Recipe Keeper #17: The Best From my Bestie.

Let me tell ya 'bout my best friend. But before I do, go to this YouTube video and play the song in the background while you read. It's really the icing on the cake with this post, ya know.

My BFF's name is Kara. And she's a rockstar. Without going into too much detail about our crazy antics (many of them are sworn into secrecy anyway), I can tell you that Kara and I have had our share of ups and downs growing up. There must be something about yours truly, though, because she's stuck around when others have flown the coop.

What I like best about Kara is that she is a great mom. I mean, all things considered - - she did say that she caught her two-year-old daughter splashing in the toilet and sucking the water off her fingers the other day, but that's beside the point. And really, I can't judge. I think I ate more plant dirt than vegetables when I was a toddler.

And Kara also has a great mom, herself. A mother that treated me like one of her own when we were in school. I want to share two recipes, one from Kara and one from her mother, that were given to me at my bridal shower.


Sheryl's Chicken Pot Pie
You'll need:
4 c. cubed, cooked chicken
4 c. frozen hashbrowns, thawed
1 pkg. (16 oz) frozen mixed vegetables, thawed
1 can cream of mushroom soup
1 can cream of onion soup
1 c. milk
1 c. sour cream
2 T. flour
1/2 t. salt
1/2 t. pepper
1 package of refridgerated pie crusts (or make your own, like I do!)

Directions: 
  • Combine all of the ingredients, except the pie crusts (duh!) and divide between two 9-inch deep dish pie plates.
  • Roll out the pie crusts to fit the top of each pie, and place on top. You'll want to cut a few slits in the top, too. Trim and seal the edges.
  • Bake one pie at 400 degrees for 35-40 minutes, or until golden brown. You might want to put this on a baking sheet to avoid a spill-over.
  • Freeze the other chicken pot pie for another time.
  • To use the frozen pot pie, cover the edges with foil and bake at 425 degrees for 30 minutes.
  • Reduce the heat to 350 degrees and bake 50-55 minutes longer, or until golden brown.


Kara's Texas Caviar
You'll need:
1 green pepper
1 onion
1 small jar of pimento
1 small can of green chili's
1 can shoepey corn (rinsed and drained)
1 can black eyed peas (rinsed and drained)

Dressing:
1/4 c. vegetable oil
1 c. sugar
3/4 c. vinegar

Directions:
Chop all of your vegetables and place in a bowl.
Bring all of the dressing ingredients to a boil and cool.
Pour over your diced vegetables just before serving.
Serve with tortilla or pita chips.


Enjoy! And go ahead and listen to that song one more time. While you're at it, grab a card and write your best friend a little note telling him or her how much you love them. You won't regret it.

Over and out.



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