Chicken Potpies with Puff Pastry

Chicken Potpies with Puff Pastry

1 shallot, finely chopped

3 TBS extra-virgin olive oil

1 carrot, peeled and thinly sliced crosswise

1 small parsnip, peeled and diced

1 russet potato, peeled and diced

2 cups of chicken broth

1 pound of bonless, skinless chicken breast, cut into 1/2 inch pieces.

3 thyme sprigs

salt and pepper

5 TSP cornstarch whisked with 2 TBS of water

1/2 cup of heavy cream

1 large egg, lightly beaten

1. Preheat oven to 425.  Cook shallot in oil in a large pot over medium heat until soft, about 4 minutes.  Add carrot, parsnip, and potato.  Cook until soft about 10 minutes.  Add stock; bring to boil.  Add chicken and thyme.  Cook for 2 minuted. Season with salt and pepper.  Add cornstarch mix and cream.  Bring to a simmer; cook until thick, about 5 minutes.

2. Divide mixture among four 6-ounce ramekins; top with pastry.  Brush with egg.  Cut hole into each to vent.  Bake on baking sheet until golden, 12-14 minutes.

New Cookware

Pasta and Meatballs

Pasta and Meatballs

Big Mama's recipe

 

Hamburger meat

Stewed tomatoes

Onion powder

Salt & Pepper

Elbow pasta

Lean hamburger meat, salt and pepper, finely chopped onion or onion powder

Roll into meatballs and cook (the smaller the meatballs the better.)

 When the meatballs are almost done, cook pasta.  The pasta should beal al dente.

Mix pasta with stewed tomatoes and meatballs and let simmer.

Russian Tea Cakes

1 1/2 cups butter
2/3 cup powder sugar
1 tsp. vanilla extract
1 tsp. maple extract
4 cups flour
2 cups finely chopped walnuts or pecans
Powdered sugar, sifted
2 Tbsp. ice water
Turn oven on to 300 degrees. Cream the butter. Beat in the powdered sugar and vanilla and maple. Work in the flour and ice water. Knead in the nuts. Shape and roll into balls.

Bake on well greased cookie sheets. (You can place a pecan or walnut half on top before baking.) Bake for 30-35 minutes.
Roll in sifted powdered sugar while hot. Cool and roll again in the powdered sugar.