Submitted by: Adrienne (& Adrienne's Family!)
2 cups cooked and diced chicken
1/2 c. slivered almonds
3/4 to 1 cup mayo
1 c. chopped celery
1 tsp. onion salt
2 Tbsp. sweet pickle relish
3 c. grapes, halved
Mix all ingredients together.
Thursday, June 5, 2008
German Pancakes
Submitted by: Adrienne
6 eggs
1 c. flour
1 c. milk
1/4 tsp. salt
1/2 c. butter
Mix eggs, flour, salt and milk in a blender. Melt 1/2 c. of butter in a 9x13 pan...you can use a little less if you want. Add pancake batter. Bake at 425 for 20 minutes. Serve warm topped with powdered sugar, syrup, jam, or fruit cocktail.
6 eggs
1 c. flour
1 c. milk
1/4 tsp. salt
1/2 c. butter
Mix eggs, flour, salt and milk in a blender. Melt 1/2 c. of butter in a 9x13 pan...you can use a little less if you want. Add pancake batter. Bake at 425 for 20 minutes. Serve warm topped with powdered sugar, syrup, jam, or fruit cocktail.
Basic Gravy or Thick Sauce Recipe
Submitted by: Adrienne
These are basic steps you can use for making any kind of gravy or sauce for an entrée. There are 4 basic ingredients that most people always have on hand: butter, flour, liquid stock or bouillon (chicken, beef or veggie), and milk (or half & half). If you’re doing a cheesy sauce, shredded cheese would be your last ingredient. This is a great recipe to use in case you run out of cream soups to cook with; it works great with casseroles.
Every sauce is begins with a “rue”, which is a thickening agent. Start by melting 2 tablespoons of butter in a saucepan on medium heat. Once it’s melted, add 2 tablespoons of flour (you always want both to be the same amount, however much you want). Whisk it together…the flour will start to clump up, but that’s okay. Let it cook for about 40-60 seconds to cook the flour taste out. Then you need to add a liquid, preferably some kind of stock or broth; you can do chicken, beef or veggie flavored. (Note: you can even use water & bouillon for your stock). Add about ½ cup to start with; you could add a little more if you want. Whisk that all together, being sure to dissolve the clumps of flour and butter completely. Then stir in about ¼ cup or so of either milk or half & half. Add any spices you’d like as you stir. The sauce will begin to thicken, and voila! If you’re doing a cheesy sauce, you can then add shredded cheese, about 1 cup or so.
These are basic steps you can use for making any kind of gravy or sauce for an entrée. There are 4 basic ingredients that most people always have on hand: butter, flour, liquid stock or bouillon (chicken, beef or veggie), and milk (or half & half). If you’re doing a cheesy sauce, shredded cheese would be your last ingredient. This is a great recipe to use in case you run out of cream soups to cook with; it works great with casseroles.
Every sauce is begins with a “rue”, which is a thickening agent. Start by melting 2 tablespoons of butter in a saucepan on medium heat. Once it’s melted, add 2 tablespoons of flour (you always want both to be the same amount, however much you want). Whisk it together…the flour will start to clump up, but that’s okay. Let it cook for about 40-60 seconds to cook the flour taste out. Then you need to add a liquid, preferably some kind of stock or broth; you can do chicken, beef or veggie flavored. (Note: you can even use water & bouillon for your stock). Add about ½ cup to start with; you could add a little more if you want. Whisk that all together, being sure to dissolve the clumps of flour and butter completely. Then stir in about ¼ cup or so of either milk or half & half. Add any spices you’d like as you stir. The sauce will begin to thicken, and voila! If you’re doing a cheesy sauce, you can then add shredded cheese, about 1 cup or so.
Adrienne’s Spin on Rachael Ray’s Chicken Pot Pie Pockets
Submitted by: Adrienne
2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 cup chopped or shredded cooked chicken
About 1/3 c frozen veggies (I like peas & carrots)
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water
Preheat oven to 400ºF. Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then remove pan from heat. Add in the chicken and veggies and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 15-20 minutes. Serve hot.
2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 cup chopped or shredded cooked chicken
About 1/3 c frozen veggies (I like peas & carrots)
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water
Preheat oven to 400ºF. Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then remove pan from heat. Add in the chicken and veggies and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 15-20 minutes. Serve hot.
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