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Fun With FoodBY JOANNA STELLOH PHELPSWe have cele- brated the holidays with family and friends and proba- bly have a freezer full of left-over tur- key or ham. Janu- ary is a good timeto stay in and find some creative uses for these freezer treasures. One of my favor- ite ways is to make pot pies. There are so many variations with meat, vegetables, and toppings that you can be as creative as you and your ingredients will let you. Have a wonderful New Year!Classic Pot Pie (Choice of Meat) Filling Ingredients:• 3 tablespoons butter• 1⁄2 small onion, finely chopped• 1 stalk celery, chopped• 1 large carrot, diced• 1⁄2 teaspoon each garlic and onionpowders• • • • • • • •2 1⁄2 tablespoons flour or Wondra1 1⁄2 cup chicken brothPinch of each dried sage and thyme Salt and pepper to taste1⁄2 cup milk2 tablespoons sharp cheddar cheese1⁄2 cup frozen peas, thawed1 cup cooked chicken, turkey, or ham, choppedInstructions:Preheat oven to 350 degrees. Lightly grease a 1-1⁄2 quart casserole dish; set aside. In small stock pot, melt butter; add onions, celery, and carrots and sauté until softened, about 3-5 min- utes. Season with garlic and onion powders; sprinkle with flour and whisk in chicken broth, stirring until sauce is smooth and thick. Add sage and thyme and continue to simmer for about 5 minutes. Add milk, cheese, peas, and meat of choice, simmering another 3 minutes. Pour filling into prepared casserole. At this point, you can use a sheet of puff pastry, thawed according to package directions, and cut to fit over top of casserole. Cut vent holes in center, brush with an egg wash, and bake about 45 minutes or until top is golden brown and filling is bubbly. Or try the following topping.Chive Mashed Potato ToppingIngredients:• 4 medium russet potatoes, peeled and cut into 1-inch cubes• 1⁄2 teaspoon salt• 2 tablespoons butter• 2 tablespoons chive cream cheese• 2-3 tablespoons cream or milk• Salt and pepper to taste• 1 tablespoon butterInstructions:In medium sauce pan, cover potato cubes with water, add 1⁄2 teaspoon salt, bring to a boil, and cook about 15 minutes until potatoes are tender when pierced with a fork. Drain potatoes in a colander. Add butter, cream cheese, and cream to warm pan and heat until butter and cream cheese begin to melt and cream is warm. Return potatoes to pan, sprinkle with salt and pepper, and mash to a smooth consis- tency. Spread on top of filling, dot with 1 tablespoon of butter, and bake about 45 minutes or until top is golden and filling is bubbly. Time saving trick: Purchase a package of mashed potatoes (I.e. Bob Evans) from the refrigerated section of the grocery, microwave just until warm and spread those on top and continue with baking pot pie.Classic Pot PieMICHAEL E. DOWNING REALTOR• ASSOCIATE BROKER • HALL OF FAME AWARD WINNER• 43 YEARS OF EXPERIENCE • OVER 2,900 CLOSED TRANSACTIONS • RECIPIENT OF THE LIFETIME ACHIEVEMENT AWARD• MEMBER OF THE RE/MAX 100% CLUB FROM 1983 thru 2008, 2010-2017Main Office: 269-968-6101 269-441-5564 • Fax 269-441-5235 H 269-963-2433 • C e-mail: DowningMik@aol.comRE/MAX Perrett Assoc.Inc.,317 E. Columbia Ave., Battle Creek, MI 490158 TIME PLATINUM AWARD WINNER• Over 300 Booths on Two Floors• Stairs and Elevator to Second Floor• Limited Dealer Space Available• Brown’s Clock Repair9247 West Chicago Road, Allen, Michigan 517-869-2888 / allenantiquebarn@hotmail.comwww.allenantiquebarn.comHours: 10:00-5:00 – 7 DaysOWNER: BRYCE McCOWAN26 SCENE 4401 I MEN IN BUSINESS

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