| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs, Vegetables | Dutch | Pies, Poultry | 1 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | t | Salt |
| 1 1/2 | c | Butter or margarine |
| chilled and cut into thin | ||
| slices | ||
| 3 | T | Shortening |
| 1/3 | c | Ice water |
| 1 | Broiler/fryer chicken, 3 to | |
| 4 | Pounds), cut up | |
| 2 | qt | Water |
| 1 | Bay leaf | |
| 1 | Garlic clove, minced | |
| 1 1/2 | c | Fresh or frozen cut green |
| beans | ||
| 1 1/2 | c | Thinly sliced carrots |
| 1 | c | Diced peeled potatoes |
| 1/2 | t | Dried basil |
| 1/2 | c | Sliced fresh mushrooms |
| 1 | 10 ounces frozen peas | |
| 1 | 16 ounces whole tomatoes | |
| drained and chopped | ||
| 4 | T | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 1 | c | Heavy cream |
| 2 | Egg yolks Salt and pepper | |
| to taste | ||
| 1 | Egg yolk 1 tablespoon cold | |
| water | ||
| 6 | New clay flowerpots, 4-inch | |
| diameter | ||
| Vegetable oil | ||
| Aluminum foil | ||
| Decorative seed packets | ||
| glued onto wooden craft | ||
| sticks |
INSTRUCTIONS
PASTRY:
FILLING:
GLAZE:
OTHER MATERIALS NEEDED:
In a large mixing bowl, combine flour and salt. Using a pastry
blender, cut in butter and shortening until mixture resembles coarse
meal (work quickly so the butter does not soften). Sprinkle with ice
water; rapidly blend together with a fork. Gather the dough into a
ball, then flatten into a circle. Wrap in foil; chill at least 3 hours
or overnight. For filling, place chicken, water, bay leaf and garlic
in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40
minutes or until chicken is tender. Rem ove and debone chicken; set
aside. Skim fat from the stock. Add beans, carrots, potatoes and
basil; cover and simmer 12-15 minutes or until the vegetables are
tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5
minutes. Drain vegetables and reserve stock; set aside. Melt butter in
another large kettle. Whisk in flour and cook until bubbly; stir in
1-1/2 cups of reserved stock. Discard remaining stock. In a small
bowl, stir together cream and egg yolks. Whisk into the sauce; remove
from heat. Season with salt and pepper. Gently fold in reserved
chicken and vegetables. To assemble flowerpots, brush the outside of
pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of
foil; pressing the foil gently down into the pot and being careful not
to tear it. Fill each pot with about 1-1/2 cups of filling; leaving
about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness;
cut six 6-in. circles. Place one circle on each flowerpot, turndown
the edges and flute the ends. Cut three sma ll steam holes in the
center of each pastry. In a small bowl, lightly beat glaze
ingredients; brush on top of each crust. Place flowerpots on a baking
sheet. Bake at 425! for 30-35 minutes or until the crust is browned
and the filling's hot and bubbly. Place one stick with a seed packet
in each pot before serving. Yield: 6 servings. From the files of Al
Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6001
Calories From Fat: 4123
Total Fat: 468g
Cholesterol: 1086.4mg
Sodium: 4142.2mg
Potassium: 4477.7mg
Carbohydrates: 392.5g
Fiber: 54.5g
Sugar: 30.3g
Protein: 80g