NOT MUCH COOKING AT THE PARSONAGE!

Sorry I have not been doing much cooking at the parsonage lately, But I have been enjoying wonderful food from the some of the best cooks in our church. October is Pastor appreciation month and we have been invited out for the most delicious meals you have every eaten. I just want to Thank you all for inviting us and for all those who have put all the goodies in our car after church. I will try to get back to doing some cooking around here soon.:)

CRAVING FOR PENNSYLVANIA DUTCH

I was craving for good old Pennsylvania Dutch cooking tonight so this is what we had for Supper.

Wilted Lettuce Salad

Chicken Potpie
Poor mans Cinnamon rolls

Chicken Potpie, is a PA Dutch favorite called "Bott Boi". Sometimes I use packaged potpie noodles, but it is way better when you make your own. Tonight I used an Amish brand I buy at Biggs they are really good. 'Potpie'' in many regions is often a meat and vegetable dish covered with a pastry dough and baked in the oven. And then there is Chicken and Dumplings which is the same as 'Chicken Potpie' and 'Chicken and Pastry' except that dumplings are substituted for the pastry dough. Whatever you call it, it is superb! The Wilted lettuce is another favorite it is a sweet and sour dressing on lettuce. Most people use head lettuce but head lettuce in this house is a no no:) I used Boston or Bib. The cinnamon rolls were always a treat when my grandmother got done making her pies and she used the leftover dough to make these delicious cheap treats. This is another great meal for the fall hope you all enjoy!

Hot bacon dressing for Salad
1 egg, well beaten
1/3 cup sugar
1/4 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
4 strips bacon, cut into 1 to 2-inch pieces
1 tablespoon flour

Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in small saucepan. Stir in the flour and stir until smooth. Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. (Can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it gets too thick, add a little water.) Pour hot dressing over coarsely chopped greens and mix thoroughly. Serve immediately.

Chicken Pot Pie
4 quarts water
One 3 to 3-1/2 pound chicken (I use boneless chicken breasts)
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup sliced carrots
Salt and pepper to taste
1 cup cubed potatoes
Potpie dough (see below)
1/4 cup chopped fresh parsley (I used dried)
3 tablespoons flour blended with 3 tablespoons cup cold water (optional, for thickening)
Cook chicken in simmering water until tender . Drain. When cool enough to handle, remove chicken from bones, discard skin, and pull apart or cut into bite-size pieces. Strain the broth and skim off most of fat. Taste broth for seasoning and add additional salt and pepper if needed. ( I use a good chicken base and add it to the broth)
Bring chicken broth to a boil in a 4-quart pot. Add the reserved chicken. Gradually layer the potpie dough squares into the boiling liquid, one-by-one, alternating potato cubes,carrot,onion,celery gently pushing down each layer until covered with the broth. Reduce heat and cover pot. Simmer, stirring gently on occasion to prevent dough from clumping together, until dough is thoroughly cooked, about 20 minutes. Stir in parsley, cover and simmer an additional 5 minutes. (If desired, add flour and water paste to thicken broth at this time ( I like mine thicken). Serve immediately.

Pot Pie Dough
2-1/2 cups unsifted all purpose flour
1/2 teaspoon salt
3 large eggs
1 tablespoon cold water

roll out thin and cut in small squares

I let mine set for 20 min to get a firm

Poor Mans Cinnamon Rolls
Leftover Pie dough (I used store bought)
Brown Sugar
Cinnamon
butter
roll out the dough
spread with soft butter
sprinkle with as much brown sugar as you would like
Sprinkle with Cinnamon
Roll up like a jelly roll
bake at 350 for 10-15 minutes

A WONDERFUL FALL DESSERT!

BANANA CAKE WITH EASY CARAMEL FROSTING

1 (18.25-ounce) Package yellow cake mix

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

2 medium ripe bananas, peeled and mashed (about 1 cup)

1 cup water

1/2 cup vegetable oil

3 large eggs

2 teaspoons banana extract

Easy Caramel Frosting (recipe follows)

1 cup chopped pecans, toasted

1.Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Set aside.

2. In a large mixing bowl, beat the cake mix, brown sugar, cinnamon, mashed bananas, water, oil, eggs and banana extract with an electric mixer at medium speed.

3. Divide the batter evenly between the prepared pans.

4. Bake for 30 minutes or until tested done when a wooden pick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. remove cakes and cool completely on wire racks.

5. Fill and frost cake with the Easy caramel frosting and sprinkle top with the pecans.

Makes 12 servings.

Easy Caramel Frosting

1/2 cup butter

1/2 cup packed light brown sugar

1/2 cup packed dark brown sugar

1/4 cup whole milk

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

1. Bring the butter and brown sugars in a saucepan over medium heat to a boil and cook for 2 minutes, stirring occasionally. Add the milk and bring mixture back to a boil.

2. Remove pan from heat and stir in the powdered sugar and vanilla, mixing until frosting is smooth. Frost coooled cake immediately.

ENJOY!