CHICKEN PIE & 100 YEAR OLD PIE CRUST RECIPE

I have tried several chicken pie recipes lately and happy to say I have found my new recipe from a family feast /turkey-pot-pie/  This Chicken Pie was perfect.  Comfort in a bowl & full of flavor and a happy belly..............I also tried a new recipe for pie crust.  Its from "Yankee Magazine" and the recipe is over 100 years old.   Love it and I am going to use this recipe for my Thanksgiving pies this year.  Its flakey and love in every bite.  Enjoy

Chicken Pie is from  afamilyfeast and its the best.  A big thank you to Jack for sharing this great recipe with us.  So, I used chicken and not turkey but I will be making this again after the big Turkey day.   Go check it out and give this pie a try with your leftover turkey from Thanksgiving.   I didn't use their recipe for the pie crust.  I used a new one from Yankee Magazine.   You could also use a store bought pie crust.  

100-Year-Old Pie Crust
yankee magazine 100-year-old-pie-crust

this make one 2 crusted pie

2 1/2 cups flour

1 cup of lard (no substitutes)

dash of salt

1 Tbsp cider vinegar

1/2 cup of milk 

In a medium size bowl add the flour, and the lard (only lard) comes in a box sold near the shortening in the grocery market.  Use your pastry blender and mix this together until mixed well.  Then in a small bowl add the milk, salt and vinegar and mix.  Then add the liquid to the flour and mix with the pastry blender.  Then form in a ball and wrap with plastic wrap and place in refrigerator for about 2 hours.   I rolled mine between 2 sheets of waxed paper.  

With the left over pie crust I made a rustic apple pie.  I used the recipe from the ina-garten/apple-crostata- Barefoot Contessa for her Apple Crostata.   

Enjoy and thank you for taking a peek at my world!!!

A MAINE DISH SHEPARD'S PIE

Dinner is ready!  Come and get it..........This is Maine's comfort food at its best.  Shepard's pie is easy to make and everyone will enjoy this meal. For me it's the meal you don't want to end, or for the bowl to be empty. Serve this meal in a soup bowl and eat with a soup spoon. Sit on the couch and watch TV.

 Growing up mother goose (my mother) would make Shepard's pie. She was a wonderful cook,  I don't have many of her recipes, most of her cooking and baking was in her head. 

 I had to go on a search, I searched high and low, wrote down a few ingredients from one blog and something else from another and what I came up with is this.  I can't give credit because I was bad and didn't keep track of where it all came from.

I made it a few times to get it to what we both agreed on. Their are so many different recipes for Shepard's pie. Some add green beans, or carrots some start with lamb but this is what my mother made for us growing up.  I think I am hungry.

 Enjoy Andi     

In your fry pan or black cast iron deep sided pan add:

1 pound of ground chuck

1 chopped onion, medium size

cook this until no longer pink, drain the fat and set this aside

Add to the spider pan:

1 can (15 ounce) can of beef broth

1/4 cup of flour

1 tsp Worcestershire sauce

1 tsp season salt

salt and pepper

1/2 tsp garlic powder

2 TBSP of ketchup

whisk this together and continue to cook over med low heat until thick.  Add the drained chuck and onion. Mix. Spread this mixture even in the spider.  

Spread over the beef mixture:

1 (15 ounce) can cream style corn

1 (15 ounce) can of whole kernel corn

Mashed potato:

4-6 potato's 

peel, and quarter them and boil till done. 

Drain, add some butter, sour cream (good size scoop) handful of shredded cheddar cheese, and some warm milk and beat till no lumps. Just add a little at a time cause you can always add more. 

Spread this like frosting a cake on top of the corn, sprinkle with paparika and bake at 350 degrees for about 20 minutes til bubbly.  

PRINT RECIPE

                                                                  Happy Baking, Andi

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PIZZA IN A POT

The kids will love you if this is on the table tonight for dinner!  I sure would.  I've made this twice since I found the recipe at the mixingbowl.com.  It came out of the summer 2012 magazine.  I grew up loving American chop suey and this dish reminds me of that.  Both dishes are very easy and fast to make.  Even taste great the next day.  Put with a side salad and crusty bread and dinner is ready.  One thing, this dish is only going to be as good as the ingredients that go into it. So, use the best spaghetti sauce and the best pizza sauce.   Yummy!   Call me I'll be right over for dinner!!!    Enjoy, and happy baking  Andi      

1 pound ground beef
1 large onion, chopped

1 28-ounce jar spaghetti sauce  ( I used marinara sauce)

1 14-ounce jar pizza sauce  (I used Maine local Amato's sauce) 

1 12-ounce package Kluski noodles or egg noodles, cooked and drained  I used large elbow casserole noodles

1 3.5 ounce package slice pepperoni

1 8-ounce package shredded pizza cheese (2 cups shredded cheese)

In a large skillet, brown the ground beef with the onion, drain.  Stir in the spaghetti sauce and pizza sauce.   In a 3-quart baking dish, lay half of the noodles,  beef mixture, then layer half of the pepperoni and the half of the cheese. Then do a layer again.   Bake at 350 degrees for about 45 minutes to one hour or until hot and bubbly.  Makes 8 servings.     

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Enjoy, Happy Baking   Andi 

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What We Accomplished Wednesday #7

mizhelenscountrycottage

CHEESY CAVATELLI

A REAL DEAL MEAL TODAY 

I am a pasta kinda girl.  I love pasta any kind, any place.  I am always looking for new recipes to try.  Today I am sharing a fairly easy and delicious new pasta dish.  I found this recipe in my magazine Mixing Bowl. The recipe is from a member of the Mixing Bowl "EASYASPIE".  The Mixing Bowl is a publication of Better Homes and Garden.  Just look at the picture I bet you will admit that looks pretty tasty!  It's got a bite with the added salsa. You need a big casserole dish, its make a large serving. The ingredients were up to the top of my pampered chef baking dish.  

Happy Cooking my friend. 

PRINT RECIPE

1 16 ounce package of rotelle or wagon wheel pasta

                     1 pound ground chuck 

                     1 pound of bulk Italian sausage

                     1/2 cup of chopped onion

                     1/2 cup chopped green pepper

                     1 clove of garlic, chopped

                     1 tsp dried parsley

                     1 tsp dried oregano 

                     1 tsp dried basil

                     1 26-28 ounce jar of your favorite pasta sauce   

                     1 17 ounce jar of Alfredo sauce

                     1 16 ounce jar of salsa

                     2 cups of shredded mozzarella cheese

                     2 cups of shredded cheddar cheese

Cook pasta al dente according to the directions on the back of the package.  Or use easyaspie's never fail directions.   Add pasta to the pot of salted boiling water.  Keep the pot on the burner and boil for 2 minutes then remove the pasta pot from the direct heat and let stand covered for about 7 minutes do not stir just leave it alone.  Drain and perfect every time.   

Make sure to watch the pot of boiling water, my water was at the edge of the pot, it didn't boil over.  

In your skillet add the ground chuck, sausage, onion and green pepper and cook until browned.  When this is almost done add the chopped garlic and then drain.    

Using a large casserole dish and place the cooked wagon wheels, add the cooked ground beef and mix it all together. In another large bowl add the pasta sauce, Alfredo sauce and the salsa.  Add the spices and mix.   Pour this over the top of the beef/pasta in the pot.  Mix then I mixed the cheese together and spread over the top of the dish,  I  used a fork and mixed the cheese into the pasta and still enough cheese on top of the casserole.  4 cups is a lot of cheese and I wanted some mixed in.  Cover with foil and bake at 375 degrees for about 1 hour.  Remove the foil the last 10  minutes of baking.   Serves 8      

 Happy Baking 

Kathererine's Corner, Miz Helen's Country Cottage,   Foodie Friday,   The Law Students Cookbook,


  

TACO BAKE AND SWEET CORN BREAD

I want dinner, I don't want to stand in the kitchen very long, I don't want a pile of dishes, I just want dinner! I don't wanta cook. I want it to taste good and I need it fast, and on the table.  Well, this dish may take a couple more minutes but its worth it. And it's got a little bite, we both enjoyed this meal.  Even re-heated in the microwave the next day........still good.   Hope you enjoy.  Don't forget the corn bread,  this is going to be my new go to recipe for corn bread.  I really liked it.  Standing tall with melting butter, nothing gets much better than that.   Hot cornbread with butter...          Happy Baking my friends,    Andi

TACO BAKE jujugoodnews 1/2 to 3/4 package of Ziti noodles   (I used about 3/4 package of reg and whole grain ziti noodles) 1 pound of ground beef 1 package of Taco seasoning 1 cup water 1/2 package of cream cheese  4 ounce 1 1/2 cups of shredded cheese  (I used a combo of Cheddar Jack and Pepper Jack Cheese) divided add 1 cup to the casserole and then sprinkle 1/2 cup over the top of the casserole before baking. Print Recipe Boil the pasta according to package directions and drain and rinse with cold water In a skillet cook the ground beef til no longer pink and drain,  put the drained beef back in the skillet and keeping the heat on add  the package of taco seasoning and the cup of water.   Allow this to cook for a few minutes.   Then remove from the heat source and allow to rest for about 5 minutes.  Add the shredded cheese (1 cup) keep the remaining to sprinkle over the top of the casserole then stir in the 1/2 package of cream cheese and mix until combined and melted.   Add the pasta and mix.  Then put in a greased casserole dish and sprinkle the top with the 1/2 cup of shredded cheese.    Bake at 350 degrees uncovered for about 30 minutes.   Sweet Corn Bread   high heels and grills  4 eggs, separated 1 cup milk 1 tsp vanilla 3/4 cup melted butter, cooled 1 cup cornmeal 2 cups white flour 1 1/2 cups sugar 1 TBSP baking powder 1 tsp salt  Print Recipe Preheat oven to 350 degrees.  Grease a 8x8 inch pan or use your black spider frypan greased.  Separate the eggs from the whites and place the whites in a medium size bowl (these are going to be whipped until stiff peaks are formed)  In a medium size bowl add the egg yolks, milk, vanilla, the cooled butter, and stir.   In another bowl combine the flour, cornmeal, baking powder and the salt and sugar and whisk this together.  Then add this dry mixture to the wet mixture and combine.   Beat the egg whites until stiff peaks are formed.   Fold the eggwhites into the cornbread mixture and keep folding until blended.   Pour into your prepared pan and bake accordingly.   The time will depend on the size pan you use, if using a 8x8 they suggest 45 minutes.  Check with a toothpick to make sure it is baked through.

CREAMY BAKED MACARONI AND CHEESE

A  comfort dish for Mac & Cheese, little lighter recipe then my usual.  Wonderful, creamy and every spoonful was delicious.  I found this recipe on the Crazy Cooking Challenge. This recipe was a winner in the "Real Women of Philadelphia Cooking Contest" and Mandy of "Gourmet Mom on the go" was the prize taker.  I used a mixture of triple cheddar cheese and sharp cheddar.  Instead of the whole milk I used 1/2 & 1/2.  I also baked my Mac & Cheese in my new pottery dish given to me by my lovely neighbor, Heidi.  I love it, I think it made this dish taste even better.   Thank you, Heidi.   She is one of my taste testers!   She always comes running, always willing to taste something I have made.  Love those neighbors!  



Heidi's gift to me

Creamy Baked Macaroni & Cheese
jamiecooksitup

Featured dish with Crazy Cooking Challenge

2 1/2 cups elbow macaroni
1/2 cup butter (one stick)
1/2 cup flour
1/4 tsp salt
dash of pepper
2 1/3 cups whole milk
1/2 cup chicken broth
3 1/4 cups cheddar cheese (save some for topping)
4 ounces of Philadelphia Cream Cheese (half a brick)
1 sleeve of Ritz Crackers

1. Measure out the macaroni. Using a medium size pot, bring the water to a boil, add the 1 tsp of salt and the macaroni. Reduce heat and cook until al dente. You want the pasta to still be firm in the center when you stop cooking it. Otherwise you will get soggy mac and cheese. Keep in mind that this is going in the oven to continue baking.

2. Place the Cream Cheese in a small bowl and pop into the microwave for 30 seconds to softened it. Stir it around to make it nice and smooth.

3. In a large, deep skillet melt your butter over medium heat.

4. Add the flour and whisk this until smooth and thick.

5. Add the milk....keep whisking

6. Add the chicken broth....keep whisking

7. In a few minutes you will have a smooth creamy sauce. Add 2 1/2 cups of the shredded Cheddar cheese and the warmed Philadelphia Cream Cheese........keep whisking allowing both cheeses to blend and melt.

8. Add the drained macaroni and mix to blend. Remove from stove top.

9. Spray a 9x9 inch casserole dish with cooking spray and pour your mac & cheese into this,

10. In a small food processor grind up the Ritz cracker into crumbs.

11. Sprinkle the remaining cheddar cheese over the top of the mac & cheese, and sprinkle with the Ritz crackers.

12. Bake at 350 degrees uncovered for about 40 minutes, or until the top is golden brown.

                                                     Happy Cooking, Andi

ITALIAN SAUSAGE AND POTATOES

This is a fast and easy meal. I used my black cast iron spider for this and next time I will add the oil to help brown the potatoes. I know, sausage is high in fat, but we love it.  You could use a a lower fat product and they are available and are very good. I am looking for recipes that are camper friendly and this is one that I think would be. You can adjust the ingredients and make enough for one meal.  One pot, one can and a few extra's to make a wonderful filling dinner. This summer we are renting a cabin in Baxter State Park in northern Maine and I will plan to make this meal for us.  I was a bit surprised at the taste. It's very good.  Make the beer bread I posted a little while ago and you have dinner at the cabin.  Scrumptious! Thank you Maureen and Gooseberry Patch for this recipe.   

Italian Sausage & Potatoes
Gooseberry Patch
Christmas Pantry
Copyright 2000

1 1/2 lb of Italian Sausage, cut in bite size pieces
10 red potatoes, quartered
1 tsp of good olive oil
1/2 tsp pepper
1/2 tsp fresh thyme, chopped ( I used Italian seasonings)
1 cup sliced onions
1 green pepper, chopped
1 red pepper, chopped
14 1/2 ounce can Italian-style stewed tomatoes

In a large skillet, over medium high heat, add the olive oil then add the red potatoes, cook these until they have started to brown a little then add the bite size sausage pieces, the spices and stir frequently for about 10-15 minutes. Reduce heat to medium low, cover and cook until the potatoes are tender and the sausage is cooked. Remove the cover and stir in the remaining ingredients, cook uncovered until the peppers and onion are tender. Serve piping hot. Makes 4-6 servings.

TUNA CASSSEROLE

I love any dish that has pasta in it.  So a favorite that was made by my mother growing up was Tuna Casserole.  Her's was the cream of mushroom soup, mayo, peas but I always liked it.  Today knowing that my hubby doesn't care for it I still made it with a back up dish for dinner for him.  He can eat last nights left overs.  I need to try this version.  And I am happy to say I am glad I did. Happy hands in the kitchen. Isn't it wonderful to make a dish and enjoyed.  The olives take this casserole to another level.  I added more tuna, because I can.  And he ate it and even liked it...this is my new tuna casserole. 


Not your average Tuna Casserole
The Old Farmer's Almanac Cookbook
Copyright 2008

1 tbsp butter
1/3 cup chopped celery
1/4 cup chopped onion
3 1/2 cups uncooked egg noodles
1 can (12 ounce) drained and flaked tuna fish
1 1/4 cup chopped mushrooms
20 extra large pitted black olives, sliced
1 cup shredded Monterey Jack cheese
black pepper
1 1/2 cup sour cream
Topping:
3/4 cup shredded Monterey Jack cheese
6-8 pitted black olives, sliced

Makes 6 servings. Preheat oven to 350 degrees. Saute the onions and celery in the butter til soft. Cook the egg noodles according to package directions and drain then place in a large bowl. Add the tuna, sliced olives, shredded cheese, season with pepper. Stir the sour cream into this mixture. Place in a prepared baking dish. Sprinkle with the 3/4 cup cheese and place the remaining olives on top and bake for 25-30 minutes or until bubbly.

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MACARONI AND CHEESE BY PAULA DEEN

Creamy Macaroni & Cheese
Recipe from Paula Deen collection
foodnetwork

This is comfort food. It is very rich & creamy.  This dish is soupy after mixing it together but during the cooking process the macaroni takes in the juice. So don't add more macaroni. The 2 cups is enough.  Even good heated up the next day.   

2 cup macaroni cooked and drained
4 tbsp butter
2 1/2 cups grated sharp cheddar cheese ( I use about 2 cups sharp cheddar)
 (I mix in a cup of Mexican 4-cheese blend (Monterey jack, cheddar, asadero &     quesadilla cheese)
3 eggs
1 can of cream of cheddar cheese soup (10.75 ounce)
1/2 cup sour cream
1/2 tsp salt
1 cup milk
1/2 tsp dry mustard
1/2 tsp pepper

Buttered crumbs:

2 1/2 tbsp of butter
garlic salt
2 cups bread crumbs
Melt the butter in a small saucepan, add the bread crumbs and some garlic salt. Mix together and sprinkle on top of Macaroni & Cheese before baking.

Cook and drain the macaroni and set aside. Using the same pot melt the butter, add the milk and cheese and stir until melted. Add the remaining ingredients and then the macaroni. Put in a buttered casserole dish and then sprinkle some buttered bread crumbs on top. Bake at 350 degrees for about 30 minutes.

Pasta with Sausage, Shrimp & Peperoncini

Pasta with Sausage, Shrimp & Peperoncini

Bon appetit February 2011 readers' favorite restaurant recipes
Storie Street Grille Blowing Rock, North Carolina

1 tablespoon olive oil
1 pound of Italian sausages, either spicy or mild
1/2 cup sliced peperoncini plus 1/2 to 1 cup liquid from jar
1/2 cup chopped shallots
2 cloves of garlic, chopped
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne pepper
24 ounce jar of marinara sauce
3/4 cups of heavy whipping cream
1 pound of uncooked large shrimp
8 ounces penne pasta, cooked and drained and kept warm
3 tbsp of grated Asiago cheese
In a large saucepan, cook the pasta according to directions on box. Drain reserving 1/2 cup of the pasta water. This will be added later to the sauce. Keep pasta warm.
Using your large dutch oven, place 1 tbsp of olive oil, add the sausage, and cook until no longer pink. Add the shallots, garlic and peperoncini along with the spices. Cook for about 5 minutes then add the liquid peperoncini juice. (I didn't have the 1 cup so only used what I got out of the jar about 1/2 cup. Didn't seem to make any difference in the final sauce. Cook for a couple of minutes then add the marinara sauce, peeled and de-veined shrimp, and the whipping cream watching so that you don't overcook. Keep stirring frequently and the shrimp will be cooked in a few minutes. Stir in the 3 tbsp of cheese and the 1/2 cup of pasta water.
Serve over the penne pasta with addition Asiago cheese    enjoy the flavors. 

Baked Macaroni and Cheese

Baked Macaroni and Cheese
1 (14.5 ounce) box of elbow macaroni
4 tbsp butter
3 tbsp flour
1/4 tsp dry mustard
1 dash of worcestershire sauce
2 cups milk or evaporated milk ( one can isn't quite enough add milk to make the 2 cups
4 cups grated Cabot Sharp Cheddar about 16 ounces
1/2 cup buttered bread crumbs
Cook macaroni , drain and set aside. Using the same pot melt butter and then add the flour and make a smooth paste. Over medium heat cook for a few minutes then slowly add the milk and cheese and the remaining ingredients except the bread crumbs. Put in a buttered casserole and sprinkle with the bread crumbs. Bake for 20-30 mins or until golden brown.

Chicken and Sausage Casserole

Chicken and Sausage Casserole
recipe from The Carolina Collection

3 good size chicken pieces cooked 
1 package of long grain and wild rice with herbs
1 pound of country sausage
8 ounce package of mushrooms, sliced
1 can of cream of mushroom soup
1 cup chicken broth
1 package of herb seasoned stuffing mix
1/2 cup butter, melted
Cook the rice according to package directions
Using your big spider frying pan, cook the chicken and cut in bite size pieces. Layer this in a big casserole dish.

Using the same pan cook the mushrooms, broth, and sausage in bite size pieces, add the soup, and the cooked rice and mix. Pour this over the chicken and sprinkle the stuffing on top and drizzle with the melted butter.  Bake at 350 degrees for 20-25 minutes til hot and bubbly. If made prior and cold adjust cooking time.  Serves about 6-8 folks. .

AMERICAN CHOP SUEY

A good hearty meal, quick and on the table fast. This was made by my mom many times while growing up. My brother would eat it for breakfast. I had to have it in my "The Wednesday Baker" recipes. This is the meal I tend to go back to when "what's for dinner" tonight.  American Chop Suey. Several people have their own directions but this is how I make it.  Marjorie Standish cookbooks can be purchased thur Amazon

In a large covered pot boil water and add about 1 tbsp of oil to the water. After this has come to a boil add about 1 1/2 cups of dry elbow macaroni. Cook according to package directions and drain in colander. In my cast iron "spider" I put a couple of teaspoons of olive oil, and saute 1 small chopped onion. Add 1-1/2 pounds of ground chuck and cook until no longer red.  Drain the fat and add 1 can of chopped tomatoes, either plain or with spices in them.  1 small can of tomato paste, 1 tsp oregano or Italian seasonings, and a pinch of celery seed.  Add the drained elbow macaroni to this and stir to combine. Serve with a tossed salad and sliced bread and you have dinner tonight.