By NEMS Daily Journal
Chicken Pot Pie
1 (3- to 31⁄2-pound) whole chicken
2 to 3 cups water
1 small to medium yellow onion, chopped
Leaves from 2 ribs of celery
1 large or 2 small bay leaves
2 to 3 teaspoons poultry seasoning, divided
Salt and pepper
2 cups cubed potatoes
11⁄2 cups chopped carrots
2 ribs celery, sliced
1 package frozen green peas
Slurry made from flour and water
1 package rolled pie crusts, room temp
1⁄2 teaspoon celery salt
Dusting of paprika
Clean chicken under cold running water; pat dry. Place in roasting pan. Add water. Stuff cavity with half of the chopped onion, celery leaves, bay leaves and 1 to 2 teaspoons poultry seasoning. Rub chicken with vegetable oil and pat on salt and pepper and remaining 1 teaspoon poultry seasoning. Bake at 350 degrees for 21⁄2 hours or until juices run clear. Debone when cool; cut pieces into cubes and set aside. Reserve broth.
Meanwhile, cook remaining chopped onion, potatoes, carrots and celery in half of the reserved broth; add water if necessary and cook until tender. Add peas and cook 1 to 2 minutes.
Heat remaining broth and a slurry made from a little flour mixed with cold water. Blend into the vegetable-broth mixture. Add chicken and stir carefully until thick and bubbly.
Heat oven to 400 degrees. Pour mixture into greased 9×13-inch baking dish. Cover with crusts, cut slits in top, sprinkle with celery salt and paprika and bake for 40 minutes.
Cheese Beer Bread with Sun-Dried Tomatoes
3 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 teaspoon cracked black pepper
2 tablespoons sugar
1⁄2 teaspoon Kroger brand zesty seasoning blend
1 cup shredded Cheddar cheese
1⁄3 cup finely chopped sun-dried tomatoes in olive oil
1 can beer (12 ounces), room temp
Place all dry ingredients in a large bowl and lightly blend with a wire whisk. Add cheese and stir with a fork. Blot tomatoes with a paper towel and add to flour mixture.
Heat oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. Stir beer into flour mixture just until dry ingredients are moistened. Don’t overmix. Pour into prepared pan and let rest 10 minutes. Bake 45 to 50 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 5 minutes. Remove and cool on rack.
Apples and Cabbage
1 small head of cabbage, thinly sliced
Salt for seasoning
4 Gala apples, cored and sliced into 1⁄4-inch pieces
2 tablespoons orange juice
1⁄2 cup apple juice
1 teaspoon orange zest
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon salt
1⁄2 teaspoon brown sugar
1 tablespoon butter or margarine
Place cabbage in a saucepan with 2 inches of water. Season with salt and cook until almost done.
In a medium saucepan, add apple slices and next six ingredients. Cook until apples are tender, taking care not to let the apples overcook. Drain cabbage and add to apples. Cook for 2 to 3 minutes more, adding in the butter. Serve warm or at room temperature.
Mashed Potatoes with French-Fried Onions
6 medium red potatoes, peeled and cubed
1⁄3 cup reserved cooking water
1⁄2 cup warm milk
1⁄2 stick butter
1 heaping tablespoon minced garlic
1 cup Mexican-blend shredded cheese
1 small can Durkee french-fried onion rings
Boil potatoes in water until tender. Remove potatoes from water, reserving 1⁄3 cup cooking liquid. Mash potatoes with reserved cooking water. Add warm milk, butter, garlic and cheese. Stir well and pour mixture into a greased casserole. Top with onions and run under the broiler for 2 to 3 minutes until brown.