Recipe: Assorted Recipes (5) - 07-31-99 Recipe Swap part 2 (updated)

5 ASSORTED RECIPES
Recipe Swap - July 31, 1999

RECIPES IN THIS FILE:
Blue Ribbon Chicken Pot Pie
Macaroni-Shrimp Salad
Baked Lemon Chicken
Jicama Mango Coleslaw
Leek, Potato and Spinach Soup

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BLUE RIBBON CHICKEN POT PIE
Source: Woman's Day magazine, July 1996
From: Judy/AZ
Makes 6 servings

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 all-purpose flour
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-inches across and 3-inches deep. With a knife and using dish as the guide, trim pastry 1-inch 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 medium heat just until tender, about 5 minutes. Drain, reserving vegetable and broth in separate bowls.

Return saucepan to heat. Add butter. When butter melts add onions. Cook stirring occasionally, 3-5 minutes until soft. Stir in flour and cook for 2 minutes.

Gradually whisk in reserved broth then half and half and seasonings. Cook stirring often, until thick and hot about 5 minutes. Remove from heat. Add chicken and reserved vegetables.

Heat oven to 375 degrees F.

Pour chicken mixture to souffle dish; cover with foil.

Bake for 30 minutes or until warm throughout.

Brush 1-inch border of pastry with egg. Invert carefully over hot dish. Gently press edges of pastry to dish until it sticks, then brush all over with egg. Cut 2 vents in the middle of the pasty to let the steam escape.

Return to oven and bake 20-25 minutes or until puffed and browned all over. Let cool slightly before serving.

Notes: So good and easy with leftover chicken or turkey.

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MACARONI-SHRIMP SALAD
Adapted from source: Southern Living Annual Recipes, 1985
From: Debbie D., AL
Makes 4 servings

"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. Easy, pretty, and delicious!"

FOR THE SALAD:
1 cup uncooked elbow macaroni
1 1/2 pounds cooked and deveined salad shrimp
1 cup frozen English peas
2 hard-boiled eggs, chopped
2 Tbsp. chopped red onion
2 Tbsp. chopped celery
FOR THE DRESSING:
1 (4 oz.) jar sliced pimentos (or 3-4 strips of roasted red peppers)
1 cup mayonnaise or salad dressing
Salt and pepper, to taste
Lettuce leaves (for serving)

Cook macaroni according to package directions. When macaroni is done, place frozen peas in a colander. Pour the macaroni and cooking water over the peas and let the macaroni drain.

Combine the macaroni and peas with the remaining ingredients for the salad and toss well.

TO PREPARE THE DRESSING:
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.

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BAKED LEMON CHICKEN
Makes: 4 servings
From: Debbie D., AL

4 chicken breast halves, skin removed
1/4 cup plus 2 tbsp. lemon juice
1/2 cup butter
1 tsp. garlic powder
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. ground pepper
Hot cooked rice (optional, for serving)

Place chicken in a lightly greased 13x9-inch baking dish.

Combine remaining ingredients except rice; pour over chicken.

Bake, uncovered, at 350 degrees F for 1 hour or until chicken is tender, basting frequently.

Serve with hot cooked rice, if desired.

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JICAMA MANGO COLESLAW
From: Dawn, NYS
Makes 6 servings

3 cups shredded cabbage
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.

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RICE SALAD
From: Dawn,NYS

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

Add the onion, peppers and carrots to the rice, then add the remaining ingredients except the parsley and mix well. Cool.

Place the rice in a bowl and garnish with parsley.

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LEEK, POTATO, AND SPINACH SOUP
From: Dawn,NYS

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

Stir in spinach and simmer gently for 5 minutes. Add salt and pepper.

Serve hot and garnish with sour cream, if desired.