Recipe(tried): Sunday Night Supper in Fla: Mom's Chicken Pie, Spinach Mornay, Blueberry Bread

Tonight we will be dining on Mom's Chicken Pie, Spinach Mornay, aand Blueberry Bread. We're going to keep it simple because it's a beautiful day outside and we want to stay by the pool as long as possible before the rains come this afternoon. All of these recipes are courtesy of a wonderful book I bought while visiting New England in '96, A Taste of New England, by the Junior League of Worcestor. My family has enjoyed this delightful dinner before and now I share it with you. Enjoy!

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MOM'S CHICKEN PIE
From: Crissy, PA.

DELICIOUS!!

4 cups bite-size pieces cooked chicken
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can chicken broth
1/2 tsp. dried tarragon
1 (12 oz.) bag frozen peas and carrots
FOR THE CRUST:
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter

Heat oven to 350 degrees F.

Place chicken in lightly greased 13x9x2-inch baking dish.

Mix (undiluted) chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top.

Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a dough, pour evenly over chicken mixture.

Bake uncovered about 1 hour until crusts rises to top and browns.

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SPINACH MORNAY

4 tablespoons butter, softened
1/4 cup flour
1 1/2 cups milk
1/4 tsp. ground cayenne pepper
2 pkgs. (10 oz. each) chopped spinach, cooked and well drained (or 1 lb. fresh spinach, washed)
2 hard-boiled eggs, sliced
1 cup breadcrumbs
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths

Melt butter and add flour to make a paste. Add milk and cayenne pepper; stir until thickened.

Butter casserole dish. Layer 1/2 of the spinach, 1/2 of the sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top.

Bake at 350 degrees F for about 25-30 minutes, until bubbly.

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BLUEBERRY BREAD

2 1/2 cups flour
3/4 cup sugar
1 tablsp. baking powder
dash of salt
6 tablsp. butter or margerine
2 eggs, slightly beaten
1 cup milk
1 tsp. vanilla
1 1/2 cups fresh blueberries

Into a large mixing bowl, put the flour, sugar, baking powder and salt. With a pastry blender or two forks, cut in the butter or margerine. When mixture resembles fine crumbs, add eggs, milk and vanilla. Stir gently just until moistened. DO NOT USE MIXER. Gently stir in the blueberries,, spoon into greased and floured loaf pan. Bake at 350 for 1 hour and 10 mts. or until done.

(1/2 cup of walnuts chopped may be added with the blueberries. One pint of blueberries makes two breads. It is easy to double this recipe to make two bread and they freeze well.)