Chicken Pot Pie

 

    2 cups cooked and shredded chicken

    1 cup sliced carrots

    1 cup frozen green peas

    ½ cup sliced celery

    ⅓ cup butter

    ⅓ cup chopped onion

    ⅓ cup flour

    ¼ teaspoon black pepper

    ¼ teaspoon garlic powder

    2 cups chicken broth (I used home-made stock, you may want to add salt in with the pepper, the stock had enough flavor that it didn’t need it.)

    ¾ cup milk

    2 ( 9 inch) unbaked pie crusts

Instructions

    Preheat oven to 425 degrees F (220 degrees C). Spray a 9 inch pie dish with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.

    Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 15 minutes. Drain and reserve broth. Stir the chicken into the vegetable mix.

    Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.

    Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken, and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.

    Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.

    Cool for ten minutes before cutting.
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:: Chicken Roll Ups ::

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

 Bake for 30 minutes or until bubbly.

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BANANA AND RAISIN CAKE

This cake is so good and even better with a cup of coffee.  It is a very moist cake, too.

1 cup raisins

1/4 cup rum (Can use apple juice, bourbon or water, too)

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3 eggs

2/3 cup sugar

1 teaspoon vanilla extract

1 cup applesauce

4 tablespoons butter or margarine, melted

1/2 cup buttermilk

2 bananas, cut into small pieces

1 cup nuts of your choice (Optional)

 

In a small dish cover the raisins with the rum and microwave for 1 minute.  Remove and set aside.  In a large bowl whisk together flour, baking soda, salt, cinnamon and cloves. I use the wire whisk and beat the eggs with the sugar, vanilla, applesauce and butter.  Combine egg mixture with flour mixture and stir with a spoon.  Add buttermilk and keep stirring.  Fold in bananas, raisins and nuts.  Pour into a 9 x 13 sprayed cake pan and bake in preheated 350 degree oven for 35 to 40 minutes checking for doneness as ovens vary.  Frost with your favorite frosting or with Cream Cheese Frosting below.  Enjoy!

Cream cheese frosting:

1 (8 oz.) pkg. cream cheese, softened

1 stick margarine, softened

1 box confectionery sugar (16 oz)

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency
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Million Dollar Spaghetti

7 oz. pkg. thin spaghetti noodles

1 tsp. butter

1 1/2 lbs. ground beef

salt and pepper

1 tsp. minced green pepper

8 oz. pkg. cream cheese

1/4 c. sour cream

8 oz. cottage cheese

1/3 c. onion

2 tsp. melted butter

8 oz. can tomato sauce

DIRECTIONS:

1. Cook spaghetti noodles and drain. Saute beef in butter until brown, then add onions, green peppers, salt, pepper and tomato sauce. Remove from heat.

2.Combine cheeses and sour cream.

3. Using a 2 quart casserole dish, spread half of spaghetti noodles, cover with cheese and then cover with meat sauce and add remaining noodles to the top.

4. Pour melted butter over spaghetti noodles then spread remaining meat sauce over the top.

5. Bake at 325-350 for about 30 minutes.
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