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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 */3 .. 981-8494 I ' ~.fD * ImlC. '** - ••">*& [ 'ii '--sfc. *^%a I j American dish with colonial roots ffJFwo*. ' ■ -kw: mmmm f § M-W ■, r# Jr * „ wSI w/m i . wviWM W 1 ■■■ y ... ■•11; 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. ' 11 1 "*•" ; Only ill (lie c*i* 33' tx*xi J&ZIiLiJ l JLfi&cL Section. {items for sale must bcf ' y) under inns <5 day§ on 3 lines j ■ your ad is HJi jj — K 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 i 5C