Deep Dish Chicken Pot Pie

By Don and Ingrid Brestler

Serves 4 to 6 

Spice Crust

  • 3 cups all purpose flour
  • 2 tbsp instant minced onion powder
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp pepper
  • ¼ tsp oregano
  • ¼ tsp basil
  • ½ cup butter or margarine (I can’t believe it’s not butter)
  • ½ cup shortening
  • 1 egg, slightly beaten
  • 6 to 8 tbsp ice water
  • 1 tbsp milk

Mix dry ingredients, cut in butter and shortening till crumbly. With a fork mix in water mixture till moistened and divide dough in half wrap in wax paper and refrigerate while preparing filling.

Filling

  • 2?½ cups cut up leftover chicken or turkey
  • ¼ tsp salt
  • ¼ tsp poultry seasoning
  • 2 cups frozen mixed vegetables
  • ½ cup onions, cut up
  • 2 medium potatoes, cubed

Stir fry chicken, onions, potatoes with a bit of oil until translucent in skillet and add frozen vegetables, cook for 3 to 5 minutes, set aside and add sauce (below).

Sauce

  • 3 tbsp butter or margarine
  • 3 tbsp all purpose flour
  • 1 cup half and half cream
  • ¾ to 1 cup chicken broth
  • salt and pepper to taste

Cook butter and flour until bubbly, stir in half and half and chicken broth to thicken. Stir sauce into filling and set aside.

Roll ½ of the dough into a rectangle (1?8″) and fit into 11″ x 9″ pan and trim pastry. Add filling. Roll out the dough for the top cover, slit, and brush with 1 egg and 1 tbsp of milk (beaten) for a golden brown crust.

Bake at 375?F for 35 to 45 minutes or until crust is golden brown. Let stand 5 minutes. Cut into squares.

Hint: Use the same spiced crust for meat pies.

Harvest Veggies

By Fred McDiarmid

This has become a family favourite at Christmas and Thanksgiving. Serves 6

  • 1 large turnip
  • 3 large carrots
  • 1 large yam
  • 3 tbsp milk
  • 3 tbsp melted butter
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 12 extra large pecan halves

Pare and cut turnips, carrots and yam into 1″ cubes. In a 3 to 4 quart pan, bring 2″ to 3″ of water to a boil over high heat.

Add vegetables, cover and cook until very tender when pierced (about 25 minutes) drain. Mash vegetables with a potato masher or beat with an electric mixer until smooth (you should have 3 to 3 1/2 cups).

Continue to beat while adding milk, butter, salt and paprika. Spoon into a 1 to 11/2 quart shallow casserole. Over low heat, melt butter and stir in brown sugar.

Continue cooking until bubbly. Pour over puree; garnish with pecan halves. Bake, uncovered at 350°F for 30 to 45 minutes or until hot throughout.

Slow Cooker Dressing

By Harold and Sharon Kerr

Dressing is popular in our family and there never seems to be enough, so instead of stuffing the turkey I use this crock pot recipe which produces a large quantity. The seasonings can be adjusted to taste and diced giblets can be added for those who enjoy the added meat. 

  • 2 cups onion, chopped   
  • 2 cups celery, chopped
  • ¼ cup parsley sprigs    
  • 1 (10 oz) can mushroom pieces 
  • 12 to 13 cups bread cubes
  • 1 tsp poultry seasoning    
  • 1?½ tsp salt
  • 1?½ tsp sage                    
  • 1 tsp dried thyme
  • ½ tsp pepper      
  • ½ tsp savory (optional)
  • 2 to 2?½ cups chicken broth or turkey broth
  • 2 eggs, well beaten

Sauté onion, celery, parsley and mushrooms with as little margarine or butter as needed (¼ to ½ cup). Pour over bread cubes in a large mixing bowl.

In a small bowl mix poultry seasoning, salt, sage, dried thyme, pepper and savory, toss together the bread and vegetables and add just enough broth to moisten.

Add eggs and mix well.

Pack lightly into lightly greased 3?½ or 4 litre crock pot. Cover and cook on HIGH for 45 minutes and then reduce heat to LOW.  Should be done in 4 hours but can be held on low for longer.

Berries and Cream Salad

By D.C. and Patty Lund

  • 1 (170 g) pkg raspberry Jell-O
  • 1 (170 g) pkg blueberry Jell-O
  • 1 (600 g) pkg frozen unsweetened raspberries
  • 1 (600 g) pkg frozen berries (your choice)
  • ¾ cup whipping cream
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 (57 g) pkg gelatin
  • ¾ cup sour cream
  • ¾ cup cream cheese

Prepare the raspberry Jell-O as per package directions and add in frozen raspberries, you can substitute some of the raspberry juice as part of the cold water in the making of the Jell-O. Put this is in a clear glass bowl to set. Heat whipping cream, sugar and vanilla over low temperature and add in gelatin (dissolve as per directions on package) and cool. Cream sour cream and cream cheese together and mix with whipping cream mixture. Pour this over raspberry Jell-O and let set. Prepare blueberry Jell-O as per package directions and add well drained berries, again you may use juice from the berries as part of the cold water to prepare the Jell-O. Pour this over the last layer and let set well before serving.

I recommend making this the day before as it takes time for all the layers to set.

Easy Scallop Potatoes

By Peter and Pam Gonnet

  • 2 lbs frozen hashbrowns
  • 2 cups sour cream
  • 2 (10 oz) cans mushroom soup
  • ½ cup melted butter
  • 1 cup cheddar cheese, shredded
  • 1 cup parmesan cheese
  • onion, grated (desired amount)
  • salt to taste

Mix hashbrowns, sour cream, mushroom soup, melted butter, onion,
salt and cheese.

Sprinkle with parmesan cheese and bake at 350°F for 1 to 1?½ hours.