A Superbowl Meal

     Page One Hundred Eighty-Three.

       Superbowl Sunday is in a couple of days. I'll probably watch the game with my Indian roommate in tow. Superbowl Sunday is the #1 pizza day in America, literally. But I'm so sick of pizza after my pizza party last week that I'm boycotting it for a little while. I'm thinking of making homemade chicken pot pie. It's neither fast nor easy but it is tasty. However, as mentioned prior in this blog, my roommate's biggest complaint about American food is it's lack of spicyness. Well, chicken pot pie pretty much epitomizes that. However, mine is extra flavorful, I'm proud to declare. So, perhaps he'll like it.
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     My favorite Superbowl memory dates to the mid-90's. A very close friend, Meryl, phoned me at the Star Spangled Banner and we stayed on the phone through the entire game. I hadn't spent that much time on the phone since those wacky teenage years. But it was too fun. It was like having a close friend over, but without the clean-up when they leave. Also, I was able to watch TV in my underwear. Always a plus.

A Holiday Sweet Treats Party

     Page One Hundred Sixty-Five.
     And so it begins. The holiday season is here and with it parties, presents, rushing, decorations, frustration and tons of ridiculous food, little of which is healthy.
     In a couple of weeks, I'll be having a holiday gathering which will hopefully be pleasant and not too big. Here's my theme. I'm going to make all the real food and I've asked my guests to bring the crap. I figure most people have one holiday sweet specialty they make every year. Why shouldn't there be a party devoted to those home-made goodies? I'm sure others have done this type of thing before. With luck it'll work.
     I'll make beef tenderloin with French bread for sandwiches, chicken pot pie, ribs, mac 'n cheese, vegan rice & beans, cole slaw and a tray of fresh, raw veggies. Then, there will also be dishes of dried fruit strewn about. Plus, of course, bowls of nuts. This menu is very eclectic and might adjust, but you see the direction I'm heading. (Understand, my friends are of the "wide range" variety.) I'm also thinking of buying a couple boxes of Ho-Hos and Twinkies just for the fun of it.
     I know that home-made Russian tea biscuits will probably show up. There will also be the typical variety of home-grown cookies, date-nut bars, lemon bars, berry and pumpkin pies, chocolate cake and Lord only knows what else. Somebody may bring fresh pralines. Wouldn't that be great?
     This party will be in two weeks. If I start cooking tonight, it should all be ready by then.

On Making Chicken Pot Pie.

     Page Fifty-Seven.
     Way back on page fifty-two, I talked about Chicken Pot Pie.I implied that it's an ordeal and complicated to make. Believe it or not, it really isn't. In fact during the last few blogs, I have taught you how to do it, I just didn't tell you that I was teaching how to make Chicken Pot Pie because it sounds so intimidating.
     On page fifty-three, I instructed how to make the chicken; on fifty-four, the vegetables; on fifty-six, the sauce; and on fifty-two the crust. All of those recipes fit neatly together to make one casserole which feeds about eight people. While the chicken is in the oven, make the veggies. When both of those are finished, make the sauce, then put all that stuff into a large baking dish. Finish with the crust. Finally, put everything in the oven, 425 F. for 20-25 minutes or until the crust is light brown and the filling is bubbly. This is one of the most comforting foods in the history of comfort foods. And most kids will eat it. It is not low fat, but it is high protein and full of vegetables. Serve this with a green salad on the side and you have a very satisfying meal. Bone Appetite! 

The Perfect Crust For Your Chicken Pot Pie

     Page Fifty-Two.
     People who make chicken pot pie from scratch are separate from most earthlings. Maybe we love more deeply. Maybe we're more sensitive and caring. Perhaps we feel all emotion more deeply. We definitely handle criticism more poorly than most. Who knows really what it is that sets us apart? But, usually, most of our sins are forgiven, when we serve up fresh, home made chicken pot pie.
     You probably have your own recipe for chicken pot pie filling. If not, I'll eventually write mine down in this blog. But for today, I'll just tell you how to make the best topping ever. It's really easy too and good for a variety of purposes.
     Mix two cups Bisquick or any all purpose baking mix with one cup of heavy whipping cream in a bowl with a fork. Just mix 'till moistened, 20-40 seconds. Roll out onto floured board or counter top. Knead three, four or five times. UNDER WORK THE DOUGH!!! Then, roll out into the shape of the pan that the chicken filling is in, rolling to between 1/3 - 1/2" thick. Carefully transfer onto chicken mixture. (This dough makes enough to cover a 9" X 13" pan, about eight servings of Pot Pie.) Then melt four tablespoons of butter and carefully brush over the top of the dough. Place the casserole into the oven at 425-450 f. and cook 'till filling is bubbly and topping is lightly, golden-brown, about 15-20 minutes. Then, enjoy its tender, flaky goodness.
     This dough is also excellent as a biscuit. After rolling out to 1/3 - 1/2" thick, take a biscuit cutter or upside down drinking glass and cut out rounds from dough. Gently place the rounds on a pan. Delicately brush with melted butter and bake, 425 - 450 f. until light golden-brown, about 15 minutes or so. Just delicious!
     This dough is not low fat, clearly. But for a special occasion, a birthday perhaps, it's okay.