| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Main dishes, Pies & crus |
1 |
Servings |
INGREDIENTS
|
|
Pastry for two crust pie |
| 1/2 |
c |
Chopped onion |
| 6 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1/2 |
c |
All purpose flour |
| 3 |
c |
Chicken broth |
| 3 |
c |
Cubed cooked chicken |
| 1/2 |
c |
Cooked peas |
| 1/2 |
c |
Cooked carrots — (tiny |
|
|
Dice) |
| 1/4 |
c |
Chopped pimientos |
INSTRUCTIONS
Prepare pastry; rollout 1/4 inch thick. Cut to fit the tops of six
individual casseroles. Bake on ungreased baking sheet at 450 degrees fro
10 to 12 minutes. Meanwhile, cook onion in butter until tender but not
brown. Blend in flour and salt. Cook, stirring constantly until flour is
cooked. Add broth all at one time. Cook and stir until thick and bubbly;
add remaining ingredients. Heat till bubbling. Pour into 6 heated
individual casseroles. Place pastry on hot filling just before serving.
Serves 6. Note: If you want to be incredibly daring (for the 1950's), add
1/2 cup chopped mushrooms and a tablespoon of sherry!
Recipe By : Rosilyn
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”