Filling

This is a family favorite on the Sprout side. A family holiday meal (and even meals in between) are not complete without it! Attempts have been made to make it healthier but it never taste quite right. And the best versions of it have been made in the "filling bowl" which I am now in possession of!

Filling

(Thanks to Pop-Pop)

1 loaf of white bread, cubed
4 celery stalks, chopped
1/2 sweet onion, diced
1 stick of butter
3 eggs
1 c. milk

Saute celery, onion, and butter until smooth and colorless. Slightly beat eggs and milk. Pour all over bread cubes and mix until moist. Bake in a ceramic bowl at 350 for 45 minute or until golden brown.

Tips

We usually double it.

Always tastes best fresh out of the oven and right out of the bowl

or heated up the next day!

Grandma's Chicken Pot Pie

This is a great recipe that I inherited from my grandmother. It is a yummy comfort food for a cold wintry day - like today!

Chicken Pot Pie

(Thanks to Grandma Krick)

1 c. flour
1 t. baking powder
1 egg
pinch of salt
butter the size of a walnut (don't you love these old-time measurements!)
water to moisten the dough so you can roll it
1 small onion, chopped
pinch of parsley
3 large potatoes, peeled and cut in cubes
1 lb. chicken, cooked and cubed

Mix flour, baking powder, egg, salt, butter, and water. Roll out dough and cut into squares. Fill a large soup pot halfway with water. Bring to a boil and keep boiling. Begin adding ingredients in layers - chicken, pot pie dough, potatoes, onions. Repeat as often as needed until all ingredients are added. Finish by adding in parsley.

Cook with lid on for 1/2 hour or until water is absorbed.

Tips:

Double or triple the dough ingredients dependent

upon the number of people you want to serve.

We found we needed to let it simmer for about 2 hours

for it to reach the correct consistency.

After we finished, we agreed it would have tasted great

with some fresh corn added!

Lemon Chicken and Rice

[I've started researching new recipes to try now that we are eating at home more in these tough economic times. We are not adventurous eaters, so I look to find simple recipes that make us think of home and family. I plan to share these recipes on Thursdays so you can share them with your families as well. And if you have any great recipes - send my way and I might publish yours as well! Enjoy!]

Lemon Chicken and Rice

(Thanks to Aunt Nettie!)

1 lb. boneless chicken breasts, chunked
salt
ground pepper
paprika
1 T oil
1 c uncooked rice
1/2 t oregano
1 3/4 c chicken broth
2 T lemon juice
1 T parsley

Season chicken with salt, pepper, and paprika. Brown chicken in oil in a large skillet over medium-high heat. Add rice, spices, broth, and lemon juice; bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until rice is tender and liquid is absorbed (add some water if too dry). Fluff with a fork and serve.

Makes 4 servings.

{Tip: We had this for dinner on Tuesday night and

discovered that we need to add more lemon for a stronger flavor. }