Chicken Pot Pie

Pot Pie Dough:
3 cups flour
2 eggs
1 Tbsp. shortening
1/2 - 3/4 cups water

Chicken Broth:
3 lb. whole chicken
2 quarts of water
4-6 medium potatoes diced
parsley to taste
salt & pepper to taste

To prepare pot pie dough: combine flour, eggs, and shortening. Knead it with your hands adding water in small amounts until the dough holds together. Roll out into a thin sheet on a floured board and cut into 2 inch squares.

To prepare broth, cook chicken in 2 quarts of water until tender. Cool and debone and set aside. Skim excess fat from broth.

Add all remaining chicken mixture ingredients to boiling broth and cook about 10 minutes. Drop pot pie squares into boiling broth a few at a time, turn heat down to medium, stir frequently. Add chicken to broth, heat through.
 

While the use of chicken broth is both tasty and common, substitution of the following meat stocks is quite acceptable: turkey, ham, duck, rabbit, or squirrel. Yes, squirrel.

Chicken and Waffles

Cooking oil
1/2 of a whole chicken
1 medium carrot
1 small onion, peeled
1 bayleaf
salt & pepper to taste

2 cans (14.5 ounces each) low-salt chicken broth, plus

        water to cover chicken
3 Tbsp. all-purpose flour
1/4 cup cold water
1 batch of your favorite waffles

Heat oil in a stew pan over high heat. Sprinkle both sides of the chicken with salt and pepper to taste. Add to pan and brown on both sides. Add carrot, onion, bayleaf and broth. Reduce heat to low; cover and simmer until chicken is tender (about 60 minutes). Remove chicken from pot; cool, remove fat and bones and pull apart into small pieces. Skim excess fat from the broth. Throw out vegetables.

Mix flour with water until smooth. Bring the broth to a slow boil. Add the flour-water paste gradually, but stirring rapidly after each addition. Continue process until gravy is the desired thickness. Taste for seasoning. Add the chicken and keep warm over low heat.

Thaw or make waffles from scratch. If necessary, place in a 200° F oven to keep warm. Smother the waffles with the chicken and gravy then pass out on couch.

Baked Corn

1 16oz. can creamed corn

1 Tbsp. cornstarch

1/4 cup sugar

1 cup milk

3 eggs

1 tsp. salt

1 Tbsp. melted butter

Blend sugar, cornstarch and eggs. Beat. Then add milk, salt, corn and butter. Pour into a greased casserole and bake at 350 degrees for 45 minutes.

Some misguided people call this "corn puddin'," but they don't know what they're talking about.

Corn Fritters

1 cup corn
1 egg
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup milk
1/4 cup flour

Mix all the ingredients together. Drop batter by spoonful into skillet containing 1/2 inch hot oil. Fry until golden brown on both sides. Recipe makes 12 fritters. Add butter or, if you have a sweet tooth, pour syrup. Ketchup is also a tasty option.

Wet Bottom Shoofly Pie

1 cup flour

1 cup brown sugar

1 Tbsp. Crisco

1 egg

1 tsp. baking soda

1 cup King Molasses

1 cup warm water

Mix flour, brown sugar and Crisco into crumbs. Take out 3/4 of a cup and set aside. Add egg, soda, molasses and water to remaining crumbs. Pour in unbaked pie shell and top with 3/4 cup of crumbs. Bake at 400 degrees for 10 minutes then reduce heat to 350 degrees for 30 minutes.

Whoopie Pies

Pies:

2 cups sugar
1 cup shortening
1 cup cocoa
2 egg yolks and 2 whole eggs

        (save the egg whites for the filling)
2 tsp. vanilla
1 cup sour milk or buttermilk
2 tsp. baking soda
1/2 tsp. salt
4 cups flour

Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Then drop by tablespoon onto greased sheets. Bake at 350 degrees for 8 to 10 minutes. Check with toothpick, it's done when toothpick comes out clean.

Filling:

2 egg whites
1 box 10X sugar
1 cup shortening
4 Tbsp. milk
1 tsp. vanilla

Beat egg whites until stiff. Add shortening and vanilla and blend. Add milk then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Recipe makes approximately 5 dozen. Store in the refrigerator or in belly.