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Some of my best memories from childhood are of my Mom, Grandmother and Aunts all working away in the kitchen preparing these wonderful meals for our family get togethers, the smell of chicken roasting in the oven or a hearty stew simmering on the stovetop would fill the house. With todays busy lifestyles we just don't seem to have the time to put together those delicious "Home cooked" meals. Here are some recipes that are easy to make but will taste like an old family recipe.
<TABLE cellSpacing=3 cellPadding=3 width="100%" align=center border=0><TBODY><TR><TD bgColor=#ffffff>Classic Chicken Pot Pie
</TD></TR></TBODY></TABLE>What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection. <TABLE cellSpacing=0 cellPadding=3 border=0><TBODY><TR><TD colSpan=2>Ingredients:
</TD></TR><TR><TD colSpan=2>Crust</TD></TR><TR><TD vAlign=top noWrap align=right>1</TD><TD>box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box</TD></TR><TR><TD colSpan=2>Filling</TD></TR><TR><TD vAlign=top noWrap align=right>1/3</TD><TD>cup margarine or butter</TD></TR><TR><TD vAlign=top noWrap align=right>1/3</TD><TD>cup chopped onion</TD></TR><TR><TD vAlign=top noWrap align=right>1/3</TD><TD>cup Gold Medal® all-purpose flour</TD></TR><TR><TD vAlign=top noWrap align=right>1/2</TD><TD>teaspoon salt</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>teaspoon pepper</TD></TR><TR><TD vAlign=top noWrap align=right>1</TD><TD>can (14 oz) chicken broth</TD></TR><TR><TD vAlign=top noWrap align=right>1/2</TD><TD>cup milk</TD></TR><TR><TD vAlign=top noWrap align=right>2 1/2</TD><TD>cups shredded cooked chicken or turkey</TD></TR><TR><TD vAlign=top noWrap align=right>2</TD><TD>cups Green Giant® frozen mixed vegetables, thawed
</TD></TR></TBODY></TABLE><TABLE width="100%" align=center border=0><TBODY><TR><TD colSpan=2>Preparation Directions:
</TD></TR><TR><TD vAlign=top>1.</TD><TD vAlign=top>Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.</TD></TR><TR><TD vAlign=top>2.</TD><TD vAlign=top>In 2-quart saucepan, melt margarine over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.</TD></TR><TR><TD vAlign=top>3.</TD><TD vAlign=top>Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.</TD></TR><TR><TD vAlign=top>4.</TD><TD vAlign=top>Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.</TD></TR></TBODY></TABLE>
<TABLE cellSpacing=3 cellPadding=3 width="100%" align=center border=0><TBODY><TR><TD bgColor=#ffffff>Classic Chicken Pot Pie
</TD></TR></TBODY></TABLE>What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection. <TABLE cellSpacing=0 cellPadding=3 border=0><TBODY><TR><TD colSpan=2>Ingredients:
</TD></TR><TR><TD colSpan=2>Crust</TD></TR><TR><TD vAlign=top noWrap align=right>1</TD><TD>box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box</TD></TR><TR><TD colSpan=2>Filling</TD></TR><TR><TD vAlign=top noWrap align=right>1/3</TD><TD>cup margarine or butter</TD></TR><TR><TD vAlign=top noWrap align=right>1/3</TD><TD>cup chopped onion</TD></TR><TR><TD vAlign=top noWrap align=right>1/3</TD><TD>cup Gold Medal® all-purpose flour</TD></TR><TR><TD vAlign=top noWrap align=right>1/2</TD><TD>teaspoon salt</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>teaspoon pepper</TD></TR><TR><TD vAlign=top noWrap align=right>1</TD><TD>can (14 oz) chicken broth</TD></TR><TR><TD vAlign=top noWrap align=right>1/2</TD><TD>cup milk</TD></TR><TR><TD vAlign=top noWrap align=right>2 1/2</TD><TD>cups shredded cooked chicken or turkey</TD></TR><TR><TD vAlign=top noWrap align=right>2</TD><TD>cups Green Giant® frozen mixed vegetables, thawed
</TD></TR></TBODY></TABLE><TABLE width="100%" align=center border=0><TBODY><TR><TD colSpan=2>Preparation Directions:
</TD></TR><TR><TD vAlign=top>1.</TD><TD vAlign=top>Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.</TD></TR><TR><TD vAlign=top>2.</TD><TD vAlign=top>In 2-quart saucepan, melt margarine over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.</TD></TR><TR><TD vAlign=top>3.</TD><TD vAlign=top>Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.</TD></TR><TR><TD vAlign=top>4.</TD><TD vAlign=top>Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.</TD></TR></TBODY></TABLE>