|The Firehouse Cookbook: 2|
|by Dorothy Jackson Kite|
A collection of 150 recipes from firehouses across the United States, accompanied by stories about the firehouse.
Tip: Try pie mayonnaise crust for more results.
1 - 10 of 23 for pot pie mayonnaise crust
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Boil soup and ... and vegetables. Pour soup and broth over meat and vegetables. Mix crust ingredients and pour on top. Bake at 425 degrees for 30 minutes.
Chop vegetables and saute in butter; drain. Add mayonnaise, salt, pepper, ... Line deep dish pie pan or casserole ... quart) with pie crust. Place sliced ... Serves 6 to 8.
Layer cut up chicken in large casserole bowl (about 8 x 11 inches). Spread onion and boiled eggs over chicken. In large boiler, mix soups, veg-all ...
Debone chicken. Place ... and pour over chicken. Whisk flour, mayonnaise and milk together. Pour over top. Bake at 350 degrees until brown. Use large pan.
Layer chicken, onion ... chicken mixture. Mix above 3 ingredients well. Pour evenly over top of soup mixture for crust. Bake at 350 degrees for 1 1/2 hours.
Layer chicken, onion ... mixture. Mix milk, mayonnaise and flour, spread ... soup mixture for crust. Bake at ... 1/2 hours or until crust is golden brown.
Layer chicken and onions. Mix other ingredients and pour over chicken in large greased casserole (15 x 3 x 9 1/2). Mix together and pour over ...
Place layer of ... chicken mixture. Spread crust over the soup ... until crust is golden brown. Mix milk, mayonnaise and flour; spread over soup mixture.
Layer chicken, onions ... evenly. Mix milk, mayonnaise and flour. Spread ... soup mixture for crust. Bake at 350 degrees for 1-1 1/2 hours until golden brown.
Layer chicken, onions ... mixture. Mix milk, mayonnaise and flour. Spread ... soup mixture for crust. Bake at ... 1/2 hours or until crust is golden brown.
Result Page: 1
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