Chicken a la Cheese Pie
Sift together: 1 c flour, 1/2 t salt.
Cut in 1/3 c shortening until particles are the size of small peas
Beat 1 egg slightly. Combine 1 T of egg with 2 T water, sprinkle over flour mixture while tossing and stirring lightly with a fork. Add liquid to driest particles, pushing lumps to the side until dough is just moist enough to hold together. Form into a ball, flatten to about 1/2 inch thickness. Smooth dough at edges. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9 inch pie pan. Fit loosely into pan. Fold edge over to form standing rim; flute. Prick generously with fork. Bake in hot oven (425) 8 minutes, until very lightly browned.
Saute in large skillet until tender:
1/2 c chopped onion
2 T green pepper
in 1/4 c chicken fat or butter
Stir in:
2 T flour
1/2 c chicken broth
Cook until thickened.
Add:
3 c diced cooked chicken
3/4 c cooked carrots
1/2 t MSG
remaining egg
Turn into partially baked pie shell. Top with 8 slices American cheese. Bake in moderately hot oven (400) 20-25 minutes until cheese melts and turns light golden brown.
This recipe was the Bride Second Place Prize Winner by Mrs. Herman D. Baldner, jr., Dallas Center, IA. Here she is. I think she looks darling and so young! I love her smile and her hat.
I had to check and found quite a bit about Lorna on the internet. She was the recently the recipient of a Century Farm certificate at the Iowa State Fair, where she also took first place for her memory quilt, so it would appear that farming is still very close to her heart. Lorna remarried 15 years ago; unfortunately, her husband John Grow passed away this summer. Best to you Lorna, and thanks for the pie!
Wasn't a crumb left. |
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