MS MuSings
a Monthly Online Magazine
By and For Those with MS,
Multiple Sclerosis
May 2008, Issue 104
|
MS MuSings a Monthly Online Magazine By and For Those with MS, Multiple Sclerosis May 2008, Issue 104 |
|
Tables of Contents Other Monthly Please Visit
|
By Car I don't have the energy to cook often, so I'm discovering how to make some things delicious by taking short cuts! About half of a 5 lb. can of white meat chicken Couple cups of baby carrots Full stalk of celery, trimmed Large sweet onion 2 large potatoes 3 small cans chicken broth 3 jars creamy chicken gravy Salt and ground pepper Puff pastry, 1 package Drain the chicken and cut into desirable size pieces. Cut the baby carrots into pieces and simmer in about half a can of chicken broth Chop celery and onion, sauté in two tablespoons butter or vegetable oil till softened Combine chicken, carrots in cooking juice, celery and onion together in large pot. Salt and pepper to taste. I like to use seasoned salt. Add the chicken broth, over and slowly simmer for about an hour. Add the gravy and heat till bubbly and hot through. Spray a 5 by 7 inch glass baking dish with non stick spray. Pour in the hot mixture Spread out the puff pastry. Place the puff pastry over the hot mixture leaving no spaces. Use wet fingers to attach the pastry to the edges of the pan. Beat an egg with a fork then brush top of pastry with the egg. Bake in a 400 degree oven till pastry is golden brown. You'll have to watch closely, takes about 20 to 30 minutes.
Reach Car by email to comment: carreynolds0291@sbcglobal.net |
