Spring is officially here, so says the calendar. We have been lucky in a lot of ways this winter. The big storms seemed to have gone around us for the most part. I feel sorry for the Northeastern part of the country. They have been hit so many times this winter with wind, water and snow. Momma Said, “Hang in their people, it will get better soon.”
One good thing for me, as long as it snows my house is not full of mud from the “Mudpuppy”. She is getting no better when the ground is thawed. She has most of the grass either dug up or turned into her personal race track. I can see a dog being territorial but she is taking it to the next step. She is at 100% all the time, even when she sleeps.
I also ask that you keep prayers coming my way we need all the help we can get. Momma Said, “Faith and perseverance are very strong medicine.” We take one day at a time and hope for the best. The road may be long and bumpy but Gran always said you need to keep on the straight and narrow and everything will work out.
I think she had more faith than anyone else I ever knew. She was a kind sole and never had bad words for anyone. She was wronged greatly in the last part of her life and it was sad to see how much it hurt her. The sad thing is, it was done to her by people she cared for very much. Momma Said, “It is sad to see what humanity will stoop to because of greed.” Our elders should be revered and not treated like garbage.
DELICIOUS CHICKEN POT PIE
Ingredients :
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)
Directions :
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
