Chicken Pot Pie with Sweet Potato Crust

Chicken Pie with Sweet Potato Crust
As a new homemaker, I wanted to have my own personal recipes, things my family came to know as one of my dishes.  Even though I'd been cooking for about 12 years, I hadn't really grown comfortable in the kitchen...and with good reason.  No matter how well I could cook the kitchen where I practiced and made family meals was Mama's kitchen.  Not at all the same as having a kitchen all your own.
What I carried away from my childhood home was an ability to prepare a pretty good meal...and my favorite cookbook, The Culinary Arts Institute Encylopedic Cookbook circa 1959 by Ruth Berolzheimer.  Oh how I pored over that cookbook, determined to not only learn to make recipes no one in my family made, but also to learn all I could about cooking, about making economical dishes and creating my own sense of home through my kitchen, because that is what we do you know.  We create home with every dish we set before our family!
I still recall the autumn day I found this recipe: impossibly blue skies, the old oaks in our yard standing proud and tall with burnished bronze leaves, the smell of wood smoke and decaying leaves and cold in the air.  And inside the aroma of Chicken Pie in my oven.  Oh MY!
I didn't date recipes then, but I did make one notation: GOOD!  That says it all, doesn't it?

Chicken Pie with Sweet Potato Crust
3 cups diced cooked chicken
1 cup diced cooked carrots
6 small cooked white onions (or about 1/2 cup coarsely chopped onion)
1 tbsp parsley
1 cup evaporated milk
1 cup chicken stock
2 tbsps flour
1 tsp salt
1/8 tsp pepper
Arrange chicken, carrots, onions and parsley in layers in casserole.  Combine milk and stock.  Add slowly to flour, blending well.  Cook until thickened, stirring constantly.  Season with salt and pepper and pour over the chicken and vegetables.  Cover with Sweet Potato Crust.  Bake in 350F oven about 40 minutes.  Serves 6-8.

Sweet Potato Crust
1 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1 cup cold mashed sweet potato
1/3 cup melted butter
1 egg, well beaten
Sift dry ingredients.  Work in mashed potato, butter and egg.  Roll 1/4 inch thick and cover chicken pie.

Pumpkin Donut Muffins

Pumpkin Donut Muffins

The above photo should be properly credited to the website where I found this awesome recipe:  http://wholesomemommy.com/pumpkin-donut-muffins/

Pumpkin Donut Muffins

10 Tbsp butter, room temp
3 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup butter milk (or 1/3 cup milk + tsp lemon juice)
1 1/4 cups canned pumpkin
3/4 cup light brown sugar
2 eggs
For the sugar coating:
1 c. granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray OR butter and flour pans.
Whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice in one bowl. In a separate bowl, mix together pumpkin and butter milk with electric mixer. In a third bowl whip brown sugar and butter until fluffy. Beat in eggs, one at a time. With the mixer on low begin to add in flour and pumpkin mixtures alternating. Add the flour in three additions and the pumpkin in two additions. Beat to combine.
Spoon batter into mini muffin pans and bake until toothpick inserted comes out clean (about 15 minutes). Allow muffins to cool slightly. Combine sugar and cinnamon for coating. Brush each muffin with melted butter and then toss in cinnamon sugar mixture. ( I combined my cinnamon and sugar in a gallon sized resealable bag so that I could toss in a few muffins and shake the coating onto them).  Place muffins on wire cooling rack and allow to cool completely.

** my notes:  I changed only a few things.  I made just 1/2 recipe.  I didn't have buttermilk or lemon so I used 2 tbsps yogurt and 3 tbsps milk (for the half amount) and I added a good splosh of vanilla because vanilla is just good in so many things!  I made mine in regular muffin tins, not mini tins, and I guess I baked them about 25-30 minutes, checking with a skewer for doneness.  I followed her advice and only sugar coated the ones I ate for breakfast but oh good heavens!  This is a good recipe!
And by all means go check out the website.  She has a lot of recipes and reviews and such that are good reading.

Stovetop Cookies

Stovetop Cookies This cookie has been a favorite of mine and Chance's since childhood.  It was always considered a treat and always appeared at Christmas.  This past week I found 1 pound boxes of oatmeal for $.50 each.  And since our cookies seemed to disappear so rapidly with guests and gift boxes, I thought I'd make a batch for us to enjoy ourselves. I have prepared this recipe with half Splenda/half sugar with some success.  A Weight Watchers version cut the sugar to just 1/4 cup and  halved the rest of the ingredients.  I've tried both versions but prefer the traditional cookie over them all.   I have also prepared the recipe using old fashioned oats.  The texture is chewier and different.  Again, I prefer the original recipe as written. Stovetop Cookies 2 cups sugar 1/2 cup milk 1 stick butter 4 tbsp.  cocoa 1/2 cup peanut butter 1/2 tsp vanilla 3 cups quick oats Lay parchment or waxed paper sheets on counter.  Mix first six ingredients and bring to boil over medium low heat. Time once the mixture begins to bubble.  Boil, stirring frequently, for at least 3 minutes.  Remove from heat and add oatmeal.  Stir together quickly.  Drop mixture by the teaspoonful onto the paper.  Allow to cool and set up.

Ham and Cheese Sliders

Ham and Cheese Sliders A few years ago I joined a yahoo group run by Mrs. Catherine. The group was for homemakers who wanted to approach their home in a Christian and simpler way. It was an awesome group, full of inspiring women, some of whom worked outside the home, some who homeschooled, some who were empty nesters. All brought something to the table. She and her husband had begun publishing a print magazine for homemakers. It was a beautifully compiled magazine, printed on good quality, sturdy paper that will last for generations to come. I was privileged to be asked to write for the magazine while it was in publication. The group and the magazine are now defunct, but I took away a great deal from my time with that wonderful group of ladies. And one of the things I took was a recipe from a girl named Margie.
I can't get Margie's full name, because I don't think I ever knew it. I just knew her as Margie. She shared her recipe for a marinated ham sandwich on the group. I jotted the recipe down on a piece of scratch paper and then lost it. But I remembered enough of the ingredients to pretty much replicate her recipe.
It was an instant hit with my family and we periodically make up batches of these delicious sandwiches and freeze them. In school year, Kay will eat one of these as an afternoon snack. It's just the right amount of carb/protein to hold her hunger at bay until dinner time.
I've changed the name to Sliders because these sandwiches use those same smaller bun size dinner rolls. There have been a few changes to the original recipe, but the flavor is terrific all the same.
Ham and Cheese Sliders 1 24ct packet bun sized dinner rolls
24 slices ham
24 slices Swiss cheese (I have bought block Swiss and grated it or sliced it myself. It costs much less that way
Marinade:
1/4 cup butter
2 tbsps Worcestershire sauce
1 tsp minced garlic
1/4 tsp. black pepper
1/4 cup mustard (I like to use a whole grain mustard best, but cheap old yellow tastes good too)
1 tbsp poppy seed
1/4 cup finely minced onion
Split buns. Melt butter and mix remaining spices and seasonings in pan. Cook until mixture bubbles and onion is just tender. Spread on both sides of buns. Add cheese and ham to sandwich buns, then wrap individually in foil and freeze for later use or bake at 350F for 15-20 minutes until heated through and cheese is melted.
**The marinade is also good on roast beef sandwiches, hamburgers and hot dogs. Spread on buns and toast lightly, then add meat.
11-29-10  Now that we no longer eat ham I've found that sliced turkey works just as well in these tasty sandwiches.  They were a huge hit with a group of folks at synagogue one night.  I'd made two dozen of them and in about three minutes they were all gone!

Rice Pudding

Penny Leftover Makeover- Rice Pudding Rice Pudding 4 cups leftover cooked rice(brown or white) 1 14 oz. can sweetened condensed milk(buy skim if desired) 1 14 oz. can skim milk(use condensed milk can to measure) 1/2 cup raisins, plumped in hot water and drained 3 eggs yolks, beaten 1/4 tsp. freshly grated nutmeg 1 tsp. vanilla extract In large saucepan, heat rice, milks, and raisins over medium heat. Stir frequently to prevent sticking. When heated add the beaten yolks and stir constantly until thoroughly hot and slightly thickened. Remove from heat, add flavorings, and allow to stand. Serve warm, or chill and serve with whipped cream. As a variation, I will omit raisins and nutmeg and add lemon zest. The pudding will thicken upon standing. I love the flavors of this cake, rather similar to a fruit cake flavor. This is one that I served at all our Christmas dinners. You'll find the family enjoys this cake far better than any fruitcake however! I found the recipe in an old Betty Crocker cookbook.

Sugar Cookies with Variations

Sugar Cookies and Variations The original sugar cookie recipe is from BH&G cookbook.  I find it an easy to work with dough.  Why purchase sugar cookie dough to make variations when you've a perfectly good dough recipe of your own?  That was my theory so I took the recipe, tripled it and used it to make two more favorite cookies...This is a great all purpose sugar cookie dough. 3/4 cup shortening 1 cup sugar 2 eggs 1 tsp vanilla extract 2 1/2 cups flour, all purpose 1 tsp. baking powder 1 tsp. salt Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover; chill at least 1 hour Heat oven to 375F. Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 8-10 minutes or until very light brown. One third becomes sugar cookies. These my daughter and niece will cut out and decorate with sprinkles. Snickerdoodles: One third is rolled into 1 inch balls and the balls are rolled in a mixture of cinnamon and sugar. Bake 10-12 minutes at 350F. Thumbprints: The last third is also rolled into 1 inch balls. The balls are rolled into pre-sweetened shredded coconut. Once the balls are placed on the cookie sheet, gently depress the center with your thumb. Fill with 1/4 tsp. strawberry preserves. Bake 10-12 minutes, at 350F, or until coconut is golden.

Braised Short Ribs of Beef

Braised Short Ribs of Beef
2 1/2 to 3 pounds of lean beef short ribs
2 whole onions diced
2 cloves garlic, diced
2 large carrots diced
1 bay leaf
1/2 tsp. dried thyme
salt and pepper
1/2 cup dried cherries
1 can of chicken or beef broth
1/2 cup dry red wine(I substitute a 1/2 cup of water and 2 tbsp of
red wine vinegar)

Brown the short ribs in a dutch oven, in hot oil, on all sides.  Remove and set aside. Add vegetables and allow onions to cook to translucent stage, about 10 minutes.  Add seasonings and liquids and
deglaze pan. Add ribs and cherries. Braise for 2 1/2 hours in oven at 350F, or cook in crockpot for 6 hours on low heat.

Serve with chunky smashed potatoes, a hearty bread and green salad.  Honesty time:  Katie and I loved this dish on a bitter cold day.  I'd serve the ribs and broth over a bowl of mashed potatoes and skip the salad and bread.  We both still serve it the same all these years later.  She made this in February this year for my birthday and served it just the same. 

Short ribs can be quite pricey these days. I watch for markdowns on them, then buy at clearance prices.  I think a good cheap chuck roast would taste as well as the short ribs, but buy a bone-in cut if you can.  Beef shanks or oxtail are also a good choice, substitutes I have used when I found them on sale and short ribs were too dear.

Another substitute I make at times, is to use dried cranberries, especially when dried cherries are hard to find at Aldi.