Melt In Your Mouth Pie Food

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°. , In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.

MELT IN YOUR MOUTH PIE/COBBLER CRUST

Steps:

• Cut the Crisco into the flour and salt. Don't overwork. This should be very rough consistency.
• Beat the egg; add vinegar and water.
• Sprinkle the water mixture over the flour.
• Toss with a fork until coarsley mixed.
• Divide dough in half for two pie crusts. Shape into balls and chill 15 minutes.
• Roll on floured surface.
• Balls of dough may be combined for a large cobbler crust.
• Follow baking instructions for your pie or cobbler.

MELT IN YOUR MOUTH CHICKEN PAN PIE

Steps:

• Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
• For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.

EASY MELT IN YOUR MOUTH BISCUITS

Steps:

• Stir cream lightly into biscuit mix.
• Turn dough out on a lightly floured (or use biscuit mix instead of flour) surface.
• Turn gently to coat enough so dough won't be sticky, kneading a little bit but not much as you turn it out.
• Pat out to about 1 inch thickness.
• Cut with a biscuit cutter and place on a greased baking sheet and bake 10-15 minutes in a preheated 450 degree (Fahrenheit) oven.
• Serve hot with butter or preserves or leftover ham.

MELT IN YOUR MOUTH CHICKEN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.
• Bring soup and broth to a boil and pour over the chicken and eggs.
• In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.

MELT IN YOUR MOUTH CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Cook veggie mix in microwave.
• Put one of the pie crusts in the bottom of a 2 quart casserole dish and brush with egg white or milk and bake for 8 to 10 minutes.
• Saute veggie mix in butter for 10 minutes.
• Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly
• Add potatoes.
• 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 casserole dish and top with other pie shell.
• Cut slits to allow steam to escape.
• Bake for 30 to 40 minutes, or until pastry is golden brown and filling is bubbly and cooked through.

MELT IN YOUR MOUTH PIE

Steps:

• Gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts and drained crushed pineapple. Fold in the whipped topping. Pour batter into the prepared pie shell(s). Refrigerate for several hours before serving.