Gary,

  Use Chunky Chicken Soup - just add more flour as the liquid in the chicken soup is
thinner than that in the beef soup :)

Cheers!

Carla
http://www.brunnet.net/terrier


Gary Peterson wrote:

> Hey Carla!
>
> Can I use chicken or something else as a sub here?  Not into red meat.
>
> Thanks-Gary
>
> On Wed, 7 Mar 2001, Carla MacInnis wrote:
>
> > Beef Pot Pie
> >
> >   Begin with pastry -
> >
> > 2 cups flour, 1 cup lard (not shortening), 1/2 cup milk, and 2 teaspoons of
> > sugar (for fruit pies). For beef/chicken pies, sub 1/2 tsp of Italian seasoning
> > for the sugar.
> >
> > Blend flour, lard, sugar (or seasoning) until crumbly (with sorta big chunks
> > remaining). Blend in milk. Turn out on floured board and cut in half. Roll out
> > each half. Press 1/2 into pie pan.
> >
> > Now, for the hard part ... open a can of Campbells Chunky Beef Soup - put in a
> > bowl, add 1/2 cup frozen peas, and a couple of tablespoons of flour (to
> > thicken). Pour into pie pan. Splash a bit of red wine (about a tablespoon) over
> > the top. Then press top crust in place, crimping edges. Prick top with fork to
> > vent. Sprinkle a bit of parmesan cheese on top. Bake at 350 for 35 minutes or
> > until crusty is golden and flakey
> >
> > Roast Pork (you'll need a slow cooker for this one, or use your skillet,
> > setting temp to 200-225 degrees - season with oil first to avoid sticking).  No
> > need to brown meat first, just plunk it in the slow cooker, top with a jar of
> > apricot jelly. Cook on low for 7-8 hours. Remove from slow cooker and put in
> > baking pan and pour on some of the juices. Bake at 350 for 35 minutes more to
> > glaze the top. You can reserve liquid to use with pork chops for another meal.
> > I freeze the liquid for future use.
> >
> >   Enjoy!
> >
> > Cheers!
> >
> > Carla
> > http://www.brunnet.net/terrier
> >
> >
> > joanne wrote:
> >
> > > >
> > > >   I do have a great beef pot pie recipe, though. Want it? The pastry is
> > > easy to
> > > > make, too. If I can do it, anyone can :)  Although I think you might like
> > > my
> > > > pork recipe better :)
> > >  Cheers,
> > >  Carla
> > > > http://www.brunnet.net/terrier
> > > >
> > >
> > > I'll take both!!!!!! And will check out your cooking page.
> > > Joanne
> >