Chicken Vegetable Pot-Pie (2 servings)
2 medium carrots,sliced
1 medium potato, peeled and cubed
1 small onion or 4 slices, chopped
1 celery rib, chopped
1 cup water
1/2 cup frozen peas, thawed
1 cup cubed, cooked chicken
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 single pie crust
In a saucepan cook the carrots, potato, onion and celery in water for 10 minutes until tender. Drain. Stir in the peas, chicken and soup. Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish, place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350D. for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.
Ham Stew for Two
2 medium potatoes, peeled and cut into 3/4 cubes
2 medium carrots, sliced
1-1/2 cups cubed, fully cooked ham
1 cup water
1 small onion, chopped
1 bay leaf
1/4 tsp. sage, if desired
1/8 tsp. pepper
3 Tbls. flour
1 cup milk
In a saucepan, bring ingredients, except flour and milk, to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, mix flour and milk, stir well, and add into the stew, stirring all the time. Cook for 2 minutes or until thick. Remove bay leaf.
Apple Graham Dessert
6 cinnamon graham crackers, or add cinnamon (3 pinches) to the applesauce
1 cup applesauce
1 cup whipped topping
Chopped nuts, optional
Place one graham cracker (4-3/4 in. x 2-1/2 in.) on a serving plate. Spread with 2 heaping tablespoons of applesauce. Repeat. Layer five more times, ending with applesauce. Spread whipped topping over top and sides. Sprinkle with nuts if desired. Refrigerate for 2 hours before slicing. Yield: 2 servings.
Psalms 73:26 My flesh and my heart faileth; but God is the strength of my heart, and my portion for ever.
HAPPY NEW YEAR TO EACH READER.
I trust the Lord each day to help me to be careful, grateful, and helpful.