PRINT ADS

Well, finally March is here, so spring can’t be far behind, right? We “spring forward” this weekend and at least the days are getting longer.

I went on a week’s vacation with my sister Pat and her neighbors, Tom and Vera Strobel, from Chetek. We drove (actually Tom did all the driving) to Tunica, MS, on a little gambling jaunt. While we didn’t dine in any fancy places, we did stop at a Bob Evans restaurant in Illinois and I had a chicken pot pie that was out of this world. So, of course, I had to come home and try my hand at making one. I have made them before with a Bisquick crust, but tried it this time with refrigerated pie crust. It turned out pretty good, but I may still tweak it a bit, maybe adding a couple potatoes. Here’s the basic recipe:

Chicken Pot Pie

2 refrigerated pie crusts

Two cans (10-3/4 oz.) cream of chicken soup

3/4 c. milk

1 bag frozen mixed vegetables

2 c. cooked chopped chicken

1 tsp. minced garlic

1 small onion

Coarse ground black pepper, to taste

1/2 tsp. salt

PREPARATION:

Preheat oven to 375 degrees.

Take pie shells out of freezer to warm for 10-15 min. before placing in pie plate. Meanwhile, defrost frozen veggies in microwave; chop and sautee onion.

Mix chicken, defrosted veggies, sauteed onion, garlic, soup, salt and milk in large mixing bowl. Pour into pie shell; top with second pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.

I got the next recipe for a great sweet/salty treat from Barb Stafslien, who found a similar recipe in Taste of Home magazine and made a few adaptations. Barb and I are always talking “new recipes” at the TeePee. Last week when I got back from vacation, she brought these treats into the TeePee. I thought they were great and just had to make them that very night, so picked up granddaughter Kelsey, who helped me put them together. They’re easy and oohhh so good - and Kelsey and Grandma had a good time making them and delivering them to family members.

Mother Lode Pretzels

1 pkg. pretzel rods (10 oz.)

1 pkg. caramels (14 oz.)

1 tbsp. evaporated milk

1-1/4 cups mini chocolate chips

1 cup plus 2 tbsp. butterscotch chips

2/3 cup crushed Heath bars or toffee bits

1/4 cup chopped peanuts

Break pretzel rods in half and set aside. In a large saucepan over low heat melt caramels with milk. In a large shallow bowl combine chips, toffee bits and nuts.

Pour caramel mixture in a 2 cup glass measuring cup. Dip the broken end of each pretzel piece two-thirds of the way into caramel mixture. Allow excess caramel to drip off then roll in the chip mixture. Place on waxed paper until set. Store in airtight container. Yield: 4-1/2 dozen.

Remember, if you have any recipes to share, e-mail me at rosalie.ducklow@lee.net or mail to Tomah Journal, P.O. Box 190, Tomah, WI 54660.

This column will be going on-line shortly, so watch for it at tomahjournal.com.