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Chicken Pot Pie
Chicken Pot Pie
Serves 6
Ingredients:
2 Ready-To-Bake Pie Crust
2 cups cooked, diced chicken breast
1-15 oz. can mixed vegetables, drained
1-10.75 oz. can condensed cream of
chicken soup
1/2 cup milk
Baking Instructions:
Preheat oven to 350ºF. In a bowl, combine
cooked chicken, vegetables, cream of chicken
soup and milk. Prepare one crust according to
directions for bottom of two crust pie. Place one
pie crust in baking pan and fill with mixture.
Cover with second pie crust and crimp the
edges to seal. Poke holes in the top crust. Bake
at 350ºF for 40 - 45 minutes or until crust is
golden brown.
Refrigerate any leftovers.
CAUTION: POT PIE WILL BE HOT
Card 1 Back:
[Kroger brand "Unrolled Pie Crust" packaging label — 15 OZ (425g) — back of card is the reverse side of a product label used as card stock]
---
# Chicken Pot Pie
*Serves 6*
## Ingredients
- 2 Ready-To-Bake Pie Crusts
- 2 cups cooked, diced chicken breast
- 1 (15 oz.) can mixed vegetables, drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup milk
## Instructions
1. Preheat oven to 350°F.
2. In a bowl, combine cooked chicken, vegetables, cream of chicken soup, and milk.
3. Prepare one crust according to directions for bottom of a two-crust pie.
4. Place one pie crust in baking pan and fill with the mixture.
5. Cover with second pie crust and crimp the edges to seal.
6. Poke holes in the top crust.
7. Bake at 350°F for 40–45 minutes or until crust is golden brown.
8. Refrigerate any leftovers.
> **CAUTION: POT PIE WILL BE HOT** -
Light and Fluffy Yogurt Pancakes
Recipe: Cut out & save.
Light and Fluffy Yogurt Pancakes
(A before school or weekend treat)
1 egg 1 cup all-purpose flour
1 cup milk ½ teaspoon salt
2 rounded tablespoons plain or 1 tablespoon sugar
flavored yogurt 1 tablespoon baking power
2 tablespoons melted butter
Combine egg, milk, yogurt, and melted butter in mixing bowl or blender. Stir
until blended. Pour in dry ingredients. Beat with a wire whisk or mix with
blender until batter is smooth. Drop by tablespoonfuls onto hot, lightly
greased griddle. Brown on both sides. Makes 10 to 12 pancakes.
Left over batter can be refrigerated in covered container for several days.
For each cup batter, it may be necessary to add one or two tablespoons of
milk in which ½ teaspoon extra baking powder has been dissolved, just
before cooking pancakes.
Card 1 Back:
Educational Grants
from Puget Power
In addition to informational programs,
each year Puget Power offers education
grants to students living in communities
served by the Company. The grants are
based upon financial need, personal quali-
ties and individual achievement. We see
them as an investment to provide new
leaders and insure the economic future of
our area. The grants are given in several
subject areas such as, business adminis-
tration, communications, education, engi-
neering, environmental studies, home
economics and physics.
Coloring
Calendars
Combine Fun
with Learning
Last year Puget Power distributed 72,000
coloring calendars to elementary schools
in our service area. This year's calendar
will feature electrical safety and conser-
vation tips in fun pictures for coloring.
Films and
Brochures
Available
---
# Light and Fluffy Yogurt Pancakes
*Puget Power promotional card*
*Makes 10 to 12 pancakes*
## Ingredients
- 1 egg
- 1 cup milk
- 2 rounded Tbsp plain or flavored yogurt
- 2 Tbsp melted butter
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 Tbsp baking powder
## Instructions
1. Combine egg, milk, yogurt, and melted butter in a mixing bowl or blender. Stir until blended.
2. Pour in dry ingredients. Beat with a wire whisk or mix with blender until batter is smooth.
3. Drop by tablespoonfuls onto a hot, lightly greased griddle.
4. Brown on both sides.
5. Leftover batter can be refrigerated in a covered container for several days. For each cup of batter, it may be necessary to add one or two tablespoons of milk in which 1/2 tsp extra baking powder has been dissolved, just before cooking pancakes. -
Sugar Cookies — Roll Out Xmas Cookies
Sugar Cookies - Roll Out Xmas Cookies
2/3 c. shortening
3/4 c. sugar
1/2 t. grated orange peel
1/2 t. vanilla
1 egg
4 t. milk
2 c. sifted all purpose flour
1 1/2 t. baking powder
1/4 t. salt
Cream shortening, sugar, orange peel, and vanilla.
Add egg; beat 'til fluffy. Stir in milk. Sift together
dry ingredients, blend in creamed mix. Divide dough
in half. Chill 1 hr. Roll on floured surface. Roll 1/8" thick
* greased cookie sheet - 5 to 6 min @ 375°
Card 1 Back: blank
---
# Sugar Cookies — Roll Out Xmas Cookies
## Ingredients
- 2/3 cup shortening
- 3/4 cup sugar
- 1/2 tsp grated orange peel
- 1/2 tsp vanilla
- 1 egg
- 4 tsp milk
- 2 cups sifted all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
## Instructions
1. Cream shortening, sugar, orange peel, and vanilla.
2. Add egg; beat until fluffy.
3. Stir in milk.
4. Sift together dry ingredients, then blend into creamed mixture.
5. Divide dough in half.
6. Chill 1 hour.
7. Roll out on a floured surface to 1/8" thick.
8. Cut into desired shapes and place on a greased cookie sheet.
9. Bake at 375°F for 5 to 6 minutes. -
Hot Fudge Sauce
Card 1 Front:
Hot Fudge Sauce
2 squares bitter chocolate
1 cup sugar
1½ T butter or margarine
Put all ingredients into saucepan. Do not use
a teflon-lined pan. Cook over low heat, stirring
constantly until chocolate melts. Without removing
pan from heat, beat mixture with electric beater
until mixture is well blended and thick.
Serve hot over ice cream or cake. Store
remaining sauce in refrigerator. Can be reheated
after refrigeration. YIELD 1 PINT
Card 1 Back: blank
---
# Hot Fudge Sauce
*Yields 1 pint*
## Ingredients
- 2 squares bitter chocolate (unsweetened baking chocolate)
- 1 cup sugar
- 1 1/2 Tbsp butter or margarine
## Instructions
1. Put all ingredients into saucepan. Do not use a teflon-lined pan.
2. Cook over low heat, stirring constantly until chocolate melts.
3. Without removing pan from heat, beat mixture with electric beater until mixture is well blended and thick.
4. Serve hot over ice cream or cake.
5. Store remaining sauce in refrigerator. Can be reheated after refrigeration. -
Pumpkin Chip Cookies
Card 1 Front:
Pumpkin Chip Cookies
1c. cooked or canned pumpkin 1t. soda dissolved in 1t. milk
1c. sugar 1c. Choc. chips
1/2 c. cooking oil 1/2c. Chopped nuts - optional
1 egg 1t. Vanilla
2c. flour
2t. baking powder
1t. cinnamon
1/2t. salt
Combine pumpkin, sugar, oil and egg. Stir together flour
baking powder, cinnamon and salt. Add to pumpkin
mixture along with dissolved soda and mix well. Stir
in Choc. chips, nuts, vanilla.
Drop by teaspoonful on lightly greased teflon coated
cookie sheet. Bake @375° 10-13 mins.
YIELD 3 1/2 dozen
Card 1 Back: blank
---
# Pumpkin Chip Cookies
*Yields 3 1/2 dozen*
## Ingredients
- 1 cup cooked or canned pumpkin
- 1 cup sugar
- 1/2 cup cooking oil
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 tsp milk
- 1 cup chocolate chips
- 1/2 cup chopped nuts — optional
- 1 tsp vanilla
## Instructions
1. Combine pumpkin, sugar, oil, and egg.
2. Stir together flour, baking powder, cinnamon, and salt.
3. Add flour mixture to pumpkin mixture along with dissolved soda and mix well.
4. Stir in chocolate chips, nuts, and vanilla.
5. Drop by teaspoonful onto a lightly greased teflon-coated cookie sheet.
6. Bake at 375°F for 10–13 minutes. -
Guatemalan Chicken
Card 1 Front:
3 1/2 lb chicken cut up Guatemalan Chicken
1/2 onion slices
1 clove minced garlic
2 T. flour
1 t salt
2 c peeled tomatoes
1 c sour cream
1/2 grat. parm. cheese
Heat fat 1/4" in skillet, brown chicken-
when browned remove, drain except 2 T fat, add
onion & garlic until lightly brown. Blend in
flour, salt; add tomato & mix well.
Card 1 Back:
add chicken, cover, cook 35m.
until tender.
Do this Put chicken in serving dish - add
at sour cream & cheese to sauce,
(unclear) heat until hot, not boiling.
house) Pour over chicken.
5:00PM. Be at HAH.
---
# Guatemalan Chicken
## Ingredients
- 3 1/2 lbs chicken, cut up
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp flour
- 1 tsp salt
- 2 cups peeled tomatoes
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
## Instructions
1. Heat fat to 1/4 inch depth in a skillet. Brown chicken on all sides.
2. When browned, remove chicken and drain fat from skillet, leaving 2 Tbsp fat.
3. Add onion and garlic to skillet; cook until lightly browned.
4. Blend in flour and salt. Add tomatoes and mix well.
5. Add chicken back to skillet. Cover and cook 35 minutes until tender.
6. Remove chicken to a serving dish.
7. Add sour cream and cheese to the sauce in the skillet. Heat until hot but **not boiling**.
8. Pour sauce over chicken and serve. -
Dried Fruit Granola
Card 1 Front:
DRIED FRUIT GRANOLA
1 (18oz) pkg old-fashioned oatmeal (6 cups)
2c. wheat germ
1/2c. salad oil
1c. dk. br.sugar, firmly packed
1c. dark raisins
1c. raw unsalted peanuts
1c. chopped pitted dates
1c. chopped pitted prunes
1c. chopped dried apples
1c. chopped dried apricots
1 (2 3/4oz) jar sesame seeds
In large mixing bowl mix oatmeal & wheat germ. Sprinkle
with oil. Add sugar, raisins & peanuts. Mix well. Add dates,
prunes, apples, apricots & sesame seeds. Mix well. Spread
mixture thinly on two jelly roll pans. Bake in preheated 350°
oven 30-35 min until lightly browned. Stir occasionally.
Cool completely. Store in airtight jars in cool dry place. Serve
1/2c. mix per person, topped with milk & honey. Makes 16 cups.
Card 1 Back: blank
---
# Dried Fruit Granola
*Makes 16 cups*
## Ingredients
- 1 (18 oz) pkg old-fashioned oatmeal (6 cups)
- 2 c. wheat germ
- 1/2 c. salad oil
- 1 c. dark brown sugar, firmly packed
- 1 c. dark raisins
- 1 c. raw unsalted peanuts
- 1 c. chopped pitted dates
- 1 c. chopped pitted prunes
- 1 c. chopped dried apples
- 1 c. chopped dried apricots
- 1 (2 3/4 oz) jar sesame seeds
## Instructions
1. In a large mixing bowl, mix oatmeal and wheat germ.
2. Sprinkle with oil. Add sugar, raisins, and peanuts. Mix well.
3. Add dates, prunes, apples, apricots, and sesame seeds. Mix well.
4. Spread mixture thinly on two jelly roll pans.
5. Bake in preheated 350° oven 30–35 minutes until lightly browned. Stir occasionally.
6. Cool completely.
7. Store in airtight jars in a cool, dry place.
8. Serve 1/2 c. mix per person, topped with milk and honey. -
Raisin Pie
Card 1 Front:
Raisin Pie
1½ c. raisins, seedless
1½c. boiling water, grated rind and juice of one lemon.
2 T. flour
½c. sugar
1 T. butter.
Cook raisins in boiling water until tender. Mix
flour, sugar & butter and add to raisins. Continue
to cook and stir until thick. And lemon
and juice. Cool slightly and bake between
two crusts.
Card 1 Back: blank
---
# Raisin Pie
## Ingredients
- 1 1/2 cups seedless raisins
- 1 1/2 cups boiling water
- Grated rind and juice of one lemon
- 2 Tbsp flour
- 1/2 cup sugar
- 1 Tbsp butter
- Pastry for two pie crusts
## Instructions
1. Cook raisins in boiling water until tender.
2. Mix flour, sugar, and butter together and add to raisins.
3. Continue to cook and stir until thick.
4. Add lemon rind and juice.
5. Cool slightly and spoon filling between two crusts.
6. Bake at 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes.
## Editor's Notes
- **Baking time and temp** Baking temperature and time not specified on original card. Recommended: 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes (approximately 40 to 45 minutes total). The two-stage temperature is advisable because the filling is fully pre-cooked on the stovetop — starting hot ensures the bottom crust browns properly before the steam from the filling can soften it. Total bake time consistent with a standard 9-inch double-crust pie. -
Raisin Rice Pudding
Card 1 Front:
Raisin Rice Pudding
1/2 c. raisins
2 c. boiled rice
1/2c. sugar
1/4t. salt
2 well-beaten eggs
3 c. scalded milk
1 t. vanilla
nutmeg sprinkled on top.
Combine ingredients. Pour into greased
casserole. Place in pan of water and bake
at 350°F, 1 hour.
Card 1 Back: blank
---
# Raisin Rice Pudding
## Ingredients
- 1/2 cup raisins
- 2 cups boiled rice
- 1/2 cup sugar
- 1/4 tsp salt
- 2 well-beaten eggs
- 3 cups scalded milk
- 1 tsp vanilla
- Nutmeg, sprinkled on top
## Instructions
1. Combine all ingredients.
2. Pour into a greased casserole dish.
3. Place casserole in a pan of water (water bath/bain-marie).
4. Bake at 350°F for 1 hour. -
Chocolate Revel Bars
Chocolate Revel Bars
1 c. butter
2 c. br. sugar
2 eggs
2 t vanilla
2½ c. flour
1 t. baking soda
1 t. salt
3 c. quick rolled oats
1 can (15 oz) sweetened cond. milk
1 pkg (12 oz) semi sweet choc chips
2 T. butter
½ t. salt
1 c. chopped walnuts
2 t. vanilla
In large bowl cream together 1c. butter, br. sugar. Beat in eggs
& 2t vanilla. Sift together flour, soda, 1t. salt. Stir in oats. Stir
in dry ingredients. Set aside. In heavy saucepan over low
heat, melt milk, chocolate and remaining butter or salt.
Stir until smooth.
Stir in nuts and vanilla. Pat 2/3 oat mixture in bottom
of 15½ x 10½ x 1" baking pan. Spread chocolate mixture over
dough. Dot with remaining oat mixture. Bake 350° 25-30 min.
YIELD 75 bars 2x1"
---
# Chocolate Revel Bars
*Yields 75 bars, 2x1"*
## Ingredients
### Oat Base
- 1 c. butter
- 2 c. brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 3 c. quick rolled oats
### Chocolate Filling
- 1 can (15 oz) sweetened condensed milk
- 1 pkg (12 oz) semi-sweet chocolate chips
- 2 Tbsp butter
- 1/2 tsp salt
- 1 c. chopped walnuts
- 2 tsp vanilla
## Instructions
### Oat Base
1. In a large bowl, cream together 1 c. butter and brown sugar.
2. Beat in eggs and 2 tsp vanilla.
3. Sift together flour, baking soda, and 1 tsp salt.
4. Stir oats and dry ingredients into the creamed mixture.
5. Set aside.
### Chocolate Filling
1. In a heavy saucepan over low heat, melt sweetened condensed milk, chocolate chips, 2 Tbsp butter, and 1/2 tsp salt.
2. Stir until smooth.
3. Stir in walnuts and 2 tsp vanilla.
### Assembly
1. Pat 2/3 of the oat mixture into the bottom of a 15 1/2 x 10 1/2 x 1" baking pan.
2. Spread chocolate mixture evenly over the dough.
3. Dot the top with the remaining oat mixture.
4. Bake at 350°F for 25–30 minutes. -
Meatball Soup ala Washburn
Card 1 Front:
Meatball Soup ala Washburn
1 lb hmburg
1 egg
parsley flakes - 2 T.
1 T. Season salt
1 t. accent
mix together, make about
30 little meatballs
1 medium onion, chopped
2 stalks celery, incl. leaves, chopped Sautee in butter
3 T. butter or margarine in large kettle
2 beef bouillon cubes \ add to onions & celery. Bring to
4 c. water, + 1 t salt / boil, add meatballs, cook abt
10 minutes
2 c. twisted macaroni \
6 c. water + 1 t salt / fix as directed on pkg, drain
and add to meatball mix.
1 - 20 oz pkg frozen mixed vegetables - add to above at
same time as macaron. Simmer 15 min. Serves 6
Serve with hot
corn bread
Card 1 Back: blank
---
# Meatball Soup ala Washburn
*Serves 6*
## Ingredients
### Meatballs
- 1 lb hamburger
- 1 egg
- 2 Tbsp parsley flakes
- 1 Tbsp season salt
- 1 tsp Accent (MSG)
### Soup Base
- 1 medium onion, chopped
- 2 stalks celery, including leaves, chopped
- 3 Tbsp butter or margarine
### Broth
- 2 beef bouillon cubes
- 4 c. water
- 1 tsp salt
### Pasta
- 2 c. twisted macaroni
- 6 c. water
- 1 tsp salt
### Vegetables
- 1 — 20 oz pkg frozen mixed vegetables
## Instructions
### Meatballs
1. Mix together hamburger, egg, parsley flakes, season salt, and Accent.
2. Form into about 30 little meatballs.
### Soup Base
3. Sauté onion and celery (including leaves) in butter or margarine in a large kettle.
### Broth
4. Add bouillon cubes, 4 c. water, and 1 tsp salt to the onion and celery mixture.
5. Bring to a boil, add meatballs, and cook about 10 minutes.
### Pasta and Vegetables
6. Cook twisted macaroni in 6 c. water with 1 tsp salt as directed on package; drain and add to meatball mixture.
7. Add frozen mixed vegetables at the same time as the macaroni.
8. Simmer 15 minutes.
### Serving
9. Serve with hot corn bread. -
Rice Dish
Card 1 Front:
— Rice dish —
1 pkg rib roast rice mix
1 onion
Use 3 TBS Butter to fry rice & onion
Add : 1 Tsp. Vega-salt
1 Beef bouillon cube
Add 2 c. water-boiling
and rice seasoning mix.
Let sit 7 min. off heat.
Add 1 c. fresh mushrooms sautéed in butter
and sliced water chestnuts. Heat through.
Serve
Card 1 Back: blank
---
# Rice Dish
## Ingredients
- 1 pkg rib roast rice mix
- 1 onion
- 3 Tbsp butter (for frying), plus additional butter for sautéing mushrooms
- 1 tsp Vega-salt
- 1 beef bouillon cube
- 2 c. boiling water
- Rice seasoning mix (from package)
- 1 c. fresh mushrooms, sautéed in butter
- Sliced water chestnuts
## Instructions
1. Fry rice and onion in 3 Tbsp butter.
2. Add Vega-salt and beef bouillon cube.
3. Add 2 c. boiling water and the rice seasoning mix.
4. Let sit 7 minutes off heat.
5. Add 1 c. fresh mushrooms sautéed in butter and sliced water chestnuts.
6. Heat through and serve.
## Editor's Notes
- **"rib roast rice mix"** — A packaged seasoned rice mix with a rib roast flavor profile, a product common in the mid-20th century (similar to Rice-A-Roni style products). The exact brand is not specified.
- **"Vega-salt"** — A seasoned salt product (also spelled Vegasal), popular in the 1950s–1970s, made from vegetable-derived seasonings and salt.