Creamy Cucumbers
INGREDIENTS:
INGREDIENTS:
4-5 cucumbers (peeled and sliced thin)
1/4 cup white vinegar (or more to taste)
1 pint whipping cream
Salt and pepper to taste
DIRECTIONS:
1/4 cup white vinegar (or more to taste)
1 pint whipping cream
Salt and pepper to taste
DIRECTIONS:
Peel and slice cucumbers thinly. Put in large mixing bowl. In another small bowl, combine whipping cream, vinegar, salt and pepper. Mix and pour over cucumbers. Toss. Refrigerate until served.
I found this recipe in one of my Taste of Home magazines. I don’t really follow the recipe anymore though and just mix it to taste to our liking. I think that it tastes much better the next day as left-overs.
Green Bean Stir Fry
INGREDIENTS:
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4 1/2 teaspoons vegetable oil
DIRECTIONS:
In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat. Delicious! I got this recipe from All Recipes. I used fresh green beans from our garden. YUMMY!
Chicken Pot Pie
INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS:
1) Preheat oven to 425 degrees F (220 degrees C.)
2) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3) In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5) Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
NOTES: This recipe originally came from All Recipes. I found it on another blog though. I used a store bought rotisserie chicken and there was plenty of chicken. I also used a Yukon gold potato that I cubed and added to the chicken, carrots, peas and celery. Before baking, I brushed the top of the pie with egg to make it golden brown. I originally made two pies about a month ago, we ate one and froze the other. We ate the frozen one this evening. This is “lick your plate clean YUMMY!!!!!” Ben loves it and I am sure that I will be making these pies again in the very near future.
I found this recipe in one of my Taste of Home magazines. I don’t really follow the recipe anymore though and just mix it to taste to our liking. I think that it tastes much better the next day as left-overs.
Green Bean Stir Fry
INGREDIENTS:
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4 1/2 teaspoons vegetable oil
DIRECTIONS:
In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat. Delicious! I got this recipe from All Recipes. I used fresh green beans from our garden. YUMMY!
Chicken Pot Pie
INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS:
1) Preheat oven to 425 degrees F (220 degrees C.)
2) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3) In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5) Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
NOTES: This recipe originally came from All Recipes. I found it on another blog though. I used a store bought rotisserie chicken and there was plenty of chicken. I also used a Yukon gold potato that I cubed and added to the chicken, carrots, peas and celery. Before baking, I brushed the top of the pie with egg to make it golden brown. I originally made two pies about a month ago, we ate one and froze the other. We ate the frozen one this evening. This is “lick your plate clean YUMMY!!!!!” Ben loves it and I am sure that I will be making these pies again in the very near future.
I originally posted this on my old blog on 8/6/08.
1 comment:
I made your chicken pot pie this evening for my Taste and Create.
It was delish and I've yet to put up my post.
I was curious to know about how you'd frozen your second one.
Did you precook it before freezing and if not, how long did you cook it for and did y thaw it prior to cooking?
Thanx again,
Carol
daldak01@yahoo.ca
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