[CH] [Fwd: Recipe]

Calvin Donaghey (gdonaghey@bitstreet.com)
Sat, 15 Jan 2000 13:29:19 -0600 

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OK, OK I'm sufficiently chastized.  Here it is:

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Message-ID: <387FFE9E.1E3F6D73@bitstreet.com>
Date: Fri, 14 Jan 2000 22:59:10 -0600
From: Calvin Donaghey <gdonaghey@bitstreet.com>
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To: Steve Taylor <Steve.Taylor@alltel.com>
Subject: Recipe
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Chicken Pot Pie w/ Chiles
Serves 6- 8 adults
1/2 cup red or green hot peppers, ( Jal., NuMex, Aji, or other mild pods
... Habs are too strong for this recipe and will overpower the flavor)
seeds removed, finely chopped
(If you substitute canned green chiles, add when you add potatoes.)
1 cup chopped celery
1 cup chopped onion
2/3 cup butter or margarine
1/2 cup flour
2 1/2 cups chicken broth
1 cup half & half (canned milk works OK)
1 tsp salt
1 tsp garlic granules
1 tsp black pepper
1 can Leseur Peas
4 cups cooked chopped chicken
1 package frozen Pillsbury All Ready Pie Crust (2 crusts)
2 cups cooked diced potatoes or 1 can new potatoes, sliced.

In a large Dutch Oven:
Sautee peppers, onion, celery, garlic & carrots in margarine/butter 10
minutes,  or until onions start to clear
Sprinkle in flour and cook 1 minute, stirring constantly.
Add broth and Half & Half, cook, stirring constantly, until thick and
bubbly.
Add salt, pepper, chicken, peas, and potatoes. Stir well.
Tear the 2 pie crusts into large pieces and cover the surface, poke
holes in crust.
Cover with Dutch Oven lid, bake until crust is golden brown (40 minutes
at 400 degrees). Medium coals below, hot coals above. Check occasionally
and rotate lid if one spot is too hot.
Hints:
Set Dutch Oven lid aside with coals on top to pre-heat while cooking
vegetables. Replenish coals as needed.  Charcoal is slower and
cooler--use a lot if cooking with charcoal.
Freeze chicken and broth in a freezer baggie before the trip, or use
canned broth.
Chop raw veggies before your trip and store together in a baggie.

Steve- Try this one.  Edit as needed for clarity etc.
Calvin


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