Kitchen Delights 1/17/19
Years ago, especially in winter time, I would make chicken pot pies. My grown children still ask, “When are you going to make some of those delicious chicken pot pies?” They were delicious, but a lot of work.
Years ago, when I worked at a deli, when we had chicken left over, we cooked the chicken in water in a large cooking pot with enough water to cover; drained. We let it cool some, then deboned the chicken, cut it up in small pieces. Refrigerated until ready to make the chicken pot pies.
Great Pie Crust
3 c. flour
1 tsp. salt
1 c. shortening, cold
1/4 c. butter, cold
5 T. cold water or cold milk
1 T. white vinegar
In a bowl, combine flour and salt. Cut shortening and butter up into small chunks. Using a pastry cutter, work the mixture into crumbs (but not too fine). In a measuring cup, whisk water, egg and vinegar. Pour over, and mix into the dry ingredients. Form into a large smooth ball. Chill until ready to use.
Darlene’s Chicken Pot Pies
2 c. cooked chicken, cubed
2 T. butter
1/4 c. diced onion
1/4 c. diced celery
2 tsp. chicken bouillon granules
1/4 tsp. thyme
1/2 tsp. poultry seasoning
2 c. diced peeled potatoes
2 c. diced peeled carrots
3/4 c. frozen peas
1 c. chicken gravy
10-3/4 oz. can cream of chicken soup
Salt & pepper
Great Pie Crust
In a saucepan, melt butter, and sauté onion and celery. Add the chicken bouillon, thyme and poultry seasoning. Cool. Cook the potatoes and carrots in water with a little salt until partially done, add the peas; then drain.
Combine chicken, the seasoning mixture and the potato mixture. Add the gravy, soup and season with salt and pepper.
Roll out six crusts (sized for aluminum pie tins). Fit the crusts into the tins. Fill 3/4 full with chicken-vegetable filling.
Roll out another six crusts (same size). Place crusts over the filling, fold edges up and around. Cut 6-8 slits in top crust. I brush the top of the crust with a mixture of 1 egg and 1 teaspoon water whisked together. Makes a nice shiny crust, but not necessary.
*Two roasted deli chickens work nicely. Can use canned potatoes and frozen peas and carrots. Use your homemade gravy or chicken gravy from a can.
Yield: 6-8 pies
Great Vegetable-Fruit Salad
1-1/2 c. cauliflower florets
1-1/2 c. broccoli florets
1 c. diced celery
1/2 c. diced onion
1 c. red grapes, cut in half
1 c. green grapes, cut in half
1/4 c. sunflower seeds
8 slices bacon, browned & crumbled
1 c. mayonnaise
1/2 c. sugar
1 T. rice wine vinegar
Sprinkle of salt & pepper
For the salad, combine all vegetables, fruits, seeds and bacon. In a small dish, combine dressing ingredients; pour over salad. Toss to blend ingredients.
Yield: 8 servings
Easy Chicken Vegetable Casserole
2 c. cubed, cooked chicken
7 oz. can sliced water chestnuts, drained
16 oz. pkg. frozen broccoli, carrot & cauliflower blend
10-3/4 oz. can cheddar cheese soup
10-3/4 oz. can cr. of chicken soup
6 oz. pkg. chicken flavored stuffing mix
In a greased 2 qt. casserole, combine chicken, water chestnuts, vegetable blend and both soups. (If it seems like it’s too thick, add 1/4 cup of milk.)
Prepare stuffing mix according to package directions. Spoon the stuffing mix on top. Bake at 350 degrees, covered, for 35 minutes. Uncover and bake 25 minutes longer.
Yield: 6 servings
Chocolate Ice Cream Bars
3 c. lite, sugar-free frozen chocolate yogurt ice cream
2 (3 oz.) pkgs. sugar-free chocolate pudding mix
8 oz. tub frozen lite whipped topping, thawed
1/2 c. sugar-free peanut butter
1-1/2 c. Grape-NUT® cereal, crushed fine
In a very large bowl, whisk yogurt ice cream, pudding mixes, thawed whipped topping and peanut butter. Blend until smooth and creamy. Fold in cereal. Spread mixture into 5x10 inch plastic container. Cover and freeze. Cut into small squares to serve.
Yield: 12-16 squares
Date & Raisin Bars
1 c. chopped dates
1 c. chopped raisins
1 c. water
1 tsp. cinnamon
1/2 c. butter
8 oz. can sugar-free crushed pineapple w/juice
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1-1/2 c. flour
1/2 c. chopped pecans or walnuts
In a saucepan, simmer dates, raisins, water and cinnamon. Simmer until fruit is mush and water is absorbed. Place butter on top and let melt.
Place the fruit mixture and crushed pineapple with juice into mixing bowl. Beat in eggs and vanilla. Stir in baking soda, salt and flour. Add the nuts.
Spread batter into a greased 9x13 inch pan. Bake at 350 degrees for 25 minutes. Dark pans, bake at 325 degrees.
Apricot Nut Bread
1 c. dried apricots
3/4 c. hot water
2 c. flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 c. vegetable oil
1 c. sugar
3/4 c. orange juice
1 tsp. orange zest
1/2 c. chopped pecans
Soak apricots in hot water for 20 minutes; drain and cut into tiny pieces with a scissors. Measure out the flour, baking powder, salt and baking soda.
In a bowl, combine the oil, sugar and egg, add the zest, juice and pecans; add to the dry ingredients. Stir in the apricots.
Spoon into 2 well-greased 4x7 inch loaf pans. Bake at 350 degrees for 45-50 minutes. If you bake 1 large loaf, bake for 1 hour. If baking in dark pans, bake at 325 degrees.
“Because God is in control, we have nothing to fear.”