Monday, October 28, 2013

Cheddar Chicken Potpie


  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 3 tablespoons cold water
  • 1-1/2 cups chicken broth
  • 2 cups peeled cubed potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1-1/2 cups milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 4 cups cubed cooked chicken
  • 1/4 teaspoon poultry seasoning
  • Salt and pepper to taste


  • For crust, in a small bowl, combine flour and salt. Cut butter in
  • flour until mixture resembles coarse crumbs. Gradually add the
  • water, mixing gently with a fork. Gather into a ball. Cover with
  • plastic wrap and chill at least 30 minutes.

  • For filling, Place broth in a Dutch oven; bring to a boil. Add
  • vegetables. Reduce heat; simmer 10-15 minutes or until vegetablesare tender.

  • In a small bowl, combine flour and milk; stir into broth mixture.
  • Cook and stir over medium heat until slightly thickened and bubbly.
  • Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat
  • until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole.
  • Set aside.

  • On a lightly floured surface, roll crust to fit top of casserole,
  • trimming edges as necessary. Place on casserole over filling; seal
  • edges. Make several slits in center of crust for steam to escape.

  • Bake at 425° for 40 minutes or until golden brown. Yield: 6
  • servings.

Sunday, October 27, 2013

Ham and Cheese Crescent Pockets


  • 1 (8 ounce) can refrigerated crescent rolls
  • 1 egg
  • 1/4 teaspoon garlic powder
  • 6 slices deli ham
  • 1 1/2 cups grated cheddar cheese
  • 1/2 teaspoon poppy seeds (optional)


Preheat oven to 375 degrees F.
Unroll crescent dough onto a greased cookie sheet and press the perforations together to seal them. Roll lightly with a rolling pin to make even. (Do not push hard or you will roll the dough out too thin.)
Whisk egg and stir in garlic powder. Lightly brush surface of dough with egg wash. Lay ham slices over dough, overlapping slightly. Sprinkle cheese evenly over the ham.
Starting with the long edge closest to you, roll up tightly, like you would do with cinnamon rolls.
Spray a knife with nonstick spray and cut into 6 equal portions. Place on baking sheet, seam side down. Then brush tops with egg wash. Sprinkle poppy seeds onto each pocket, then bake for 17-19 minutes, until golden brown.

Wednesday, October 2, 2013

Chicken Bake

2 1/2 C cubed cooked chicken
1 C chopped celery
2 hard-cooked eggs, sliced
1/2-1 can cream of chicken soup
1/3-1/2 C mayonnaise
1 T lemon juice
1/2 T pimientos
1/2 tsp finely chopped onion
1/2 C shredded cheese
1/2 can (1.5 ounces) chow mien noodles
1/4 C slivered almonds, toasted

Combine the first eight ingredients.  Transfer to a greased square baking dish; sprinkle with cheese, chow mien noodles and almonds.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Bake, uncovered, at 350 for 30-35 minutes until lightly browned and cheese is bubbly.  Yield: 6 servings