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CHICKEN POT PIE
2 pounds boneless white meat
chicken, cut into
3
⁄
4
inch chunks
1 can (10
3
⁄
4
ounces) cream of
mushroom soup
1 can (10
3
⁄
4
ounces) cream of
celery soup
1 package (10 ounces) frozen-
mixed vegetables, defrosted
1 TBL cornstarch
1 tsp onion powder
1 tsp garlic powder
1 TBL parsley flakes
1
⁄
4
tsp poultry seasoning
2 ready-to-bake pie crusts
Preheat to 400°
Place all of the ingredients except
the pie crusts into a 13” x 9” x 2”
baking pan. On a lightly floured
board, roll both of the pie crusts
together to form a 15” x 11” crust.
Place the crust over the mixture in
the pan. Roll the edges and crimp,
making sure to completely cover
the filling ingredients. Cut a few
slits in the crust to allow the steam
to vent. Bake for 55-65 minutes or
until the crust is golden brown.
Makes 12 servings
STEAMED SALMON
AND VEGETABLES
2 TBL butter or margarine
2 leeks, white part only, well
cleaned and cut into thin strips
1 medium red pepper, cut into
thin strips
1 zucchini, cut into thin strips
1 carrot, peeled and cut into
thinstrips
1 clove garlic, crushed
8 strips (4 inches) aluminum foil
8 salmon steaks (4-6 ounces each),
cut 1-inch thick
1
⁄
4
cup dry white wine
2 tsp lemon juice
Salt, pepper, dill, garlic powder,
and lemon juice to taste
2 cups water
Preheat to 450°
Place the butter in the roasting
pan, add the leeks, and stir. Cover
and cook for 5 minutes or until the
leeks are limp. Add the remaining
vegetables. Stir. Cover and cook
for 5 minutes. Add the wine and
lemon juice. Stir. Cover and cook
for 2 minutes. Remove vegetables
and place in a bowl. Pour the
water into the roasting pan and
cover. Place each fish steak on a
piece of foil. Sprinkle both sides
with seasonings and lemon juice.
Top each steak with
1
⁄8 of the
vegetable mixture. Fold the foil
over each steak to enclose the fish
and vegetables. Crimp the edges
of the foil to seal. Place the fish
packets on the roasting rack with
handles in the roasting pan. Cover.
Bake for 15-20 minutes or until the
fish flakes easily with a fork. Serve
with additional lemon juice,
herbed mayonnaise, or butter if
desired.
Makes 6-8 servings