Pam's Chicken Pot Pie

                                                                                                                  






This recipe is thirty something years old! My niece Pam gave it to me and I have been making it for years. It is easy and delicious!

1 Stewed chicken, salt and pepper
2 c Reserved chicken broth
1 can cream of celery soup
1 can cream of chicken soup
2 cans veg-all drained

Batter
1 1/2 stick butter
1 1/2 c milk
1 1/2 c flour
Makes a thin batter that you just pour on top. Do not stir!!!

Bake 425 degrees for 30 minutes. Easy and delicious!

Quick and Easy Puff Pastry

Thanks Karen!

1 1/2 cups flour                                                                                       

1 cup butter

1/2 cup sour cream

Directions:

1 Cut butter into flour until it resembles crumbs. Stir in sour cream.

2 Turn onto a floured board and knead until it just holds together.

3 Form into a ball, flatten slightly and wrap airtight. Refrigerate at least 2 hours or overnight.

4 Work with half of the dough at a time and keep other half in the refrigerator until ready to use.

5 Pound the dough with a heavy rolling pin to make it pliable. Use in any recipe calling for puff pastry.

Savory Roasted Sweet Potatoes

                                                                                                     




2 large sweet potatoes, peeled and diced
2 T olive oil
1/4 t garlic salt
coarse salt
white or black pepper to taste

Toss sweet potatoes in oil. Season with garlic salt, salt and pepper.
Bake for 35 minutes in a 350 degree oven.
To change the taste, you can be creative and add different types of spices, Cajun would be yummy!
You can make these sweet by adding brown sugar, cinnamon and a little maple syrup, just don't use the garlic, salt and the pepper. Enjoy!

Fried Ravioli

                                                                                                                    

Thanks Sue!

Dozen beef ravioli or 2 dozen cheese ravioli or 2 dozen other filled ravioli, thawed if frozen

2 eggs, lightly beaten

1 cup Italian seasoned breadcrumbs

Parmesan cheese

Vegetable oil (for frying)

Marinara sauce (for dipping)

Directions:

 Cook ravioli in boiling salted water until they float to the top; remove from water and drain.

 Set aside to cool.

 Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.

 Dip ravioli in beaten egg, and then cover in breadcrumbs.

 Fry in batches in hot oil until golden brown, about 5 minutes; drain.

 Sprinkle hot ravioli with parmesan cheese.

 Heat marinara sauce and set aside in serving bowl.

 Serve ravioli with dipping sauce.

Washington Apple Cake

                                                                                                                                                                                                                                                                                                                                                         

          

3 eggs

2 cups white sugar

1 cup vegetable oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup chopped walnuts

4 cups thinly sliced apples  


Frosting

2 (3 ounce) packages cream cheese, softened

1/4 cup butter, melted

2 cups confectioners' sugar

1 teaspoon lemon juice

Directions

1.                      Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly over the bottom of the pan.

2.                      Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs.

3.                      Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in. stir in nuts and vanilla. Batter will be very thick.

4.                      Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool. Spread with Cream Cheese Icing.

5.                      To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter; beat in confectioner’s sugar and lemon juice. Spread over cooled cake. Refrigerate.