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HOUSTON DAILY JOURNAL
Pot Pie: populist
Special to the Journal
Today, the word pie most
often evokes thoughts of a
sweet dessert, with a fruit,
cream or custard filling.
But the first pies were very
simple and generally of the
savory (meat and cheese)
kind. The Oxford English
Dictionary traces the first
use of the word “pie” as it
relates to food to 1303, not
ing the word was commonly
used by 1362.
Savory pies evolved over
centuries, throughout
Europe. There was the shep
herd’s pie, and the pork pie,
and the mutton pie (lamb).
Some contend meat pies
originated farther back, in
Arab or Mediterranean cul
tures, and cite the meat pies
of Lebanon or Greece.
What’s certain is that
the meat pie was a staple
in British fare by the time
the colonies were being set
tled in America. German-
Americans in Pennsylvania
created the Pennsylvania
Dutch Pot Pie, with home
made noodles, which is still
a popular regional dish.
The term pot pie, which
first appeared in American
print in 1785, could refer
to the deep pie pans or pots
used to bake pies in, and the
term pot pie has remained
primarily an Americanism.
The most popular pot pies
have been chicken and beef.
It was in 1951 when the first
mass-marketed frozen chick
en pot pie was sold by the C.
A. Swanson Company.
Whatever its roots, the
American pot pie became a
classic, in part, because of
practicality the ability to
stretch even the most mea
ger settlers’ provisions into
a sustaining meal. It, there
fore, became one of the origi
nal American comfort foods.
Today, the homemade pot
pie is still a hero of practi
cality. But today, it’s not
provisions that are in short
supply; rather, it’s time.
Here’s a recipe for Hearty
Homemade Chicken Pot Pie
from Fleischmann’s Yeast
and Argo Corn Starch. It’s
a recipe for a complete meal,
and a healthful balance of
BRUNCH
From page $C
Bake uncovered 50 to 60
minutes or until golden
brown.
Meanwhile, drain raspber
ries, reserving 1/2 cup juice.
In 2-quart saucepan, mix
juice and 1 cup granulated
sugar. Heat to boiling; boil
5 minutes. Stir in raspber
ries and cranberries; reduce
heat. Simmer about 3 min
utes, stirring occasionally,
until cranberries are tender
but do not burst. Serve with
warm bread pudding.
Apple Brunch
Biscuits
This is a favorite among
the guests the Historic
Rocking Horse Manor, a bed
and-breakfast in Louisville,
Kentucky. Believe it or not,
one of its ingredients is
canned biscuits!
1/2 cup Sugar
1 cup Ricotta cheese
1 egg
1/2 cup Sliced almonds
1/2 teaspoon Cinnamon
1 17.3 Oz. can large but
termilk biscuits
1 small apple peeled
and cut into 8 wedges
1 small apple peeled
and cut into 8 wedges
Preheat oven to 375
degrees. Spray 8 jumbo
muffin cups or custard cups
with nonstick spray. In small
bowl, sugar, cheese and egg
beat at high speed for 1 min
ute.
In another bowl, combine
almonds and cinnamon and
mix well.
Separate dough into 8
biscuits. Press each biscuit
evenly in the bottom and
up sides of each muffin cup.
Place one wedge of apple on
top of each biscuit. Spoon
two tablespoons of cheese
mixture on top of apple
wedges. Sprinkle each with
cinnamon mixture. Bake
at 375 for 20-25 minutes.
Cool for 15 minutes. Serve
warm.
nourishing carbohydrates
and proteins.
This dish starts with a deli
cious “chicken stew” firm,
juicy chunks of meat and
a colorful medley of diced
fresh or frozen vegetables
(corn, carrots, peas, lima
and green beans and onion)
in a suspense of creamy
gravy-sauce, under six ten
der, golden yeast-risen but
ter-washed angel biscuits.
It may look long, but it’s
not complicated. Basically,
you’re making angel biscuits
and a chicken stew with a
creamy sauce and then top
ping the sauce with the bis
cuits for baking.
The secret to the velvety
chicken-stock gravy-sauce is
corn starch. Corn starch
produces a superior fresh
taste and texture to the
shortcut offered by canned
condensed soups.
Serve this pot pie with
a fork and a spoon. Your
eager eaters will start with
their forks, for chunks of
chicken and biscuit, but the
bottom-of-the-bowl clanking
you’ll hear will be the spoon,
as they go for every possible
drop of the rich, silky gravy
sauce. Historical Source:
Encyclopedia of American
Food and Drink, John F.
Mariani [Lebhar-Frjedman:
New York] 1999 (p. 254)
Hearty
Homemade
Chicken Pot Pie
Angel Biscuits
2-1/2 cups all-purpose
flour
1 package
Fleischmann’s Rapidßise
Yeast
2 tablespoons sugar
1/2 teaspoon baking
powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup water
3/4 cup buttermilk
Combine flour, yeast,
sugar, baking powder, and
salt in a large bowl. Use
a pastry blender to cut in
shortening until mixture
resembles coarse crumbles;
set aside.
Combine the water and
Baked French
Toast
This is from Allßecipes
“Tried and True Favorites”
It’s great for company
because you do most of the
work the night before.
1(1 pound) loaf French
bread,
cut diagonally in 1 inch
slices
8 eggs
2 cups milk
1 1/2 cups half-and-half
cream 2 teaspoons vanil
la extract
1/4 teaspoon ground
cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light
corn syrup
Butter a 9x13 inch bak
ing dish. Arrange the slices
of bread in the bottom. In
a large bowl, beat together
eggs, milk, cream, vanilla
and cinnamon. Pour over
bread slices, cover, and
refrigerate overnight.
The next morning, preheat
oven to 350 degrees F (175
degrees C). In a small sauce
pan, combine butter, brown
sugar and corn syrup; heat
Angelina’s
Italian Garden Cafe ’
is introducing a BRAND NEW
dinner menu. Look for our new evening
Featured Specials including
our NEW desserts.
We have a new varied wine selection!
Reservations Available
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Fleischmann’s Yeast
This pot pie is a delicious “chicken stew” with a colorful medley of vegetables simmered in a creamy gravy under
six tender golden yeast-risen angel biscuits. No canned soup needed. The secret to velvety chicken-stock gravy is
corn starch.
buttermilk; heat to 120° to
130°F. Add to the flour mix
ture; blend well.
Place dough on floured
surface. Knead 10 to 15
times; form into ball. Roll
dough to 3/4-inch thickness.
Cut into 6 round pieces and
place on ungreased baking
sheet. Cover; let rise in
warm draft-free place until
doubled in size, about 30
minutes. Make filling while
until bubbling. Pour over
bread and egg mixture.
Bake in preheated oven,
uncovered, for 40 minutes.
Sausage, Egg and
Potato Casserole
Just don’t tell them how
easy this one is.
1 (16 ounce) package
ground pork breakfast
sausage
12 eggs
1 (10.75 ounce) can con
densed cream of mush
room soup
1 (10.75 ounce) can
milk
1 (4.5 ounce) can sliced
mushrooms, drained
1 (32 ounce) package
frozen Tater Tots
1/2 cup shredded
Cheddar cheese
Place sausage in a skillet
over medium-high heat, and
cook until evenly brown.
Drain, and set aside. Preheat
oven to 350 degrees degrees.
Grease a 9x13 inch baking
dish. In a large bowl, beat
together the eggs, condensed
cream of mushroom soup,
and milk. Stir in the sau
sage and mushrooms, and
pour into the prepared bak-
1500 Sam Nunn Blvd.
Exit 136
(A ext to Quality Inn)
FOOD
dough is rising.
Filling
3 tablespoons butter,
divided
3 boneless skinless
chicken breasts, cubed
1 medium onion, diced
1 package (16 ounces)
frozen mixed vegetables
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pep
per
ing dish. Mix in the frozen
Tater Tots.
Bake in preheated oven for
45 to 50 minutes. Sprinkle
with cheese, and bake an
additional 10 minutes, or
until cheese is melted.
Banana Walnut
Muffins
3 large ripe bananas
3/4 cup white sugar
1 egg
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking pow
der
1/2 teaspoon salt
1 1/2 cups all-purpose
flour
1 cup chopped walnuts
Preheat oven to 375
degrees. Mash bananas.
Add sugar and beaten egg.
Add the melted butter and
chopped walnuts. Stir in the
dry ingredients. Fill greased
muffin tray with mixture
and bake for 20 minutes.
1 Meat + 2 Vegetables + Bread + Tea
$6.25
. A . EVENINGS - Thur& Fri spm-Bpm
w
Mennonitc <
Owned
Judy
Wenger I
HOURS:
Mon - Fri 11am - 2pm
Thurs & Fri Nights
spm - Bpm
WEDNESDAY, SEPTEMBER 20, 2006 ♦
1 cup milk
3 tablespoons Argo
Corn Starch
Preheat oven to 400
degrees. In three-quart
saucepan over medium-high
heat, melt 2 tablespoons but
ter. Add chicken and onion;
stirring, cook 5 minutes
until onion is translucent
and chicken is done. Stir in
vegetables, broth, salt, and
pepper. Bring to a boil.
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Roast Beef Dinner
$7.50
(tyil Jhtnij,
626 Courtney Hodges Blvd. • Perry ; GA
478-988-2643
00037515
Blend milk and corn starch;
stir into chicken mixture.
Stirring constantly, bring to
a boil and boil 1 minute.
Spoon chicken mixture
into a 2-quart casserole. Top
with risen biscuit dough;
drizzle with remaining but
ter, melted.
Bake for 15 to 20 minutes,
until filling is bubbly and
biscuits are done and lightly
browned.
Home
Cooked
Meals
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