Chicken Pot Pie

1 (3 1/2-pound) whole chicken

5 cups water

3 carrots, diced

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 slices of Bacon

3 green onions, sliced

2 large celery ribs, chopped, tops and leaves reserved

1/2 cup all-purpose flour

3 hard-boiled eggs, sliced

1 (8.5-ounce) can sweet green peas, drained

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme

1/4 teaspoon sage

refrigerated pie crust

Cranberry sauce

Bring first 5 ingredients plus celery tops to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.

Remove chicken and carrots, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, carrots and next 5 ingredients. Simmer on low 5 minutes and taste for seasoning.

For a richer pie, replace 1/2 cup of the chicken broth with 1/2 cup Half and Half.

Spoon mixture into a 3-quart baking dish, and top with refrigerated pie crust.


Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce or rep pepper jelly.

Thanksgiving Tamales

Of course these can be made throughout the Holidays! 

Ingredients:

2 lbs. of Masa

3 Tablespoons paprika

3 Tablespoons salt

1 Tablespoon sage

1 Tablespoon cummin

3 Tablespoons celery seeds

3 Tablespoons garlic powder

2 Tablespoons onion powder

2 cups Turkey or Chicken broth

3/4 cup Lard

Filling

1 1/2 pounds shredded Turkey( more if needed)

small jar red pepper jelly

small can cranberry sauce

2 Tablespoons butter

salt, pepper, and chili powder to taste.

Package of corn husk.

Directions:

1. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry.

2. Take the first 4 ingredients of the filling in a skillet cook on medium stiring until sauce and jelly have melted and coated turkey. add salt, pepper and chili powder to taste.

4. Soak husk in warm water 30 minutes. pour of water cover.

5. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa with all dry ingredients stir in the lard mixture, adding broth as necessary to form a spongy dough.

6. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center, roll them up and steam for 45 min-1hr.