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Permalink Reply by J.J. Smith III on December 6, 2012 at 10:12

Lady in Pennsylvania gave us a recipe that was pretty similar except to use a "Stove Top" stuffing for the crust. We tried it and it was really good. Gonna have to try it with the Grands busquits too...

Gerald Hines said:

Turkey pot pie

Robert I'll try. The turkey was left over from thanksgiving.

Approx. 2 cups boned turkey

1 can cream of chicken soup

1 can cream of mushroom soup

3 cans mixed vegies or fresh vegies if you have them

1 tbl spoon of poultry seasoning

1 can of grands biscuits sliced in half

1/2 onion chopped fine

pre heat soup and onion in sauce pan

mix everything in oven dish and bring liquid to boil

then put biscuit on top and cook in oven at 350 deg. until biscuits are brown

In MemoriamPermalink Reply by Robert Burris on December 12, 2012 at 11:46

Hey thanks you guys, it sounds great. I like eating something new, not always Cajun style. I'm gonna try it soon.

Permalink Reply by J.J. Smith III on December 12, 2012 at 15:05

Someone said they wanted a new Pot Pie recipe.

Saw this in the paper today. Looks good, gonna give it a try soon...

Recipe: Christmas Beef Potpie

By ALISON LADMAN
The Associated Press

Chicken potpie is a fine, comforting dinner for most of the winter. But at Christmas, you want comfort with a little more. You want a dinner that's as special as it is comforting.

So we used the model of a basic puff pastry-topped chicken potpie, but substituted tender sirloin tips for the poultry. Add a creamy beef gravy and you end up with a savory potpie that is the perfect casual, comforting, yet special way to cap a wonderful Christmas.

Serves 6

1 ¼ pounds yellow potatoes, cut into 1-inch chunks

Kosher salt

2 tablespoons butter

1 medium yellow onion, sliced

2 medium shallots, sliced

1 clove garlic, minced

2 large carrots, diced

2 stalks celery, diced

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

2 tablespoons minced fresh thyme

1 ¼ pounds sirloin tips, cut into 1-inch pieces

Ground black pepper

1 tablespoon vegetable or canola oil

1/4 cup red wine

3/4 cup unsalted or low-sodium beef stock

2 tablespoons all-purpose flour

1/2 cup heavy cream

1 sheet puff pastry, thawed according to package directions

Heat the oven to 400 F.

Place the potatoes in a medium saucepan. Add enough water to cover by an inch. Bring to a boil, then cook until tender, about 15 to 20 minutes. Drain and set aside.

Meanwhile, in a large deep skillet over medium-high heat, melt the butter. Add the onion, shallots and garlic and saute until tender, about five minutes. Add the carrots and celery and cook until beginning to brown and caramelize at the edges, about 10 more minutes. Stir in the tomato paste, Worcestershire sauce and thyme. Cook for another two minutes. Transfer to a plate and set aside.

Season the sirloin with salt and pepper. Return the skillet to the stovetop over high heat. Add the oil. Working in batches to avoid crowding the pan, sear the meat on all sides until well browned, about three minutes. The meat does not need to be cooked through. Once seared, remove the meat from the pan.

Lower the heat to medium and stir in the red wine. Scrape up any browned bits from the pan. In a small bowl, whisk together the beef stock and flour. Add to the pan, whisking until thick, about three minutes. Stir in the cream. Return the beef, vegetables and potatoes to the pan and stir to combine and coat everything with the sauce. Season with salt and pepper. Transfer to a medium casserole dish or baking pan.

Unfold the puff-pastry sheet and set it over the pan. Use a paring knife to cut slits to vent. Bake for 20 to 25 minutes, or until the puff pastry is golden brown and the inside is bubbling.

Nutrition per serving: 290 calories; 150 calories from fat (52 percent of total calories); 16 g fat (8 g saturated; 0 g trans fats); 40 mg cholesterol; 31 g carbohydrate; 3 g fiber; 5 g sugar; 6 g protein; 160 mg sodium.

In MemoriamPermalink Reply by Robert Burris on December 12, 2012 at 20:35

Thanks JJ. it may take me a while to get to all of these but I will, thats a promise.

Permalink Reply by Chuck Parham on April 27, 2013 at 5:59

CAULLIES

Prep time: 5 minutes Cooking time: 30 minutes Yield: Feeds 4-6

1 pound bacon, diced

1 onion diced

3- 1 pound packages or homemade Gnocci

1 large pot for boiling water

1 large skillet

Start by boiling a large pot of salted water much like you would for any pasta. Dice the bacon into small pieces according to your liking. Dice onion the same. Slowly start cooking the bacon in the skillet, draining fat as you go. As soon as the water is doing a rolling boil, add Gnocci. The bacon should be almost cooked by now so add the diced onion. Cooking the onion before this point will cause it to burn. Keep draning bacon grease. As soon as Gnocci starts to float, pull the pot off the stove and drain the Gnocci. Immediately run it under cold water to stop it from cooking any further. By now your bacon and onion mix is ready. Add the Gnocci to the bacon and onion. Using a spatula turn the mix over and over until you see the Gnocci starting to get brown. You judge how brown you want it to look. Remove from heat and serve. Timing is the key here. Once you start to heat your water, the Cnocci and bacon/onions should be ready at the same time. If the bacon/onion is done sooner, just keep it warming and truning until the Gnocci has started to float. This is sure to please!

Permalink Reply by Steve Hanner on April 27, 2013 at 9:07

I like that one Chuck, might have to give it to the mrs, and ask her to make that!

Chuck Parham said:

CAULLIES

Prep time: 5 minutes Cooking time: 30 minutes Yield: Feeds 4-6

1 pound bacon, diced

1 onion diced

3- 1 pound packages or homemade Gnocci

1 large pot for boiling water

1 large skillet

Start by boiling a large pot of salted water much like you would for any pasta. Dice the bacon into small pieces according to your liking. Dice onion the same. Slowly start cooking the bacon in the skillet, draining fat as you go. As soon as the water is doing a rolling boil, add Gnocci. The bacon should be almost cooked by now so add the diced onion. Cooking the onion before this point will cause it to burn. Keep draning bacon grease. As soon as Gnocci starts to float, pull the pot off the stove and drain the Gnocci. Immediately run it under cold water to stop it from cooking any further. By now your bacon and onion mix is ready. Add the Gnocci to the bacon and onion. Using a spatula turn the mix over and over until you see the Gnocci starting to get brown. You judge how brown you want it to look. Remove from heat and serve. Timing is the key here. Once you start to heat your water, the Cnocci and bacon/onions should be ready at the same time. If the bacon/onion is done sooner, just keep it warming and truning until the Gnocci has started to float. This is sure to please!

Permalink Reply by Jan Carter on April 27, 2013 at 9:39

with summer coming, this is one of my favorite Sunday dinners

GRITS
2 cups uncooked white coarse-ground grits
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup unsalted butter
1/4 cup half & half

SHRIMP SAUCE
1 pound unpeeled, medium-size raw shrimp
4 thick smoked bacon slices, diced
6 tablespoons unsalted butter
1 medium-size onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped, fresh parsley

Preparation
Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.

Prepare Shrimp Sauce: Peel shrimp; devein, if desired.

Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion and peppers; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and pepper; toss to coat.

Sprinkle flour over shrimp mixture; toss. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits.

Permalink Reply by Chuck Parham on April 27, 2013 at 14:38

Gonna have to try this one for sure!!

Jan Carter said:

with summer coming, this is one of my favorite Sunday dinners

GRITS
2 cups uncooked white coarse-ground grits
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup unsalted butter
1/4 cup half & half

SHRIMP SAUCE
1 pound unpeeled, medium-size raw shrimp
4 thick smoked bacon slices, diced
6 tablespoons unsalted butter
1 medium-size onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped, fresh parsley

Preparation
Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.

Prepare Shrimp Sauce: Peel shrimp; devein, if desired.

Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion and peppers; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and pepper; toss to coat.

Sprinkle flour over shrimp mixture; toss. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits.

Permalink Reply by Indian on April 30, 2013 at 21:41

BANNOCK...Cree Style

First gather the following ingredients:

6 - cups of flour

1 -cup of lard or 1/2 -cup of vegetable oil

3 -tablespoons of baking powder

3 1/2 -cups of water

Optional -1 teaspoon of salt

Optional -3/4 cup of sugar

You'll also need a medium sized mixing bowl

In the bowl, mix the flour and oil or lard together by hand. Then add the baking powder, salt and sugar. Once this is done, add the water and work the ingredients into a dough. Next you have two options: the camp fire or oven. to cook over a fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in a oven, spread the dough out onto a sixteen inch square cake pan or cookie sheet, {make sure the pan is greased}, bake at 425 degrees for about twenty minutes or until golden brown...

Now to make Payday Bannock....add raisins, currants, or dried berries of any kind...Dried Saskatoon berries are the best...lol add these dry fruit when you are mixing the dry ingredients together. Enjoy!

Permalink Reply by Jan Carter on May 2, 2013 at 20:20

Thank you!!!

Permalink Reply by Chuck Parham on June 18, 2013 at 4:23

Polynesian Baked Chicken

Any 8 cuts of chicken you choose

LAWRY'S Hawiian marinade

2 Mangos

1 Pineapple

1 Tbs. grated ginger

1/2 cup shredded coconut

Mainate the chicken at least 6 hours, overnight would be better.

Preheat oven to 350 degrees

Peel and dice Mangos and Pineapple and place in a bowl

Add ginger and coconut and toss to evenly mix ingredients

Place 1 piece of chicken on a piece of aluminum foil

Top with 1 large spoon of exotic fruit mix

Seal chicken inside foil

Bake for 45 minutes

Serve with favorite side dish (rice works great for this one) and get out your old Don Ho records!!

Permalink Reply by Steve Hanner on October 10, 2013 at 19:40

I saw a good recipe a while back for a new take on eggs benedict, I can't remember where it was but the base is a hash brown, the next layer is baloney, two poached fresh eggs(Yeah take them from underneath the chicken) and of course your basics hollendaise(sp)? sauce over the top. Man that sounded like a good breakfast right there!