CRUST
8 oz pkg herbed stuffing mix
3/4 cup chicken broth
1/2 cup butter or margarine melted
FILLING
4 oz can mushrooms, drained and liquid r, eserved
2 tbsp flour
1/2 cup chopped onion
1 tbsp margarine
10 oz jar chicken gravy
1 tsp worchestershire sauce
1/2 tsp thyme
2 tbsp diced pimento
1 tbsp parsley flakes
3 cup cooked chicken, cubed
1 cup fresh or frozen peas
1 cup thinly sliced celery
4 oz sliced colby or american cheese
Directions
Mix crust ingredients well in medium bowl; press into greased 12 inch
pie pan. Set aside. Combine mushroom liquid with flour and set
aside.
In a saucepan on top of stove, saute mushrooms and onions in butter or
margarine. Stir in all remaining ingredients, including mushroom
liquid/flour mixture, and except the cheese. Heat thoroughly.
Turn into crust and bake at 375 for 20 minutes.
Cut each slice of cheese into strips. Place on top of pie in lattice
fashion and bake 5 more minutes.
Posted By C585HUC@semovm.semo.edu ("G. H.") On rec.food.recipes or
rec.food.cooking
Servings: 1 servings
Chicken & Stuffing Pie Recipe brought to you by Recipe Ideas
Categories: Chicken; Dessert; Pie; Poultry
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the far past, in fact as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. He also tells us how the Roman cooks used many different aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. In the 15th century, the Crusaders brought back many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused a torrent in books on cookery, most of which are kept safe in academic collections. Over the next few centuries, the powerful families of the West strove to lay on the most exotic banquets, and because of this chefs and their recipes were much in demand. However, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes of the day. By the arrival of the twentieth century, recipe books are starting to become popular mostly due to higher levels of literacy, leisure time and having more money. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Chicken & Stuffing Pie recipe.
