Recipe Talk

Does anyone have the recipe from the Great American Recipe Card Collection for , Savory Chichen Pot Pie? I have lost that card. The
card number is #10. I am sure it is Savory Chicken Pot Pie.

Thank You,
Darla

Tuesday, September 20, 2005
Slow Cooked Ribs and Root Beer BBQ sauce

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Ordinarily, I would make ribs in the oven. They would be seasoned, sauced, wrapped tightly in foil and baked long hours at a low temperature until the meat was falling-off-the-bone tender. I am not thrilled with the heat that this generates in my kitchen, butt the only real problem I see with this method is that it renders my oven unavailable to other baked goods. I like to have cornbread with barbeque and it just doesn't turn out quite right when you try to bake it in a 250F oven.
To free up that valuable oven space, I used my crockpot. I have a 5 quart slow cooker (crockpot), so I used 4 pounds of baby back ribs. If you have a small one, use two. This is important because the sauce will scorch a bit if you are not filling your cooker with enough meat. And who ever complained about a few extra ribs?
I was incredibly pleased with how well these turned out. I needed two spoons to get the ribs out, rather than tongs, because the meat came off the bones as though it had never been attached. And the taste? Teeth were completely unnecessary.
I started with a recipe from Epicurious for barbeque sauce and altered it a bit according to the comments left by other users and my own tastes. The sauce was on the sweet side, but the paprika and dash of red pepper flakes cut it just enough. It was great with the ribs. You could taste many flavors in the sauce, and while you can taste a hint of root beer if you know it is there, no one else is likely to guess the "secret ingredient". If you don't have root beer, substitute some brand of cola. I like the sauce to be a little thinner for roasting and crock pot cooking, as opposed to grilling, where I like it thick. If you like it thicker, continue to reduce the sauce down to 1 1/2 cups, which will take an additional 10-15 minutes.

Root Beer BBQ Sauce
(inspired by this recipe)

1 cup root beer
1 cup ketchup
1/4 cup orange juice
3 tbsp worcestershire sauce
2 tbsp molasses
1/2 tsp ginger
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sweet paprika
1/4 tsp red pepper flakes (a bit more if you like it spicy)

Whisk all the sauce ingredients together in a medium sauce pan. Bring to a boil over medium heat, then simmer, stirring occasionally, for about 10 minutes. This will reduce the sauce to about 2 cups. Set aside.
This sauce can be made ahead and kept in the refrigerator.

Slow Cooked Ribs
1 recipe for Root Beer BBQ sauce (above)
2-4 pounds baby back ribs (pork ribs)
salt, pepper

Remove fatty membrane from the underside of the ribs. Rub the meat with salt and pepper.
Pour 1/2 of the sauce into the bottom of the slow cooker (aka the crock pot). Add ribs and coat with remaining sauce.
Cook on low setting for 6-7 hours.

Root Beer Ribs Recipe
Pork

Ingredients:

5 lbs. spareribs, cut into two-rib pieces
2 t salt, divided
1 can(16 oz.)sliced cling peaches in light syrup
2 cans (12 oz. each) root beer
1/2 c brown sugar
1/4 c cornstarch
1/4 c vinegar
3 t powdered ginger

Directions:
Place ribs in the bottom of shallow baking pan. Sprinkle with 1 1/2 teaspoons salt, cover tightly with aluminum foil and bake at 375 degrees F. one hour. Remove from oven and pour off accumulated fat.

Drain peaches, reserving syrup, and set aside. In medium saucepan, combine peach syrup, root beer, brown sugar, cornstarch, vinegar, ginger and remaining salt. Cook over low heat, stirring constantly, until smooth, thickened and clear, about 5 minutes. Pour two cups of the sauce over spareribs and return to oven. Reserve remaining sauce. Bake ribs at 375 degrees F. for 30 to 45 minutes longer, turning and basting with sauce several times. Add sliced peaches to remaining sauce, heat throughout. Pour over ribs just before serving. Makes 6 servings

Woman's Day

Prep: 30 mins Cook: Ready in: 1 hr., 30 minsServes:Update

Ingredients

1 refrigerated ready-to-bake pie crust (from a 5-oz box)

CRUMB TOPPING

1/2 cup plus 2 Tbsp all-purpose flour

1/3 cup packed light-brown sugar

1/3 cup granulated sugar

1 tsp ground cinnamon

1/2 cup walnuts, coarsely chopped

1 stick (1/2 cup) cold butter, cut in small pieces

FILLING

7 medium to large tart apples (about 31/4 lb), such as Granny Smith,

Pippins or Greenings

1 Tbsp lemon juice

1/2 cup granulated sugar

3 Tbsp all-purpose flour

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Garnish: confectioners’ sugar

Cooking Instructions

Have ready a 9-in. pie plate and a baking sheet. Place oven rack on lowest rack position in the oven. Heat oven to 450°F.

Line pie plate with pie crust as package directs. Flute or crimp edge.

Topping: Mix flour, brown and granulated sugar, the cinnamon and walnuts in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.

Filling: Peel, halve and core apples. Cut in 1⁄8-in.-thick slices by hand (or with the slicing disk of a food processor). Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.

Layer apple slices in pie shell, mounding them higher in center. Gently pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.

Bake 15 minutes. Reduce oven temperature to 350°F and bake 45 minutes longer, or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from the oven) and topping is golden brown. (If topping browns too quickly, drape a piece of foil loosely over the pie.) Cool pie completely on a wire rack before dusting with confectioners’ sugar and serving.

Nutritional Information per Serving
Calories 522 Fat 24g Saturated fat 10g Cholesterol 38mg
Sodium 257mg Carbohydrate 75g Fiber 3g

Savory Chicken Pot Pie

Prep: 20 min., Cook: 20 min., Stand: 15 min.,
Bake: 35 min. To round out your meal, add a bagged salad and a loaf of crusty
bread.

Yield
Makes 8 servings

Ingredients
1 small sweet potato
12 PILGRIM'S PRIDE Boneless, Skinless Chicken Thighs, cut into bite-size pieces
1/2 teaspoon seasoned salt
1/3 cup chopped onion
1 teaspoon vegetable oil
1/4 cup butter
1/3 cup all-purpose flour
3 cups chicken broth
1 (10 3/4-oz.) can condensed cream of mushroom soup
1 (16-oz.) package frozen peas and carrots, thawed
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
1/2 (15-oz.) package refrigerated piecrust

Preparation

1. Pierce sweet potato several times with a fork. Place in microwave oven, and cover with a damp paper towel. Microwave at HIGH 3 minutes or until done. Let stand 5 minutes; peel and dice. Set aside.

2. Sprinkle chicken evenly with seasoned salt. Sauté chicken and onion in hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until done. Remove chicken and onion.

3. Melt butter in Dutch oven over medium-high heat; whisk in flour, chicken broth, and soup. Reduce heat to medium-low, and cook, stirring occasionally, 3 to 4 minutes or until thickened. Stir in cooked chicken and onion, sweet potato, peas and carrots, lemon juice, and pepper. Cook, stirring often, 5 minutes or until thoroughly heated. Spoon chicken mixture into a lightly greased 13- x 9-inch baking dish.

4. Roll piecrust into 13- x 9-inch rectangle; fit over chicken mixture in baking dish. Cut several slits in top of crust for steam to escape.

5. Bake at 400° for 30 to 35 minutes or until crust is golden brown and filling is thoroughly heated. Let stand 10 minutes before serving.

Southern Living, SEPTEMBER 2006

----------------

My Great American Recipe Card Collection

Has
Old Fashioned Chicken Pot Pie # 55 Gr 5

Herb House Chicken Pie # 82 Gr 5

I have 99.9% of the cards and I cannot find that one.
So, I got the Southern Living Savory Chicken Pot Pie.
It is delicous.
If you want the other two I will post them.
SuQ

Thank you,is this the one from Card # 10,if so do you have a picture of this Savory Chicken Pot Pie,or can you copy the card and send it to me,because someone gave me for the same recipe,but it was all different then what you said.
Thank You,
Darla

I don't have a scanner and as I quoted.
I have the 2 others listed, but not the savory card, chicken pot pie, one.

The one I posted is delicous and it is from Southern Living cookbook.

I can post these, but I cannot scan them.
Sorry, the picture looks like a regular chicken pot pie.

Are you sure it great American Recipe Collection?

SuzieQue

I have a recipe for Chicken Pot Pie that I copied from a Great American Recipe Card, not sure the card #. It required bisquick, was fairly easy. Bake 25 min at 400 degrees. Could this be the recipe you are looking for?

is this it??

Bottom crust as directed below
1/4 c. butter
1/4 c. Bisquick baking mix
2 tbsp. chopped onion
1/8 tsp. pepper
1 1/4 c. chicken broth
1 c. frozen mixed vegetables
1 1/2 c. cut-up cooked chicken
1/2 c. Bisquick baking mix
1/3 c. milk
1 tbsp. butter, melted

BOTTOM CRUST: Cut 2 tablespoons firm butter into 1-cup Bisquick baking mix until mixture resembles fine crumbs. Stir in 2 tablespoons milk until mixture begins to form a ball and cleans side of bowl. Pat on bottom and up to rim of ungreased pie plate. Bake 5 minutes.

Heat butter in 2-quart saucepan until melted; stir in 1/4 cup baking mix, onion and pepper. Cook, stirring constantly, until mixture is bubbling; remove from heat. Stir in chicken broth; add vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through.

Pour chicken mixture into bottom crust. Mix remaining ingredients until smooth. Pour evenly over chicken mixture; spread evenly to edge. Bake 25 minutes or until golden brown. Let stand 10 minutes before serving. Serves 6.

I've been looking for this recipe I remember having the card and someone in my family borrowed it and can't remember what they did with it this particular recipe had a wet crust