Spaghetti Pie
6 oz spaghetti cooked
2 T butter
2 beaten eggs
1/3 c Parmesan cheese
*mix all this together and form into a crust in a pie pan
1 c cottage cheese
*spread over bottom of the crust
Sauce:
1/2 lb ground beef
1/2 c chopped onion
1/4 c chopped green pepper
8 oz can stewed tomatoes
6 oz can tomato paste
1 t oregano
1 t garlic powder
1 t sugar
salt and pepper to taste
pour sauce over cottage cheese
bake uncovered at 350 for 20 minutes, sprinkle with grated mozzarella cheese and cook 5 more minutes.
The second dinner is a wonderful Chicken Pot Pie that my friend Abby made for us a couple of weeks ago and I just had to have it again, it is the BEST!
The recipe tells you to cook your own chicken and use the broth (recipe below) But I had left over turkey that I used and canned chicken broth, it turned out great! It seems like a lot of work but it is OH SO WORTH IT! So don't be shy, this is not a hard recipe to follow or make!
Chicken Pot Pie
STEP 1: Cook Chicken:
3-4 lbs. Chicken
4 c. Chicken Stock (or 4 c. water + 4 bullion cubes)
1 Yellow onion, split in half
2 dry bay leaves
1/2 t. whole black peppercorns (or ground pepper, whatever)
1 small bunch fresh thyme
1 rib celery, cut in 3 pieces
Combine all ingredients above in a large stockpot, add enough water to cover the chicken. Bring to a boil, reduce heat, and simmer uncovered 1 hour. When chicken is cooked, remove the chicken and reserve the stock. Remove the skin & bones, shred into bite-size strips, set aside. Strain stock and save for later.
STEP 2: Crust:
1 c. flour
1/4 t. salt
1 T. fresh thyme leaves
10 T. chilled butter, cut into small pieces (1 cube + 2 T. of another cube – save the other 5 T.)
3 T. ice water
1 egg yolk
Pick enough thyme leaves to make 3 Tablespoons. Set 2 Tablespoons aside. Combine flour, salt, thyme either in a food processor or in a medium bowl. Cut in the butter until mixture resembles coarse meal. Add ice water and egg yolk, mix until dough holds together. Try not to over mix. Turn dough out onto plastic wrap, flatten into a circle, wrap well, refrigerate at least 1 hour.
STEP 3: Filling:
Remaining 5 T. Butter
9 oz. red potatoes, scrubbed, cut into 1/2” pieces
1 large onion, diced (or 12 pearl onions, peeled & cut in half)
1 medium leek, white and light-green parts only, sliced into 1/4” thick rounds
2 carrots, peeled & cut into rounds
6 oz. mushrooms, sliced or cut into chunks
THEN LATER:
5 T. flour
2 c. reserved chicken stock (save the rest for another use.)
1 c. milk
2 T. fresh thyme
2 T. chopped, fresh flat-leaf parsley
1/2 t. fresh ground pepper
2 t. salt
Zest of 1 lemon (optional)
Heat oven to 375º. Melt 5 T. butter in large sauté pan or stockpot over medium heat. Add potatoes and onions and cook, stirring occasionally, 4-5 minutes, until potatoes begin to turn golden. Add leeks, carrots, and mushrooms, cooking 4-5 minutes more. Add 5 T. flour, and cook, stirring for 1 minute. Stir in reserved chicken stock and milk, bring to a simmer. Cook until thick and bubbly, stirring constantly, 2-3 minutes. Add reserved chicken pieces, chopped parsley, and remaining thyme, lemon zest, 2 t. salt, and ground pepper. Transfer to a large casserole dish. Set aside.
Working quickly so you keep the dough cold, roll out the dough until it is 1/4” thick, transfer to a baking sheet and chill if necessary. Otherwise, place dough over the top of the chicken mixture, tuck extra dough around the edges. Cut slits on top to allow steam to escape.
Optional: Brush top of dough with egg wash: 1 egg yolk + 1 T. heavy cream. Bake 35-40 minutes, until crust is golden. Serve hot.
2 c. reserved chicken stock (save the rest for another use.)
1 c. milk
2 T. fresh thyme
2 T. chopped, fresh flat-leaf parsley
1/2 t. fresh ground pepper
2 t. salt
Zest of 1 lemon (optional)
Heat oven to 375º. Melt 5 T. butter in large sauté pan or stockpot over medium heat. Add potatoes and onions and cook, stirring occasionally, 4-5 minutes, until potatoes begin to turn golden. Add leeks, carrots, and mushrooms, cooking 4-5 minutes more. Add 5 T. flour, and cook, stirring for 1 minute. Stir in reserved chicken stock and milk, bring to a simmer. Cook until thick and bubbly, stirring constantly, 2-3 minutes. Add reserved chicken pieces, chopped parsley, and remaining thyme, lemon zest, 2 t. salt, and ground pepper. Transfer to a large casserole dish. Set aside.
Working quickly so you keep the dough cold, roll out the dough until it is 1/4” thick, transfer to a baking sheet and chill if necessary. Otherwise, place dough over the top of the chicken mixture, tuck extra dough around the edges. Cut slits on top to allow steam to escape.
Optional: Brush top of dough with egg wash: 1 egg yolk + 1 T. heavy cream. Bake 35-40 minutes, until crust is golden. Serve hot.
