Jeans Cuisines | winter comfort food

On the Fly Chicken Pot Pie

¼ c. butter
1 ½ c. mixed vegetables (canned-drained or frozen-thawed)
2 cans (12 oz.)  of pre-cooked chicken (drained) or 2 ½ cups boiled chicken breast
½ tsp celery seed
¼ tsp cumin
¼ tsp dry mustard
½ tsp. minced garlic
1 ¼  c. chicken broth
2 tsp. dried thyme
¼ c. flour
¼ c. heavy cream
Salt and pepper to taste
Pre-made pie crusts (package of two)
1 egg
Optional: drizzle chicken gravy over the top

Directions:

Preheat the oven to 375 degrees.

Spray pie dish with non-stick cooking or baking spray. Prepare pie crusts in the dish and set aside. Melt the butter in a large pot over medium-high heat, add the mixed vegetables, spices and broth. Stir them together, and then sprinkle the flour over the top until it’s combined. Add the chicken, let the combination cook and thicken. Add the heavy cream, and salt and pepper. If it becomes too thick, add a splash of water or chicken stock. Pour the filling into the prepared pie dish. Lay the other pie crust across the top of the pie, cutting slats on the surface. Brush with egg wash and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve hot with your favorite biscuits. Optional, drizzle chicken gravy over the top.

Apple Corned Beef

3-4 lb. corned beef
2 ½  c. apple juice
½  c. applesauce
1 c. brown sugar
1 tbsp. dry mustard
Packet of spices from corned beef
Red Potatoes
mini Carrots
1 apple
1 yellow onion
½ cabbage

Directions:

In a crock pot or Dutch oven, quarter the potatoes, onion and apples and place on the bottom. Set the corned beef across the potatoes, onion and apples. Slice the mini carrots and layer around the edge of the corned beef. Top with brown sugar, applesauce and spices. Drizzle the apple juice over the top of all ingredients. Set on Low or 200-225 degrees for 6-8 hours. Slice meat by cutting across the grain with vegetables and sourdough bread.

One Pot Spaghetti

1 lb. Ground meat
1 c. Onion, chopped
1 tbsp. Cooking oil
½ tsp. Garlic powder
1 can V-8 juice
1 can green chilis
1 tsp. Sugar
1 can diced tomatoes
1 (12 oz). Package spaghetti
Tabasco
1 c. Grated cheese

Directions:

Brown meat and onions in oil. Add garlic powder, salt and pepper. Add tomatoes, water, chilies, and sugar. When mixture comes to a boil, add uncooked spaghetti. Simmer, covered, for 20-30 minutes. Stir in Tabasco sauce (to taste) and grated cheese. Serve with garlic bread.

Porcupine Balls

2 lb. Ground meat
1 c. Uncooked rice
1 egg
Garlic Salt
Milk
2 cans of tomato soup 

Directions:

Pre-heat oven to 350 degrees. Break the egg into a measuring cup, then fill the remainder of the cup with the milk. Mix ground meat with the rice, and garlic salt. Add a splash of extra milk if needed, and form the mixture into balls. Bring the the tomato soup to a boil in a saucepan. Carefully drop the balls into the soup, and then place in a baking dish. Cook for one hour. Serve with green homemade applesauce and beer bread.

Beer Bread

3  c. Self Rising Flour
⅓ c. Sugar
1 12 oz can of beer 

Directions:

Pre-heat oven to 350 degrees. Mix ingredients together. Use baking spray and coat loaf pan. Spoon bread mixture into pan, and cook for one hour. Brush with honey butter when pulled from the oven. Serve warm. Also, great, cooled and toasted with honey.

Brownie Pudding

1 c. Flour
2 tsp. Baking powder
½ tsp. Salt
½ c. Sugar
2 Tbsp. Cocoa
½ c. Nuts
½ c. Milk
1 tsp. Vanilla
2 Tbsp. Oil

Mix together in a deep baking dish (sprayed)

Pre-heat oven to 350 degrees.

Mix and pour over the above mixture:

¾ c. Brown sugar
3 Tbsp. Cocoa

Pour 1 ¾ c. hot water over all.

Do not mix. Bake for 45 mintues. Serve hot with ice cream.