Suggestions for recipe collection please.

[flamin lib]

I’m collecting recipes that meet select criteria. They must be easy to do, some make-ahead possibilities, no exotic ingredients (nothing not available in the local mega-mart), showy at the table and easily multiplied for a range of guests. Share your favorites please!

I’ll go first:


Chicken Potpie for two

Individual potpies served in their own bowls make a rustic country favorite elegant. A garden salad and a simple desert like peach cobbler round out this hearty meal.

½ pound chicken parts (thighs, drumsticks or breast), 1 Bay leaf, salt and pepper

2 tbs oil plus 2 tbs flour

½ cup each: frozen peas, frozen corn, chopped carrots, chopped onion, cubed potato and chopped celery.

Prepared biscuits from the dairy case.

In a two-quart saucepan cover chicken with water and add bay leaf, salt and pepper to taste. Bring to a boil and let simmer for 30 minutes. Remove chicken, cool and retain cooking liquid. When cool remove chicken from the bones and dice. This can be done up to three days in advance and kept in the refrigerator until needed.

In a two-quart saucepan mix oil and flour and cook over medium heat for five minuets to make a blond rue. Cook long enough to cook out the flour taste but don’t let it darken. Add the vegetables and cook stirring for about five minutes. Add one cup of the cooking liquid from the chicken (stock). Stirring constantly bring to a boil, reduce heat to low and simmer about 20 minutes until carrots and potatoes are done. Add chopped chicken and heat through and season to taste. Potpie filling can be prepared to this point and stored in the refrigerator for up to three days.

Preheat oven to 400 degrees.

On a floured surface roll a biscuit flat until it is large enough to cover a ten-ounce ramekin or other serving bowl. Fill the bowls with hot potpie mix and cover with biscuit dough. Moisten the edges of the dough to help it stick to the serving bowls. Pierce the dough with a knife to vent and cook in the pre-heated oven for 10 minutes until golden brown.

[NMDemDist2]

1. I love H2S's asparagus pasta dish

I've added both shrimp and chicken to it with great results

http://journals.democraticunderground.com/Husb2Sparkly/39

[flamin lib]

3. I'll definately have to try this one, pasrticularly with shrimp. nt

[hippywife]

2. No pics but

this is a favorite in our house:

Spinach Mushroom Quiche with Feta

Chop 4-5 mushroom caps and about 1/2 c. onions, diced. Saute in a little olive oil, along with about 1/2 c. of frozen chopped spinach(used to use fresh but for this, frozen just works a little better), and light sprinkling of salt and garlic powder or granulated garlic. Beat 5 eggs lightly with a little 1/2 & 1/2 or milk...maybe a 1/4. Pour into a single prepared pie shell stir in the veggies. Stir in crumbled plain feta cheese-at least 1/2 of the package or more. Top with a layer of finely shredded cheddar. Bake at 350 for about 35 mins. or until the eggs are completely set up.

[flamin lib]

4. Sounds good and meets the criteria. Thanks nt

[hippywife]

5. You're welcome.

I imagine this is for your photo/cookbook project. Didn't you mention that once in the other group along with the shot you posted here?

Anyway, it does present well depending on what you bake it in (I usually use a nice stoneware quiche pan) and with a little light garnished laid on top.

:hi:

[flamin lib]

6. Yeah, it's for that project. All my cooking is for two these days, so

I'll have to scale everything down. I'm thinking I may try your quiche in a large muffin tin using biscuit dough to make the crusts. It depends on getting them out of the tin intact.