Blog Page 11712

Chicken-broccoli Pie

Ingrients & Directions


3 c Shredded Cheddar cheese
(12 oz.)
1 1/2 c Cut-up cooked chicken
2/3 c Finely chopped onion
1 pk (10 oz) frozen chopped
Broccoli, thawed and
Drained
1 1/3 c Milk
3 Eggs
3/4 c Bisquick baking mix
1/4 ts Pepper
1/8 ts Dried thyme leaves

Heat oven to 400 degrees.Mix 2 cups of the cheese,chicken,onion and
broccoli in greased pie plate,10 x 1 1/2″. Beat remaining ingredients
except cheese with wire whisk or hand beater until almost
smooth,about 1 minute.Pour into plate. Bake until knife inserted in
center comes out clean,25 to 30 minutes Top with remaining
cheese.Bake just until melted,1 or 2 minutes.Cool 5 minutes.Serves 6
to 8.

Yields
8 Servings

Picante Turkey Pie

Ingrients & Directions


1 lb Ground turkey
1/2 c Seasoned bread crumbs
1 c Pace Picante Sauce
1 ts Oregano leaves, crushed
4 Garlic cloves, minced
1 md Zucchini, thinly sliced
1 c Thinly sliced mushrooms
1 sm Green pepper, chopped
1 tb Olive oil
1 cn Tomato paste (6 oz)
1/3 c Sliced ripe olives
1/4 c Grated Parmesan cheese
1 c Shredded mozzarella cheese

Many thanks to Mary Jane Womack of Merced, California, for this
delicious one-dish dinner. A real family pleaser, the ground turkey
“crust” is filled with pizza-flavored vegetables and cheese.

Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4
teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well.
Press onto bottom and sides of 9″ pie plate. Bake at 350’F. 20
minutes. While shell is baking, cook vegetables and remaining garlic
in oil in 10″ skillet 5 minutes, stirring occasionally. Stir in
remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and
remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened.
Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella
cheese; return to oven 10 minutes or until cheese is melted. Serve
with additional Pace Picante Sauce.

Yields
6 Servings

Picadillo & Sweet Potato Shepherd’s Pie=7f

Ingrients & Directions

: For the filling:
1 c finely chopped onion
2 ts minced garlic
2 lg pickled jalapeno peppers, —
: seeded and minced
2 ts ground cumin
1 TB chili powder
2 ts dried oregano, — crumbled
2 TB vegetable oil
1 1/2 lb ground chuck
1/4 c tomato paste
28 oz can plum tomatoes including
: the juice, — chopped
1/4 c raisins
3/4 c chopped pimiento-stuffed
: green olives
1 c fresh or frozen corn
1/4 c finely chopped fresh
: coriander if desired
: Salt and pepper
: For the topping:
2 lb sweet potatoes
1 lb russet (baking) potatoes
3 TB unsalted butter, plus 1
: tablespoon

Make the filling: In a large heavy skillet cook the onion, garlic,
jalapeno peppers, cumin, chili powder, and oregano in the oil over
moderately high heat, stirring until the onion is soft. Add the chuck
and cook it over moderately high heat, stirring and breaking up any
lumps, until it is no longer pink. Add the tomato paste, the tomatoes
with the juice, the raisins, olives, corn, coriander, salt and black
pepper to taste. Simmer the mixture, stirring occasionally, for 10 to
15 minutes, or until it is thickened. The filling may be made up to 1
day in advance, kept covered and chilled, and brought to room
temperature before proceeding.

Make the topping: In a large saucepan combine the sweet and russet
potatoes, peeled and cut into 1-inch pieces, with enough cold water to
cover them by 1 inch. Bring the water to a boil and simmer the
potatoes for 10 to 15 minutes, or until they are tender. Drain the
potatoes, return them to the pan, and cook them over moderate heat,
shaking the pan, for 30 seconds to evaporate any excess liquid. Force
the potatoes through a ricer or the medium disk of a food mill into a
bowl. Add the butter and salt and pepper to taste, and stir the
mixture until it is combined well and the butter is melted.

Transfer the filling to a 3-quart baking dish at least 2 1/2 inches
deep, spoon the topping over it, spreading it to cover the filling
completely, and dot the top with the butter, cut into bits. Bake the
pie in the middle of a preheated 400 degree F oven for 35 to 40
minutes, or until it is browned lightly.

Yield: 6 servings


Yields
4 Servings

Phyllo Pies

Ingrients & Directions


1 ea Fruit, drained – I used
Pineapple, cherries, and
Strawberries
1 ea Phyllo dough
1 ea Pam or other spray oil
(regular oil in a pump spray
Bottle would be cheaper and
Equally effective)
1 ea Flour and sugar, 50-50
Mixture, about 1/2c per cup
To cup and a half of fruit.

Any fruit would work fine, I think. Take the fruit and thaw if
frozen and drain. Mix the flour/sugar mixture into the fruit. The
flour thickens the remaining juices of the fruit so it hopefully
won’t make the pastry soggy, and sugar for sweetness (this amount of
sugar is to MY taste, vary to adjust for desired flavor).

Take a few sheets of the phyllo dough and roll the rest back up. The
phyllo dries out very quickly. Fold each sheet of dough into fourths
(fold in half and then in half in the other direction), put a
spoonful of fruit in the middle of the dough, and fold the dough over
the fruit into a neat little package. Put the package onto a cookie
sheet sprayed with Pam. When the cookie sheet is full, spray the tops
of all the packages with Pam to keep it from burning.

Bake in a 325 F oven for about 20 min – until a light golden brown
color on top.


Yields
1 Servings

Phyllo Pear Pie

Ingrients & Directions


FILLING—–
5 lg Ripe pears (about 2 3/4
Pounds)
1/4 c Apple juice
1/4 c Packed light-brown sugar
1/4 c Granulated sugar
2 tb All-purpose flour
2 tb Lemon juice
1/2 ts Each ground cinnamon, ginger
Nutmeg
Crust—-
4 Sheets phyllo dough, thawed
Non-stick cooking spray
1 ts Granulated sugar

1. Heat oven to 400 F. Have ready a 9-inch pie plate and a jelly-roll
pan (to catch drips).

2. Quarter, peel and core pears. Cut each quarter crosswise in
1/2-inch-thick slices. Put pears and remaining Filling ingredients in
a large, heavy saucepan.

3. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes,
stirring occasionally, until pears are tender but not mushy. Spoon
mixture into 9-inch pie plate. Let cool slightly.

4. Lay 1 sheet phyllo over filling. Spray all over with nonstick
cooking spray. Lay second sheet crosswise over first and spray.
Continue layering and spraying remaining 2 sheets phyllo, slightly
overlapping each one.

5. Gather edges of phyllo and rest on rim of pie plate to make a
ruffled edge. Spray edges, then sprinkle entire top with remaining
teaspoon sugar. Cut slits through all layers phyllo for steam to
escape while baking.

6. Place pie plate on jelly-roll pan. Bake 12 minutes or until phyllo
is golden brown. Cool on wire rack. Serve warm or at room temperature.


Yields
10 Servings