Baking Powder Biscuits- Jan Walker Style

Baking Powder Biscuits.- (I probably should have said don't forget the honey and jam. :))
2 c flour
1 T baking powder
1 t salt
1/4 c shortening
3/4 c milk
Mix dry ingredients. Cut in shortening until coarse crumb texture. Stir milk into mixture. Knead and roll out to 1/2 to 3/4 inch thick. Use cup to cut into circles. Bake at 425 degrees for 10-12 minutes.
for Family size times it all by 3 I think and put on 10x15 pan. (salt was just 1 1/2 though)

Chicken Pot Pie

Awesome for leftover turkey and mashed potatoes! (Thanks Jana for sending the recipe to me in Germany!!)

Chicken Pot Pie
1/2 c butter
1/2 c flour
1/2 c chopped onion
1/2 t salt
1/4 t pepper
1 c milk
2 c water
2 chicken bouillon cubes
1and 1/2 c frozen peas and carrots
2-3 red potatoes, cashed(?) and thinly sliced
2-3 boneless skinless chicken breasts, cooked and cubed

Melt butter in large saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly Remove from heat and stir in milk, water, and bouillon. Heat to boiling stirring constantly. Boil and stir 1 minute. Add pease and carrots, potatoes and chicken. Roll "super easy pi crust" pastry into 11x14 inch rectangle. Pour chicken mixture into 9x11 inch pan on the bottom crust. Place pastry over top and flute edges. Bake at 425 degrees for 30 minutes or until golden.

Super Easy Pie Crust

1/2 c butter
2/3 c Crisco shortening
1 T. sugar
1 T nonfat dry milk
1/2 t baking powder
1 t salt
3 c unsifted flour
1/2 c cold water

Pumpkin Bisque from Mormon Cookbook- SO GOOD!

1/4 cup finely chopped onion
2 tablespoons butter
2 cups canned pumpkin (I used 2 butternut squashes and a leftover mini deco=-pumpkin)
2/3 cup sour cream
4 cups chicken broth
2 cups light cream
1/2 cup brown sugar
1/2 teaspoon salt
Sour cream, for garnishing
Chives, for garnishing

Sautee onion in butter. Set aside.
In a bowl, combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt.
Beat mixture until smooth.
Add onions and butter.
Cover and chill. (I stopped here and just ate it, but you can chill it)
When ready to serve, garnish with dollops of addt'l sour cream and chives.
If serving hot, warm slowly over low heat.
DO NOT BOIL.
Makes 6-8 servings.

*** My note: Tastes amAZing with German RYE bread (Roggenbrot) MMMMMM!!

Sweet Chili

INGREDIENTS:
1.5 pounds 95% lean ground beef (If you leave it out, it's practically unnoticeable!)
3/4 cup chopped bell pepper
1/2 cup chopped fresh parsley
3/4 cup chopped onion
3/4 cup thinly sliced celery
2 (16 ounce) cans kidney beans, drained
1 (16 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste (Tomaten Mark auf Deutsch)
2 cups water
1/3 cup sugar
2 teaspoons dried sweet basil leaves
1/2 teaspoon dried oregano
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons chili powder
1/8 teaspoon garlic powder (or the real stuff)
1 dash ground cloves
1 dash baking soda

DIRECTIONS:
1. Brown ground beef
2. Drain and return to pan
3. Add bell pepper, parsley, onion and celery
4. Saute until onion is clear, approx 5 minutes
5. Add remaining ingredients and simmer 1-1/2 to 2 hours

Add cheese?
Eat with cornbread?
YUM!!!