|
SIMPLE CHICKEN POT PIE |
1 cup frozen mixed
vegetables, thawed
1 cup cooked chicken cut-up
1 medium potato diced into small pieces
1 egg |
1 can condensed cream of
chicken mushroom soup
1-1/2 cup Bisquick
3/4 cup milk |
|
Heat oven to 400 degrees. Mix
vegetables, potato, chicken, and soup into deep
dish pie plate.
Stir remaining
ingredients until blended. Pour into pie
plate.
Bake about 30 minutes, or
until golden brown, then cover with aluminum
foil and bake another 20 minutes.
6 servings. |
|
BUTTERNUT SQUASH SOUP |
1 medium butternut squash
(approximately 1 lb.)
3 tart green apples, peeled and coarsely chopped
1 medium onion, peeled and chopped
1/4 teaspoon rosemary or marjoram |
1 teaspoon salt
1/4 teaspoon pepper
3 (10-1/2 OZ.) cans of chicken broth
2 soup cans of water
1/2 cup of heavy cream or half & half |
|
Peel squash and seed. Cut into chunks. Combine
squash with apples, onions, rosemary, salt and
pepper, broth and water in a large pot. Bring
to a boil and simmer uncovered for 45 minutes.
Puree soup in blender of
food processor. Return mixture to pot and bring
just to boiling point, then reduce heat. Before
serving add cream. |
|
PORK
BARBEQUE |
3 lb. pork
1 large can tomatoes
1 large can water
2 Tbsp. sugar
1/2 cup vinegar
1/2 cup catsup |
1/14 to 1/2 cup
Worcestershire
2 medium onions, sliced
1 clove garlic
1 Tbsp butter
salt & pepper |
|
Cook 3 to 4 hours in uncovered Dutch oven on top
of stove. Slice meat when done and return to
broth. |
|
HARVEST POT ROAST |
1 2 to 4-pound chuck roast
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
1 teaspoon dried dillweed
1 medium acorn squash |
8 small potatoes, peeled
(1-1/2 pounds)
3 large carrots, sliced
1/2 cup all-purpose flower
1/2 teaspoon Kitchen Bouquet
|
|
In a Dutch oven brown meat in hot oil. Spoon
off fat. Add onion, dillweed, 2 cups water, 2
teaspoons salt, and 1/2 teaspoon pepper. Bring
to boiling; reduce heat. Simmer, covered for 1
hour. Cut squash crosswise into 1-inch-thick
slices; discard seeds. Halve slices. Add
squash, potatoes and carrots to meat. Simmer 30
minutes or till meat and vegetables are tender.
Remove to a platter.
Skim fat from pan juices.
Measure 1-1/2 cup juices. Stir 1/2 cup cold
water into the flower; stir into reserved
juices. Cook and stir till bubbly. Stir in
Kitchen Bouquet; cook and stir 1 to 2 minutes
more. Pass with meat. Serves 8. |
|
PORK
WITH APPLE-CURRY SAUCE |
1 5- to 8-pound fresh pork
shoulder arm picnic or smoked port shoulder
picnic whole (cook-before-eating)
2 teaspoons curry powder
2 tablespoons butter or margerine |
2 medium apples, peeled,
cored, and chopped (2 cups)
1/2 cup finely chopped onion
2 tablespoons all-purpose
flour. |
Heat oven to 325º
Place meat on a rack in a shallow roasting pan.
Insert a meat thermometer. Roast in a 325º oven
for 3 to 4 hours or till thermometer registers
170º. Place meat on a serving platter; keep
warm. Skim fat from pan juices; reserve 2
tablespoons juices. Add milk or cream to equal
1 cup liquid; set aside.
In a saucepan cook and
stir curry powder in butter for 1 minute. Stir
in apples and onion; cook covered, till apples
and onion are tender. Stir in flour. Add milk
mixture all at once. Cook and stir over medium
heat till thickened and bubbly. Cook and stir 1
to 2 minutes more. Season sauce for fresh roast
with salt and pepper. If resided, spoon some
sauce over roast. Pass remaining sauce. Serves
10 to 14. |
|
|
