This week, we will share recipes for different kinds of meat, and they are all baked dishes. We hope you will enjoy them.
Out of Plains Pot Pourri, from our friends up in Plains, Georgia, we have Mrs. Brannen’s chicken pie, for which ingredients are cooked on the stovetop , assembled into a pie, and then the pie is browned in the oven.
Jan Williams’ tangy chicken, also from Plains Pot Pourri, goes into the oven for an hour at 350 degrees.
We found Bonnie Milliken’s crazy crust pie in Northside Baptist Church’s cookbook. Bonnie says you can use any meat you like, beef, ham, or turkey.
First Presbyterian Church of Apopka shares Lorena DeWitt’s pork chops and rice in Treasures and Pleasures. This is a dish where you just throw the ingredients in the baking dish, cover it, and set it in the 350-degree oven and forget it for a couple of hours. I would venture a guess that you could do this dish with chicken if you prefer. You would probably want to add some butter for the chicken.
Also from Treasures and Pleasures, Abby Jo Land shares her meat loaf that you bake at 350 degrees for 1-1/2 hours.
Charlett Spencer’s Italian meat squares is another Treasures and Pleasures recipe, and it looks superb.
Marjorie Hobgood’s ham and cheese delight is shared with us through Plains Pot Pourri. It might well be a good way to utilize some of those leftovers you have after baking a whole ham.
MRS. BERTHA BRANNEN’S
CHICKEN PIE
Recipe from Food Favorites
of Plains, Georgia
Plains Pot Pourri
1 small hen or large fryer
2 cups plain flour
1 tablespoon salt
1/2 cup Crisco
1/2 cup cold water
3 cups chicken broth
Cook cut up chicken in water to cover along with 1 tablespoon salt until tender. Remove meat from bone. Mix flour, 1/4 teaspoon salt, Crisco, and cold water. Divide dough into two parts. Knead until stiff. Roll out as thin as possible and cut into small strips. Put dumplings into hot broth and cook until almost done. Remove and put some of them on layer of chicken in a baking dish. Repeat layers of chicken and dumplings. Pour broth over all. Roll out remaining portion of dough for crust and cut into six strips. Place on top and dot with butter. Stick fork into pie for steam to escape. Brown the crust at 350 degrees in oven for 25 or 30 minutes.
JAN WILLIAMS’
TANGY CHICKEN
Recipe from Food Favorites
of Plains, Georgia
Plains Pot Pourri
1 chicken, cut up
2 teaspoons salt
1/4 cup melted butter
1/4 cup lemon juice
1/4 cup apple cider vinegar
1 teaspoon onion salt
1/2 teaspoon pepper
Mix all ingredients together. Dip chicken into sauce, place in baking dish with skin side up. Pour remaining sauce over chicken. Bake at 350 degrees for one hour.
BONNIE MILLIKEN’S
CRAZY CRUST MEAT PIE
Northside Baptist Church
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup shortening
1/2 cup sour cream
1 egg
Stir all ingredients lightly. Spread into greased pie pan. Fill with fillings as desired. Bake 400 degrees for 20-25 minutes.
Filling: variable (your choice)
1 pound ground beef, or ground ham, or ground turkey that has been browned with one medium chopped onion.
Add 6 ounces tomato sauce.
Add 1 or 2 cups Velveeta or other cheese.
Add can of beans or chili or corn, as desired.
The crust comes to the top as it is baked.
LORENA DEWITT’S
PORK CHOPS AND RICE
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka,
Treasures and Pleasures
1 cup raw brown rice
6 to 8 pork chops or pork steaks, cut thin
1 package uncooked frozen peas
3 cups chicken broth (bouillon cubes and water may be used)
Spread rice in bottom of 13 x 9 x 2-inch baking pan. Layer pork chops on top. Add chicken broth and peas. Seal with foil and bake at 350 degrees for two hours. Check 1/2 hour before done to see if more liquid is needed.
ABBY JO LAND’S MEAT LOAF I
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka
Treasures and Pleasures
2 pounds ground beef
2 stalks celery, chopped
1 medium onion, chopped
A little chopped parsley
1/2 cup melted margarine
1 cup (plus) whole wheat bread crumbs
1 scant cup milk (‘scant’ means 1 to 2 tablespoons less)
3 eggs, well beaten
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 small can chopped mushrooms (optional)
Mix together thoroughly. Place in greased loaf pan. Bake at 350 degrees for 1-1/2 hours. Serves 8. Good hot or cold. Makes good sandwiches.
CHARLETT SPENCER’S
ITALIAN MEAT SQUARES
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka
Treasures and Pleasures
1 28-ounce can tomatoes
2 pounds ground beef (chuck)
1/2 cup chopped green pepper
1/2 cup chopped green onions
1/3 cup coarse fresh bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 egg
1/3 cup water
1 cup grated Mozzarella cheese
1/4 cup grated Parmesan cheese
Drain tomatoes, set aside. Mix beef, green pepper, onion, bread crumbs, salt, pepper, egg, and 1/3 cup water thoroughly. Press gently in a 13 x 9 x 2-inch pan. Bake at 375 degrees for 20 minutes. Drain excess fat. Mash tomatoes slightly and mix with Mozzarella cheese. Spoon mixture over meat. Sprinkle Parmesan cheese over all. Bake 25 minutes longer. Serves 8.
MARJORIE HOBGOOD’S
HAM AND CHEESE DELIGHT
Recipe from Food Favorites
of Plains, Georgia
Plains Pot Pourri
1/2 cup finely chopped onion
2 cups chopped left-over ham
3 beaten eggs
1 cup shredded sharp cheese
2/3 cup finely crushed crackers
1-1/2 cups milk
Combine all ingredients. Mix well. Pour into 10-in x 6-in x 1-1/2-in dish. Bake at 350 degrees for 50 minutes.
