Veggie Recipe Potato Pie

What You Need
1 ½ cup cheddar cheese (½ coarsely grated, ½ cut into small chunks)
¾ cup sour cream (crème fraîche works best)
Premade pie crust (from your markets refrigerator section)
2 lbs potatoes, (thinly sliced)
2 medium white onions thinly finely sliced)
1 bunch spring onions- about 6 (roughly chopped)
1 ¼ tsp nutmeg (grated)
1 tsp paprika
1 egg (beaten)
Salt and Pepper
10 x 10 baking pan
Non stick cooking spray
Basting brush
Baking sheet

Before You Start: preheat oven to 375˚ and spray inside baking dish with non stick cooking spray.

Lets Make It! In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Roll out one pie crust on a lightly floured surface until large enough to line the baking dish with a little over hang. Place into baking dish and begin filling with one layer of potatoes evenly distributed throughout, then a layer of onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Repeat layering over more potatoes, onions and cheese, then spread over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix. Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 minutes then reduce the temperature to 325 and continue baking for 1 hr until golden, If it starts to get to dark cover loosely with aluminum foil to prevent burning. Leave the pie to rest for 10 minutes and serve
Serves 4
*Katie’s Tid Bit try using phyllo dough and make small individual tarts. Reduce cooking time to about 40 minutes.

Green Bean Casserole

 I don't exactly know where this dish started but I can honestly say for the past 30 years it has been on many holiday tables.  I would be remiss if I were to leave this simple , but yummy "green beany" "oniony" goodness out of the holiday recipe list.

What You Need
1 1/2 Lbs fresh green beans
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1 tsp soy sauce
Dash ground black pepper
1 1/3 cups French Fried Onions
1 ½ Qt casserole dish

Before You Start: Preheat oven to 350 ° Cooke green beans until tender

Lets Make It! In the casserole dish combine soup, milk, soy sauce, black pepper, beans and 2/3 cup onions and stir well. Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Katies Tid Bits* Use 1 bag (16 to 20 oz.) frozen green beans, thawed, or 2 cans (about 16 oz. each) green beans, drained if you do not have fresh green beans available.

Grilled Chicken with White Sauce

Grilled Chicken with
White Barbecue Sauce

What You Need

 5 lb chicken (wings, drumsticks, thighs and quartered breasts)

1 1/2 cups fat-free or light mayonnaise

 1 Tbsp grated lemon zest

 1/4 cup  lemon juice
1/4 cup water

 2 Tbsp chopped fresh oregano leaves

 2 Tbsp white-wine Worcestershire sauce

 1 Tbsp each coarse black pepper and yellow mustard

 3 large cloves garlic, crushed through a press

 2 tsp sugar and

 3 tsp horseradish

Medium mixing bowl

Whisk

 Large 2 gallon size ziplock style bag

Rimmed baking sheet

Aluminum foil

Before You Start:  This recipe requires marinating over night. After marinating preheat oven to 375° and prepare grill.
Lets Make It!  In a medium bowl whisk together ingredients. Remove ¼ cup of sauce and set aside. Place chicken in a ziptop bag; add remaining sauce, seal bag and toss to coat. Place bag filled with chicken and marinade into a container (to avoid leaking) and marinate chicken in refrigerator overnight and refrigerate remaining sauce.  After marinating line a rimmed baking sheet with foil. Arrange chicken on baking sheet; bake 35 minutes, turning once. Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with  the reserved sauce, until cooked through, about 15 minutes. Serves 4-6
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