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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 42,913 of 44,808   
   Dave Drum to All   
   9/23 Nat'l Pot Pie Day 2   
   22 Sep 24 13:34:00   
   
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   September 23: National Great American Pot Pie Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pennsylvania Dutch Chicken Pot Pie *   
    Categories: Poultry, Pasta, Vegetables, Stews   
         Yield: 10 Servings   
       
         5 lb Chicken parts   
              Water to cover   
         1 ts Parsley   
         1    Bay leaf   
       1/2 ts Poultry seasoning   
              Salt   
       1/2 ts Pepper   
         2    Ribs celery; chopped   
         2 lg Carrots; sliced   
         1 lg Onion; diced   
         2 lg Diced potatoes   
         2 c  Flour   
       1/2 ts Salt   
         4 lg Eggs   
         4 tb (to 6 tb) hot water   
       
     * This isn't really a pie - more a pretty decent chicken   
     and noodles or chicken stew w/noodles or dumplings. --   
     UDD   
        
     Place chicken in kettle. Cover with water, salt to taste.   
     Add parsley, bayleaf, poultry seasoning, pepper, celery,   
     carrots, potatoes and onions. Simmer until chicken is   
     tender.   
        
     Remove chicken from bones; skin and cut chicken into   
     bite-size pieces.   
        
     Sift the flour & 1/2 teaspoon salt together on a board.   
        
     Make a well in the center and put eggs into it.   
     Gradually work the eggs into the flour until a stiff   
     dough is formed, adding the hot water as necessary.   
        
     Knead until smooth, about 5 minutes. Cut dough in half   
     and roll each half until paper thin. Cut dough into 1"   
     noodles.   
        
     Add chicken to simmering broth and add noodles a few at a   
     time. Continue boiling until noodles are done, about 5   
     minutes.   
        
     NOTE: You can also begin this recipe with some homemade   
     broth or bouillion and throw in some deboned chicken   
     breast or whatever kind of deboned chicken parts you like.   
     I always make it with homemade broth.   
        
     Serve with crusty bread and salad.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
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