Archive for the ‘Old Recipes’ Category

*Baked* Chicken Pot Pie

June 7, 2009

Chicken Pot Pie; Whole

When IĀ moved to south-central Pennsylvania to be with DH, I quickly discovered when I wanted chicken pot pie, I had to specify that I wanted the baked kind.

Otherwise I was presented with a really thick-looking, homemade-noodle-containing soup. Like this one.

DH still loves his soupy version, but I still love my baked version.

My dad actually prefers it with Bisquick topping, rather than actual pie crust. I like it both ways. šŸ™‚ When I use pie crust, though, I like to make it a double-pie-crust.

I like the recipeĀ fromĀ Baking BitesĀ because it’s flexible. For instance, this week, I only had two chicken breasts, a bag of frozen peas and carrots mixed, and an onion. I used those items, kept the rest of the recipe the same, and it was still just as delicious. You can basically add any veggie you like to it (I know some people add cut green beans, or mushrooms…or whatever). My version is below…click Baking Bites for their version.

*Baked* Chicken Pot Pie

(adapted from Baking Bites)

2 – 9″ pie crusts (you can make your own, use Pillsbury, whatever)

1 tbsp butter

1 cup onion, minced

1.5 cups frozen peas and carrots

1/2 cup all-purpose flour

2 1/2 cupsĀ  chicken stock/broth

1 1/2 cups milk (any kind)

1/2 tsp dried thyme

2 large, pre-cooked chicken breasts, shredded

salt and pepper to taste


– Preheat the oven to 400 degrees F

– In a large skillet, melt the butter over medium heat, then add the onions and cook for 5 minutes, or until onions are opaque

– Stir in the flour and cook, stirring, forĀ 1 minute (without the original recipe’s celery and carrots, this is a very dry process…I only did it for 1 minute before adding liquid)

– Stir in the chicken stock and milk;Ā  whisking to break up any lumps

– Bring this to a simmer, then decrease the heat to low and let the mixture cook for 10 minutes, stirring frequently

– Add the chicken meat and peas/carrots, and season with salt/pepper

– Layer one of your pie crusts firmly into the bottom of your pie dish (can use deep dish, but I just used a regular pie plate)

– Pour your chicken mixture into the pie plate, and top with your second pie crust, making sure to tuck the crusts together around the edges

– Slice 3-4 slits in the top to allow steam to escape, and bake for 30-35 minutes, until filling is bubbly and the pie crust is golden

– Let pie sit for 5 minutes before serving


Old-School Stuffed Peppers

May 22, 2009

I don’t know why, but I’ve had a hankering for stuffed peppers lately.

What makes this odd, is that I HATE — venhemently hate — peppers. Most of my aggression is towards green peppers (which I think taste like toxic green clumps of dirt) but still.
Peppers are not my thing.
Nonetheless, I was hungry for them. So, I took out an ancient family recipe card, and made some changes, and came up with stuffed peppers.
They were deeeeeeeeelicious.

Old-School Stuffed Peppers
(Makes 8 medium-sized peppers full)

8 medium-sized peppers (I used all red, since my farmer’s market had them)
1 1/2 lbs. ground beef or ground turkey (your pick)
1/2 cup minced onion
1 1/2 cups cooked rice (white or brown; your pick)
1 1/2 tsp salt
1 1/2-2 cloves of garlic, minced
2-15 oz. cans of tomato sauce
1 cup shredded cheese (your pick on type) — optional

– Cut the tops of the peppers off, remove all the membranes and seeds. You can stuff these peppers whole, but I like to cut them in half and stuff each pepper half. Cut them however you’d prefer to do it.
– Cook the peppers in enough boiling water to cover them for 5 minutes, then drain
– Cook the ground meat and onion in a large skillet for 8-10 minutes over medium heat, until meat is browned and cooked through. Drain the meat and onion combination and return to the skillet
– Stir in the rice, salt, garlic and 1 can of the tomato sauce, cook until warmed through
– Heat oven to 350 degrees F
– Stuff pepper halves (or whole peppers if you go that route) and place in a casserole dish, stuffing-side up.
– If you have leftover filling, go ahead and spread that over the stuffed peppers
– Pour the remaining can of tomato sauce over the stuffed peppers
– Cover and bake for 45 minutes; uncover and bake another 15 minutes or until peppers are tender
– Sprinkle with cheese (optional); serve.

Pistachio Salad

May 10, 2009 really doesn’t photograph well. Especially at 9pm at night as leftovers.

This is definately an old-timey recipe, but it’s a nice, light-feeling dessert on a hot night.
I love it, and I don’t even LIKE actual pistachios!

Pistachio Salad
(No recipe?)

1-20 oz. can crushed pineapple
1-3.4 oz. box instant pistachio pudding
1- 8 or 9 oz. (I can’t remember which it is?) Cool Whip
1 cup mini marshmallows

– Mix pistachio pudding mix with pineapple and juices in bowl
– Add marshmallows and cool whip; stir until completely blended; spoon into a container to store in fridge
– Refrigerate until set; about 3 hours; serve.
– Makes approx. a 9″x9″ pan of salad

Strawberry Cream Dessert

April 19, 2009

Sometimes, DH sees recipes, and brings them home to me to try. Since it’s difficult to get him to tell me what he’d like me to make more of sometimes, I usually make anything he brings home as a request.

This was one of his requests, taken from a local ‘free’ newspaper called The Merchandiser. All the while I was making it, it sort of reminded me of my strawberry pretzel salad…I guess it was the use of jello and fruit.
There’s a lot of ‘processed’ foods in this, but oh well. I’m far from a purist.

Strawberry Cream Dessert
(Local newspaper)

*Note from the recipe: This cool and elegant dessert will serve a crowd. You could use the chocolate sandwich cookies (Oreos), for the crust if you’d like, but I think the golden variety is really nice.

30 Golden Vanilla Sandwich Cookies (Golden Oreos)
1/2 cup butter, melted
1 (6 oz.) package Strawberry Jell-O
1 3/4 cups boiling water
1 (6 oz.) can pineapple-orange juice (DH and I had a conversation that they USED to sell these 6 oz. cans of juice similarly to how they sell mango and pineapple juice in the ethnic sections nowadays. I had no luck finding these little cans, so I just bought myself a 64-oz. Dole Orange-Pineapple juice in the OJ section, and had tons left over for drinking/smoothies)
1/2 cup cold water
2 cups mashed or pureed strawberries (about 3 cups if you’re using whole berries)
1 (8 oz.) tub of Cool Whip, thawed
– Crush the sandwich cookies by placing in a heavy-duty plastic zip bag and pounding with a rolling pin (I would think a food process would do this much easier/faster/cleaner)
– Place crumbs in a 9″x13″ glass baking dish and pour melted butter over it.
– Mix well with a fork, and press the buttered crumbs into the bottom of the pan. Set aside
– In a large bowl (seriously…use a HUGE BOWL), combine gelatin with the boiling water, and stir until the gelatin mixture completely dissolves.
– Add the pineapple-orange juice, and the cold water, and stir well. Add the strawberry puree and mix.
– Refrigerate until the mixture becomes a bit thicker (about 10-15 minutes)
– Using a wire whisk, stir the thawed Cool Whip into the mixture until smooth
– Chill in the refrigerator for another 10-20 minutes, or until the mixture thickens a bit more but is not set
– Pour over the crumb crust in the baking dish, cover, and chill for 4 hours or until set
– Dessert can also be frozen
– Serves 12-16


March 8, 2009
Have you ever heard of them? Can you even say it?
Fastnachts (fost-knots) are a huuuuuuuuge deal where I’m living now. York and Lancaster areas of Pennsylvania (south-central in the state) have a large population of “Pennsylvania Dutch” and those folks love these little doughnuts, called fastnachts.

The fastnacht is basically a fatty doughnut (read: carbohydrates from heaven) that is served on “Fastnacht Day” — the Tuesday before Lent begins (also known as Fat Tuesday for our N’Orleans folks!). Wikipedia tells me they were originally created to use up all the lard, sugar, fat and butter before beginning Lent.

Seems like a pretty good deal to me!

There are only two places that really embrace the fastnacht — Lancaster/York areas of Pennsylvania, and a town in Switzerland called Basel. Basel actually has a festival for the little buggers!

There are also different types of fastnachts – the german fastnacht is basically a yeast doughnut that can be filled with cream or jam, and then sprinkled with powdered sugar….but the Pennsylvania Dutch version is the best: a potato-dough, fried and dusted with powdered sugar.

Anyway — now that you’ve been educated, I’m passing along a delicious recipe and some pictures. I didn’t make these little wonders — the mother of one of DH’s high school friends makes THOUSANDS of these little lovlies every year on Fastnacht day, and she’s always happy to share them with everyone!

Recipes vary greatly — some fry in oil, some in lard, for example — but here is an example that is very “Pennsylvania Dutch”


2 cups milk
1 cup mashed potatoes (no salt, milk, or butter added)
1/2 cup sugar + 1/2 tsp. sugar
1 stick margarine
1 packet rapid rise yeast
1/4 cup lukewarm water
6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)
1 egg
1-1/2 tsp. salt
1 can (3 pounds) CriscoĀ® or similar vegetable shortening for frying

– Scald the milk
– In a large mixing bowl, combine the scalded milk with the mashed potatoes
– Add 1/2 cup sugar plus the margarine and mix with an electric mixer (If the mixture is still warm, cool to about room temperature before proceeding with next step)
– Dissolve the yeast and 1/2 teaspoon sugar in barely warm water
– Add to the potato mixture and mix well. Add 2 cups flour and mix again. Cover with a towel and let rise for 25 minutes
– Add the salt and beaten egg to the mixture
– Add 4-1/2 cups flour, stirring it into the mixture with a large spoon
– Turn onto a well floured board and knead for about 3 to 5 minutes
– Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers
– Grease a large bowl and place the dough in the greased bowl, cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size
– On a lightly floured surface, roll the dough 3/4″ thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts – Cut the dough into 3″ to 4″ wide strips, then cut the strips into 3″ to 4″ pieces
– To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife
– Arrange the pieces of dough, about 1-1/2″ to 2″ apart, on large wax paper lined trays
– Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size
– Heat the shortening to 365Āŗ. Deep fry until both sides are golden brown, turning one time.
– Drain on white paper towels. Cool completely before serving
– Store in a covered, airtight container. Makes about 20 to 24 Fastnachts, depending on size
– This recipe can be doubled with no change in preparation directions
– When cool, place in a ziplock bag with powdered sugar and shake to coat

"Pennsylvania Dutch" Chicken Pot Pie

October 14, 2008

A few weeks ago there was a discussion on the What’s Cooking board on TheNest about pot pie in soup form.

Most had never heard of it, and those that had were centered around a very small area of Central Pennsylvania — also known as where I currently live.

I’m not from this area, so I think this “pot pie” with no crust is a bit odd, but my husband loves it. Prefers it to my “crazy” pot pie that actually looks like a pie!

So I decided to try my hand at it. I’d never made it, and it turned out really well. The ONLY thing that would’ve made it more delicious is if I’d have had a whole day off to slow roast a chicken to use in it. Mmmm..slow roasted chicken.

Oh! And before we get to the recipe…a note about the noodles involved.

Part of what differentiates this type of pot pie from any chicken noodle soup recipe are the noodles. They’re a thick egg noodle, cut into squares.

I made these, but I did see that in the grocery store here, San Giorgio sells Pot Pie Noodles — they’re hidden on the top shelf near the egg noodle section. Check your store and see if they have them — I’m curious if they sell them anywhere but here!

Onto the recipe — and pardon the bad pictures. It’s getting dark earlier, and I’m also in the process of prepping a house for move-in, so dinner has been very late!

Pot Pie Squares (The Noodles)

3 cups flour
1 large egg
1 tablespoon vegetable shortening (like Crisco)
1/2 to 3/4 cup water

– Mix the flour, egg, and shortening together
– Knead the dough mixture, while alternately adding small amounts of water until the dough holds together well
– Divide the dough into two or three pieces
– Roll each piece out to about 1/8″ thick on a floured surface
– Cut the rolled out dough into squares – about 2″ to 2 1/2″ wide
– Allow the freshly made pot pie noodles to dry for about 30 minutes or more before cooking

The Soup
*3-4 cups of shredded chicken, turkey, beef, or even ham leftovers can be used instead of a whole stewing chicken for this. When using leftovers, use broth instead of the 2 quarts of water. With leftover chicken or turkey, use 4 cans of chicken broth.

1-3 lb stewing chicken
2 quarts water
5 medium potatoes – peeled and cut into bite sized chunks
2 cups chopped celery
1 small onion, chopped
1/2 cup finely diced carrots
1 tablespoon dried parsley
1 tsp. salt
1/2 tsp. black pepper

– Cook the chicken in water until tender
– Remove the chicken from the broth and separate the meat from the bones and skin
– Cut or shred the cooked chicken into bite size pieces
– Meanwhile, add the vegetables and seasonings to the simmering broth
– Cook for about 15 to 20 minutes, then add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don’t stick together
– After all have been added, cook gently for about 6 to 8 minutes or until the noodles are tender
– Add the cut up chicken and cook over low heat, stirring occasionally for 10 to 15 minutes longer
– Cover, and let stand for a few minutes before serving.

**The article this recipe was taken from suggests serving it on dinner plates, or in shallow bowls. Sides are recommended as a salad such as coleslaw, pepper cabbage, or lettuce with bacon dressing — if you REALLY want to do it “Pennsylvania Dutch” Style!

Roast Beef Blintzes

July 17, 2008
This is another recipe my DH has requested, and that his grandmother used to make. I really love these — they’re just delicious!

The roast beef and onion combo inside the delicate crepe is probably the “lightest” feeling beef dish I’ve ever eaten.

And, of course, sour cream never hurt anyone!

Roast Beef Blintzes
(My recipe)
2 eggs
1 teaspoon salt
1 cup milk
1 cup all-purpose flour
– Place eggs in a small bowl and whisk well
– Add salt and milk
– Add flour gradually, stirring to make a smooth batter (You should do this by hand…the batter is thin enough that the KitchenAid isn’t needed)
– Heat a non-stick skillet until it is hot (Work over medium-high/high heat)
– Using a quarter cup measure, pour 2-3 tablespoons of the batter into a skillet and work quickly: Tilt the skillet so that the batter covers the bottom. When the bottom of the crepe is golden, flip over and cook the other side.
– Recipe makes 9-10 thin crepes.

I can’t cook crepes to save my life. Not even 8 years of french, being forced to try and make them EVERY YEAR in class, gave me the skill. I also can’t cook pancakes. I have no idea why.
So my DH is responsible for all of the crepe-and-pancake-making that occurs in our household. *Tips hat to DH* Thanks!

Roast Beef Filling
1 medium onion, finely diced
1 1lb beef roast
2 teaspoons salt (or to taste)
1 teaspoon pepper (or to taste)
1 cup beef broth

– Lightly salt and pepper each side of the roast
– Add it to a hot skillet and sear both sides (about 3 minutes each)
– Meanwhile, add diced onion and 1 cup beef broth to your crockpot
– Add the seared roast to the crockpot and cook on high 4-6 hours, or low 8-10 hours
– Remove the roast and shred the meat, using two forks
– Add the meat back to the crock pot, mixing together the shredded beef and onion
– (You may want to drain out some of the juice — you don’t need a really wet beef to make these)

– Lay out a crepe and add 1-2 tablespoons beef/onion mixture to the middle of the crepe.
– Fold the crepe around the meat — you can fold it like a burrito, or, you can fold in each of the sides, then fold in the top and bottom, making a square
– Sit them seam-side down
-Heat a skillet with 1 tablespoon butter
– Add all of the filled crepes, seam side down, and brown the bottom, searing them shut. Then flip them over and brown the top.

Serve warm, with a dollop of sour cream!

Family-Recipe Banana Bread

July 13, 2008

Mmmm…I’ve made many an internet-recipe-banana-bread — but nothing tops the family recipe!

I made this banana bread into muffins (So DH could easily share with co-workers), but it makes a darn good bread loaf as well. I’ve included baking instructions for both.

Banana Bread

(Family Recipe)

1/4 cup soft shortening (I used butter)

3/4 cup sugar

1 egg

2/3 cup mashed bananas (I used about 3 bananas)

3 tablespoons sour milk/buttermilk (I used regular milk today and it was fine)

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup finely chopped nuts (optional)


– Preheat oven to 350 degrees F

– Mix together shortening and sugar

– Add egg, mashed bananas, and buttermilk

– Add flour, baking powder, baking soda, and salt

For 1 loaf of banana bread: generously grease a bread pan (grandma’s directions say to then line the loaf pan with two-thickness of wax paper, and grease the wax paper.) Add batter. Bake 1 hour (start checking it at about 50 minutes)

For 12 muffins: line muffin tin with paper liners, or, grease generously. Load tins with batter and bake for 25-30 minutes.

I sprinkled mine with a little bit of large-granule sugar to make them pretty

Mom’s Baked Beans (Two Ways)

June 25, 2008

Baked beans can sometimes be like macaroni and cheese — everyone’s got a different recipe, and everyone likes theirs best!

This is the baked bean recipe I grew up on — my mom, and my grandma, both made these beans and I adore them. I tend to turn my nose up at other varieties — these are the best! (IMO)

We usually served these beans as one of our many sides at 4th of July picnics, Memorial Day get-togethers, and every other excuse we could find to bring family members together to eat during the summer. Since I now live far away from my family, I made these this week to reminisce — it just wasn’t the same without the countryside and family around!

These beans are described as “two ways” because you can cook them two different ways, depending on your preference, time, etc.

Both are explained below.

Mom’s Baked Beans
(Serves approximately 4-6 people — depending on how hungry you are!!)

2 (16-oz) cans of baked beans (We always used Campbells Pork & Beans for this — it’s a nice starter and saves a lot of time. I don’t believe they come in 16 oz. cans anymore — just make sure you’re close to 32 oz.)
1/4 cup brown sugar
1/2 tsp dry mustard (or 1 tsp. regular or brown mustard)
1/2 cup ketchup
4-8 (depending on how much you like) slices of bacon, cut into small pieces (I reccommend frying off the bacon in advance — gives nice flavor when it’s pre-cooked!)
1/2 cup chopped onion
– Mix all ingredients together, then choose your cooking preference:

Way #1
– Mix all ingredients together in a large pan, heat over medium-low heat for 45 minutes, or until onions are tender

Way #2
– Bake for 1 hour, uncovered, at 350 degrees. Stir the mixture 1/2 hour into baking.

Laugen Brotchen (Bretzel Rolls)

June 14, 2008

DH told me the other day about an amazing bread he had while he was in Germany ( many, many moons ago). Granted, all bread in Germany is amazing — but he knew a specific bread. He told me it tasted like a pretzel, but was the consistency of a bread roll.

We live in “Pennsylvania Dutch” territory, so my automatic response was “Oh, a pretzel roll.” But no — DH said this was fluffier, thicker than the standard pretzel roll seen in Central Pennsylvania for sandwiches and such. (And he’s right — this definately has a lot more “bread-like” quality to it than the standard pretzel roll)

A few minutes on the internet with my (incredibly broken/picked-up-from-DH) German, I discovered several recipes for Laugen Brotchen — or Bretzel Rolls.

I chose this recipe arbitrarily — they were all pretty similar. These rolls are DELICIOUS. If you’re more creative than I, you can form them into little pretzel shapes before baking. I just scored the top of mine with an “X” and popped them in the oven. DH tells me the best way to eat these is warm, with lots of REAL butter….but I also think it would be amazing with some ham and cheese tucked in there and warmed. Or any meat and cheese, quite frankly! MMM!

Laugen Brotchen/ Bretzel Rolls/ Pretzel Rolls
(Original Found at Recipezaar)

Makes 12 rolls

1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons (approximately 1 small package) active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts (~ 8 cups) cold water
1/2 cup baking soda


– In the bowl of your stand mixer, mix 1/3 cup of the warm (105-115 degrees) water with the yeast and let stand until foamy (about 2-3 minutes for me)

– Add the remaining cup of warm water, the warm milk, melted butter, and brown sugar and mix to dissolve the sugar

– Attach your dough hook to your stand mixer, and slowly add the 4 cups of flour until combined. Continue using your dough hook to mix the dough until it forms a nice, firm dough that pulls away from the sides of the bowl

– Turn the dough out onto a lightly floured surface and knead by hand for 2 minutes. Roll into a 2-foot long log and cut into 12 even pieces

– Cover the dough with plastic wrap and a damp cloth and let sit for 10 minutes (this step didn’t say if i should wrap each piece individually, or lay the plastic over all of them, or what. i laid the plastic over all of them, then the damp towel, and it worked fine)

– Pat dough into rolls, or form pretzel knows and arrange on a lightly floured surface, about an inch apart, and cover with lightly oiled plastic wrap. Let the dough rest for an additional 30 minutes (again — i just laid some oiled plastic wrap over the lot of them, and let them do their thing. they were fine)

– Preheat the oven to 425 degrees. Lightly oil 2 baking sheets

– In a large stockpot, bring the cold water to a rolling boil and add the baking soda

– Drop the rolls — one or two at a time — into the boiling water and boil for no more than 30 seconds, turning them over once. Carefully remove with tongs, spatula, or slotted spoon and hold above the pot to let drain

– Deposit boiled rolls into the greased baking sheet (6 per sheet) and sprinkle lightly with pretzel or kosher salt. Repeat with the remaining rolls

– Bake the rolls on the upper and middle racks of the oven for 8-10 minutes until brown all over — if necessary, shift pans from top to bottom and back to front halfway through, for even baking (I baked mine 1 baking sheet at a time to ensure consistency of color and cooking. I also turned the pan around halfway through. Mine also baked for 9 minutes)

– Let the rolls cool on the baking sheets for 5 minutes, then transfer them to a rack

– Serve warm, or at room temperature


– I think these would make amazing sandwiches. I think I’d just split the top, tuck my sandwich ingredients in it like a pocket, and warm them in the oven — mmm!!!
– The hubby says these aren’t quite what he had in mind — he remembers them being denser, darker, and crustier. Having done a little more reading since I made them, I think this comes from the tendency of German bakers to use rye and wheat flours, rather than enriched, bleached flours. Perhaps next time I will experiment with a more whole grain flour and see where it takes me.

Edit: I’ve entered this recipe in Joelen’s Culinary Adventures blog event — Oktoberfest!