Thursday, April 2, 2015

Prairie Recipes




 
Meat Pies
                                     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.



 



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