Family Supper for 8

Family Supper for 8

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We Gather Together:Recipes for Church, Family, and Civic Events

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Chicken Pot Pie
Mama’s Curried Fruit
Spinach Salad

Chicken Pot Pie

2/3 cup margarine
2/3 cup chopped onion
2/3 cup chopped celery
2/3 cup all purpose flour
3 ½ cups chicken broth
1 1/3 cups milk
¾ teaspoon salt
¼ teaspoon pepper
4 cups chopped, roasted chicken breast(See instructions below.)
1 cup sliced carrots
½ cup frozen green peas, thawed

Pastry (See instructions below.)

Melt the margarine in a Dutch oven over medium heat.Add the onions and celery and cook, stirring frequently, until the onions are translucent.Whisk in the flour.Continue whisking and cooking for two minutes.Stir in the broth and milk and bring to a boil; boil and stir 2 minutes.Stir in salt and pepper.Add the chopped chicken.

Place carrots in a saucepan and cover with water.Bring to a boil over high heat.Reduce heat and cook 7 to 10 minutes, or until tender.Drain.Add the carrots and peas to the chicken mixture. Spoon the filling into a 9- x 13-inch casserole dish.To bake later, cover tightly with plastic wrap and refrigerate up to 24 hours.To bake immediately, place the pastry rectangle on the filling.Arrange the pastry chicken cut-outs on top.Using a fork, pierce the crust to allow steam to escape.Bake pot pie in a 400º oven for 30 to 40 minutes, or until the crust is golden and the filling is bubbling up through the slits.

Roasted chicken breast

1 (3 ½ to 4 pound) Perdue Oven Stuffer Breast
1 tablespoon oil
1 teaspoon salt
1 teaspoon pepper

Rinse the roaster breast; place it breast side up in a roasting pan.Brush the oil on the breast and sprinkle with salt and pepper.Roast the breast in a 400º oven until an instant read thermometer registers 180º.(Some of the roaster breasts come with their own pop up timers; these are wonderful!)

Note:The Perdue Oven Stuffer Breasts are perfect any time cooked chicken is needed for a recipe.They are also wonderful straight from the oven!

Pastry

3 cups all purpose flour
1 cup plus 2 tablespoons margarine, chilled and cut into 1-inch pieces
¼ teaspoon salt
6 tablespoons ice water

Process flour, margarine, and salt in a food processor until the mixture resembles coarse crumbs.Sprinkle the ice water evenly over the flour mixture.Process just until dough gathers on one side of the processor.

Form dough into a ball; wrap tightly in plastic wrap.Chill for 1 to 24 hours.Roll the dough into a 9- x 13-inch rectangle.Cut pastry chickens from dough scraps using a cookie cutter.

Place the pastry rectangle on a waxed paper-lined cookie sheet; cover with waxed paper; place the cut-outs in a single layer on top of the waxed paper.Wrap tightly in plastic wrap and refrigerate up to 24 hours or place in a freezer bag and freeze up to 2 weeks.

If the pastry has been frozen, allow it to thaw for 10 minutes.

Note:To obtain the flakiest crust, make sure that the pastry dough is very cold just prior to baking.

Mama’s Curried Fruit

My mother, Ruth Jones Daniel, prepares this wonderful side dish almost every time we visit her in South Carolina .

1 can (15 – 16 ounce) pineapple
1 can (15 – 16 ounce) pears
1 can (15 – 16 ounce) peaches
1 can (15 – 16 ounce) apricots
1 small jar maraschino cherries
1 stick margarine
½ cup brown sugar
2/3 teaspoon curry powder

Drain the first four ingredients and gently mix them into a 9- x 13-inch pan.Drain the cherries and arrange them on top.Mix the margarine, brown sugar, and curry powder; drizzle over the fruit.Bake at 300º for 45 to 60 minutes.

Spinach Salad

2 bunches fresh spinach
8 hardboiled eggs, chopped
8 slices bacon, cooked and crumbled
1 jar Marzetti’s Spinach Salad Dressing OR
Homemade Spinach Salad Dressing (See below.)

Wash the spinach, discarding imperfect leaves.Drain well in a colander; refrigerate in a large zip-top bag for up to 2 days.Tear the spinach leaves and place in a serving bowl.Sprinkle the chopped eggs and bacon over the top.Warm the dressing according to the directions on the jar, if using the commercial dressing.Toss the salad with the dressing.Use an amount of dressing to suit your family’s tastes.

Homemade Spinach Salad Dressing

1 cup vegetable oil
½ cup red wine vinegar
½ cup sugar
1/3 cup ketchup
salt and pepper to taste

Whisk together all the ingredients.Refrigerate any leftovers.

Make Ahead Tips

1 week ahead Make and freeze the pastry and pastry cut-outs.
1 day ahead

Roast and chop the chicken.

Wash the fresh spinach.

Boil and chop the eggs.

Early in the day

Make the pot pie filling; refrigerate until baking time.

Prepare the curried fruit; refrigerate until baking time.

Prepare the Homemade Spinach Salad Dressing if the commercial dressing is not available.

1 ½ hours ahead Bake the curried fruit.
1 hour ahead

Remove the pastry from the freezer; allow it to thaw for 10 minutes.

Arrange the pastry and the cut-outs on the pot pie.

45 minutes ahead

Bake the pot pie.

Cook and crumble the bacon.

5 minutes ahead Toss the salad.