Pies of different sorts


1 (3 lb) broiler-fryer, cut up
3 c. water
3 celery tops
1 tsp. salt
5 peppercorns
Chicken Gravy (follows)
1 (10 oz.) pkg. frozen peas, cooked and drained
3 Tbsp. chopped pimiento (opt)
1 tsp. salt
2 c. sifted flour
1/3 c. shortening
2/3 c. milk
Simmer chicken with water, celery tops, salt and peppercorns until tender, about one hour. Remove from broth; cool slightly. Strain broth and save for gravy. Slip skin from chicken and remove from bones while still warm. Cut into bite-size pieces and combine with peas, pimiento and two cups Chicken Gravy. Sift flour and one teaspoon salt in bowl, cut in shortening to make crumbly mixture and stir in milk with fork to make dough that just holds together. Turn dough onto lightly floured surface and knead three times; roll 2/3 dough in rectangle about 12-inch by 16-inch. Fit into baking dish 10-inch by 6-inch by 2-inch. Spoon chicken mixture into pastry-lined dish. Roll remaining 1/3 of pastry into rectangle 14-inch by 7-inch and cut in nine long strips from 3/4-inch to 1-inch wide. Lay five strips lengthwise over chicken. Cut remaining four strips in half and weave them across long strips to make lattice. Trim overhand to 1-inch, turn under and flute against edge of baking dish. Bake in 400° oven for 20 minutes; reduce heat to 350° and bake about 30 minutes longer, or until crust is browned. Serve with remaining gravy, heated. Makes five – six servings.

CHICKEN GRAVY:  Melt 6 Tbsp. butter or margarine over low heat; stir in six tablespoons flour, one teaspoon salt, 1/8 tsp. pepper, one teaspoon minced onion and 1/8 teaspoon dried marjoram leaves. Cook, stirring constantly, until mixture bubbles. Add three cups strained chicken broth gradually, stirring constantly, and one teaspoon lemon juice. Cook until mixture thickens and boils a minute. Stir in 1 cup light cream. Makes about 4 1/2 cups.


Baked 9” pie shell
3 c. milk
2 (4 oz.) pkgs chocolate pudding/pie filling mix
1 (6 oz.) pkg. semisweet chocolate pieces
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 c. chopped walnuts
1/2 c. heavy cream, whipped
Combine pudding mix, milk and chocolate pieces in saucepan. Cook, stirring constantly, over medium heat until chocolate melts and pudding comes to a boil. Remove from heat and blend in butter and vanilla. Cool five minutes, stirring occasionally. Poor into cooled pie shell. Sprinkle chopped nuts over pie, but not quite to edges. Chill. Serve garnished with whipped cream, spooned in ring around edge of pie. Serves six – eight.

The Master BBQ Spice recipe that is part of the BBQ sauce recipe published in last week’s column was omitted, so here it is:


2 Tbsp. paprika
1 Tbsp. dried light brown sugar*
2 tsp. dry mustard
1/2 tsp. ground celery seed
1/2 tsp. garlic powder
1/2 tsp. ground thyme
1/2 tsp. sea salt
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/2 tsp. ground marjoram
(*To dry brown sugar place on a cookie sheet and air-dry it for two – three hours, mixing it up every 30-45 minutes until it’s dry. Stir before using.) Combine all of the ingredients and blend well. Store in airtight jar in cool, dry place for two – three months, or in freezer for up to 6 months. Makes 1/2 cup.


7 Tbsp. butter or margarine
1 c. milk
2 c. cheese-flavored cracker crumbs
3 large onions, thinly sliced  (about 3 cups)
1 tsp. salt
2 eggs, slightly beaten
1/4 tsp. black pepper
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
1/2 c. shredded sharp Cheddar cheese
Melt 4 Tbsp. butter and toss with 1 1/2 cup cracker crumbs. Press into bottom and sides of 9-inch pie pan to make pie shell. Bake in 350° oven five minutes. Cool. Melt two tablespoons butter in skillet. Add onions, separated into rings. Cover and cook over low heat until onions are soft, 10-15 minutes. Stir occasionally. Turn into pie shell. Beat eggs with milk, salt, pepper, marjoram and thyme. Add cheese. Melt remaining one tablespoon butter in skillet in which onions cooked. Add egg mixture and cook over very low heat, stirring constantly, just until cheese melts. Carefully pour sauce over onions. Top with remaining 1/2 cup cracker crumbs. Bake in 450° oven 15 minutes. Reduce heat to 350° and continue baking until filling is set, 10-15 minutes. Cut in wedges and serve hot. Makes eight servings. Great with grilled steaks, barbecue ribs and other meats.