7-31-99 - Around the Clock Recipe Swap Part 2 (6 Recipes)

Judy/AZ (12:31:31 PM) :

Chicken Pot Pie, Blue Ribbon
Recipe By: Womans Day July 96

1 frozen puff pastry sheet thawed
1 cup chicken broth
3 medium carrots thinly sliced
1 1/2 cups peas
1 1/2 tablespoons butter
1 cup chopped onion
2 tablespoons flour, all-purpose
1 cup half and half
1 1/2 teaspoons chopped fresh thyme or 1/2 tsp dried
1/2 teaspoon salt and pepper
3 cups cooked chicken bite size pieces
1 egg slightly beaten

You need a deep 2-quart souffle dish or other round casserole about 7" across and 3" deep. Using dish as the guide, trim pastry w/ knife 1" larger than your dish. Chill pastry on cookie sheet until firm.

In a large pan bring broth to a simmer. Add vegetables, cover and cook over med heat just until tender, about 5 min. Drain, reserving veg. and broth in separate bowls.

Return saucepan to heat. Add butter. When butter melts add onions. Cook stirring occasionally, 3-5 min. until soft. Stir in flour and cook for 2 min. Gradually whisk in reserved broth then half and half and seasonings. Cook stirring often, until thick and hot about 5 min. Remove from heat. Add chicken and vegetables.

Heat oven to 375F.

Pour chicken mixture to souffle dish, cover w/foil and bake for 30 min. or until warm throughout. Brush 1 " border of pastry w/ egg. Invert carefully over hot dish. Gently press edges of pastry to dish until it sticks, then brush all over w/ egg. Cut 2 vents in the middle of the pasty to let the steam escape.

Bake 20-25 min or until puffed and browned all over. Let cool slightly before serving. The recipe says that this serves 6.
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Notes: So good and easy w/ leftover chicken or turkey.Debbie.D.,.AL (1:55:08 PM) :

MACARONI-SHRIMP SALAD

This recipe is an adaptation from one that was featured in the 1985 Southern Living Annual Recipes. I made the changes in order to save time.

1 1/2 pounds cooked, deveined salad shrimp
1 cup uncooked elbow macaroni
1 cup frozen English peas
2 hard-boiled eggs, chopped
2 T. chopped red onion
2 T. chopped celery
1 cup mayonnaise or salad dressing
1 (4 oz.) jar sliced pimentos or 3-4 strips of roasted red peppers
salt and pepper to taste

Bring water to a boil and cook macaroni. When macaroni is done, place frozen peas in a colander. Pour the macaroni over the peas and let the macaroni drain. Combine shrimp, macaroni, peas, celery, onion, eggs, and toss well. Using a food processor, place the pimentos, or red peppers, into the food processor and chop. When chopped thoroughly, add the mayonnaise, salt, and pepper. Process until the dressing has a pretty shrimp-pink color. Pour the dressing over the macaroni-shrimp combination and chill for several hours. Serve salad on lettuce leaves. Yield: 4 servings.
Easy, pretty, and delicious!Debbie.D.,.AL (2:19:23 PM) :

BAKED LEMON CHICKEN

4 chicken breast halves, with skin removed
1/4 cup plus 2 T. lemon juice
1/2 cup butter
1 tsp. garlic powder
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
Hot cooked rice

Place chicken in a lightly greased 13"X9"" baking dish. Combine remaining ingredients except rice; pour over chicken. Bake, uncovered, at 350 for 1 hour or until chicken is tender, basting frequently. Serve with hot cooked rice, if desired. Yield: 4 servings.

Dawn,NYS (2:55:30 PM) :

Jicama Mango Coleslaw

3 cups cabbage, shredded
1 medium jicama, peeled and shredded
1 mango, chopped
2 green onions, chopped
1 lime, juiced

Combine cabbage, jicama, mango and green onions. Sprinkle with lime juice and stir to combine. Serves 6.

Dawn,NYS (3:07:11 PM) :
Rice Salad

3 cups rice (cooked)
1 cup sliced onion
1/2 cup mixed red and green peppers, chopped
1/2 cup carrots, shredded
6 tbsp salad dressing
1 tsp cider vinegar
salt
ground black pepper
1 tbsp chopped parsley

Cook the rice and leave to cool. Add the onion, peppers and carrots to the rice, then add the remaining ingredients except the parsley and mix well. Allow to cool again. Place the rice in a bowl and garnish with fresh herbs.

Dawn,NYS (3:29:07 PM) :

Leek, Potato, and Spinach Soup

1/4 cup butter or margarine
4 cups water, divided
1 cup leeks, sliced
1 1/2 lbs. (4 - 5 medium) potatoes, sliced
6 cups fresh spinach, coarsely chopped
Salt
White pepper
Sour cream

In 3-quart saucepan, melt butter in 1 cup water. Add leeks and simmer, covered, over low heat for 5 minutes.

Add potatoes and remaining 3 cups water and simmer until potatoes are tender, about 25 minutes. Just before serving, stir in spinach and simmer gently for 5 minutes. Add salt and pepper.

Serve hot and garnish with sour cream, if desired.