Crisp Fall Air Brings Thoughts Of Casseroles, Baking And Warm Pot Pies
Posted
Jen Gibson-jgibson@timesuniononline.com
There's something about the crisp air of fall that makes a home-cooked meal from the oven even more special.
As the leaves make their transition from the green of summer to the vibrant colors of fall, my thoughts turn to the warm cozy feeling that comes from a warm casserole or a slow-cooked roast baking in the oven.
When I was younger, I always loved the miniature pot-pies that can be found in the freezer section of the grocery store. As a child I was very picky about the vegetables I would eat, and although I loved the meat and creamy filling of the store-bought pies, I was not a fan of all the veggies. Inevitably, there would be a pile of peas and carrots left on the plate when I was finished eating the meal. I would eat the crust, the perfect little squares of meat and potatoes, and the filling that surrounded them, but I painstakingly picked each pea and sliver of carrot out of the mix.
So a few years ago, my friend Rachel and I were talking about foods we liked when we were younger, and the subject of pot pies came up. Now, I'll be honest, I'm still not a huge fan of peas or cooked carrots (unless they are the crunchy delicious baby carrots with dill that Rachel's mom makes!), but I like many other vegetables.
Well, come to find out, Rachel had a recipe from her mom for a homemade pot-pie that gave me the freedom to choose the vegetables, filling and even the meat that I liked to put in the dish, making the possibilities endless.
You can use store-bought pie crust instead of making your own, it can be quick and simple to whip up. It's also easy to make ahead, so feel free to whip up two and put one in the freezer for another night.
As I mentioned earlier, this recipe has endless possibilities, so I will put in a version for my favorite chicken pot pie, but play with the ingredients, use different vegetables, soups and meat, experiment and make it your own!
Baked Chicken
Pot Pie
2 store-bought pie crusts (although, of course, homemade crusts work just fine)
1 can cream of chicken soup
2 cups of cooked chicken, off the bone (canned chicken may be substituted)
1 small package frozen green beans, thawed (canned may be substituted)
1 small package frozen corn, thawed (canned may be substituted)
1 small container of fresh mushrooms, sliced (canned may be substituted)
Salt and pepper to taste
Preheat oven to temperature listed on the pie crusts, usually 400 degrees.
Place 1 pie crust in the bottom of a regular pie pan and sit aside.
In a medium bowl, stir soup, green beans, corn, and mushrooms together. Add chicken.
Pour mixture into the pie crust and cover with the second pie crust. Pinch the crusts together and cut several small slits in the top crust to vent.
Bake the pie for 35-45 minutes, or until crust is golden brown.
*****
I recently received a recipe from a reader who wished to remain anonymous. She actually cut it out of the Times-Union more than 20 years ago, and still has the original clipping that is now yellowed from age. According to the reader, the recipe was submitted to the newspaper by Mrs. Earl Thurston of Warsaw, and this cake is quite a tasty treat!
GOOEY BUTTER CAKE
1 box pound cake mix
1 stick melted margarine
2 slightly beaten eggs
1 8-ounce package of cream cheese
1 box powdered sugar, reserve 1 cup
2 slightly beaten eggs
Preheat oven to 350 degrees.
Mix the first three ingredients. Place in oblong 9x13-inch baking dish.
Beat together next three ingredients. Place on top of cake mix.
Bake at 350 for 29 minutes exactly.
Remove from oven and sprinkle with remaining powdered sugar. Cut in squares.
Editor's Note: The reader who submitted this recipe said she sometimes adds a small package of walnut pieces, sprinkling the nuts over the top of the cake before putting it in the oven.
