|Country Inns and Back Roads Cookbook|
|by Linda Conway|
Cooking in American inns has never been better or more varied, with traditional favorites joined by a host of newcomers subtly influenced by inter...
Tip: Try pot pie for more results.
1 - 10 of 11 for pork pot pie
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Cut pork into 1-inch cubes. ... and parsley. Drop pot pie dough squares on ... dough. Roll out thin (1/8 inch on floured board) and cut into 2-inch squares.
In a large saucepan cook celery, onion, and green pepper in hot butter until tender. Stir in flour, rosemary, or thyme, and 1/8 teaspoon pepper. Stir ...
Preheat oven to ... filling and seal pie by pressing dough ... chicken mixture and sprinkle lightly with paprika. Bake at 400 degrees for about 20 minutes.
Use leftover cooked meat or start with fresh and cook until tender in water seasoned to taste. Add vegetables and simmer covered for 10 minutes. ...
Preheat oven to biscuit temperature. Mix gravies together according to package directions. Put meat, drained vegetables, onion in 1 1/2 quart ...
Brown pork chops and drain off any fat. In crock pot, put the ... can of apple pie filling. Cover and ... on low for a longer time) until meat is tender.
Brown pork chops in skillet. ... pepper. In crock pot stir together 1/2 ... other 1/2 of cherry filling and pass in sauce dish when serving chops. Serves 6.
Cook meat in ... Pour mixture into pie shell. Cover with a top shell. Make slits in top. Bake at 375 degrees for 15 to 20 minutes or until golden brown.
In saucepan, brown sausage; drain. Pour off fat. In same saucepan, melt the 1/4 cup Crisco. Blend in the 1/3 cup flour, the 1/4 teaspoon salt and ...
In a 5 quart pot, mix all ... USE AS POT PIE: Mix same ... carrots. Make pie crust for 2 layers. Cook at 425 degrees for 30 minutes until crust is brown.
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