Bud’s Microwave Pickles

May 31, 2016UncategorizedEdit
Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
Ingredients
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Servings:
Instructions
  1. Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.
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Sublime Chicken Pot Pie

January 15, 2016UncategorizedEdit
Submitted by: Mary Kay Milewski Lot # 267
Ingredients
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Submitted by: Mary Kay Milewski Lot # 267
Ingredients
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Servings:
Instructions
  1. In a large frying pan, cook sausage until no longer pink. Take cook sausage out and set aside.
  2. In same pan, melt margarine; blend in flour, salt and pepper to make a roux. Cook for several minutes to take the flour taste out. Be careful not to burn it!
  3. Stir in broth and milk.
  4. Cook and stir until thick and bubbly, about 3 minutes.
  5. Add the cooked sausage, cooked chicken and vegetables.
  6. Cook over low heat for several minutes until bubbling.
  7. Divide into individual casseroles , 1 ½ quart casserole dish, or a large pie pan.
  8. Roll out one circle of pastry (This is a savory pie and unlike sweet pies, only will have the top crust.)
  9. Sprinkle the pie crust with celery seed, salt and pepper. Roll into pastry so it sticks.
  10. Top chicken mixture with pie crust, trim edges, slit for steam.
  11. Bake at 425 for 25 minutes.
Recipe Notes

This is a great recipe for leftover turkey or rotisserie chicken. It can also be made into individual small pies!

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