Tag Archives: Pot Pie

Baking Powder Cheese Biscuits

Sometimes in planning a meal, there is no time for yeast bread,, yet your meal needs that something extra that says “I really want to serve you that extra special”.  Biscuits are actually quickly made, okay, some practice makes them fluffy and light.  Think how good it would be to serve your family hot biscuits, butter and honey with their dinner tonight.

Baking Powder Cheese Bisquits

Baking Powder Cheese Bisquits

Make Baking Powder Cheese Biscuits to serve with fish, vegetables or any entree.  Of course, there is always sausage and biscuits often served at breakfast, why not serve sausage and Baking Powder Cheese Biscuits for brunch or week day dinner to family.  They will love you for it.  Enjoy!

Baking Powder Cheese Biscuits
 
A biscuit to have for bread, rolled topping for pot pies, and flavored with grated cheese, cinnamon, pecans or brown sugar. Change your good morning breakfast to biscuits.
Author:
Recipe type: Breads
Cuisine: American
Ingredients
  • 2 cups sifted unbleached all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup cold shortening
  • ⅔ cup 2% cold milk
  • ½ cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 450 F.
  2. Grease 2 9-inch cake pans.
  3. Sift together the first 3 ingredients into a medium bowl.
  4. Cut the cold shortening into the dry ingredients with a pastry blender.
  5. Pour in the milk and cheese.
  6. Quickly mix to moisten flour, without over beating.
  7. Briefly knead dough on a lightly floured board.
  8. Roll to ½-inch thickness and cut with biscuit cutter. Do not roll too thin.
  9. Place biscuits in the grease cake pans.
  10. Bake 12 minutes
Notes
Drop the biscuits on top of a hot broth vegetable stew and bake for a pot pie.
Omit the cheese for plain biscuits. Recipe adapted from The American Women's Cook Book, 1947.--------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Suggestions for serving Baking Powder Cheese Biscuits

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesr your cooking experience.     ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com

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Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

At a local cooking class, once again I was kicked out of my usual thinking:  pot pies have  to have a pastry crust or puff pastry.  Biscuits and refrigerated rolls out of a can are quick and easy toppings.  I had never thought of cornbread.  When do I bake cornbread?   Usually when serving chili or soups there is  a pan of cornbread.  Now to be creative!  What else goes with corn bread other than ham and beans.  BEANS?

Go southwest!

The west is a fascinating landscape, so colorful and different from the mid-west states.  When- ever we drove out to Arizona, I always liked to stop at the Pueblo Indiana Cultural Center in Albuquerque, New Mexico to look in the shops, the museum and the Restaurant.  The food was so good, but look out for the salsa.  Hot!!!

So here is my version of Southwest Vegetarian Pot Pie Recipe.

Southwest Vegetarian Pot Pie
 
Prep time
Cook time
Total time
 
A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
Author:
Recipe type: Vegetarian
Cuisine: Southwest
Serves: 6
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1-15 ounce pinto beans, drained and rinsed
  • 2 cups corn, frozen or whole kernel corn, drained
  • 1-15 ounce tomatoes, diced and with juice
  • ¾ teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt or to taste
  • ½ teaspoon cumin
  • ¼ to ½ cup water, if needed for more liquid
  • CORN BREAD TOPPING
  • 1¼ cups unbleached all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • ¼ cup sugar
  • 1 cup 2% milk
  • 1 egg, beaten
  • ¼ cup extra virgin olive oil
  • ½ cup shredded mild cheddar cheese
Instructions
  1. Preheat oven 400 F.
  2. Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  3. Heat olive oil in skillet.
  4. Add onion, celery, red bell pepper, and garlic to softened.
  5. Add remaining vegetables.
  6. Heat to simmering.
  7. MIX CORNBREAD TOPPING
  8. Whisk dry ingredients together.
  9. Add milk, egg and oil.
  10. Stir until just mixed, do not beat until smooth.
  11. Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  12. Bake 25 minutes.
  13. Sprinkle shredded cheese on top, set in oven to melt cheese.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.---------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.