Bread Plate
HOME COOKING: Marie Callender's Restaurant & Bakery Recipes to Cook Home - Marie Callender's Chicken Pot Pie - Corn Bread - Chocolate CrMARIE CALLENDER'S RESTAURANT & BAKERY serves up a wide potpourri of classic American foods modified with today's flavors, including their Famous Pot Pies, Freshly Roasted Turkey Dinner, St. Louis Bourbon BBQ Ribs and Gorgonzola, Pecan and Field Greens Salad.
And - Cream pies, fruit pies, meringue pies, even pies with no sugar added. And that chicken Pot Pie is to live for... Each restaurant also features a Salad Bar, freshly prepared home-style soups and signature cornbread, baked fresh and served hot from the oven. >>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are Marie Callender's most popular recipes of all time... *
--Marie Callender's Chicken Pot Pie-- >> Filling: 2 cups water 14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces 2 carrots, peeled and cubed (about 1 cup) 2 ribs celery, sliced (about 1 cup) 1 medium onion, chopped (about 3/4 cup) 2 tablespoons chicken bouillon granules 1/4 teaspoon black pepper 1/4 cup butter 4 tablespoons cornstarch 1 tablespoon flour 1 cup heavy whipping cream 1 cup frozen peas
>> Crust: 2 cups flour 1 teaspoon salt 2/3 cup shortening 5 to 7 tablespoons cold water
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring oftentimes until thickened. Add peas and set aside. To make the crust: Heat oven to 400 degrees F. Combine flour and salt. Using pastry blender, cut in shortening until corpuscles the size of little peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add sufficient water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate. To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving. * --Marie Callender's Corn Bread--
1 (9 oz.) box Jiffy Corn Muffin Mix 1 (9 oz.) box Jiffy Yellow Cake Mix
Prepare each box according to package directions and gently fold together. Pour into a greased (with strained bacon fat) 9 x 13 pan. (You may sprinkle with a little crisp bacon.) Bake according to box directions for the yellow cake mix. >> Honey Butter Recipe: 1/4 pound BUTTER 1/4 cup strained bacon drippings 4 slices bacon, cooked crisp and crumbled
Beat butter until light and creamy. Add drippings and bacon. Take equivalent amount of honey (approx. 2/3 cup) and beat into butter mixture until light and fluffy (almost floats out of the bowl. Can be frozen (will last up to a year). *
--Marie Callender's Pie Crust-- 1/4 cup butter 1/4 cup shortening 1 1/4 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 egg yolk 2 tablespoons ice water 1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill until firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut butter and shortening into arid ingredients until mixture has a consistent texture. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate in regards to 1 hour. Preheat oven to 450. When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans. Bake 15 minutes, then remove weight or pan filled with beans and prick crust with fork to concede steam to escape. Bake another 5-10 minutes or until crust is golden brown. Let crust cool. * --Marie Callender's Chocolate Cream Pie-- To pie crust recipe, add: 1 little box chocolate pudding (either cooking or instant) 1 little box vanilla pudding (either cooking or instant) 1/4 teaspoon rum extract (more or less to taste) Cool Whip
Prepare pudding mixes according to directions in distinguished pans or bowls. Add rum extract to vanilla pudding and mix. Pour half of chocolate pudding into each crust and disseminate evenly. Pour half of vanilla pudding on top of each chocolate layer and disseminate evenly, being careful not to mix the layers. Chill in fridge. Once chilled and set, top with Cool Whip. Can also top with meringue. *
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a fellow member of the Canadian Culinary Federation. Brian's articles reflect his interests in feed service, dreamstudy, imaginative creative writing of recognized artisti value and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary web sites and respective Blogs, including the general new Recipe Site TRIOND'S NOTECOOK at Click Here to See My Recipes on Notecook!. * Although best known for it is pies, Marie Callender's likewise has a fantastic Potato Cheese Soup recipe. Give it a try!
--Marie Callender's Potato Cheese Soup--
8 cups potatoes; peeled and cubed 4 cups water 2 cups chopped onion 4 cups chopped celery 2 teaspoons salt 4 cups half-and-half 6 tablespoons butter or margarine 1 cup shredded sharp Cheddar cheese
In a huge saucepan, add water, potatoes, onions, celery, and salt. Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky. Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.
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I received a bread plate with the "horseshoe and anchor" emblem. Is that a sure depression pattern? Are we talking the pattern or the mark on the bottom of the piece? If it is a horseshoe pattern, it was made by Indiana Glass, between If we're talking marks, the only one I may think of, off the top of my head, that would resemble an anchor and horseshoe, would be Anchor Hocking. It could be another, but my brain's not working well at the moment. Either way, if it's the mark, that would have not one thing to do with a specific pattern as each company made a assortment of patterns. Although few marked their pieces at the time. Most marks came into being for the duration of the revival years of glassware among the fifties and eighties. Even those using marks for the duration of the depression era and earlier, didn't mark each piece, and molds were oftentimes sold among companies. So you have to know colours, and other characteristics, as well in order to discern the specifics of a piece. If you may provide a photo, I may in all likelihood discern both the pattern and the maker, as I've been gathering ageold and vintage glassware for almost 30 years. I started with depression glass when I was 12. |
