A small vegetable pot pie with a flaky crust sits partially cut open on a white plate next to a fork. Peas, carrots, corn, and beans are visible inside the pie.

Fun, easy and rusty comfort food

By Paula Dream (AKA Kale Haygood

Hello, MONTROSE STAR stars and starlets! Could it be we are finally smelling a hint of spring just around the corner? It must be so because I’m beginning to feel a little frisky. My friend warned me to settle down or she would be calling Shady Pines. I sharply replied with a strong warning that I would be calling the Six Feet Under people on her! 
The recipes I am giving you in this issue are fun. I think what makes them fun is that there are few ingredients, which equate to an easy clean up.
Enjoy, and thanks for keeping our advertisers in mind.

CHICKEN POT PIE CUPCAKES

1 chicken breast, poached, boiled, or baked and diced
1 can (14 ounces) cream of chicken soup
1 cup frozen mixed vegetables
1 cup cheddar cheese, shredded
1 tablespoon dried Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic salt
2 cans (10 ounces) large refrigerated biscuits
Ground pepper to taste 

Lightly grease a 12-cup muffin tin. Place the biscuits in each cup and press down into the bottom and up the sides. In a large bowl, mix all ingredients well.  Evenly spoon mixture into cups. Slide into a preheated 350-degree oven for about 15 minutes. Check at the 10-minute mark to see if biscuits are browning. Remove from oven and let rest five minutes.

PEACH COBBLER MADE SIMPLE

1 stick (1/2 cup) margarine
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 tablespoon ground cinnamon
1 tablespoon vanilla
2/3 cup milk
1 can (16 ounces) sweetened, drained peaches

Melt margarine in a nine-inch square baking dish. Combine flour, sugar, salt, milk, cinnamon and baking powder in a bowl and mix well. Pour peaches over margarine. Spoon batter evenly over peaches. Bake for 20 to 25 minutes in preheated 350 degree oven (a little extra baking time may be required). The last time I made this, I doubled the recipe, using a 9″x12″ baking dish and used cherry pie filling along with blueberry pie filling, which required longer baking time, but the flavor was outstanding!

SAWDUST PIE

This recipe came from the old antique Baptist Church cookbook my grandmother left me.

1-1/2 cup sugar
1-1/2 cup graham cracker crumbs
1-1/2 cup coconut
1-1/2 cup pecans
3/4 cup chocolate chips
7 egg whites
1 unbaked pie shell

Combine first six ingredients in a bowl. Mix well. Pour into pie shell. Bake in preheated 350 degree oven for 35 to 40 minutes or until center is firm. Best served with a heaping scoop of vanilla ice cream.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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