIONS:
Heat 1/2 cup peanut butter and butter until smooth. Stir in cracker crumbs. Press into 9″ pie plate. Chill.
In a saucepan combine vanilla pudding. Mix with 1 1/2 cups milk; cook and stir to a full boil. Stir in remaining peanut butter. Spoon into a crust; chill.
Combine chocolate pudding and remaining milk, cook and stir to a full boil, stir in vanilla. Spoon over peanut butter layer; chill.
To Serve: Spread whipped topping over pie. Yield: 8 slices; Serving Size 1/8 pie; 312 calories; 24 grams carbohydrates; 12 gr protein; 20 gr fat; 157 mil sodium. Exchanges: 1 1/2 starch/bread; 3 fat; 1 med. fat meat.
Chocolate Peanut Butter Pie
INGREDIENTS:
1 3/4 c. chocolate wafer cookie crumbs
3 tbsp. sugar
5 tbsp. melted butter
8 oz. softened cream cheese
1 c. creamy peanut butter
1 c. sugar
2 c. heavy cream, divided
6 oz. semi-sweet chocolate chips
Blend cookie crumbs, sugar and butter. Press into bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 10 minutes; let crust cool.
DIRECTIONS:
With electric beater, mix peanut butter and cream cheese until smooth. Beat in sugar. In a chilled bowl, beat 1 1/2 cups cream until it holds soft peaks. Fold 1/4 of cream into peanut butter mixture to lighten. Then fold in the remaining cream. Mound filling in the crust. Cover and chill at least 4 hours or overnight.
In a small heavy saucepan, bring 1/2 cup cream to a boil and remove from heat. Stir in chocolate until smooth. Let cool 15 or 20 minutes. Pour evenly over the pie and chill for 30 minutes or until topping is set.
1 3/4 c. chocolate wafer cookie crumbs
3 tbsp. sugar
5 tbsp. melted butter
8 oz. softened cream cheese
1 c. creamy peanut butter
1 c. sugar
2 c. heavy cream, divided
6 oz. semi-sweet chocolate chips
Blend cookie crumbs, sugar and butter. Press into bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 10 minutes; let crust cool.
DIRECTIONS:
With electric beater, mix peanut butter and cream cheese until smooth. Beat in sugar. In a chilled bowl, beat 1 1/2 cups cream until it holds soft peaks. Fold 1/4 of cream into peanut butter mixture to lighten. Then fold in the remaining cream. Mound filling in the crust. Cover and chill at least 4 hours or overnight.
In a small heavy saucepan, bring 1/2 cup cream to a boil and remove from heat. Stir in chocolate until smooth. Let cool 15 or 20 minutes. Pour evenly over the pie and chill for 30 minutes or until topping is set.
Chocolate Peanut Butter Pie
INGREDIENTS:
1 stick plus 1 tbsp. butter
1/3 c. flour
1/3 c. brown sugar, firmly packed
1 c. salted peanuts
6 oz. semi sweet chocolate
2 eggs, separated
3 tbsp. granulated sugar
2/3 c. peanut butter
2 tsp. vanilla
1 c. ricotta cheese
1/4 c. powdered sugar
1 carton Cool Whip
DIRECTIONS:
Heat oven to 350 degrees. Melt 3 tablespoons butter. In food processor combine flour, brown sugar and 3/4 c. peanuts. Process until nuts are coarsely ground. Put in mixing bowl and add butter; blend well. Press evenly in a 9 inch pie pan. Bake 10 minutes. Turn oven off and let stand in oven for 30 minutes.
In processor finely grate chocolate. Add egg yolks and blend. In sauce pan combine granulated sugar, 2 tablespoons water and remaining 6 tablespoons butter. Bring to a boil. With processor on gradually add hot water-butter mixture to chocolate. Blend until chocolate is smooth. Transfer to a bowl. Beat egg whites until stiff, but not dry. Fold into chocolate until blended. Pour into crust and refrigerate 1 hour.
In bowl blend peanut butter, vanilla and cheese. Add powdered sugar and blend. Add Cool Whip to peanut butter mixture. Spread gently over the chocolate layer. Sprinkle with remaining coarsely ground peanuts (1/4 cup). Chill 2 hours or longer. VERY GOOD AND VERY RICH!
1 stick plus 1 tbsp. butter
1/3 c. flour
1/3 c. brown sugar, firmly packed
1 c. salted peanuts
6 oz. semi sweet chocolate
2 eggs, separated
3 tbsp. granulated sugar
2/3 c. peanut butter
2 tsp. vanilla
1 c. ricotta cheese
1/4 c. powdered sugar
1 carton Cool Whip
DIRECTIONS:
Heat oven to 350 degrees. Melt 3 tablespoons butter. In food processor combine flour, brown sugar and 3/4 c. peanuts. Process until nuts are coarsely ground. Put in mixing bowl and add butter; blend well. Press evenly in a 9 inch pie pan. Bake 10 minutes. Turn oven off and let stand in oven for 30 minutes.
In processor finely grate chocolate. Add egg yolks and blend. In sauce pan combine granulated sugar, 2 tablespoons water and remaining 6 tablespoons butter. Bring to a boil. With processor on gradually add hot water-butter mixture to chocolate. Blend until chocolate is smooth. Transfer to a bowl. Beat egg whites until stiff, but not dry. Fold into chocolate until blended. Pour into crust and refrigerate 1 hour.
In bowl blend peanut butter, vanilla and cheese. Add powdered sugar and blend. Add Cool Whip to peanut butter mixture. Spread gently over the chocolate layer. Sprinkle with remaining coarsely ground peanuts (1/4 cup). Chill 2 hours or longer. VERY GOOD AND VERY RICH!
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