I got this recipe from my sister-in-law, but it's origin is the back of the Veg-All vegetables can. It's especially delicious when made with leftover holiday turkey.
2 chicken breasts, diced and cooked
2 cans cream of potato soup
1 can Veg-All, drained
1 tsp. poultry seasoning
1/2 cup milk - more or less
2 unbaked pie crusts.
Prepare pie crusts. Mix together all filling ingredients, except milk. Add milk a little at a time, stirring all the while, until filling is the consistency you desire. Pour into bottom pie crust and cover with top crust. Cut slits into top crust with a sharp knife to vent. Bake at 350F for 50 minutes, or until browned and bubbly.
I've got to try this. I used to love eating those shepherd pies or whatever they're called, small meat & veggie pies.
ReplyDeleteThis spaghetti w/ garlic & oil was given to me by this Italian guy who said he got it from his mother, and claimed that it's their main recipe. Very simple tasting and easy.
ReplyDeleteIngredients:
1 lb spaghetti or linguine
1/2 cup extra virgin olive oil
couple garlic cloves (or more)
a little bit of hot dried chili pepper
chopped parsley
Fixing spaghetti--boil spaghetti in 4 quarts of water. I boil water, break spaghetti in half and cook 10 minutes.
(Most important part--he stressed this part)
Heat olive oil with chili in pan on medium heat, add sliced or chopped garlic to oil & let it turn golden brown (but not darker, otherwise it will be tough, acrid, and indigestible--a lot of recipes use this as well). You'll start to smell garlic when it's ready.
Drain cook pasta (try it a bit under cooked).
After draining, mix with garlic & oil, sprinkle with parsley--use flat-leaf, Italian parsley (I just used what was at the store.)
Add some parmesan cheese.
You can also modify by adding mushrooms (which I've found are good for you). You can add some onions to garlic, olives, tomatoes, and black pepper (if you don't have chili peppers).