Chicken Pot Pie

Source: More-with-Less Cookbook
Date tried: June 20, 2012
Yield: 6 servings
Time needed: 10 minutes

For some, making pot pie crackers as in the recipe below may be simpler than making dumplings. Either adds substance to a chicken stew.

Chicken Pot Pie

Chicken Potpie
1 large chicken, cut in pieces
2-3 quarts water
Salt and pepper
2-3 potatoes, cubed
1 onion, chopped
2 stalks celery, chopped
¼ cup parsley, chopped

2 cups flour
¼ tsp. salt
1 Tbsp. lard or shortening
¼ cup water
1 large egg, slightly beaten

Cook chicken in 2-3 quarts of water with salt and pepper.
Remove chicken from broth and set aside to cool.
Add potatoes, onion, celery and parsley to broth and cook until tender.
Remove chicken meat from bones and add to broth along with the vegetables.

Combine flour and salt in a bowl.
Cut in lard/shortening.
Mix egg with water and add to flour.
Form a ball from the dough and let it stand 15 minutes.
On a floured surface, roll out the dough very thin.
Cut into 1½ inch squares.  Drop into broth and let cook 5-10 minutes.

Advertisements

Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

Continue reading

Potatoes Dauphinois à la Hay

Source: Food Combining for Health
Date tried: April 6, 2012
Yield: 2 servings
Time needed: 45 minutes

This is a low-fat variation on scalloped potatoes. The vegetables are cooked in water, not milk and very little cream or butter is used. There is less time in the oven as well, since the potatoes are parboiled first.  If you get new crop potatoes, they don’t even need to be peeled.

Potatoes Dauphinois à la Hay

Potatoes Dauphinois à la Hay

Continue reading

Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

Ancient Persian Salad

Continue reading

German Potato Salad

Source: 12 Months of Monastery Salads
Date tried: April 29, 2014
Yield: 10 servings
Time needed: 30 minutes

A very simple potato salad with a very simple dressing. Excellent combination. No need for chilling either. It can be served immediately at room temperature.

German Potato Salad

Continue reading