Text 2527, 90 rader
Skriven 2008-02-16 02:21:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Baton Rouge
===================
 -=> On 02-15-08  10:58,  Glen Jamieson <=-
 -=> spoke to Lee Lofaso about PAGKAIN  80215        2/3 <=-

  BTW -- what did Pagkain ever mean in the subject line?  It does not
  seem to be relevant.

 GJ> I have been to Lafayette, where I bought the best hot cajun sausages I
 GJ> ever had "Robert" brand.  In Baton Rouge is didn't notice a high
 GJ> number of fast food restaurants.  I was there at lunch time on a
 GJ> Sunday, with my niece, and we could not find any place open where we
 GJ> could get food. After driving around for a while, we asked a local

   When we visited it was week days.  We got directed to a Louisina
   Culinary Institute cooking school near the capitol building, and had
   a very good lunch served by the students there.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Pot Pie
 Categories: Casserole, Poultry
      Yield: 6 Servings

        4 TB Butter Or Margarine
        1 md Onion -- Chopped
        3    Carrots -- Cut In 1/2" Dice
        1    Parsnip -- Cut In 1/2" Dice
        3 TB Flour
    1 1/2 c  Chicken Stock
      1/3 c  Medium Sherry Wine
      1/3 c  Dry White Wine
      3/4 c  Whipping Cream
      2/3 c  Frozen Peas -- Thawed And
             Drained
        3 c  Cooked Chicken Meat -- In
             Chunks
        1 ts Dried Thyme
        1 TB Minced Fresh Parsley
             Salt And Pepper
MMMMM-----Crust----- =================================
    1 1/3 c  Flour
      1/2 ts Salt
      1/2 c  Shortening
        2 TB Ice Water
        1    Egg
        2 TB Milk
  
  For the crust, sift the flour and salt into a mixing bowl. Using a
  pastry blender, cut in the shortening until the mixture resembles
  coarse crumbs. Sprinkle in the water, 1 Tbs at a time, tossing
  lightly with a fork until the dough will form a ball. Remove the
  dough, dust with flour, wrap, and refrigerate until required.
  Preheat the oven to 400 F.

  Heat half of the butter or margarine in a medium saucepan. Add the
  onion, carrots, and parsnip and cook until softened, about 10
  minutes. Remove the vegetables from the pan with a slotted spoon.
  Melt the remaining butter or margarine in the saucepan. Add the flour
  and cook 5 minutes, stirring constantly. Stir in the stock, sherry,
  and white wine. Bring the sauce to a boil, and continue boiling for 1
  minute, stirring constantly.

  Add the cream, peas, chicken, thyme, and parsley to the sauce. Season
  to taste with salt and pepper. Simmer 1 minute, stirring.
  Transfer the chicken mixture to a 2-qt shallow baking dish.
  On a lightly floured surface, roll out the dough to a 1/2-inch
  thickness. Lay the dough over the baking dish and trim off the
  excess. Dampen the the rim of the dish. With a fork, press the crust
  to the rim to seal. Cut decorative shapes of stars, and diamonds from
  the dough trimmings. Lightly whisk the egg with the milk. Brush the
  pie crust all over with the egg wash. Arrange the dough shapes in an
  attractive design on top. Brush again with the egg wash. Make 1 or 2
  holes in the crust so steam can escape during baking.

  Bake the pie until the pastry is golden brown, about 35 minutes. Serve
  hot.
  
  Recipe By     : Recipes From Grandma's Kitchen - ISBN 0-8317-7458-4
  
  From: Dan Klepach                     Date: 02-18-97   Cooking Echo
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:46:01, 16 Feb 2007
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