Recipes

Chicken Pot Pie - Easy
 
Food
 
1 pk Puff Pastry
1 jar Fischer and Wieser Pot Pie Starter
1/2 lb Chicken
1/4 cup Oil
 
 
Supplies
 
Rolling pin 
Bowl for mixing
Skillet
Glass dish for pie to cook in - at least an inch deep
 
First, cook chicken in skillet with a little oil.  When done, cut into bite-sized pieces. Put in bowl and mix with Pot Pie Starter.
Take puff pastry and roll until thin. Lay one sheet in the bottom of the baking dish (pastry should come up the sides and hang over). Fill in pot pie/chicken mix (mixture should be even with top of the baking dish or little higher). Take second sheet of dough lay on top. There should be a 1/2 inch to 1 inch over-hang. Cut any extra off. Take overhang from top and bottom pieces and roll together around the top. Cut slits in the top of the dough for venting. Heat oven to 350 Cook for 45 min. Pastry should rise and turn brown.

Sauerkraut Balls
 

 
1 PKG.  CREAM CHEESE
1 TSP. INSTANT DRY ONIONS
1 PKG.  SAUERKRAUT, DRAINED
1 PKG. HEB BACON, CHOPPED & COOKED
½ C. FINE BREAD CRUMBS
½ C. EVAPORATED MILK
½ CUP FLOUR
VEGETABLE OIL

HEAT OIL TO 350 DEGREES.
COMBINE FIRST FOUR INGREDIENTS &
ROLL INTO BALLS. ROLL INTO FLOUR, THEN
EVAPORATED MILK, THEN BREAD CRUMBS.
DEEP FRY UNTIL GOLDEN BROWN.  SERVE
WITH TZATZIKI SAUCE.
 

BUFFALO SHRIMP BRUSCHETTAS

1 JAR HEB FLYIN' SAUCY’ MANGO HABANERO SAUCE
1 LB. HEB WILD CAUGHT SHRIMP
1 JAR HEB ALFREDO SAUCE
1 BOX HEB RICE CRACKERS
1 PKG.  HEB BLUE CHEESE CRUMBLES
1 CUP FINELY CHOPPED CELERY

COOK PEELED, DEVEINED SHRIMP IN FLYIN’' SAUCY MANGO HABANERO SAUCE. SPREAD 1 TSP. ALFREDO SAUCE ON EACH CRACKER, TOP WITH A SHRIMP, BLUE CHEESE AND THE CELERY.

WASHDAY COBBLER

1 Stick Butter
1 Cup Sugar
1 Cup Flour
1 Cup Milk
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla
1 1/2 Cup Fruit
 

Preheat oven to 350 degrees, Melt butter in a loaf pan. Mix all dry Ingredients together, then mix in the milk. Pour batter over fruit. bake for 45 min.

Eat well meal plans

SALTED CARAMEL APPLE PIE BARS
(Instructions)

CRUST;
PREHEAT OVEN TO 300 DEGREES. STIR THE MELTED BUTTER,
GRANULATED SUGAR, VANILLA & SALT TOGETHER IN A MEDIUM
BOWL. ADD THE FLOUR & COMBINE. PRESS MIX EVENLY IN A TIN
FOIL LINED BAKING PAN, LEAVING FOIL HANGING OVER THE SIDES 
 BAKE FOR 15 MINUTES, WHILE YOU MAKE THE FILLING & STREUSAL.

FILLING;
COMBINE THE APPLES, FLOUR, GRANULATED SUGAR, CINNAMON &
NUTMEG  IN A BOWL, UNTIL ALL APPLES ARE COATED. SET ASIDE.

STREUSAL;
MIX  OATS,BROWN SUGAR, CINNAMON & FLOUR TOGETHER IN A BOWL.
CUT IN THE CHILLED BUTTER UNTIL IT RESEMBLES COARSE CRUMBS.
 
REMOVE CRUST FROM OVEN & TURN OVEN UP TO 350 DEGREES.
PLACE APPLES ON TOP OF CRUST. SPRINKLE STREUSAL ON TOP & BAKE FOR 30 MINUTES. CHILL 20 MINUTES. ONCE CUT, DRIZZLE CARAMEL ON TOP.

 

SALTED CARAMEL APPLE PIE BARS
(Ingredients)

DOUGH
1 STICK UNSALTED BUTTER, MELTED
¼ CUP GRANULATED SUGAR
1 TSP. GOOD VANILLA EXTRACT
¼ TSP. SALT
1 CUP ALL-PURPOSE FLOUR

APPLE FILLING
2 LARGE SWEETIE APPLES, PEELED & THINLY
   SLICED (1/4” THICK)
2 TBSP. ALL-PURPOSE FLOUR
2 TBSP. GRANULATED SUGAR
1 TSP. GROUND CINNAMON
1/8 TSP. NUTMEG

STREUSEL
½ CUP OLD-FASHIONED OATS
1 CUP BROWN SUGAR
¼ TSP. GROUND CINNAMON
¼ CUP ALL PURPOSE FLOUR
¼ CUP UNSAl TED BUTTER, COLD & CUBED

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