Shepards Pie

This is a staple in our house for those cold days. I will post the quick version and the regular version. :)

Quick Version

1 lb Ground Beef
1 Can Family Size Vegetable Soup (or 2 small cans, I use Campbell's Vegetarian Vegetable Soup)
5-6 Potatoes (regular potatoes, if using Costco size potatoes. half the amount)
Butter
Milk
Salt & Pepper to taste
Paprika

Peel and cut potatoes like you would when making mashed potatoes. While the potatoes are cooking, brown the beef and season. Add the soup to the beef and stir together. Set this mixture aside. When potatoes are done (fork tender) strain and make mashed potatoes. I use butter, milk and pepper in mine. Mash to a consistency that you like. Pour meat sauce in the bottom of a 9x13 casserole dish, spread mashed potatoes on top of the the meat mixture. Put a few dabs of butter on top of potatoes and sprinkle with paprika. Cook in oven at 350 for 20 min.
Serve with Biscuits and your bellies are full and warm.

Regular Version
Worcestershire Sauce
Butter
Flour
2C Beef Broth
Frozen Vegetables
Red Onion

The only thing that is different is the sauce. Instead of using canned soup you are making it from scratch. Add chopped red onion to the pan and cook until tender then add beef to cook.
In a sauce pan add 2Tbl butter to pan and melt, then add 2 Tbl flour and mix well and cook for about a min. Whisk in beef broth until smooth. Let simmer and thicken to desired thickness. Add
Worcestershire Sauce. (Sorry I don't measure this out, I just add until it gets to the taste I like. It is very strong so you don't need a lot, maybe 1-2Tbl). Take off the heat and add frozen vegetable mixture that you like. Add as much as you want. :) Add the sauce mixture to the meat and stir together. Then put together like the quick version.

Chicken Pot Pie

1/3 Cup Butter
1/3 Cup Flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 Cup chicken broth
2/3 Cup milk
2 Cups chopped chicken
10 ounce package peas and carrots
1 tbsp parsley

Melt butter over low heat. Add 1/3 cup flour, cook and stir briefly. Blend in onion, salt and pepper and cook until bubbly. Stir in chicken broth and milk. Cook to a medium texture. Stir in chicken, veggies and parsley.

Crust

2 cups flour
2 tsp celery seed (optional)
1 tsp salt
2/3 cup and 2 tbsp shortening
4 to 5 tbsp water

Mix flour, celery seed and salt. Cut in shortening. Sprinkle in water. Mix. Divide in 2/3 and 1/3 amounts Roll out 2/3 portion in a 13 inch square. Ease into a pie pan. Pour in chicken mix. top with remaining rolled out 1/3 portion crust dough. I like to cut in strips because it is easier and looks better.
Bake at 425 for 30 to 35 minutes. Allow to cool for 5 minutes or so before cutting.

Kimberly Smith

Southwestern Shells with Chicken and Corn

Southwestern Shells with Chicken and Corn

I got this recipe from Suezanne Teel

(I had 2 boxes of Pasta Roni Shells and White Cheddar which I used instead of the shells, milk and cheese, and I served it with broccoli and rolls.~ KP)

12 oz. Pkg shells (small)

1 lb. Boneless skinless chicken breasts, cut into small pieces

1 1/2 C. Whole milk (not 2% or fat free)

2 C. Shredded Monterey jack or Mozzarella cheese

1 1/2 C. Frozen corn, thawed and drained

1 can diced tomatoes with green chiles

Heat oven to 350 degrees.

Cook and drain pasta according to pkg directions.

Heat 1 Tbsp. Olive oil in a large skillet over medium-high heat Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for one more minute. (to create a kind of light breading on the chicken) Reduce the heat and slowly add the milk. Cook for about 5 min. Or until the milk starts to thicken. Remove from heat.

Add 1 cup of cheese, corn, tomatoes/chiles. Then stir in pasta.

Place in lightly greased baking dish. Sprinkle remaining cheese over the top and bake 20-25 minutes.

I also crushed some cool ranch Doritos over the top just to give it some texture. Overall, this was super easy to make and it was DELICIOUS!

~ Kimberly Pueblo