Blog Page 11713

Phyllo Chicken Potpie

Ingrients & Directions


4 Whole Chicken Breast Halves
-Without Skin, Cut In 1/2″
-Pieces
1 lg Baking Potatoes, 1/4-Inch
-Dice
1 sm Onion, Sliced Thin
2 md Carrot, 1/4-Inch Dice
14 1/2 oz Chicken Broth, Defatted
1/2 ts Poultry Seasoning
1/2 ts Salt
1/8 ts Pepper
1/4 c Flour
1/2 c Fat-Free Sour Cream
6 Sheets Phyllo Dough, Thawed
2 tb Butter, Melted

~-Spray large nonstick skillet with Pam, add chicken and onion and
cook over medium heat for 5-7 minutes, stirring frequently, until
chicken is no longer pink. ~-Add potatoes, carrots, 1/2 cup chicken
broth, and seasonings. Bring to a boil. Cover and cook over
medium-low heat for 5-6 minutes or until veggies are tender. –Blend
flour into remaining broth and pour into veggies, stirring to blend.
Cook and stir for 1-2 minutes, or until thickened. Remove from heat
and allow to cool. On work surface, layer phyllo sheets, brushing
between layers with margarine, reserving a small amount for finished
pie. Fit phyllo layers into a spray-coated 2 quart, deep casserole.
~-Fill with chicken mixture. Fold edges of phyllo over filling; brush
with remaining butter. Bake at 375 for 35-40 minutes or until golden
brown and filling bubbles.

Yields
6 Servings

Philadelphia Apple Pie

Ingrients & Directions


-CRUST-
1 1/2 c Flour
1 ea Stick butter,cut in pieces
4 tb Ice water
1/4 ts Salt
1 x Cinnamon

FILLING
8 ea Apples,sliced
1 ea Egg
1 c Sugar
1 1/2 c Sour cream
2 ts Vanilla
1/3 c Flour
1/8 ts Salt

TOPPING
1/3 c Brown sugar
1/4 lb Melted butter
1/3 c Granulated sugar
1 pn Salt
1/3 c Flour
1 ts Cinnamon
1 c Chopped walnuts

CRUST: Combine flour,salt and butter in bowl.Cut butter into
flour.Add ice water;toss to form ball.Roll out to fit 12″ pie
pan.Sprinkle with cinnamon.Bake @
400 degrees for 20 minutes.
FILLING: Mix filling ingredients together.Fill shell.Bake @ 450
degrees for 10 minutes.Then @ 350 degrees for 40 minutes.
TOPPING: Sprinkle over pie.Bake 15 minutes.

Yields
8 Servings

Peter’s Scrimshaw Inn Rum Pie

Ingrients & Directions


1 1/4 c Milk
1/2 c Sugar
1/4 ts Salt
3/8 c Milk
3 tb Flour
2 tb Cornstarch
2 Egg yolks
1/2 ts Vanilla
3 tb Butter
2 tb Dark Myers’s rum
Baked 9-inch graham cracker
-crust
Whipped cream
Bittersweet chocolate; grate

Combine first three ingredients and bring to a boil. Mix remaining
milk, flour, cornstarch and egg yolks and add boiling mixture slowly.
Return to saucepan, cook slowly, stirring unatil thick. Cook
slightly, beat in vanilla, butter and rum. Turn into the crust and
chill. Top with whipped cream and grated chocolate. From The Denver
Post Food Section from Virginia Rich’s “The Nantucket Diet Murders”.


Yields
1 Pie

Pete’s Delightful Delicious Apple Pie Bread

Ingrients & Directions


-DONNA COUNTRYMAN (RFGR23B)

RECIPE # 1
3 tb Brown Sugar
1 ts Sea Salt
3/4 c Buttermilk
2 tb Apple juice CONCENTRATE
1 1/2 tb Butter; or margarine
3/4 c Plain sliced CANNED apples
-cut up
1 1/2 ts Cinnamon
1/2 tb Dough Enhancer
3 1/2 c Better for Bread Flour
2 ts Active Dry Yeast

SECOND VERSION
3 tb Brown Sugar
1 ts Sea Salt
1 c Buttermilk
1/4 c Apple juice CONCENTRATE
1 1/2 tb Butter; or margarine
1 c FRESH apple cut up
1 1/2 ts Cinnamon
1/2 tb Dough enhancer
3 1/2 c Better for Bread flour
2 ts Active dry yeast

OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend
PETE

Mix the flour dough enhancer and cinnamon before adding to bread pan.
You may want to do first knead and then reset and start again for
extra kneading.

PETE YOU HAD BETTER CHECK THIS AND REPLY TO MAKE SURE THIS WAS POSTED
RIGHT. I checked it about three times.

Yields
16 Servings

Pet-ritz Caramel Apple Pie

Ingrients & Directions


10 ea Kraft caramels
1/3 c Flour
3 c Chopped apples, 1/2″ cubes
2/3 c Caramel ice cream topping
2 ts Lemon juice
1 ea 9″ pie crust
1/2 c Chopped pecans

Cut caramels into quarters. Combine caramels, flour, apples, caramel
topping and lemon juice. Mix well. Pour mixture into a frozen 9″ pie
crust. Sprinkle with pecans. Bake at 375 deg f for 40 – 45 minutes.
DO NOT REFRIGERATE! Note: if using a deep dish pie crust – please
substitute 15 caramels, 5 cups apple, 1/2 cup flour, 1 cup caramel
topping and 1 tbsp lemon juice.

Yields
6 Servings