Rhubarb Pie, what is a rhubarb?  Rhubarb is thought by many to be a fruit or a vegetable, but is actually a herb from Asia.  It is primarily used for pies and tarts, but the Chinese use it in traditional medicine.  A lot of people consider Rhubarb pie to be their favorite, so give this rhubarb pie recipe a try.

Ingredients

• Rhubarb, 4 cups
• Sugar, 1½ cups
• Cornstarch, 2 tablespoons
• Nutmeg, ¼ teaspoon
• Butter, 1 tablespoon (or Margarine)
• Orange Juice, ¼ cup
• Orange Peel, 1 tablespoon grated
• Pie Crust, 2 - 9 inch ready-made or scratch

 Instructions

1. Cut one pie shell into ½ inch strips.
3. Slice rhubarb stems into bite-sized pieces.  Do not use the leaves as they are poisonous!
4. Preheat oven to 400 degrees (F).
5. Using a sauce pan; mix sugar, cornstarch, and nutmeg together.  Stir well to ensure cornstarch is mixed in.  Add orange juice, grated orange peels, and butter to the sauce pan.  Cook over a medium heat, stirring continually, until mixture is thick.
6. Add rhubarb and continue stirring for 30 seconds.
7. Pour mixture into the pie crust and dot with butter.
8. Place pie shell strips on top to make a lattice pattern. Crimp and flute edges.
9. Bake in oven for 35 minutes or until pie crust is browned.

I feel like chicken pot pie tonight… It takes a bit of preparation but its a family favorite. With this chicken pot pie recipe you can mix and match the vegetables a bit if you want. Throw in some corn, or even eggplant, it doesn’t matter too much.

With winter on the way, what better than a chicken pot pie recipe to warm up the family. Everybody loves it, and this warm and healthy pie will fill everyone right up. Print this recipe and keep it because trust me, “cook it again mummy, cook it again mummy”

Ingredients:

• 1 pound chicken breasts
• 6 tablespoons butter
• 1/4 dry sherry
• 1 1/2 cups milk
• 1 3/4 cups chicken broth
• 1/2 cup all purpose flour
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic - minced
• 2, nine inch pie crusts

Directions:

1. Before you start, make sure you remember to pre-heat your over. You need to set it at about 425 degrees F, or about 220 Degrees C.
2. Combine the chicken, sherry and vegetables in a saucepan, adding enough water to cover all the ingredients and let it boil for around 15 minutes. Drain the excess liquid and set it aside.
3. Cook the onions, garlic and butter in a skillet on medium heat until the butter is soft and the onions turn translucent.
4. Stir in the pepper, salt and flour and then slowly stir in the milk and chicken broth. Simmer this together until it turns nice and thick which is when you need to remove it from the heat and set it aside.
5. Share the chicken and vegetable mixture evenly between the two pie crusts and pour the thicken sauce over the top.
6. Cover both pies with a top crust, making sure to seal the edges, removing any excess pastry and cutting many some small slits in the top of the pie which can allow steam to escape and save your pie from exploding.
7. Bake both pies in your already preheated over for a good 30 to 35 minutes, or until the top crust begins to brown.

Allow the pies to cool for a good 10 minutes before serving.

This chicken pot pie recipe will serve a family of up to six people, it freezes well and tastes great. Good Luck!