12-11-2007, 02:40 PM
Garbanzo Pot Pie
1 med onion, diced
1 stalk celery, diced
1 Tbsp green pepper, diced
1 raw potato diced 1/2" cubes
1 can garbanzos
1 can mushroom soup
1 cup frozen peas
Salt to taste
Chicken style seasoning to taste
Cook and dice vegetables with little water
Add garbanzos, mushroom soup, frozen peas and chicken seasoning. Pour into casserole dish, cover with pie crust
Bake until brown at 400 degrees F. Serves 6
Pot Pie
1 potato, cubed
2 carrots, sliced
1 stalk celery, diced
1/4 c diced onion
1/4 c Lima beans (optional)
1 can chicken style soymeat, diced
1 can mushroom soup
Cook vegetables until amost tender in 1/4 c or 3 c water.
Add souyameat and mushroom soup
Pour into baking dish
Top with pie crust. Bake at 425 degrees for 30 minutes.
Small amounts of other vegetables may be added if desired.
Pie Crust
1 1/3 c flour
1/2 tsp salt
1/2 c vegetable shortening
3 Tbsp. cold water
Mix flour and salt together and cut in the shortening. Stir in the water and mix thoroughly using hands as little as possible. Roll dought to fit pie tin. Bake 450 degrees for 12-15 minutes.
Makes 1 - 9 inch pie crust.
Mushroom Potato Potpie
4 c potoates, diced
4 carrots, diced
2 stalks celery, diced
2 eggs
2 tbsp oil
1 onion, medium slized
1/2 c mushrooms
2 Tbsp flour
salt to taste
1 Tbsp. McKay's chicken seasoning
3 c potato water
Boil potatoes, carrots, celery in salted water until nearly done. Reserved water. Scramble eggs in oil while vegetables are cooking. Break up eggs in small bits and add onions and mushrooms. Add flour and seasoning to egg mixture. Blend in water. Stir smooth. Add more water if necessary to make a medium sauce. Mix vegetables with sauce gently and pour into oiled baking dish. Cover with sheat germ pie curst and bake at 400 degrees till curst is browned.
Wheat Germ Pie Crust
1 1/2 c sifted flour
2 Tbsp sheat germ
1/2 tsp salt
1/2 c vegetable shortening
2 Tbsp cold water
Combine dry ingredients. Cut shortening into flour until pieces the size of peas. Add and mix until dough comes together. Roll on crust. Serves 6
Polenta Vegetable Pie
1 c yellow cornmeal
1/2 tsp salt
2 oz crumbled blue cheese or feta cheese
2 tbsp reduced-fat sour cream
2 tsp olive oil
2 yellow summer squash, halved lengthwise and cut into thin slices
1/2 c chopped fresh basil
2 1/2 c chopped fresh tomatoes
3/4 pound sugar snap peas
1. In a small bowl, stir together 1 1/2 c water, the cornmeal, and 1/4 tsp of the salt until well combined. In a large saucepan, bring 3/4 c of water to a boil. Stir in the cornmeal mixture and cook, stirring frequently, until the mixture is thickened, about 5 minutes. Remove from the heat and stir in the cheese and sour cream. Set aside.
2. Preheat the oven to 450 degrees. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the squash and basil and cook, stirring frequently, until the squash is crisp-tender, about 5 minutes. Stir in the tomatoes and remaining 1/4 tsp salt. Bring to a boil and cook until the mixture is slightly thickened, about 4 minutes. Stir in the snap peas and cook until the snap peas are just crsip-tender, about 1 minute longer. Remove from the heat.
3. Spoon the cornmeal mixture into a 9-inch deep-dish pie pan, pressing the misture into the bottom and up the sides of the pan. Spoon the vegetable mixture on top and bake for 10 minutes, or until the plenta is crisp and the vegetables are piping hot.
Helpful hints: Mixing the cornmeal with cold water before stirring it into the boiling water will prevent a lumpy polenta. Try zucchini, green beans, bell peppers, or other vegetables according to the season's best.
Serves 4
1 med onion, diced
1 stalk celery, diced
1 Tbsp green pepper, diced
1 raw potato diced 1/2" cubes
1 can garbanzos
1 can mushroom soup
1 cup frozen peas
Salt to taste
Chicken style seasoning to taste
Cook and dice vegetables with little water
Add garbanzos, mushroom soup, frozen peas and chicken seasoning. Pour into casserole dish, cover with pie crust
Bake until brown at 400 degrees F. Serves 6
Pot Pie
1 potato, cubed
2 carrots, sliced
1 stalk celery, diced
1/4 c diced onion
1/4 c Lima beans (optional)
1 can chicken style soymeat, diced
1 can mushroom soup
Cook vegetables until amost tender in 1/4 c or 3 c water.
Add souyameat and mushroom soup
Pour into baking dish
Top with pie crust. Bake at 425 degrees for 30 minutes.
Small amounts of other vegetables may be added if desired.
Pie Crust
1 1/3 c flour
1/2 tsp salt
1/2 c vegetable shortening
3 Tbsp. cold water
Mix flour and salt together and cut in the shortening. Stir in the water and mix thoroughly using hands as little as possible. Roll dought to fit pie tin. Bake 450 degrees for 12-15 minutes.
Makes 1 - 9 inch pie crust.
Mushroom Potato Potpie
4 c potoates, diced
4 carrots, diced
2 stalks celery, diced
2 eggs
2 tbsp oil
1 onion, medium slized
1/2 c mushrooms
2 Tbsp flour
salt to taste
1 Tbsp. McKay's chicken seasoning
3 c potato water
Boil potatoes, carrots, celery in salted water until nearly done. Reserved water. Scramble eggs in oil while vegetables are cooking. Break up eggs in small bits and add onions and mushrooms. Add flour and seasoning to egg mixture. Blend in water. Stir smooth. Add more water if necessary to make a medium sauce. Mix vegetables with sauce gently and pour into oiled baking dish. Cover with sheat germ pie curst and bake at 400 degrees till curst is browned.
Wheat Germ Pie Crust
1 1/2 c sifted flour
2 Tbsp sheat germ
1/2 tsp salt
1/2 c vegetable shortening
2 Tbsp cold water
Combine dry ingredients. Cut shortening into flour until pieces the size of peas. Add and mix until dough comes together. Roll on crust. Serves 6
Polenta Vegetable Pie
1 c yellow cornmeal
1/2 tsp salt
2 oz crumbled blue cheese or feta cheese
2 tbsp reduced-fat sour cream
2 tsp olive oil
2 yellow summer squash, halved lengthwise and cut into thin slices
1/2 c chopped fresh basil
2 1/2 c chopped fresh tomatoes
3/4 pound sugar snap peas
1. In a small bowl, stir together 1 1/2 c water, the cornmeal, and 1/4 tsp of the salt until well combined. In a large saucepan, bring 3/4 c of water to a boil. Stir in the cornmeal mixture and cook, stirring frequently, until the mixture is thickened, about 5 minutes. Remove from the heat and stir in the cheese and sour cream. Set aside.
2. Preheat the oven to 450 degrees. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the squash and basil and cook, stirring frequently, until the squash is crisp-tender, about 5 minutes. Stir in the tomatoes and remaining 1/4 tsp salt. Bring to a boil and cook until the mixture is slightly thickened, about 4 minutes. Stir in the snap peas and cook until the snap peas are just crsip-tender, about 1 minute longer. Remove from the heat.
3. Spoon the cornmeal mixture into a 9-inch deep-dish pie pan, pressing the misture into the bottom and up the sides of the pan. Spoon the vegetable mixture on top and bake for 10 minutes, or until the plenta is crisp and the vegetables are piping hot.
Helpful hints: Mixing the cornmeal with cold water before stirring it into the boiling water will prevent a lumpy polenta. Try zucchini, green beans, bell peppers, or other vegetables according to the season's best.
Serves 4