Text 37090, 76 rader
Skriven 2013-05-20 07:14:06 av Dave Drum (1:261/38)
     Kommentar till en text av Dale Shipp (1:261/1466.0)
Ärende: Pot Pies
================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Did a comparison between Banquet Chicken Pot Pies and Marie
 DD> Callender's Chicken Pot Pies - which were side by side in the
 DD> freezer case at Sav-A-Lot.

 DD> The Banquet was a 4 oz pie @59c (on sale - reg 69c) and the Marie was 7
 DD> oz @ U$1.96. Both are from Con-Agra

 DS> I just found the price on those Mrs. Budd's pies I mentioned yesterday.
 DS> Price at BJs was $7.99 for four 9 oz. pies, or about $2 each.  I don't
 DS> know what the supermarket price is, nor the price on the family size
 DS> pie.

IOW about the same price as the Marie but 2 oz (roughly 25%) bigger. Is the 4
pack boxed individually in an over-wrap? Or are the pies all in the same box?
Just curious since they aren't available to me. Sound like something I'd like.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old-fashion Chicken Pot Pie
 Categories: Poultry, Pastry, Sauces, Vegetables, Cheese
      Yield: 4 Servings

      3 tb Butter
      3 tb Flour; unbleached
    1/4 c  Green onion; chopped
      1    Env. Vegetable Soup Mix *
      2 c  Milk
      2 c  Chicken; cooked, diced
     10 oz Broccoli spears; frozen **
    1/4 c  Parmesan cheese; grated
    1/8 ts Pepper
           Pastry For Single Crust Pie
      1 lg Egg yolk
      2 tb Water

  * Use Lipton's Vegetable Recipe Soup Mix in this recipe.

  ** Cook broccoli spears according to directions on package
  and drain.

  Preheat oven to 425øF/220øC. In large saucepan, melt butter
  and cook flour with green onion over medium heat, stirring
  constantly, 3 minutes or until flour is bubbling.

  Stir in vegetable recipe soup mix blended with the milk.

  Bring just to the boiling point, then simmer, stirring
  constantly, 5 minutes or until thickened. Stir in chicken,
  broccoli, cheese, and pepper.

  Turn into a lightly greased 1 quart round casserole or
  souffle dish. With rolling pin, roll pastry in a 9" circle;
  arrange over casserole. Press pastry around edge of
  casserole to seal; trim off excess pastry, then flute
  the edges.

  Brush pastry with egg yolk beaten with water. With the tip
  of a sharp knife make small slits in pastry.

  Bake until crust is golden.

  NOTE: This recipe is only "old fashion" if you were born
  after 1990. - UDD

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... An elephant: A mouse built to government specifications. - Robt A. Heinlein

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)