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Post by LadyWinterWolf on Nov 3, 2003 1:08:39 GMT -5
Shoofly Pie
This recipe for Shoofly Pie, straight from the Pennsylvania Dutch Country, is gooey, sweet and very heavy! One slice will leave you wanting more...another day. Enjoy!
3/4 cup dark molasses 3/4 cup boiling water 1/2 tsp baking soda 1/4 tsp salt
Mix the above ingredients together. It will foam, so don't be alarmed!
1 3/4 cups all-purpose flour 1/4 cup butter 1/2 cup dark brown sugar
With your hands, mix the above three ingredients. Make sure your butter is at room temperature.
Line a 9" pie pan with a pastry shell. In a 375° oven, bake the pastry shell for 10 minutes. Remove from oven.
Now, pour about 1/3 of the liquid mixture into the baked pie shell. Sprinkle with about 1/4 of the dry mixture so that you go all around the pie and let soak for a minute. Pour another 1/3 of the liquid mixture on top and add about another 1/4 of the dry mixture and, again, let soak for a minute. Finally, add remaining liquid mixture and top with remaining dry mixture, making sure you spread the dry all around the pie.
Bake, still at 375°, for 30 to 35 minutes and let cool; serve with ice cream.
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Post by LadyWinterWolf on Nov 3, 2003 1:12:09 GMT -5
CHICKEN AND WAFFLES
I guess there are some of you who never heard of this. It is very common in PA Dutch country. This is very easy and very quick if made with leftover chicken or turkey and gravy.
INGREDIENTS
Cooking oil (I use canola or olive, which is not traditional) 1/2 of a whole chicken Salt and pepper to taste 1 stalk celery 1 medium carrot 1 small onion, peeled 1 bayleaf 2 cans (14.5 ounces each) low-salt chicken broth, plus water to cover chicken 3 tablespoons all-purpose flour 1/4 cup cold water 1 batch of your favorite waffles
Heat olive oil in a stew pan over high heat. Sprinkle both sides of the chicken with salt and pepper to taste. Add to pan and brown on both sides. Add celery, carrot, onion, bayleaf and broth. Reduce heat to low; cover and simmer until chicken is tender, about 60 minutes. Remove chicken from pot; cool, remove fat and bones and pull apart into small pieces. Skim excess fat from the broth. Discard the vegetables (or eat as cook's treat). Mix the flour with the water until smooth. Bring the broth to a slow boil. Add the flour-water paste gradually, stirring rapidly after each addition. Continue until gravy is the desired thickness. Taste for seasoning. Add the chicken and keep warm over very low heat.
Meanwhile, make the waffles according to recipe and waffle iron. If necessary, place in a 200° F oven to keep warm. Serve the waffles topped with chicken and gravy.
Note: Make extra waffles; freeze and reheat in the toaster for breakfast. Recipe can easily be doubled using a whole chicken.
Serves four.
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Post by RowanMoonWynd on Dec 2, 2003 17:11:31 GMT -5
I grew up on chicken and dumplings, so I never heard of chicken and waffles until I moved up here with my husband. I don't really care for them, but if your going to a family dinner and that is what they are having, as an alternative, the chicken gravy goes excellent over mashed potatoes and served with dinner roles. I learned how to work around it, not that is makes my husband too happy! He loves chicken and waffles!
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