Fried Pies
Refrigerated roll dough, or homemade dough
1 cup chicken
variety of vegetables, as desired
barbeque sauce, mayonnaise or other spread, as desired

This isnít a real precise recipe, because itís just one I make up as I go along. I make bread each week and always save some dough to use for these delicious sandwiches. I make them in whatever way sounds good at the time. Here is how you do it. Take a lump of dough about the size of a lemon and roll it out into a circle. Place chicken, cheese, vegetables, and spread on half of the dough an inch from the edge. Moisten the edges of the circle of dough, fold over, and seal. Fry these in 1/2 inch of oil in a skillet on both sides. (They can also be baked at 400į until browned.) You can make these and freeze them, or just have the meat handy in a bag.

Creamy Chicken Packets

2 cups cooked chicken
4 oz. cream cheese
2 Tbs. green onions (include tops)
2 Tbs. chicken broth
2 pkg. crescent rolls (4 each)
1/4 cup melted butter
1/2 cup dried bread crumbs

Combine all the ingredients for the filling. Divide the filling among the flattened crescent rolls. Bring one side over and seal edges well. Brush with butter and dip in crumbs. Bake at 350į for 20 minutes. The filling freezes well alone, or you can assemble the sandwiches and freeze them that way.


Crunchy Chicken Salad 1 cups mayonaise
1/2 cup celery
1 tsp. prepared mustard
1 tsp. poppy seeds
1/2 tsp. salt
5 cups cooked chicken
2 Tbs. chopped pecans

Fold ingredients together and serve on lettuce or as a sandwich filling.


Chicken Green Chili

2 cloves garlic, chopped
1/4 cup onion
2 Tbs. oil
3 cups cooked chicken
1/4 tsp. cumin
2 cups green chilies, chopped
1 cup chicken broth

Saute garlic and onion in oil. Add rest of ingredients and simmer 15 minutes.

White Chili

2 pounds Great Northern beans
1 1/2 cups onion, diced
1 Tbs. oil
1 tsp. oregano
2 tsp. cumin
1 1/2 tsp. seasoned salt
1/2 tsp. pepper
4 quarts chicken broth
2 cups cooked chicken
2 cans green chilies

Soak beans overnight in water. Drain, cover with broth and seasonings, and cook until just tender. In the meantime, saute onions in oil. Add onions, chicken and chilies, and simmer 30 minutes. This freezes best if you wait to simmer it after it is thawed. The beans seem to get too mushy otherwise.

Greek Egg-Lemon Soup

1 cup cooked chicken
5 cups broth
1 bay leaf
1 tsp. salt
dash pepper
1/3 cup rice
1 egg, beaten until light
juice from 1/2 lemon

In a saucepan, bring chicken, broth, seasonings, and rice to a boil. Simmer until rice is done. Add a small amount of hot liquid to egg while whisking; then whisk egg into soup. Add lemon juice before serving. This is so easy I just freeze the chicken and make the soup.

Fresh Chicken & Lime Soup

1 green pepper, chopped
1 medium onion, chopped
2 Tbs. oil
2 large tomatoes, chopped
6 cups broth
2 cups chicken
1 1/2 tsp. lime zest (fine green rind)
juice from 2 limes
3 Tbs. cilantro, chopped
1/4 tsp. salt
1/4 tsp. pepper

Saute green pepper and onion in oil. Add rest of ingredients and simmer about 30 minutes. Sometimes I add a bit of avocado or leftover rice to this. Great heated from the freezer.

Creamy Chicken and Cheese Soup

1 rib celery
2 Tbs. butter
2 potatoes, pared and cubed
1 can cream of celery soup
1 can milk
1 cup cooked chicken
1 pound process cheese

Saute celery in butter. Add potatoes and enough water just to cover. Simmer until potatoes are tender. Add soup, milk and chicken and bring back to a simmer over low heat. Add cheese and serve when melted. You can freeze this soup, but it is better fresh. I just freeze the chicken.