Text 3930, 98 rader
Skriven 2006-07-30 14:13:14 av Dave Drum
     Kommentar till en text av Sean Dennis
Ärende: Happenings
==================
On 07-27-06 SEAN DENNIS Scribbled to ALL  about Happenings

SD>Also, on Monday, I may be accepting a computer job that will require
SD>me to  travel interstate (just in TN, VA, NC, SC) during the week, so
SD>my  contributions may be cut down some.

Good luck. And remember not to ask your customers "You want fries with 
that?"   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: McGuire's Chicken and Ham Pie
 Categories: Chicken, Pies, Ham, Irish
      Yield: 8 Servings
 
      4 lg Chicken breast halves
      1 lg Onion, cut into rough
           Chunks
      1    Celery rib, cut into rough
           Chunks
      2 ts Salt, divided
    1/2 c  Unsalted butter, divided
      1 c  Sliced white mushrooms
    1/4 c  Chopped scallions (green
           Onions)
    1/3 c  All-purpose flour
  1 1/2 c  Heavy cream, divided
  3 1/2 c  Milk
    1/4 c  Sherry
      4 lg Egg yolks
      8    Turns freshly ground pepper
      2 c  Diced cooked ham
      1 c  Fresh shelled green peas
      1    Recipe unbaked double pastry
           Dough
 
  Put the chicken, onion, celery, and 1 tsp salt in a soup pot, cover
  with water and bring to a boil over high heat. Reduce heat to medium
  low and simmer until the chicken is tender (20-30 minutes). Remove the
  chicken from the pot. When it is cool enough to handle, remove the
  skin and bones, cut the meat into bite sized pieces, and set aside.
  You should have about 3 cups. Strain the cooking stock, discarding the
  solids, and reserving 1-1/2 cups. Freeze the rest for future use.
  
  Melt 2 tablespoons of the butter in a skillet over medium heat. Add
  the mushrooms and scallions and cook, shaking the skillet
  occasionally, until the onions are soft and translucent, 3 to 5
  minutes. Place the vegetables on paper towels to drain.
  
  Melt the remaining 6 tbsp butter in the skillet over medium heat. Stir
  in the flour and cook over low heat, stirring constantly, for 1
  minute. Gradually stir in 1 cup of the cream, the milk, the sherry,
  and reserved chicken stock. Cook, stirring constantly, until the sauce
  begins to bubble and is thick enough to coat the back of a spoon,
  about 8 minutes.
  
  Preheat the oven to 450 degrees.
  
  Beat the egg yolks into the remaining 1/2 cup cream. Temper the
  mixture by gradually stirring 1/4 cup of the hot sauce into the
  egg-cream mixture. Then slowly stir the tempered mixture back into the
  hot sauce, stirring constantly. Stir in the remaining 1 teaspoon salt
  and the black pepper.
  
  Fold in the chicken, ham, mushrooms, and peas and simmer over medium
  low heat, stirring constantly, 1 to 2 minutes.
  
  Fit one circle of dough into a 9 inch pie plate. Carefully pour the
  filling mixture into the shell. Cut decorative vents in the second
  dough circle, place it over the top, and crimp the edges all the way
  around to seal.
  
  Bake until golden brown, about 15 minutes.  Allow to cool slightly,
  then cut into wedges to serve.
  
  McGuire's Irish Pub Cookbook by Jesse Tirsch

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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better example!!!


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