Mini Chicken Pot Pies

Gabrielle's Mini Chicken Pot Pies

Makes 6 mini pot pies

Chunk into 6 greased ramekins:

         1       can 12.5 oz. (5 pieces) WORTHINGTON FriChik or LOMA LINDA Fried Chick’n –SAVE- set aside all of the Gravy!

Add to each ramekin:

                  Onion, chopped-optional

                  Cheddar cheese, grated -as desired (I never measure this)

Mix in a bowl or measuring cup and pour equally into each ramekin:

         5       eggs

         3½    Tbsp. milk

                  Dash onion powder

         ¼      tsp. salt

Mix together in a separate bowl-

         2       cups Bisquick

         ½      cup milk

         1       can Fri Chik gravy (~ ½ cup) – SAVED from above

Place a dollop on the top of each prepared ramekin and top with a small amount of cheese.

Place on a baking sheet (they can bubble over) and bake at 350 degrees for ~30 minutes or until knife comes out clean.

Serve while hot. Great with fruit or orange juice. 

A bit about Fri Chick - I love FriChik. It is made by Kellogg and can I use it for quite a few different types of recipes. I used to be able to get it at the grocery store, but in the last few years it has become harder to find. The easiest way for me to get it now is to order a case of 6 or 12 cans online from Amazon.com. It has free shipping (if you order over $35.00 ) and I have Amazon Prime so it ships free and I get it in two days. 

Mexican Rice - Vegan

Aunt Marilyn’s Mexican Rice

Mix in rice pot or medium kettle with lid:

3       Tbsp. oil

1       large onion, chopped

2       cloves garlic, minced

1       cup rice

3/4  tsp. chili powder

1¼    tsp. salt

2½    cups water  

 Cover and cook until all water is absorbed and rice is tender. 


First I chop the onions -

Then put them in a pot with the oil - 

Then just keep adding everything until it is all in the pot-

 I use white jasmine rice most of the time and it doesn't take too long to cook. I think it is about 15-20 minutes. When I use brown rice it takes a little while longer to absorb all of the water. 

Cashew Pimento "Cheese" - Pasta or Spread - Vegan

Cashew Pimento "Cheese" - Pasta or Spread - Vegan
  The recipe is the same for either a spreadable cheese sauce that is great on bread or can be used as a great "cheese" sauce when added to prepared pasta. 

Pasta 

Cook according to package directions:

1               Any box pasta of your choice  -  I like farfalle or corkscrews pasta 

While that is cooking make Cashew Pimento Cheese-

Cashew Pimento "Cheese" 

Blend in blender until smooth:

         ¾      cup raw cashews

         ¾      cup water

         2-4   oz. pimentos (¼ - ½ cup)

         1       tsp. salt

1       tsp. onion powder

         ½      tsp. garlic powder

         3       Tbsp. brewers yeast flakes

Add and blend briefly: 

         ½      cup oil - or less - I use olive oil 

         ¼      cup lemon juice

Add and blend briefly again

         1       Tbsp. Clear-Jel, optional for pasta dishes, but necessary for spread
                (I always use the Clear-Jel option for pasta as well as for my spreads. I like the texture better.) 

Pour over prepared pasta. Serve immediately or place in a greased casserole dish and heat as desired or use as a spread on bread. 

This cashew sauce makes an excellent spread for breads. I particularly love it on Orowheat Potato Bread. It is great either warm or cold. It also makes a very nice Macaroni and "Cheese" that kids love too. It is also great for potlucks. It is easy to make and reheats very well. It is easy to freeze any amount and reheats in the microwave too.    

Chow Mein Cashew Casserole

Chow Mein Cashew Casserole

Sauté:

2       Tbsp. oil

         1       cup celery, chopped

         1       medium onion, chopped

         1       can 2 oz. mushrooms or

                 ½ cup fresh mushrooms, chopped

Mix in large bowl :

1       can mushroom soup, condensed

         ½      soup can mushroom juice & milk

         1       cup cashews, chopped coarsely

         1       can Chow Mein noodles (approx. 2½ cups)

Mix all together. Pour into greased 9 x13 baking dish.

Bake at 350 degrees until done, ~20- 40 minutes.

Cheesy Spinach Casserole

Cheesy Spinach Casserole

Thaw and squeeze drain:

         1  pkg. frozen spinach (square)

Add:

         2       cups cottage cheese

         1       tsp. salt

         3       eggs

         3       Tbsp. flour

         1”     cheddar cheese, grated

Mix all ingredients together.

Pour into low, round/oblong dish.

Bake at 350 degrees for 45-50 minutes.

Caesar Salad - Vegan

Caesar Salad - Vegan     

Prepare in salad bowl:

1       bunch romaine, chopped

1       cup cherry tomatoes or

                          chopped tomatoes

 Mix in small container and pour over salad:

         3       Tbsp. olive oil

         2       Tbsp. lemon juice

         4       tsp. Vegenaise or Best Food mayonnaise 

         2       tsp. sugar

         2       garlic cloves, minced

         ½      tsp. salt

         1/8    pepper

   Toss with:

        1    Tbsp. Parmesan cheese, optional

              Croutons

Homemade Croutons   Toss together:        3     cups cubed French bread        1     Tbsp. olive oil        ¼     tsp. garlic salt   Sauté for 5-6 minutes or until golden brown. Cool.

Scalloped Potatoes

                                                            Potatoes Au Gratin 

Creamy Scalloped Potatoes

Scrub and slice thin:

         8   red potatoes or regular potatoes, peeled

Chop: 

¼   cup red onion

Arrange sliced potatoes in a greased casserole dish,

alternating three layers of potatoes, onions, and creamy sauce.

Dot with:  

 1      Tbsp. butter

          Cheddar cheese, grated

Bake at 350 degrees covered for 30 minutes.

Uncover and bake until tender –approx. 1 hour.   

or use no bake Pan Scallops option 

Creamy Sauce

Melt in saucepan:

         4       Tbsp. butter

         4       Tbsp. flour

         1½    tsp. salt

         2       tsp. dried parsley

Add and heat to boiling for 1 minute stirring constantly:

         3   cups milk

   

Pan Scallops  - No bake option                            

Use recipe for Creamy Scalloped Potatoes, but add potato slices and onions to Creamy Sauce in large saucepan, cover and simmer on low heat, stirring occasionally until the potatoes are tender, approx. 15-20 minutes.