By
Collette
Some of these tasty dishes might have
been served to Rylie’s family.
Mother’s
Chicken Pie
1-3 to 4 pound chicken Pastry for 3 pie
crust
Salt & pepper to taste ¼ cup butter
Flour
Cut chicken into serving pieces; place
in large pot with water to cover. Add salt & pepper; bring to a boil.
Reduce heat; simmer until chicken is tender, adding water to keep chicken
covered. Remove chicken from broth; cool. Remove chicken from bones in large
pieces. Thicken broth slightly with flour. Line sides of large roasting pan
with 1/3 of pastry. Place half the chicken in the roasting pan; add 1/3 of the
broth. Cover chicken with half the remaining pastry. Bake in 350 degree oven
until crust starts to brown; remove pan from oven. Place remaining chicken over
the pastry; add half the remaining broth. Pull pastry from sides of roasting
pan to lap over chicken; cover center with remaining pastry. Dot with butter;
cut several slits in pastry. Bake until crust is well browned. Pull up top
crust; pour remaining hot broth into pie. Replace crust; serve. Yield: 10-12
servings
Meat
Pie
8 potatoes, peeled 1
teaspoon Worcestershire sauce
2 large onions, chopped 1 teaspoon pepper
1 pound ground beef 2 teaspoons
salt
1 pound ground pork 3 teaspoons
poultry seasoning
Pastry for two 2-crust pies milk or water
Cook potatoes and onions together in
kettle in boiling water until potatoes are soft. Drain; mash. Add remaining
ingredients except pastry and milk; mix well. Line 2 nine inch pie plates with
pastry. Divide meat mixture; place in pastry. Add top crusts. Brush crusts with
milk; cut slits in crust. Bake in preheated 425-degree oven for 45 minutes.
Reduce oven temperature to 35o-degrees; bake for 45 minutes longer. Serve hot.
Yield: 12-16 servings.
No comments:
Post a Comment