PAULA'S CHICKEN POT PIE
sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Directions
Crust:
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
FRIDAY JANUARY 15
IMPOSSIBLE PUMPKIN PIE VIRGINIA
2 EGGS
1 CAN EVAPORATED MILK
15 OZ. CAN PUMPKIN
3/4 CUP SUGAR
1/2 CUP BISQUICK
2 TBP BUTTER
2 1/2 TSP ALL SPICE OR PUMPKIN SPICE
2 TSP VANILLA
COMBINE ALL INGREDIENTS AND MIX WELL
POUR INTO 9 INCH PIE PLATE
BAKE 350 FOR 50-55 MINUTES
SERVED FOR WHIPPED CREAM
SLIM'S CELERY PIECES
3 OR 4 INCH PIECES OF CELERY
COVER SPANISH OLIVE OIL
SPRINKLE WITH SALT AND PEPPER
MICROWAVE FOR 3 MINUTES
Escalloped Chickern
1 small onion chopped
3/4 cup finely chopped celery
1 cup water (If I have enough chicken broth that is what I use0
3 cups chicken or turkey pieces
10 or 12 slices bread (8 cups) torn into small pieces.
1 egg
1 can cream of chicken soup
1 1/2 cups chicken broth
1/2 tsp. salt
Dash pepper
1 1 /2 tsp. sage
Cook onion and celery until tender on water. Keep water. Add chicken, bread pieces, egg, soup,, broth, salt, pepper and sage. Mix well and po,ur into a 9" by 13" pan. Bake at 350 degrees about 1 hour.
I have used fresh bread for this and it works well. Also 3 or 4 chicken hindquarters will make the amount of chicken needed. And another recipe we like
Southern Creamed Chicken
1/4 cup oleo or butter
1/4 cup chopped onion
1 tsp salt
3 T flour
1 cup chicken broth
1 cup milk
dash hot pepper sauce
2 cups chopped chicken
2 hard cooked eggs
Saute onion in butter till tender. Add salt and flour and cook until bubbly. Add chicken broth and milk and stir until smooth.
and thickened, bring to boil and boil 1 minute. Add rest of ingredients and heat thoroughly.. Makes 4 to 6 servings
Serve on biscuts or mashed potatoes
(We once ate a whole turkey this way we liked it so much)
from Marje in Iowa
BUFFALO CHICKEN SALAD
2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing , recipe follows
Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
Blue Cheese Dressing:
2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
Of course, our ancestors used all parts of the chicken . Usually the wings, back, and neck were used to flavor soups and stocks. Commercialization of the poultry market and modern refrigeration methods permitted consumers to begin choosing their favorite parts -- usually breast, thigh, and leg portions -- with the rest of the parts ending up in soup factories. Thus, chicken wings fell a bit out of favor until an enterprising restauranteur came up with a chicken wing recipe that would soon sweep the world off its feet.
There is some dispute about who came up with the original hot wing appetizer, but most credit the Anchor Bar in where else but Buffalo, New York, USA.
The historic creation date for Buffalo Wings was October 30, 1964, when owner Teressa Bellissimo was faced with feeding her son and his friends a late snack. Having an excess of chicken wings on hand, she fried up the wings, dipped them in a buttered spicy chile sauce, and served them with celery and blue cheese dressing as a dipping sauce to cut the heat. The wings were an instant hit.
The city of Buffalo has designated July 29 as "Chicken Wing Day," and today, the Anchor Bar serves up more than 70 thousand pounds of chicken per month! The Anchor Bar original recipe for hot sauce is now sold commercially.
The Wings 'n' Things Restaurant also claims a hot wing first, although their method was a bit different and used a spicy mambo sauce instead of a hot chile sauce.
Many restaurants across the United States soon jumped on the chicken wing bandwagon. In fact, it is difficult to find a restaurant (including many ethnic) that does not carry some version of chicken wings on the menu. Many have also come up with different flavors for chicken wings, ranging from jerked wings to Oriental flavors. So even if you can't handle the hot stuff, there are chicken wing recipes for you.
The parts of the wing used will also vary from restaurant to restaurant. Some will cut off the wing tip and use just the drummette and double-bone pieces without separating them. Some separate the drummette from the double-bone. Some cook all three parts together. I know some people who will eat the wing tip bone and all if it is fried up nice and crunchy. In the market, you can buy raw drummettes or a mixture of drummette and double-bone sections, so you can choose your favorite.
MARY JANE (HILLYARD) SMITH 104
CRESTVIEW AT 2:00 FRIDAY
LAVERNE MADISON SUNDAY 85 BIRTHDAY
DAVID CRABTREE
IMPOSSIBLE COCONUT PIE VIRGINIA
2 CUPS MILK
1 CUP SUGAR
4 EGGS
1/2 CUP FLOUR
6 TBP BUTTER
1 TSP VANILLA
1/2 TSP SALT
COMBINE IN BLENDER AND BLEND 10 MINUTES
ADD 1 CUP COCONUT
MIX WELL AND POUR INTO 10 INCH PIE CRUST
BAKE 350 FOR 50-55 MINUTES
