HOME COOKING: Marie Callender’s Restaurant & Bakery Recipes to Cook Home – Marie Callender’s Chicken Pot Pie – Corn Bread – Chocolate Cr
MARIE CALLENDER’S RESTAURANT & BAKERY serves up a wide variety of classic American foods updated 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…
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–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 frequently 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 particles the size of small peas form.
Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough 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.
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–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 can 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 equal 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).
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–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 dry ingredients until mixture has a consistent texture.
Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 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 allow steam to escape.
Bake another 5-10 minutes or until crust is golden brown. Let crust cool.
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–Marie Callender’s Chocolate Cream Pie–
To pie crust recipe, add:
1 small box chocolate pudding (either cooking or instant)
1 small 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 separate pans or bowls. Add rum extract to vanilla pudding and mix.
Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers.
Chill in fridge. Once chilled and set, top with Cool Whip.
Can also top with meringue.
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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 member of the Canadian Culinary Federation.
Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature 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 websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See My Recipes on Notecook!.
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Although best known for its pies, Marie Callender’s also 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 large 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.
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
Overall Set-up Of My Snakes And Their Enclosures –Corn Snake,. Ball Python–
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