1¾ hours | 1 hour prep
SERVES 6 -8
• 1 cup potato, diced
• 1 cup chopped onion
• 1 cup celery, diced
• 1 cup chopped carrot
• 1/3 cup melted margarine
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chopped cooked chicken
• 2 pie crusts (either store bought or your own recipe)
1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half
5. Gradually stir into vegetable mixture
6. Cook over medium heat stirring constantly until thickened and bubbly
7. Stir in salt and pepper; add chicken and stir well
8. Pour into shallow 2 quart casserole dish and top with pie shells
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Bacon, Egg and Cheddar Scones
This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.
by evelyn/athens
32 min | 20 min prep
SERVES 6
• 2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, cold
• 3 large eggs
• 3/4 cup heavy cream
• 8 ounces cheddar cheese, shredded
• 3 large eggs, lightly scrambled and broken up into pieces about 1 inch square
• 6 slices bacon, partially cooked and cut into 1/2 inch-wide strips (you could also sub in ham, just add in amount that suits you)
1. Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
2. Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
3. Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
4. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
5. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
6. Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
7. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
8. Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
by evelyn/athens
32 min | 20 min prep
SERVES 6
• 2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, cold
• 3 large eggs
• 3/4 cup heavy cream
• 8 ounces cheddar cheese, shredded
• 3 large eggs, lightly scrambled and broken up into pieces about 1 inch square
• 6 slices bacon, partially cooked and cut into 1/2 inch-wide strips (you could also sub in ham, just add in amount that suits you)
1. Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
2. Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
3. Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
4. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
5. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
6. Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
7. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
8. Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
Chicken Enchiladas
1-1/2 cups shredded chicken
4 oz. cream cheese
1/2 red pepper, chopped
4 green onions, sliced
1/2 tsp. cumin
1/4 tsp. salt and pepper
large corn tortillas
1 -1/2 cups mild salsa
shredded cheese
Mix chicken, cream cheese, red pepper, green onions, cumin and salt and pepper together.
Steam corn tortillas. Spoon chicken mixture onto corn tortillas. Place in greased casserole dish.
Top with salsa and shredded cheese.
Bake in 400F oven for 20 minutes.
Serves 4
Serve with Mexican rice and green salad.
4 oz. cream cheese
1/2 red pepper, chopped
4 green onions, sliced
1/2 tsp. cumin
1/4 tsp. salt and pepper
large corn tortillas
1 -1/2 cups mild salsa
shredded cheese
Mix chicken, cream cheese, red pepper, green onions, cumin and salt and pepper together.
Steam corn tortillas. Spoon chicken mixture onto corn tortillas. Place in greased casserole dish.
Top with salsa and shredded cheese.
Bake in 400F oven for 20 minutes.
Serves 4
Serve with Mexican rice and green salad.
Subscribe to:
Comments (Atom)