Wednesday, March 6, 2013

Scalloped Potato-Onion Bake Recipe

1 can (10 3/4 oz) - Condensed Cream of Mushroom Soup (Cream of Celery may be substituted to add a bit more of an edge to the taste)
1/2 cup - Milk
Dash of Black Pepper to taste
4 Medium sized potatoes, about 1 1/4 lbs. Thinly sliced.
1 1/4 cup - Onion, thinly sliced
1 tbsp - Butter, cut into small pieces
Grated cheese

Mix soup, milk and black pepper in a small bowl. Layer half of the potatoes, onion, soup in a 1 1/2 quart casserole dish. Add some grated cheese to the top. Repeat. Top with butter pieces. Sprinkle with paprika.

Covered, bake at 400 degrees for 1 hour. Uncover and bake for additional 15 minutes or until the potatoes are tender.

Tuesday, March 5, 2013

Chicken Pot Pie Recipe

2 pkgs - Boneless Chicken Tenders. They're quicker and easier to cut up! Who says I don't look out for you?
1 tsp - Salt
1/3 cup - butter or margerine
1 cup - Chopped Onions. Hold the tears.
1 cup - Chopped Celery. What to do with all the rest of the celery you bought is up to you.
1 cup - Chopped Carrot. Can use baby carrots, already cleaned and pealed though costs more. Still need to chop them though.
1 small - Potato (I usually leave this out. Enough carbs as is).
1 cup - Frozen peas, thawed. Optional but give whirled peas a chance.
1/2 cup - All-purpose flour
1 cup - Half-and-half
1 tsp - Salt (yes, another teaspoon)
1/2 tsp - Pepper (I like to add a little more).
1 pkg - Refrigerated piecrusts (Pillsbury -- contains 2 piecrusts). Or you can make your own, but I won't tell you how.

Bring Chicken to boil in large pot with the first 1 tsp salt. I usually throw in a couple of dashes of Cavender's Greek spices or something similar --- it goes great on chicken and fish, just FYI! After boiling, simmer until thoroughly cooked. Remove chicken, save 2 cups of chicken broth for later. Pour some over cat's dry food, she'll love you for it.

Melt butter in large skillet. Add onion, celery, carrots potato, and peas (if you please!); stir constantly while cooking for 10 minutes or until are tender. Add flour, stirring until smooth. Gradually add reserved broth and half-and-half. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in chopped chicken, the second tsp of salt and pepper.

Unfold 1 piecrust and press out fold lines and shape int a rectangle as best you can (true cooks will have a rolling pin they can use for this, the rest of us just have to make do the best we're able). Place in bottom of a lightly greased (PAM) 11x7x1 1/2 inch baking dish, fitting piecrust into pan by pushing up sides, etc) Pour filling mixture into pan.

Repeat first sentence of last paragraph with other piecrust.  Lay it on top of mixture. Fold sides under and crimp where possible. Cut slits in top to allow steam to escape.

Bake uncovered at 400 degrees for 30 minutes or until golden brown and bubbly.

** Sometimes, when feeling especially lazy and don't want to do a lot of chopping or knowing that I really don't have any plans for the vegetables left over after the recipe... I mean, just how much celery do you really need at any given time? Anywho, I will hit the grocery store's salad bar and use it to get my chopped vegetable ingredients. Already chopped, cleaned and ready to go.