__________________RECIPES

SPICY CARROT BREAD
CHICKEN AND SHRIMP
CHINESE PORK SALAD
COCONUT BREAD

CHICKEN POT PIE (WITH CORNMEAL CRUST)

INGREDIENTS:

1 3½ pound broiler-fryer
salt
1 medium-size rutabaga (about 1¼ pounds)
3 medium-size carrots (about ¾ pound)
2 large potatoes (about 1¾ pounds)
1 large onion
2 large celery stalks with leaves
olive or salad oil
1 10-ounce package frozen peas
1 cup milk
all-purpose flour
1 chicken-flavour bouillon cube or envelope
¼ teaspoon pepper
¼ cup cornmeal
2/3 cup shortening
1 large egg white, slightly beaten

ABOUIT 2¼ HOURS BEFORE SERVING

1. In 4-quart saucepan over high heat, heat chicken, breast-side down, 1 teaspoon salt, and 3 cups water to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken just loses its pink colour throughout. Remove chicken to bowl to cool slightly.

2. Into 4-cup measuring cup, strain chicken cooking broth through fine sieve. (You should have 3 cups broth; or add enough water to make 3 cups.) Skim fat from broth. Return broth to saucepan; set aside.

3. Remove skin and bone from chicken. Cut chicken into bit-size pieces. Peel and dice rutabaga, carrots, potatoes, and onion. Dice celery; mince enough celery leaves to equal ½ cup.

4. In nonstick 12-inch skillet over high heat, in 1 tablespoon hot olive or salad oil, cook rutabaga, carrots and onion 10 minutes, stirring often.

5. Stir in potatoes, celery, and ½ teaspoon salt; cook mixture 10 minutes longer or until vegetables are tender-crisp, stirring often. Stir in frozen peas and chicken; spoon mixture into 13” by 9” glass baking dish.

6. In small bowl, mix milk and ¼ cup flour until smooth. Heat chicken broth in saucepan to boiling; stir in milk mixture, chicken bouillon, pepper, and ¾ teaspoon salt. Cook, stirring, until sauce boils and thickens. Stir sauce into chicken and vegetable mixture in baking dish.

7. Preheat oven to 425°F. Prepare crust: In large bowl, mix cornmeal, 1½ cups flour, and 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 6 t 7 tablespoons cold water,1 tablespoon at a time, into flour mixture, mixing with a fork after each addition until dough is just moist enough to hold together.

8. On lightly floured surface, with floured rolling pin, roll dough into a rectangle 2 inches larger all around than top of baking dish; sprinkle with celery leaves. With rolling pin’ gentle press celery leaves into dough. Arrange dough rectangle over filling; trim edge, leaving 1-inch overhang. Fold overhang under; flute. Brush crust with some egg white. Cut slits in crust to allow steam to escape during baking.

9. Tear off a 15-inch piece of foil; crimp edges slightly. Place foil on second over rack directly below pie to catch any drips while baking. Bake pie 35 to 40 minutes until crust is golden brown and filling is hot and bubbling; during end of baking time, cover edge of crust with foil to prevent over-browning. Making 10 servings.