Unforgettable Chicken Pie
1/2 pound bulk pork sausage
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 14-1/2-ounce can chicken broth
2 cups chopped cooked chicken or turkey
2/3 cup milk
1 10-ounce package frozen peas, thawed
2 cups all-purpose flour
2 teaspoons celery seed
1 teaspoon paprika
2/3 cup shortening
6 to 7 tablespoons cold water
1. In a large saucepan, brown pork sausage. Drain off fat and set sausage aside.
2. In the same pan, melt butter or margarine. Stir in the 1/3 cup flour, 1/4 teaspoon of the salt, and the pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly.
3. Stir in browned sausage, chicken or turkey, and thawed peas. Keep warm.
4. Meanwhile, in a medium bowl, prepare crust by combining the 2 cups flour, the celery seed, paprika, and remaining 1/4 teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1
tablespoon of the water over part of dough mixture; gently toss with fork. Push to side of bowl. Repeat until all is moistened. Divide dough into thirds. Form 2/3 into a ball and the remaining 1/3 into another ball.
5. On a lightly floured surface, roll the larger ball of dough to about 1/8-inch thickness. Ease pastry into a 2-quart casserole. Trim pastry to 1/2 inch beyond the edge of casserole. For top crust, roll the smaller
ball of dough to about 1/8-inch thickness. Cut decorative slits or cut-outs so the steam escapes.
6. Transfer chicken mixture to pastry-lined casserole. Add top crust. Fold edge of bottom crust over edge of top crust. Flute edge.
7. Bake in a 450 degree F oven for 25 to 30 minutes or until the pastry is a golden brown. Makes 6 servings.
Nutrition facts per serving:
total fat: 36g
saturated fat: 12g
vitamin A: 18%
vitamin C: 34%
UPSIDE DOWN PEAR GINGERBREAD
1 Tbsp unsalted butter, softened
1 Tbsp packed dark brown sugar
1 - 15 oz can pear halves, drained and sliced lengthwise
1 - 14 1/2 oz. box gingerbread mix
Preheat oven to 350*F. Spread butter over the bottom and sides of an
8-inch square pan. Sprinkle brown sugar over bottom of pan. Lay the pear
slices in one layer over the brown sugar. Prepare the gingerbread mix
according to package directions. Pour batter into the prepared pan. Bake
for 35 to 40 minutes or until toothpick inserted in the center comes out
clean. Cool in pan on a wire rack for 5 minutes. Run a sharp knife along
the sides of the pan. Place a serving plate, upside down, over the top
of the pan and invert the cake onto the plate. Makes 6 to 9 servings.
Upside-Down Apple Pecan Pie
1 C. chopped pecans*
Crust for 2-crust pie
1/3 C. melted margarine*
1/4 C. sugar
1/2 C. firmly packed brown sugar*
6 C. thinly sliced peeled apples
1/8 tsp. nutmeg
1/2 tsp. cinnamon
In 9 inch deep dish pie pan, combine pecans and brown sugar, pour margarine
evenly over pecans and brown sugar. Place bottom crust over pecan mixture in
pan. Heat oven to 375.
In large bowl combine apples and remaining ingredients, mix lightly. Spoon
into crust lined pan.
Top with remaining crust, fold edge of top crust under bottom crust and seal
edges. Cut slits in top crust. Bake 40 - 50 minutes or until apples are
tender and crust is golden brown. Cover edge with foil last 20 minutes. Cool
upright for 5 minutes. Place serving plate over pie pan and invert.
Replace any nuts that stay in pan. Cool 1 hour. *These items are placed in
bottom of pie pan, prior to crust, please see directions above.
Watermelon Slices with Lime-Honey Syrup
2 teaspoons finely shredded lime peel
1/2 cup lime juice
1/2 cup honey
1 fresh serrano chile pepper, halved lengthwise
1 3-inch piece stick cinnamon
6 to 8 cups 1-inch pieces assorted (red, orange, and yellow) watermelons
Lime twists/curls (optional)
1. For syrup: In a small saucepan, combine lime peel, lime juice, honey, chili pepper, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cool to room temperature.
Cover; chill in the refrigerator for at least 2 hours or overnight.
2. Just before serving, strain syrup; discard chili pepper and seeds and stick cinnamon. Arrange watermelon pieces in champagne flutes or wine glasses. Drizzle syrup over melon. If you like, garnish with lime twists/curls. Makes 12 servings.
Nutrition facts per serving:
total fat: 1g
saturated fat: 0g
vitamin C: 29%
West African Peanut Soup
Pre time: 15 min
Cook time: 15 min
2 T peanut oil (canola or other veggie oil can be substituted)
1 Lg yellow onion, diced
3 garlic cloves, minced
1/4 t crushed red pepper
2 T grated fresh ginger
28-oz can diced tomatoes
1 quart (4 cups) chicken or veggie broth
1 cup peanut butter (smooth or crunchy; for extra flavor, try it with a savory peanut butter, such as Peanut Better's hickory smoked or onion parsley peanut butters)
2 cups baby spinach greens or chopped kale (if using kale, remove any tough stems)
1 pound raw shrimp, shells and tails removed salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro
1/4 cup crushed roasted peanuts, to garnish
Heat the oil in a large saucepan over medium-high. Add the onion, garlic, red pepper, and ginger. Sauté until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and broth, then bring to a simmer. Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts.
1 green pepper
1 med. onion
partially ripe tomatoes, sliced
Zucchini or summer squash, sliced
salt and pepper
Fry green pepper and onion in butter. Toss tomatoes and zucchini or
squash in seasoned flour lightly, add to green pepper onion mixture. Add
a little water. Cook until vegetables are tender not soft.