One-Crust Chicken Pot Pie

This recipe comes from Five-Star Recipes From Well-Known Latter-Day Saints compiled by Elaine Cannon. It is a recipe submitted by Roger and Melanie Hoffman.

1/3 cup butter
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
2 cups chicken broth
2/3 cup milk
2 cups cooked chicken, cubed
1 (10 oz) package frozen peas and carrots
1 1/2 cups Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened.

Preheat oven to 425 degrees. Heat butter in a 2-quart saucepan over low hear until melted. Stir in 1/2 cup Bisquick, onion, and pepper. Cook over low heat until bubbly. Stir in broth and milk. Heat to boiling, stirring constantly . Boil, stirring, for 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm over low heat.

In a separate bowl, combine remaining ingredients to form a dough ball. (I learned that it is better it cut it together like making a pie dough.) Roll dough out until it is large enough to fit casserole dish (9 x 13). PLace chicken mixture into casserole dish and cover with dough. Cut several slits on top to allow steam to escape while baking. Bake for 20 to 25 minutes, until crust is deep golden brown.

Mulligatawny--Family Fun Feb'09

We enjoy soup at our house and we like curry, so when I saw this recipe I had to give it a try. It was a hit with our family and we just happened to have a friend stop by so we told him to go get his wife and two kids and join us. They enjoyed it too. Chalk up another point for the Family Fun's recipes.

4 Tablespoons butter (or 2 Tablespoons olive oil)
1 onion, chopped (I do mine finely chopped)
2 carrots, chopped (I always add more. We love carrots!)
1 celery stalk, chopped (I used more here too)
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 lbs boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder (I used 3)
5 cups chicken broth (because I add more ingredients I always up this by 1-2 cups)
1 (14 oz) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice (We make more rice too--always shooting for one meal of leftovers!)

Melt butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes 8 cups (or more if you've added more broth, veggies, and rice) Family Fun, February 2009, p91

Stir-Fried Tofu and Bok Choy in Ginger Sauce

Quin loved this recipe and everyone else simply enjoyed the new experience of mom trying to cook tofu.
(The Best Light Recipe cookbook, pgs 290; 292)
One pound of bok choy may used in place of regular bok choy if available; simply quarter it lengthwise. Pressing the tofu expels moisture, which helps the tofu to achieve a golden brown exterior. It is important to us FIRM or EXTRA FIRM TOFU in this recipe.

1 (14 oz) package firm or extra-firm tofu
2 teaspoons low-sodium soy sauce
2 teaspoon dry sherry
3 medium garlic cloves, minced or pressed trough a garlic press (about 1 Tablespoon)
1 Tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into 1/4-inch lengths
5 teaspoons peanut or vegetable oil
1 lb. bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1-inch thick, leaves torn in large pieces.
2 carrots, peeled and cut in to 2-inch matchsticks
1 recipe Ginger Sauce (see below)

Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-oz can tomatoes) and let drain for 15 to 25 minutes. Cut the drain tofu into 1/2-inch cubes.

Toss the tofu with the soy sauce and sherry in a medium bowl. In a small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick over high heat until just smoking. Add the tofu and cook, stirring occasionally until lightly browned, 4 to 6 minutes. Transfer the tofu to clean bowl.

Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp-tender, about 2 minutes. Return the bok choy stems and the leaves to the pan and toss until the leaves begin to wilt, about 30 seconds.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
Yeilds 4 servings
Per serving:Cal 240 Fat 14g Sat Fat 2g Chol 0 mg Carbs 16g Protein 15g Fiber 4 g Sodium 1070mg


Ginger Sauce (make enough for 1 Stir-Fry recipe)
This classic sauce has a clean bright ginger flavor that complements any meat, seafood, or tofu

6 Tablespoons low-sodium soy sauce
6 Tablespoons low-sodium chicken broth
2 Tablespoons dry sherry (I just use sherry cooking wine)
1 Tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 Tablespoon grated fresh ginger

Combine all the ingredients except the ginger in a bowl and set aside.
Add the ginger to the garlic mixture in step 1 of the stir-fry recipe

Dreamy Layered Jello Salad

My sister-in-law made this jello for Sunday dinner and it was a hit. I usually have the jello assignment and they always get 5 stars, (I learned how to make killer jello from my mom--she new all the right flavors and fruit combos to put together). What I make is the simple jello with fruit in it nothing fancy like this recipe (though my family recipe book has many fancy jello salad recipes). Jack's family has nicknamed me Jill-O. When I told them I didn't have a Jell-O label on my blog they were shocked. So in tribute to our "must have" Sunday dinner side there is now a Jello salad label.

1 large pkg. Strawberry-banana jello
8 oz crushed pineapple & juice
1 cup hot water
1 large pkg. frozen strawberries
2 small cubed bananas
1 cup walnuts (optional)

Stir all together. Pour 1/2 in bowl and let set up.

8 oz sour cream
1 Tablespoon sugar

Mix and pour over first half of set up jello. Pour second half jello over sour cream. Chill until set up.

** We would change this recipe by replacing the sour cream with whip topping or cool whip. We also thought it needed more jello, but I haven't tried doubling just the jello to (2 pks jello and 2 cups of water which is not made according to the pkg directions)

Raspberry Cheesecake-Lion House

I love cheesecake and raspberries! I enjoy making baked cheesecakes so when I saw the recipe title I put the needed items on my grocery list and waited anticipated the Sunday Dinner when I would have dessert as my assignment.  When it arrived I was disappointed that it wasn't an actual cheesecake, but learned my lesson to read the entire recipe and not just look at the pictures in the book.  Even though I felt miss lead it turned out tasty and was a hit with my niece Jessica as well as everyone else. I made some modifications on how I would actually put the cake together--you start to think differently about presentation if you think you are actually going to take a picture of the darn thing and share it with others---LOL. It has brought a fun challenge to meal prep and my family finds it enjoyable too.

**This recipe is similar to one my sister Sherri makes with her wonderful homemade white cake. Which she makes in to a memorable Strawberry Shortcake of sorts

1 package white cake mix

2 -8 oz packages of cream cheese softened at room temperature

4 cups powdered sugar

1 pint whipping cream whipped (I tried Lion House Stabilized cream recipe--great!)

2 16 oz cans raspberry pie filling (When I make this again I will use the Danish Junket that my mother ALWAYS uses. I had been taught better than to used canned! Junket taste SO MUCH BETTER!!!)

Preheat oven to 350. Grease and flour two 9 x 13 baking pans. Prepared cake according to  package directions.  Pour half of cake batter into each pan. Bake for 20 minutes or until cake test done.  Remove from oven and cool.

In a medium bowl, whip cream cheese and powdered sugar together until fluffy. Whip whipping cream separately, then add to cream cheese mixture.  Divide the mixture and spread half of it onto each cake.  Refrigerate until ready to serve. Makes 24 to 30 servings.

Chicken Cutlets with Current Sauce

This tasty little dish is one we were served at Lynnette's house just after moving to Connecticut for graduate school (2001). She is an amazing cook!! I don't think there is a dish I have eaten at her table that I haven't requested the recipe for. Jack loved this dish so much that our first year in CT I made it for our anniversary dinner (He doesn't even remember, but I do because it was probably the most involved recipe I had ever cooked. Now that I am more experienced I think back to that night and laugh that it took me so long to prepare this chicken dish. I am so grateful for Lynnette's willingness to share with me and teach me as I learned to enjoy cooking.  She continues to be an inspiration to me today and I am glad, because it is always good!

Chicken or Turkey Cutlets (I use Chk. tenders and pound them flat)

2 Tablespoons Brown Sugar

1/8 teaspoon Cayenne Pepper

Pinch ground cloves

Pinch ground allspice

1 Tablespoon Olive Oil

2 Cinnamon sticks-3 inches each

1 Large Shallot (approx. 3 Tablespoons)

2 Medium garlic cloves, minced

2 Tablespoons fresh minced ginger

1 cup red cooking wine

1/2 cup chicken stock

3 Tablespoons Currents

2 Tablespoons Parsley

3 Tablespoons butter

Salt and Pepper to taste

1/4 cup sliced almonds, toasted (in skillet about 4 minutes)

Mix brown sugar, cayenne pepper, gloves, and allspice in small bowl and set aside.

Saute chicken at high temperature with olive oil (fast) take out of pan saving drippings. Cover under foil. Add olive oil the spice mixture and cinnamon sticks, and cook stirring constantly until fragrant--about 1 minute.

Add shallot cook one minute more.  Then add garlic and ginger, cook additional 30 seconds.

Add wine, chicken stock or broth, currents, and any juices that are now on the plate with the covered chicken.  Increase heat to high and bring to boil while scrapping the bottom of the skillet.  Boil until it reduces to 1/3 cup or similar to a runny gravy.

Take off hear and discard cinnamon sticks.  Whisk in butter until melted. Stir in parsley; season to taste with salt and pepper. Spoon sauce over cutlets, sprinkle with almonds and serve.

Serve with Wild Rice with a handful of Crasins, slivered almonds or pecans tossed in just before serving. (Use Zatarain's New Orleans style-Long Grain and Wild Rice: saute onions in the butter and then cook the rices as directed on the box in the same pan.)

Roasted Parmesan Potatoes-Lion House Entertaining

We enjoyed these potatoes as a Sunday dinner side dish. Lion House Entertaining listed them in their Brunch menus. The kids and adults alike enjoyed the flavor of this dish.

4 medium potatoes, peeled (I used Yukon and scrubbed them well and left the peel)

1 Tablespoon oil (I used Olive Oil)

3 Tablespoons grated Parmesan cheese

2 Tablespoons fresh parsley, chopped

1 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon salt

1/8 teaspoon cayenne pepper

Preheat oven to 450, Line a cookie sheet with foil and spray with nonstick cooking spray.  Cube potatoes and place in medium bowl; toss with oil.  In another bowl, combine Parmesan cheese, paprika, garlic powder, salt, and cayenne pepper.  Add to potatoes and toss to coat evenly.

Arrange potatoes on baking sheet and bake about 25 minutes or until light brown, turning once halfway through baking. Makes 4 servings