Faux Pot pies - both chicken and ground beef

So this evening I made a "pot pie" with chicken - it was some tasty!! Did it in my clay deep dish pie plate at 400 until the top was brown. It was really good!

1 chicken breast diced fine - small bite sized pieces
1 rib diced celery
1 small onion chopped
olive oil and butter
1 c VE Chicken Stock prepared
1 can Campbell's cream of celery soup (could use mushroom or chicken or whatever cream soup you have on hand)
1/2 tsp VE Pot Herbs
VE Herb & Garlic Sea Salt & black pepper
3+ c mixed veg, or so - I just use the stupid store's nn mix of carrots, beans, corn, peas and lima beans
1 egg
1/2 c milk
1 c baking mix / bisquick

1) mix soup and stock with pot herbs ans S & P, set aside
2) melt 1 - 2 tbsp of oil and a pat of butter in a skillet and saute the chicken, and onions and celery, cook until onions are soft. add veg and saute for a bit more. turn off heat
3) add soup mixture to hot skillet and stir in gravy with veg and chicken.
4) pour the chicken/veg mix into the bottom of a pie pan (grease at your own discretion)
5) in a medium mixing bowl beat egg, add baking mix and milk. mix with a fork and pour over meat in pie plate.
6) bake at 400 until the biscuit top is brown ~ 30 minutes

A few weeks ago I did the same thing with ground beef. I used beef stock and Campbell's cream of mushroom soup (half fat) and instead of pot herbs, I used VE Herb and Garlic Dip mix and 3 onion dip mix instead of a real onion.

Bison Beef Tourtiere

This one was originaly from the 'zaar, (#21803), but I didn't have any pork today, so I used ground bison instead. TASTY!!

1 lb lean ground beef

1lb ground bison/pork

1 lrg onion (I used VE 3 onion dip mix)

1 lrg potato

1 stalk celery (forgot this time but it is good)

4 cloves garlic (used powder this time, real is better)

6 whole cloves

1 tsp allspice

1 tsp sage

1 dash of pepper

3 c boiling water

4 tsp beef stock powder

1 tsp vegitable stock powder

2 boxes of deep dish pie crust or crust for 2 pies, covered.

1) scramble fry the meat, drain if need be, and add onions.

2) into the slow cooker put; the finely diced potato, celery, the minced garlic the spices and the meat.

3) mix up beef and veg stock powder with the boiling water, and pour it into the slow cooker

4) cook it up all day, or half a day, or low, or high for a few hours and then drain the stock off, and fish out the whole cloves.

5) into the pie dishes (1/2 the meat = 1 pie) and wrap the crust with foil to prevent the edges burning. bake @ 375 for ~ 20-25 minutes or until the crust is brown.

serve with a salad, peas and some bread. We had veg for dipping tonight and roasted red pepper dip and sun dried tomato dip as well as some hot dips, extraordinary cheese dip and the pesto artichoke dip (both hot) was really good.

Sloppy... Spoonburgers! :D

This is the one that I found after exhaustive internet searching (I wish I was kidding, it was damned hard to find without knowing any of the ingredients (other than ground beef)).

1 lb extra lean ground beef
3 T chopped onion
3 T chopped green pepper
6 oz tomato paste
1 T horseradish
1 T Worcestershire sauce
1 T sugar
Dash garlic powder
1/2 c water

Brown the beef with onion and pepper. Drain. Add remaining ingredients and stir to combine. Heat through. I ended up adding a little more than a "dash" of garlic powder and I also added a little salt and pepper.

On the spur I also put together a salad from the Fresh Box. Leaf lettuce, roma tomato, red onion and avocado. I dressed with the Creamy Raspberry Tarragon Dressing from the salad dressing cruet. Roughly equal parts mayo and raspberry vinegar with a tablespoon of the Dijon Tarragon Dip Mix and some salt and pepper. Tasty tasty I tells ya.

***WAXING RHAPSODY ALERT***
I was thinking about the raspberry vinegar, pondering it really. I was thinking that I had seen recipes for raspberry vinegar in one of my "bourgie" cookbooks but that, when holding that bowlful of berries, the last thing I would consider doing is putting them in a 5% solution of acetic acid. It seems wasteful somehow. I tried to imagine how many raspberries I would have to have sitting in front of me to actually feel free to pickle them and then throw away their poor flavour-less little shells. The short answer is: a metric f**kload. I'd already have run through a raspberry cream tart, a pavlova cake with a raspberry reduction sauce, about 3 gallons of plain old raspberries and cream, oh, and raspberry sorbet (now that I've discovered the ice cream maker). I'd already have put away my jam for the year so I could spread a scant spoonful onto a buttered biscuit in the middle of December and wake up my taste-buds on a sleepy morning. I'd have frozen a few bags to make Mango Sweet-Tart and to add to my cereal. I would probably even think about raspberry cordial before raspberry vinegar. Someone was the first to do it and boy I'm glad they did because that dressing is amazing.