Saturday, December 15, 2007

Sweet & Salty

I have not posted for such a long time, it has been crazy getting ready for Christmas and being sick with this baby, is my attempt at redeeming myself....I made this for my neighbor gifts/ good, it is my Grandma's recipe

3 cups Cheerios
3 cups Shreddies (we only have those in can use I think they are bran chex....the dark brown ones)
3 cups Rice Chex
3 cups Corn Chex
2 cups Pretzels (I prefer the sticks, my grocery store was all out this time though)
3 cups Bugles
1 cup Salted Peanuts (I dont usually put these in, too many allergies)
2 cups margarine
2 2/3 cups white sugar
1 cup corn syrup
2 tsp vanilla (add after it is cooked)

Mix together Cheerios, Shreddies, Rice Chex, Corn Chex, pretzels, bugles and peanuts, set asige. In a sauce pan cook margarine, sugar and corn syrup. Cook to 200 F (or a little more than soft ball). Add vanilla and pour over cereal mixture. Spread out on buttered cookie sheets and leave until sets. Break apart and store in Ziploc bags.

Sunday, December 2, 2007

Chicken Pot Pie & Never Fail Pie Crust

Never Fail Pie Crust

4 c. flour
1 egg
1 3/4 c. shortening
1 T. sugar
1 t. salt
1 t. vinegar
1/2 c. water

Mix flour, salt, sugar, shortening, and egg well with a pastry blender. Add vinegar and water; still until all ingredients are combined. Chill for at least 1 hour. This will make 2 double crusts. (I divide my dough, wrap & freeze any unused dough to use at a later date. To use after frozen, just nice to have around.) This is a flaky, delicous crust that can be used for any pie.

Chicken Pot Pie

2 pie crusts (one for the top, one for the bottom)--You can used refrigerated pie crusts, but I love making things from scratch. It's so much more homey, not very difficult, and it's super delicous.
1/3 c. margarine or butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
1 1/2 c. chicken broth
2/3 c. milk
1 clove garlic, crushed or finely chopped
1 t. parsley
2 1/2 to 3 c. shredded cooked chicken
2 c. frozen mixed veggies, thawed

Heat oven to 425 degrees. Melt margarine in a medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended. Gradually stir in broth and milk. Add garlic & parsley, cooking and stirring until bubbly and thickened. Add chicken and mixed veggies; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. Bake at 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

The pie crust recipe is from my mom. A friend from Idaho gave me the pot pie recipe. It's a modification of a Pillsbury recipe. Try it, you won't be disappointed.