Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Thursday, April 10, 2014

Recipe: Chicken Pie I



CHICKEN PIE I

1 chicken, cooked, meat de-boned, 1 ½ C chicken stock reserved
4 hard-boiled eggs, sliced
1 can condensed cream of celery soup
1 C canned tiny peas, drained
1 stick butter, melted
Pepper to taste
1 C self-rising flour
1 C milk

Preheat oven to 350°. Place chicken meat and egg slices in a lightly greased oblong pan, and sprinkle with pepper. Mix together reserved stock, soup, and peas, and pour mixture over chicken and eggs. Mix together flour and milk, add butter, and pour batter over chicken. Bake until crust forms and browns.

Wednesday, November 20, 2013

Recipe: Vanilla Cream Pie

Pie.
Not the prettiest photo, and the crust fell. But it's a danged good pie!

VANILLA CREAM PIE

One pie crust, baked and cooled
large can evaporated milk
2 egg yolks
1 C sugar
4 Tbsp flour
1/4 tsp salt
2 tsp vanilla

Combine flour, sugar, and salt in a saucepan, blending well. Stir in egg yolks, vanilla, and milk, mixing well. Cook over medium heat, stirring constantly, until mixture thickens into a custard. (This tends to happen all of a sudden.) Pour custard into cooked baked pie shell, cool, and then refrigerate uncovered.

Wednesday, November 13, 2013

Recipe: Cottage Cheese Apple Pie

About to go in the oven

Just removed from the oven
I must say, this is one excellent pie. Trust me, I just had a slice.

COTTAGE CHEESE APPLE PIE
Makes 1 deep 9-inch pie

1 1/2 C apples, peeled, cored, sliced thin
2 eggs
1/2 C cottage cheese
3/4 C sugar
1/2 C heavy cream
1/8 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
pie shell

Preheat oven to 450°. Cover bottom of uncooked pie shell with apples. Beat eggs slightly, add cottage cheese, 1/2 C sugar, cream and salt. Mix remaining 1/4 C sugar with cinnamon and nutmeg and sprinkle over apple slices. Cover apple slices with egg-cottage cheese mixture, and bake 10 minutes. Reduce oven temperature to 350° and bake 30 minutes longer or until set.

Thursday, July 26, 2012

Recipe: Butterscoth Cream Pie

Recipes-->Big Food-->Desserts-->Pies and Pie Fillings-->Cream (non-fruit) Pies-->and even when I got here I had to think about it.
"I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations." Mr. Big Food.

Recipe for CREAM PIE VARIATIONS below the fold.

Sunday, January 1, 2012

Eli and Tony were beginning to "duke it out" (yeah, right)

while we were eating crazy good Diner chicken pot pie for supper--

the last supper we'll serve on Christmas dishes until Christmas season, 2012 (Good Lord willing & the creek don't rise).

It's baked in a 9"x13" pan with only a top crust

of flour, butter, cheese & ice water.

It was delicious. The recipe comes from what we call "The Diner Cookbook," more formally cited as The Best of Casual American Cooking DINER by Diane Rossen Worthington; A Sunset Book; 1995 (The full citation is more than I want to do right now.)

Here you are. It's available in hardback for $3.99. 

Thursday, November 24, 2011

Pie: Pt. 3

The turkey, gravy, dressing "like my mother made," and unseen mashed potatoes

Cranberries, green bean casserole, and PIE.
The winner is Pumpkin Custard Pie.

To be fair, the vote was 2-1. Our dinner guest, The Bart Man, cast his vote for Perfect Pumpkin Pie because it was a perfect pumpkin pie. And that is was.  But the contest was for better pie, not better pumpkin pie. We were not interested in which pie was the pumpkin pie exemplar-- just which pie was better. The rules of these contests can get tricky, especially if you're not there to make them up as we go along.

Pie: Pt. 2 [Vegan update]

The pies, about to go in the oven

Pumpkin custard pie (L); Perfect pumpkin pie (R)

The pies, fresh from the oven

Perfect pumpkin pie (L); Pumpkin custard pie (R)

There will be a "Pie: Pt. 3" post after the sweet whipped cream is whipped, and we decide which pie we like better. "Why is everything a competition?" you may be asking. Because competitions are "critical reviews," says Mr. Big Food.

~~
Miss M. called this morning to tell me she has a new-found respect for me. And she also understands why there was so much cussin' and swearing coming from the kitchen when I was making pie crust. She started cussin' after the first five seconds with her crust. The one I made for these pies, something like "Classic Crisco Crust," was pretty easy to deal with. I even managed to get the fluting around the entire pie. 

Miss M., a vegan, had to make some substitutions in her recipe. Margarine for butter.

I remember calling my mom when I was learning stuff. 

Wednesday, November 23, 2011

Pie: Part 1

I felt bad(ly) about ending on such a negative note in the previous post. 

I like pie.

We chose three of the smallest Sugar Pie Pumpkins.
Mr. Bog Food cut them in half and I scraped the seeds and guts out.

Aside... there are roasted pumpkin seeds coming.

And we put them in the oven.

And they came out looking like this:

There is PIE in my immediate future. Sure, I have to make some crust. That's the sacrifice I make to have PIE.

Tuesday, November 22, 2011

Tuesday before Thanksgiving

Grilled Salmon Bake

I think Mr. Big Food is at his best when he semi-improvises. We were to have a baked striped bass dish this evening. Unfortunately, this morning we unanimously concluded that the bass had seen better days. So he picked up a couple of "Product of U.S.A." frozen salmon filets at the Hog. When we got home, he scanned through The Big Food Manual, and this is what he came up with. (The recipe calls for canned salmon. I don't care for canned salmon.) He started a fire, grilled the filets, brought them inside to cool, picked the meat off the bone and proceeded with the recipe, which I will post.

Grilled Salmon Bake is good.

Creative Cooking Potatoes au Gratin
This was to accompany the baked striped bass dish. It did well next to the grilled salmon bake.

~~
Tomorrow, we roast the Sugar Pie Pumpkins in anticipation of making pie. There will be two pies. One will be traditional. One will be a pumpkin custard pie.

~~
I also need to pull the rest of the rutabagas this weekend. 

~~
Where is A. Leland?

Tuesday, November 1, 2011

Scary pot pie

Before baking

After baking
Veggie pot pie (recipe from memory)

Mix a bag of thawed mixed veggie (be creative) with a can of cream soup, 1/2 cup milk and some salt & pepper. Line the pie pan with crust. Toss in the veggie mixture. Top with crust. Use knife to create scary face. Bake 45 minutes at 350. Eat.

~~
I felt bad about wandering so far off the farm in that last post. This was Halloween supper.