Curried Chicken Soup…slowcooker/crockpot recipe

Crockpot/Slowcooker Curried Chicken Pot pie

One stick butter, cut into squares place into the pot. Add one chopped onion and a few chopped celery stalks. Add frozen carrots and peas and corn (or mixed veggies). Add diced chicken. Mix in a can of cream of celery, a can of cream of chicken, and a can of creamed corn. Mix in a cup of chicken broth. Stir in a big spoon of sour cream, mayo, and cream cheese. Finally add herbs, garlic, rosemary, and a bar of Golden curry. Cook on high for 3-4hrs or low for 6-8hrs. Stirring occasionally.

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Pie Dough…recipe has been passed down through the years.

Pie Dough Recipe

 

3 Cups flour  plus 2 Tbsp

1 tsp salt

1 ½ cups shortening

1 egg

1 tsp apple cider vinegar

½ cup cold water

 

Combine flour and salt.  Cut in shortening until pieces are the size of small peas.  In another bowl, beat egg, then add vinegar and water.  Sprinkle over above mixture with fork until dough holds together.  Shape into 3 balls and divide each roll to 1/8” thick.  Line pie pans.  Fill the various fruit fillings and top with crusts.

 

Yield 3 – 2part crust pies or 6 piecrusts

Glorified Rice

Glorified Rice

as made by Grandma Bette Harris

 

1 8 3/4 oz can crushed pineapple

1 ripe banana, sliced

2/3 cup rice

1/2 tsp salt

2 tsp lemon juice

1 1/2 cups minature marshmellows

1 cup whipping cream

2 Tblsp maraschino cherries, halved

 

Drain pineapple, reserving syrup.  In a saucepan combine uncooked rice with 2/3 cup water plus the reserved pineapple juice and salt.  Stir to moisten rice.  Bring to a boil. Cover and simmer 5 minutes.  Let cool and add pineapple and lemon juice.  Stir in marshmellows and bananas.  Whip cream.  Fold in cream and cherries.  Chill and serve.

 

Another version

version I have learned to make from my mum

 

1 large can crushed pineapple, drained

1 cup cooked rice

1 1/2 cups minature marshmellows

1 small jar of maraschino cherries, halved and drained

1 regular sized container cool whip

1/2 bag of shredded coconut, optional

 

In a bowl mix all the ingredients together…chill…serve.

Polly’s Yams

Polly’s Sweet Yams

By Pauline Harris

 

For Large Family or Get-togethers:

Ingredients:

6 to 8 large fresh yams

½ lb. miniature marshmallows

up to 1 jar of marshmallow cream

1 tbsp pumpkin seasoning

1 tsp cinnamon

1/4 cup brown sugar

½ cup (1 stick) unsalted-sweetened butter, melted

 

Preheat oven at 350 degrees.

On stove boil water in half filled pan(s) at medium to medium-high temperature.  While water is getting hot, chop yams into roughly evenly chunks of 2 inches.  Put yam chunks into heated water.   Leave yams in till tender with fork (and there is normally a little foam at the top of the water).  You can turn the heat down a tad, if needed.  When the yams are done, drain completely.   Let cool for a little bit of time, then peel the yams.

In a large bowl, mash yams till desired texture.  Add butter,  brown sugar, seasonings, and the marshmallow cream into the yam mash.  Place the ingredients into large casserole dish.

Cook for 20 minutes.  Remove from the oven and add the marshmallows.  Broil till marshmallows are golden brown.  Enjoy.

 

PS  this recipe has grown over the years.  Lately, I have not used the whole jar of marshmellow cream and have added some crushed pineapple…and some dried cranberries and nuts.  Mixing up the flavours makes it interesting each year.

easy pumpkin muffins

1 can of pumpkin puree

1 box cake mix

pumpkin spices include nutmeg, cinnamon, allspice

dried cranberries

walnuts, chopped

 

Heat oven 375 degrees.  Prepare muffin tins.  In a large mixing bowl, mix desired amounts of spices with dried cranberries, chopped walnuts, and pumpkin puree.  Add in the cake mix and mix well.  Place mixture into muffin places (I used parchment paper instead of the cupcake cups).  Place in oven to bake for 20-30 minutes.  Let cool for about five minutes…enjoy

Beer Bread

Basic Beer Bread

 

3 cups all purpose flour

1/2 Tablespoon baking soda

3 Tablespoons sugar

1 Tablespoon baking powder

1 teaspoon salt (sea salt is a great substitute)

1 can beer

 

additional/optional

1 cup grated cheese

2 Tablespoons seasonings

 

for glaze

2 Tablespoons melted butter

or 1 egg w teaspoon of water

 

*preheat oven 375-400 degrees

*combine flour, sugar, salt, baking powder, baking soda, seasonings (and the cheese, if using).  Slowly mix in the beer.  Mix until combined into a nice thick ball.

*Place ingredients dividing them into two greased bread pans.  Brush on the glaze.  Place into oven for 45 minutes.

*When cooked, it will be golden brown.  Let cool for 10 minutes.

 

note…the bread is only good for a few days…it can be frozen…best served fresh…enjoy

PS…not sure if this bread can be made with gluten free bear/flour…haven’t tried it yet.

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