HOME COOKING: Marie Callender's Restaurant & Bakery Recipes to Cook Home - Marie Callender's Chicken Pot Pie - Corn Bread - Chocolate Cr

MARIE CALLENDER'S RESTAURANT & BAKERY serves up a wide variety of classic American foods updated with today's flavors, including their Famous Pot Pies, Freshly Roasted Turkey Dinner, St. Louis Bourbon BBQ Ribs and Gorgonzola, Pecan and Field Greens Salad.

 

And - Cream pies, fruit pies, meringue pies, even pies with no sugar added. And that chicken Pot Pie is to live for...

Each restaurant also features a Salad Bar, freshly prepared home-style soups and signature cornbread, baked fresh and served hot from the oven.

>>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are Marie Callender's most popular recipes of all time...

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--Marie Callender's Chicken Pot Pie--

>> Filling:

2 cups water

14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces

2 carrots, peeled and cubed (about 1 cup)

2 ribs celery, sliced (about 1 cup)

1 medium onion, chopped (about 3/4 cup)

2 tablespoons chicken bouillon granules

1/4 teaspoon black pepper

1/4 cup butter

4 tablespoons cornstarch

1 tablespoon flour

1 cup heavy whipping cream

1 cup frozen peas

 

>> Crust:

2 cups flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

 

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.

Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make the crust: Heat oven to 400 degrees F.

Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form.

Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together.

Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.

Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust.

Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

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--Marie Callender's Corn Bread--

 

1 (9 oz.) box Jiffy Corn Muffin Mix

1 (9 oz.) box Jiffy Yellow Cake Mix

 

Prepare each box according to package directions and gently fold together.

Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle with a little crisp bacon.)

Bake according to box directions for the yellow cake mix.

>> Honey Butter Recipe:

1/4 pound BUTTER

1/4 cup strained bacon drippings

4 slices bacon, cooked crisp and crumbled

 

Beat butter until light and creamy. Add drippings and bacon. Take equal amount of honey (approx. 2/3 cup) and beat into butter mixture until light and fluffy (almost floats out of the bowl.

Can be frozen (will last up to a year).

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--Marie Callender's Pie Crust--

1/4 cup butter

1/4 cup shortening

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 egg yolk

2 tablespoons ice water

1/2 teaspoon vinegar

 

Beat together butter and shortening until smooth and creamy; chill until firm.

Sift together flour, sugar and salt in medium bowl.

Using fork, cut butter and shortening into dry ingredients until mixture has a consistent texture.

Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour. Preheat oven to 450.

When dough has chilled, roll it out and press into pie plate.

Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans.

Bake 15 minutes, then remove weight or pan filled with beans and prick crust with fork to allow steam to escape.

Bake another 5-10 minutes or until crust is golden brown. Let crust cool.

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--Marie Callender's Chocolate Cream Pie--

To pie crust recipe, add:

1 small box chocolate pudding (either cooking or instant)

1 small box vanilla pudding (either cooking or instant)

1/4 teaspoon rum extract (more or less to taste)

Cool Whip

 

Prepare pudding mixes according to directions in separate pans or bowls. Add rum extract to vanilla pudding and mix.

Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers.

Chill in fridge. Once chilled and set, top with Cool Whip.

Can also top with meringue.

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Dig In and Enjoy!

 

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation.

Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.

 

His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND'S NOTECOOK at Click Here to See My Recipes on Notecook!.

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Although best known for its pies, Marie Callender's also has a fantastic Potato Cheese Soup recipe. Give it a try!

 

--Marie Callender's Potato Cheese Soup--

 

8 cups potatoes; peeled and cubed

4 cups water

2 cups chopped onion

4 cups chopped celery

2 teaspoons salt

4 cups half-and-half

6 tablespoons butter or margarine

1 cup shredded sharp Cheddar cheese

 

 

In a large saucepan, add water, potatoes, onions, celery, and salt.

Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky.

Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef

Making a Clay Pie Pan : Finishing a Clay Pie Pan

Pie Plate

New Brunch Recipes: Baked Egg & Toast Cups, Impossible Turkey Pie, and Ham Cream Cheese Bagel Spread

Planning a brunch and looking for some new ideas? Here we offer some recipes to give new life to your brunch. Wake up taste buds with these great recipes. Baked Egg and Toast Cups make a great individual egg serving that is definitely different. The Impossible Turkey (or Chicken) Pie is easy to prepare and can be kept warm easily. Ham Cream Cheese Bagel Spread is tasty on miniature bagel halves. Try one, two, or all three of these recipes at your next brunch.

BAKED EGG AND TOAST CUPS

6 slices whole-wheat bread, crusts removed

1/4 cup melted unsalted butter

6 eggs

1/2 cup low-fat shredded Cheddar cheese

Salt and Pepper to taste

Preheat oven to 350 degrees.

Lightly spray 6 muffin cups with nonstick cooking spray.

Brush both sides of the bread slices with the melted butter. Press one slice of bread into each muffin cup so that the edges come up over the edges of the muffin cup. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from oven. Break one egg into each toast cup and sprinkle with salt and pepper. Sprinkle the cheese evenly over the 6 cups. Bake 15 to 20 minutes or until the eggs are set.

Serves 6

IMPOSSIBLE TURKEY (OR CHICKEN) PIE

2 cups cooked turkey or chicken, shredded or cut-up

1 jar (4 1/2 oz) sliced mushrooms, drained

1/2 cup sliced green onions

1/2 tsp salt

1 cup shredded natural Swiss cheese

1 1/2 cups milk

3/4 cup baking mix (such as Bisquick)

3 eggs

Heat oven to 400 degrees. Lightly spray a 10-inch pie plate with nonstick cooking spray. Sprinkle turkey, mushrooms, onions, salt and cheese in the pie plate. Beat milk, baking mix and eggs together until smooth. Pour into pie plate. Bake at 400 degrees until golden brown and a knife inserted halfway between the center and the edge comes out clean. This should take 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish with some fresh parsley if desired. Leftovers should be refrigerated.

Yield: 6 to 8 servings

HAM CREAM CHEESE BAGEL SPREAD

8-oz low-fat cream cheese

1 cup sour cream

1/4 tsp garlic powder

2 pkgs (2 1/2-oz each) deli ham, chopped

2 to 3 green onions, depending on size, chopped

Miniature whole wheat bagels, split

In a small mixing bowl, combine the cream cheese, sour cream, and garlic powder. Blend until smooth. Stir in ham and onions. Spread on the split side of bagel halves.

Enjoy!

About the Author

For more of Linda's recipes and diabetic information, visit http://diabeticenjoyingfood.squarespace.com

What is the difference of pie plate on a pie pan?

and what are the pies that can be cook in pie plate and can be cook in pie pan..?

The difference between a plate and a pan, in my mind anyway, is in the material

Pie plates are typically made of glass or ceramic or porcelain, pie pans are made of some kind of metal.

Regular depth pie plates and pie pans can be used interchangeably for custard pies and quiche.

The pie plate also comes in a "deep dish" version that is typically used for fruit pies.

Broken Pie Plate

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