Turkey Pot Pie {and Crust}

Filling

1 cup Margarine or Butter
1 cup all purpose Flour
1 cup chopped Onion (1 large onion)

1.5 tsp Salt
3/4 tsp Pepper
4 cups Broth
2 cup Milk
4-6 cups cut up cooked Turkey/Chicken (2-3 pounds)
1 package frozen Carrots
1 pkg/can Peas

1 pkg/can Corn

Melt butter over low heat, stir in Flour, Onion, Salt and Pepper; mixing while bringing it to a simmer. Add Broth and Milk stirring constantly. Boil 1 minute (keep stirring). Add Meat and Vegetables.

Makes enough for 3 pies.

Pie Crust

2-1/4 cups Flour

3/4 tsp Salt

2/3 cups Shortening

8-10 Tbsp Water

Mix Flour and Salt. Cut in Shortening with a pastry blender until pieces are pea-sized. Keep using the pastry blender to mix while adding 3-4 tablespoons of Water at a time.

Makes enough for 1 Pie (2 crusts, or 1-top 1-bottom)

Baking

Place 1 Pie Crust into Pie Pan (round cake pans work just fine:)), fill with filling, and top with the second Pie Crust (make sure you cut holes in the top to vent the pie, it'll save you a mess).

Cover edges with Aluminum Foil.

Bake at 425 for 30 minutes.

Uncover and bake another 5-10 until crust is lightly tanned.

Corned Beef and Cabbage - allrecipes.com

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Instant Pancake Mix - Alton Brown

• 6 cups all-purpose flour
• 1 1/2 tsp soda
• 3 tsp baking poweder
• 1 tbsp kosher salt
• 2 tbsp sugar

combine all ingredients in air-tight container and shake to mix. use within 3 months

now to make pancakes with this mix...

• 2 eggs seperated
• 2 cups buttermilk
• 4 tbsp melted butter
• 2 cups instant pancake mix

heat griddle to 350.
whisk egg whites and buttermilk together. in seperate bowl mix yolks with butter. combine two mixtures together and mix well. pour the liquid ingredients on top of the pancake mix. using whisk mix batter just enough to bring it together. don't work out all the lumps.
splash a little water on griddle, should dance across surface. adjust temp accordingly. lightly butter griddle, don't want to fry your pancakes wipe griddle with paper towel. so no butter should be visible. laddle on mixture, and add fruit to top if you like. when bubbles begin to set around edge of pancake and griddle side is browned. cook 2-3 minutes on other side til it is set. serve immediately or place in oven at 200 surrounded in towels.

Update: we made it today. DO NOT serve immediately. Put in oven for 5-10 minutes at 200 to keep warm. it takes a while for the pancake to set. but after it sets its AWESOME!!

Burrito Casserole - Joseph Drasso

• 10 burritos (bean and cheese)
  
• 3/4 cup sour cream
• 1/4 cup milk
• 1 tbsp dry onion
• 3/4 cup chicken broth
• 1 small can diced green chiles
• 1 can cream of chicken soup
• 1 cup cheese

combine everything but the burritos and cheese. you may need a whisk. should be gray thick and creamy.

lay burritos out in a 9x13 cassarole dish. slather with sauce bake at 350 for 25 minutes. (35 minutes if burritos are frozen) cover with cheese and bake for 5 more minutes or til melted.

Beef Stroganoff - Missy Owens (Bob)

• 1 pound ground beef
• 1 medium onion
• 1 can cream of mushroom soup
• 8 oz sour cream
• 1 tbsp Worcestershire sauce

brown beef and onion, drain, combine with soup, cream and sauce. Simmer for 1 hour and serve over rice or noodles. Also good on bread.

Quick Sloppy Joes - Jeff Stott

• 1 pound hamburger
• 1 small onion
• 1 can chicken gumbo soup
• 1 tbsp mustard
• 1 tbsp ketchup

brown hamburger and onion. add remaining ingredients.
cover and simmer for 30 minutes. stirring occasionally.
serve on buns

Sweet and Sour Chicken - Linda Zambrano

• Chicken Tenders
• 1 envelope (lipton) onion soup mix
• 1 medium jar pineapple appricott preserves
• 1 bottle russian dressing

place tenders in 9x13" pan (even if frozen)
mix soup, preserves and dressing. Pour over chicken.
cover with foil
bake at 350 for 1 hour

serve over rice

Hamburger Surprise - Suzanne Owens

• 1 pound hamburger
• 1 small can tomato paste
• 1 cup water
• 1/4 cup green chiles or 1 can green beans
• onion salt
• 1 bay leaf

brown hamburger and drain. add everything else.
simmer. cook and add macaroni.
top with cheese.
bake at 375 for 5-10 minutes (til cheese melts)

South's Favorite Casserole - Suzanne Owens

• 12 slices bacon diced
• 2 pounds ground beef
• 1 med onion chopped
• 10 oz. noodles cooked
• 2 cans tomato soup
• 2 cans cream of mushroom soup
  
• 16 oz can peas, drained
• 1 cup ritz crackers crumbs
• 1 1/2 cup shredded cheese.
  

saute and drain the bacon, beef and onion. mix noodles, soups, and peas and combine with beef. mix well. put in 2-3 1/2 quart dish. sprinkle crumbs and cheese on top.

bake at 300-325 for 45 minutes.

chicken macaroni cassarole - Suzanne Owens

• 3 cups macaroni (1 1/2 uncooked)
• 2 cups grated cheese
• 1 1/2 cooked, cut-up chicken
• 1 cup sliced canned mushrooms
• 1/4 cup chopped pimiento
• 1 can cream of chicken soup
• 1 cup milk

mix all ingredients together. pour into buttered 2 quart dish. bake at 350 for one hour.

serves 6-8

Tetrazzini - Lorraine Mayo

• 1 1/2 cup broken up spaghetti (1"-2") cooked
• 1 cup cooked chicken or turkey pieces
• slivered almonds
• 1 1/2 cup shredded cheese (parma, cheddar, or mozza or combo thereof)
• 1 can mushroom soup
• celery salt
• 1 can asparagus spears (optional)
• bread crumbs

layer in order in greased dish. repeat. top with asparagus, cheese and bread crumbs. bake covered for 35-40 minutes at 350.

Chicken Noodle Soup

This recipe is completely to taste when it comes to seasonings.

• 1 whole chicken
• water
• salt
• pepper
• onion salt
• poultry seasoning
• nature's seasoning (lowry's)
• parsley flakes
• 1 can of broth or 4 buillion cubes
  
• 1 minced onion
• 5 carrots chopped to desired size
  
• 5 celery stalks chopped to desired size
  
• 16 oz's of pasta of your choice (linguine, and spaghetti broken into shorter chunks is good, add more than 16 oz's if you like lots of pasta)
  

cut up chicken and put everything but pasta in a large pot. cover chicken with water and bring to boil. Boil for one hour. remove chicken and remove skin and bones. while skinning and boning chicken, fat boiled out of chicken will rise and should be skimmed off. break chicken into small chunks, and replace in soup. bring soup to boil and add pasta. let cook for double the suggested pasta cook time.

Serves 10-12

Never-Fail cheese breakfast souffle - Helen Smith

• Butter
• 5 slices white bread
• 1 1/2 cups shredded sharp cheese (12 oz)
• 1 1/2 cups shredded mozarella cheese
• 4 eggs lightly beaten
  
• 1 3/4 cups half and half
• 1/8 tsp paprika
• 1/4 tsp onion powder
• 1/2 tsp curry powder
• pinch cayenne
• 1/2 tsp worcestershire sauce
• 1/2 tsp dry mustard
• 9-10 sausage links cooked and cut into 1/2'' pieces

butter 8" pan. remove crusts from bread. Butter and cut into cubes. place half in pan. sprinkle with half of the cheeses. place half of sausages. Add remaining bread over sausage. top with remaining cheeses. top with remaining sausages. combine eggs, half and half, and seasonings. pour over all. cover with foil and refrigerate overnight. bake at 325 for 1 hour (uncovered) or until knife comes out clean and top is lightly browned.

Alfredo Sauce - Brittany Owens

• 1/4 cup unsalted butter
• 3-4 oz. cream cheese
• 1 tsp garlic powder
• 3/4 cups heavy cream
• 1/4 cup milk
• 3-4 oz. grated Parmesan cheese (not the stuff in the green can)
• 1/8 tsp ground black pepper
• 1/4 tsp kosher salt
• pinch ground nutmeg
• chopped parsley

melt butter in medium no-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with whisk until smooth. add milk and cream a little at a time, whisking to smooth out clumps. add salt, pepper and nutmeg. stir in Parmesan slowly and stir until smooth. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Chicken Divan - Chris McLaren

• 3 packages frozen broccoli, cooked (or 2 packs florets)
• 8 half chicken breasts, cooked and pieced
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp curry powder
• 1 cup shredded sharp cheese
• 1/2 cup bread crumbs or croutons
• 1 tbsp melted butter

Arrange broccoli in 9x13 or bigger dish. cover with chicken. combine soup, mayo, juice, and curry and put over chicken. cover with cheese. combine bread and butter and put over cheese.
bake at 350 for 25-30 minutes.
also good over rice.

serves 8

Tuna Noodle Casserole - Ronzoni noodles

• 8 oz. extra wide egg noodles
• 10 oz. frozen mixed vegetables
• 1 small onion, chopped
• 1/2 pound mushrooms slicked
• 1/4 cup butter
• 1 can cream of mushroom soup
• 1 1/2 cups milk
• 6.5 oz tuna, drained and flaked
• 1/2 cup dry bread crumbs

cook and drain noodles reducing cook time by 3 minutes. cook vegetables and drain. saute onion and mushrooms in 2 tbsp of butter until tender but not brown. stir in soup and milk. bring to boil. remove from heat. stir in tuna, noodles, and vegetables. place in 1 1/2 quart greased baking dish. melt remaining 2 tbsp butter, stir in bread crumbs. sprinkle over noodles. bake at 350 for 30 minutes or until hot and bubbly.

4 servings

Chicken Enchiladas - Debbie Lark

• 12 flour tortillas
• 2 1/2 cups cooked, diced chicken
• 2 cups grated cheddar cheese
• 1/2 cup diced onion
• 2 cans cream of chicken soup
• 1 large can evap. milk
• 1 4 oz. can diced green chiles
• 1 tbsp butter
  

saute onion in butter. add soup, milk, and green chiles. mix 1 1/2 cups of cheese and all the chicken. fill each tortilla with chicken cheese mixture and roll up. place in 9x13 dish. pour sauce over top and top with remaining cheese. Bake at 350 for 30-40 minutes.

Chicken Enchiladas - Carol Gardner

• 4-6 chicken breasts
• 12 flour tortillas
• 3 Tbsp butter
• 3/4 cup onion diced
• 4 oz. can Ortega diced green chiles
• 2 1/2 cup chicken broth
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp cumin or 1 tsp coriandor mashed
• 1 cup sour cream
• 2-3 cup grated cheese(1/2 cheddar, 1/2 jack)
  

Cook and tear chicken into small pieces throwing out bones and skin.

Saute 1 Tbsp butter with onion and green chiles. Then add broth, flour, salt, cumin, and rest of butter. Simmer until bubbly. stir in sour cream and 1 cup cheese mixture. stir in 1 cup of sauce into chicken pieces. roll this mixture into flour tortillas. place in large pyrex pan and pour remaining sauce on top. cover the rest with grated cheese. back at 350 for 35 minutes.

serves 8-10

Chicken Tortilla Casserole - Eleanor Owens

• 4 whole chicken breasts
• 1 dozen corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup milk
• 1 onion, minced
• 1 can green chile salsa
• 1 pound grated cheese

Wrap chicken in aluminum foil, bake 1 hour at 400 degrees. Bone and cut into pieces.
Cut tortillas into 1'' strips or squares. Mix soups, milk, onion, salsa. Butter 9x13 pan. Put in 1 cup chicken juice. Place Layer of tortillas, chicken soup mixture, then top with cheese. let stand in fridge overnight.

Bake at 300 degrees for 1 to 1 1/2 hours.