Ingredients:

• Beef 1 pound ground
• Potatoes 5 diced
• Onion 1 small onion
• Cheddar cheese, shredded 1 cup
• Creamed corn 1 can
• Butter
• Pepper
• Salt

Directions:

• Boil potatoes until become tender.
• Drain and mash them.
• Add salt and pepper to taste.
• Preheat the oven to 350F.
• Add ground beef and onion to skillet until the color of the beef changes to brown.
• Drain, and then transfer to casserole dish and spread evenly.
• Spread the canned corn on top of the beef and potatoes over corn.
• Spread cheese and butter over potatoes.
• Bake for 30 minutes.

Prep Time: 15 Mins
Cook Time: 40 Mins
Serves: As Desired

Ingredients:

• 1 pound ground beef
• 5 potatoes, diced
• 1 small onion, diced
• 1 cup cheddar cheese, shredded
• 1 can creamed corn
• Butter
• Pepper
• Salt

Method:

• Boil potatoes until they become tender.Drain and mash them. Add salt and pepper to taste.
• Preheat the oven to 350F.
• Add ground beef and onion to skillet until the color of the beef changes to brown.
• Drain, and then transfer to casserole dish and spread evenly.
• Spread the canned corn on top of the beef and potatoes over corn. Spread cheese and butter over potatoes.
• Bake for 30 minutes.

Ingredients:

• 1 cup all-purpose flour
• 1 ¼ ts salt
• 1/3 c shortening
• 5 TB cold water
• 2 TB margarine or butter
• 3 large onion chopped
• 1 c sliced fresh mushrooms
• 1 ¾ c sliced celery
• 1 ½ c chopped red sweet pepper
• 1/3 c all-purpose flour
• 1 ts poultry seasoning
• 1 ¼ ts salt
• 1 ¼ ts black pepper
• 1 cup chicken broth
• 1 cup half-and-half, light cream, or milk
• 2 cup chopped cooked chicken
• 1 cup frozen peas
• 1 beaten egg

Method:

• For the pastry topper, in a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
• Using a pastry blender, cut In shortening until pieces are the size of small peas.
• Sprinkle 1 tablespoon Cold water over part of the mixture; gently toss with fork.
• Push moistened dough to side of bowl.
• Repeat with 3 to 4 tablespoons cold water, using 1 tablespoon at a time, until all dough is moistened.
• Form into a ball.
• On a lightly floured surface, roll Pastry Topper into a rectangle 1/8 inch thick.
• Trim to a rectangle 1 inch larger than a 2-quart rectangular baking dish.
• Using a sharp Knife or small cookie cutter, cut some shapes out of center of pastry.
• Set aside.
• In a large saucepan melt margarine or butter over medium heat.
• Add the leeks or onion, mushrooms, celery, and red sweet pepper; cook for 4 to 5 Minutes or until tender.
• Stir in the 1/3 cup flour, poultry seasoning, 1/2 teaspoon salt, and black pepper.
• Add the broth and half-and-half, light cream, Or milk all at once.
• Cook and stir until thickened and bubbly.
• Stir in the Cooked chicken and peas.
• Pour into a baking dish.
• Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute on top of Pastry.
• Brush with the egg.
• Place reserved pastry shapes on top of pastry.
• Brush again with egg.
• Bake in a 400 degree F oven for 30 to 35 minutes or until the crust is golden brown.
• Cool about 20 minutes before serving.

Ingredients:

• 3/4 cup cold butter
• 2 cups all-purpose flour
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup cold water

Filling:

• 2-1/2 cups halved baby carrots
• 3 celery ribs, sliced
• 6 tablespoons butter, cubed
• 7 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 2-1/2 cups chicken broth
• 1 cup heavy whipping cream
• 4 cups cubed cooked chicken
• 1 cup frozen pearl onions, thawed
• 1 cup frozen peas, thawed
• 3 tablespoons minced chives
• 3 tablespoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• 1 egg, lightly beaten

Method:

• In a large bowl, cut butter into flour until crumbly.
  Stir in cheese.
• Gradually add water, tossing with a fork until dough forms a ball.
• Cover and refrigerate for at least 1 hour.
• In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.
• In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth.
• Gradually whisk in broth and cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
• On a floured surface, roll out dough to fit top of dish; cutout vents.
• Place dough over filling; trim and flute edges.
• Brush with egg.
• Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown.
• Let stand for 10 minutes before serving.

Ingredients:

• Corn, crushed 200 gm
• Noodles, boiled 1 packet
• Mustard powder 1/4 tsp
• Pepper 1/4 tsp
• Green chillies 3
• Onions, chopped 1 cup
• Flour 1 tbsp
• Milk 1 cup
• Butter 1 tbsp
• Oil 1 tsp
• Ginger 1/2″ piece
• Soya sauce 1 tsp
• Breadcrumbs 1 tbsp
• Chilli sauce 1/2 tsp
• Tomato sauce 2 tbsp
• Parsley leaves
• Salt to taste

Directions:

• Toss the noodles in the oil and keep aside.
• Chop the ginger finely.
• Fry the flour, green chillies, ginger and onions in the butter.
• Remove from the fire, add the milk and cook again on a slow fire till it thickens to a sauce.
• Boil the com and mix it with the boiled noodles.
• Add the noodles and com to the sauce.
• Add the mustard powder, soya sauce, pepper, salt, tomato sauce and chilli sauce.
• Sprinkle the breadcrumbs and bake till golden brown.
• Serve garnished with the parsley.

Preparation Time: 5-10 mins
Cooking Time: 20-25 mins
Serves: As Desired