A couple of blogs back, I shared a few recipes from sister Margaret’s cooking spree in Texas. She stocked the fridge of her college student daughter (my talented and beautiful niece) Alexis, in an effort to help her maintain a healthy diet during the hustle and bustle of her senior year schedule.
While several of the meals they stashed in the freezer were new to us, there were also a couple of tried-and-true recipes from DotMom’s “Mixing & Musing Cookbook.” Because the cookbook is no longer available, here are the recipes, as promised, for the Chicken Pies and Muffin Meat Loaves.
The pies — more of the turnover variety than a pot pie — are one of my favorites from childhood. Mom kept them in the freezer for a quick meal. The pies are a bit fussy to make, but worth the effort, resulting in a light and flaky crust. Margaret stresses the need to make the dough a day in advance and using a lot of flour when rolling it out for best results.
Mix 1 cup margarine, 2 cups flour and 1 cup small curd cottage cheese. Form into a ball and chill (preferably overnight). Combine 2 cups diced chicken and 1 can cream of chicken soup. (This can also be concocted the day ahead and refrigerated.)
Next day, roll out the dough to a thickness like a pie crust. Cut into circles using a saucer as a guide. Put 1 tablespoon of the chicken filling on one half of each dough circle. Fold over and press down the edges. Freeze.
Bake in 375 degree oven for about 1 hour. Makes about 14.
When the pies are almost baked, they may be topped with a slice of cheese. Or serve with mushroom sauce (cream of mushroom soup thinned with a little milk and heated).
Muffin Meat Loaves
Combine 1½ pounds ground beef, one 8-ounce can tomato sauce, 1 cup herb-seasoned stuffing mix, 1 slightly beaten egg, 1 teaspoon salt and ¼ teaspoon pepper. Put mixture loosely into 15 muffin cups. (Can be frozen at this point for a future supper.)
Combine ¼ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar and ½ teaspoon dry mustard. Spread over tops of meat “muffins.”
Bake at 350 degrees for 25 minutes.
Sister Margaret also shared this diet-friendly rendition of a seasonal favorite — apple crisp.
“Instead of making a whole pan of apple crisp (which I would eat) I make 6 custard cups of apple crisp,” she explains about her dietary strategy.
Custard Cup Crisp
Peel and slice 4 apples. Sprinkle with sugar and cinnamon and mix in 1 tablespoon amaretto liqueur. Place apples in bottoms of six custard cups that have been misted with cooking spray.
Mix together ½ cup oatmeal, 3 tablespoons flour, 3 tablespoons brown sugar, ¼ teaspoon vanilla, 3 tablespoons low-fat margarine and 1 teaspoon baking soda. Top apples with this mixture.
Place custard cups on a baking sheet (in case the juices run over) and bake at 350 degrees for 20 to 30 minutes. Serve warm with a spoonful of low-fat vanilla bean ice cream.
When next we meet here, I promise to share at least one new option for Thanksgiving dessert; but I’d also love to hear about your family favorites for the big holiday meal. Recipes can be sent to firstname.lastname@example.org; Lagniappe, Daily Globe, Box 639, Worthington 56187; or posted as comments on the online blog, http://lagniappe.areavoices.com.