Cat City Chicken Pot Pie

1	package (16 ounces) frozen mixed vegetables, thawed
1	cup cut-up cooked chicken
1	can (10 3/4 ounces) condensed cream of chicken soup
1	cup Original Bisquick® mix
1/2	cup milk
1	egg

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1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3. Bake 30 minutes or until golden brown.

Special Touch

If desired, stir in 1/2 teaspoon dried thyme leaves, dried sage leaves or pepper.

Substitution

Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste!

Variation

For Hearty Beef Pot Pie, use 1 cup cut-up cooked leftover or deli roast beef instead of the chicken and condensed cream of mushroom soup instead of cream of chicken.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 225
• (Calories from Fat 80 ),

• Total Fat 9 g
• (Saturated Fat 3 g,
• Cholesterol 60 mg;
• Sodium 710 mg;
• Total Carbohydrate 27 g
• (Dietary Fiber 4 g,
• Protein 13 g;

Percent Daily Value*:

• Vitamin A 70 %;
• Vitamin C 2 %;
• Calcium 8 %;
• Iron 10 %;

Exchanges:

• 1 Starch;
• 2 Vegetable;
• 1 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Ho's Apple Crisp

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup Gold Medal® all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

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Serve with...
Deep-Dish Chicken Pie
Total Time: 50 Min

Serve with...
Pork Chop Skillet Dinner
Total Time: 50 Min

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
   

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Substitution

Rise to the occasion! Self-rising flour can be used in this recipe.

Variation

If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 320
• (Calories from Fat 100),

• Total Fat 11g
• (Saturated Fat 5g,
• Trans Fat 1g),
• Cholesterol 25mg;
• Sodium 80mg;
• Total Carbohydrate 52g
• (Dietary Fiber 3g,
• Sugars 36g),
• Protein 2g;

Percent Daily Value*:

• Vitamin A 8%;
• Vitamin C 2%;
• Calcium 4%;
• Iron 8%;

Exchanges:

• 1 Starch;
• 1 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 Fat;

Carbohydrate Choices:

• 3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Old Fashion Peach Cobbler

1/3	cup sugar
1	tablespoon cornstarch
1/4	teaspoon ground cinnamon
6	peaches, peeled, cut into 1/2-inch slices (6 cups)
2	tablespoons water
2	teaspoons lemon juice
1	cup Original Bisquick® mix
2	tablespoons sugar
1/3	cup milk
1	tablespoon butter or margarine, melted
	Sweetened whipped cream, if desired

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1. Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
2. In medium bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
3. Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
4. Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.

Kitchen Tips

Cobbler comes from "cobble up" which means to mix in a hurry. And what could be quicker than a cobbler made with Bisquick mix?

You can substitute frozen peach slices, thawed, for the fresh peaches.

Strawberry Shortcake with warm Strawberry sauce

For Biscuits

• 2 1/3 cups All-Purpose Baking Mix, recipe follows
• 3 tablespoons butter, melted
• 3/4 cup cranberry juice
• 1 tablespoon sugar

For Strawberry Sauce:

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup cranberry juice
• 1 (16-ounce) bag frozen strawberries (you can use fresh if in season)

For Serving:

• 1 cup heavy cream
• 3 tablespoons powdered sugar

Directions

For Biscuits:
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
For Strawberry Sauce:
In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
For Serving:
In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
All-Purpose Baking Mix:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 3/4 cup shortening

In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
Use in recipes that call for Bisquick or all-purpose baking mix.

Fruit Cobbler

3	cups drained sliced peaches (from two 24.5-oz jars)
3	cups sliced peeled fresh pears (3 to 4 medium)
2	teaspoons lemon juice
1/2	cup sugar
1/3	cup water
1/4	cup cornstarch
1/2	teaspoon ground cinnamon
1	cup sliced fresh strawberries, or fresh or frozen blackberries
1/4	cup butter or margarine, melted
2/3	cup sugar
1	can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

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1. Heat oven to 350°F. In medium bowl, toss peaches and pears with lemon juice.
2. In 4-quart nonstick saucepan, heat 1/2 cup sugar, the water, cornstarch and 1/4 teaspoon of the cinnamon to boiling over medium heat. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add strawberries; cook and stir 1 minute. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Cover to keep hot.
3. In small bowl, place melted butter. In another small bowl, mix 2/3 cup sugar and remaining 1/4 teaspoon cinnamon.
4. Separate dough into 8 biscuits. Cut each biscuit into quarters. Lightly roll each biscuit piece in melted butter, then in sugar mixture to coat. Arrange biscuit pieces point sides down on hot fruit mixture.
5. Bake 35 to 45 minutes or until biscuit pieces are deep golden brown and bottoms are no longer doughy. Cool at least 20 minutes before serving.

Orange Sherbet

Ingredients

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk

Directions

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Alton Brown

Better Than Sex Cake

1 box of yellow cake mix plus ingredients to prepare
1 oz can of crushed pineapple
1 1/3 c. sugar
1 3.4 oz box french vanilla pudding plus ingredients to prepare
1 1/2 c heavy cream
1 c toasted flake coconut

1. Preheat the oven to 350. Prepare the yellow cake mix as directed using a greased 13x9x2 inch pan and bake for 30 to 35 minutes.
2. While the cake is baking, combine the pineapple and 1 cup sugar in a saucepan and bring it to a boil over medium heat, stirring constantly. Remove the cake from the oven and, using a fork pierce holes into the cake. Pour the pineapple mixture over the hot cake and set aside.
3. Prepare the pudding according to package directions. Spread the pudding over the cake and refrigerate until it is thoroughly chilled. Whip the heavy cream and remaining sugar until stiff. Cover the top of cake with whipped cream and sprinkle the toasted coconut on top.

Tip: Make sure to buy sweetened coconut for this cake. Toast coconut on a baking sheet lined with parchment or waxed paper in a 350 oven for 10 to 15 minutes or until golden brown start checking after 8 minutes and every 2 minutes thereafter, stirring occasionally.

Heath Bar Candy

1 c melted butter (real butter)
1 1/2 c. sugar
1 tbsp corn syrup
3 tbsp water
1 large Hershey chocolate bar.

       Cook butter, sugar, corn syrup and water over medium heat 9stir (very little) to 300 degrees; use candy thermometer. Pour on buttered cookie sheet when cool. Pour melted chocolate over the top Add chopped nut, if desired. When cool, break into bight size pieces.

Ho Ho Bars

1 chocolate cake mix prepared according to directions
3/4 c. sugar
1 stick oleo, softened
2/3 c. shortening
2/3 c evaporated milk (1 small can)
2 tsp vanilla
a pinch of salt
1 can of chocolate fudge frosting

Prepare chocolate cake mix as usual according to directions. Pour batter into greased jelly roll pan. Bake 12 to 15 minutes at 350 degrees. Cool.

Combine sugar, oleo, shortening, milk, vanilla and salt in large bowl. Beat for about 10 to 15 minutes until light and fluffy.  Spread over cooled cake.  Melt frosting for about 20 seconds in microwave. Pour over and spread carefully over cream layer.

Macaroni and Cheese

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

By Alton Brown

Good English Muffins

1/2 c. nonfat powered milk
1 tbsp sugar
1 tsp salt
1 tbsp shortening
1 c hot water
1 package dry yeast
1/8 tsp sugar
1/3 c warm water
2 c all purpose flour sifted
nonstick cooking spray


Equipment-- electric griddle 3 inch medal rings (take the tops and bottoms off tuna cans for do it yourself medal rings)

1. In a bowl, combine the powered milk, 1 tbsp of sugar, 1/2 tsp of salt, shortening, and hot water stir until the sugar and are dissolved. Let cool.
2. In a separate bowl, combine the yeast and 1/8 tsp of sugar in the warm water set aside until yeast has dissolved, about 10 minutes.  Add this to the powered milk mixture. Add the flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warn spot for 30 minutes.
3.Preheat the griddle to 300 degrees. Add the remaining 1/2 tsp of salt to mixture and beat thoroughly.  Place medal rings onto the griddle and coat lightly with cooking spray. Using a #20 inc cream scoop, place 2 scant scoops of the mixture into the rings and cover with a lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. cover and cook for another 5 to 6 minutes or until golden brown.
4. split with a fork and serve.

Tip: Ice cream scoops are numbered by how many scoops per quart they dish out so a #20 scoop gives you 20 scoops per quart. The bowl is a little more than an ounce and is about 2 1/4 inches in diameter.


Recipe by Alton Brown

Roasted Butternut Squash

1 butternut squash peeled halved, seeded and cut into pieces
2 medium onions, cut into 1/2 inch pieces
2 Tbsp extra virgin olive oil
1Tbsp brown sugar
salt and pepper
4 Tbsp butter
fresh or dried sage

Preheat oven to 400 degrees. In a large bowl, toss squash with onions, olive oil and brown sugar. Season with salt and pepper. Spread squash on a baking sheet. Roast for 1 hour or until squash and onions are tender and browned. Transfer the veggies to a serving bowl.
In a small skillet over medium heat, melt butter, add sage. Pour over squash and serve. Yields 4 to 6 servings

Peanut Butter Fudge

1 c. butter
1 lb. light brown sugar
1/2 c. milk
3/4 c smooth peanut butter
1 tsp vanilla extract
1 lb powered sugar

In a medium saucepan, melt butter; stir in brown sugar and milk. Bring to a boil; boil and stir for 23 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in powdered sugar and beat (by hand) with spoon until smooth. Spread into buttered 9 inch square baking pan. Chill until firm. Cut into squares and put in covered container. Makes 3 1/2 pounds

Challah (Jewish Holiday Braided Bread)

2 tbsp sugar
1/12 tsp salt
 2 packages active dry yeast
6 1/2 to 7 c. all purpose flour
1 1/2 c. water
6 tbsp olive oil
6 eggs

1. In a large bowl, combine sugar, salt, yeast and two cups of flour. In 1 quart saucepan over low heat, heat water and oil to 120 to 130 degrees.
2. With mixer at low speed, gradually beat liquid into dry ingredients; beat until just mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
3. Reserve 2 egg yolks; add egg whites remaining eggs and 1 1/2 cups flour or enough to make a thick batter;  continue beating 2 minutes, occasionally scraping bowl with rubber spatula. Stir in 2 1/2 cups of flour to make a soft dough.
4. On lightly floured surface, kneed dough until smooth and elastic, about 5 minutes, adding more flour while kneading. Shape dough into ball; place in greased large bowl, turning to grease top. Cover with towel; let rise in warm place (80 to 85 degrees), until doubled, about 1 hour.
5. Punch down dough. Turn dough onto lightly floured surface; cover; let rest 15 minutes. Meanwhile, grease 1 large cookie sheet.
6.Prepare braided loaves. (Braiding Loaves)  Divide the dough into 3 pieces. Cut 1 piece into thirds; with hands roll each third into a 16 inch long rope. Place ropes side by side and braid. Pinch ends of braid to seal. Place on cookie sheet for bottom part of loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each piece into 17 inch long rope. Braid each set of 3 ropes as above pinch ends to seal .
Place each smaller braid on top of a large braid;  tuck ends of top braid under bottom braid, stretching top braid if necessary.
7. Arrange loaves at least 5 inches apart on cookie sheet; cover; let rise in warm place away from draft, until doubled, about 1 hour.
8. Preheat oven to 375. Brush top and sides of loaf with reserved egg yolks. Bake 35 minutes or until loaves sound hollow when lightly tapped. Remove from sheet and cool on wire racks.

Porcupine Balls

1 Lb Ground Beef
1 1/1 tsp salt
1/3 c. rice
2(8oz) cans tomato juice
1 c. water
1 chopped onion
1/2 diced green pepper

Shape ground beef, salt and rice into small compact balls. Brown meat balls in hot oil. Add tomato juice water onion and green pepper. Cover and cook over low heat for approximately one hour.

Unleavened Bread (traditional)

4 cups flour (can be half white or half whole wheat)
1 1/2 cups water
2 tablespoons olive oil (optional, oil will make it soft like a tortilla, No oil it will be a cracker) (optional)
Combine ingredients and knead for ten minutes.
Roll into a ball, cut in half, cut each half into 8 pieces.
Roll out each piece as thinly as possible into ovals,.
pierce with a fork several times, to eliminate air holes,.
and place on baking sheet covered with Parchment Paper.
Bake at 450 to 500 for about 5 minutes, or until slightly browned

Hot Apple Pie Dip

1(8oz.) Tub of cream cheese spread
2 Tbsp of  Brown Sugar
1/2 Tsp of Apple Pie Spice
1 Granny Smith Apple chopped
2 Tbsp of caramel sauce
2 Tbsp of chopped pecans
CinnamonCrackers



  Preheat Oven to 375 degrees. Mix cream cheese sugar and
 spice until blended. Stir in half of the apples. Spread into a
 pie plate. Top with remaining apples and the pecans. Drizzle
 with the caramel sauce. Bake 10 to 12 minutes. Serve warm with cinnamon crackers.                                 

Good Chili

Ingredients

nocoupons

• 3 pounds stew meat (beef, pork, and/or lamb)
• 2 teaspoons peanut oil
• 1 1/2 teaspoons kosher salt
• 1 (12-ounce) bottle of beer, preferably a medium ale
• 1 (16-ounce) container salsa
• 30 tortilla chips
• 2 chipotle peppers canned in adobo sauce, chopped
• 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

Directions

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.

Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.


By Alton Brown