Chicken Salad Pie Recipe

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Chicken Salad Pie Recipe

This delicious recipe comes from Sherry Pfaender from St. Charles, MO, formerly Miss Aimee B's Tea Room. Sherry says that the secret ingredient is our Champagne Mustard - "it just doesn't come out the same without it!"

Thank you Aimee B’s Tea Room. We will miss you!

Ingredients

• Pastry for a 9 inch deep dish pie crust

• 2 eggs

• 2 cups diced, cooked chicken

• 1/2 cup shredded Cheddar cheese

• 1/4 cup chopped water chestnuts

• 1/2 cup chopped celery

• 1/4 cup finely chopped onion

• 1/2 cup canned condensed cream of chicken soup (undiluted)

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 2 Tbsp. all-purpose flour

• 2 Tbsp. Cherchies® Champagne Mustard

Preparation

Preheat oven to 350 degrees. Line pie plate with pastry; prick crust lightly. Line with waxed paper and fill with pie weights or dried beans. Bake until set but not brown, about 7 to 10 minutes.

In a large bowl, beat eggs lightly. Add chicken, cheese, water chestnuts, celery, onion, condensed soup, sour cream, mayonnaise, flour and mustard. Mix well.

Fill crust with chicken mixture. Bake 45 to 50 minutes or until slightly browned. Serve warm.

Makes about 6 servings

Enjoy!

Pretty Peppers Flatbread Pizza Recipe

Pretty Peppers Flatbread Pizza Recipe

You had me at pizza!  This recipe is quick and easy and perfect for an appetizer, lunch, or snack.  My children love to cook and will often make this recipe after school, and yes, they eat their peppers!  The Pretty Peppers are just the right amount of sweetness with a little tang.  You need to try them!

Ingredients

• Flatbread of your choice
• Butter or olive oil
• Fresh garlic, minced (can substitute Cherchies® Garlic 'n Herbs No-Salt Seasoning)
• Cherchies Pretty Peppers
• Mozzarella cheese grated

Preparation

Spread the flatbread with butter or olive oil and top with fresh garlic, Pretty Peppers and Mozzarella cheese.

Place on a baking sheet and broil until cheese is lightly browned and bubbly.

Enjoy!

Lemon Dill Tuna Melt Recipe

Ingredients

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Lemon Dill Tuna Melt Recipe

• 2 (6 oz.) cans of White Albacore Tuna in water (can also substitute canned crab)
• 1/2 cup Mayonnaise
• Cherchies® Champagne Mustard
• 2 tsp. Cherchies® Lem'n Dill Seasoning
• Grated Cheddar Cheese (or cheese of your choice)
• 4 English Muffins

Preparation
Drain tuna and mix with mayonnaise in a small bowl. Add Cherchies® Lem'n Dill Seasoning and blend well.

Toast English Muffins in a toaster oven or toaster until slightly browned.  Spread 1 teaspoon (tsp) of Champagne Mustard over muffin halves. 

Spoon tuna mixture onto muffins. Top with grated cheese and broil for 1 minute or until cheese is melted. If desired, top with lettuce and tomato.

Serves 4.

Enjoy!

Herbed Tomato Soup Recipe

Herbed Tomato Soup Recipe

Delicious on a cold winters day or night - refreshing on a summer's evening when made with your tomatoes straight out of the garden!

Ingredients

• 1/2 cup unsalted butter

• 2 TBSP. olive oil

• 1 large sweet onion, thinly sliced

• 1 TBSP. Cherchies® Lem'n Dill Seasoning or Cherchies® Basil Pizzazz Seasoning (if use Lem 'n Dill, use 1 Tsp. fresh basil, or 1/2 teaspoon dried)

• 6 large tomatoes, peeled and chopped, or 1 (28 oz.) can a 1 (16 oz.) can tomatoes, drained and chopped.

• 3 TBSP. tomato paste

• 3 3/4 cups chicken stock

• 1/4 cup all purpose flour

• Salt

• Freshly ground black pepper

• 1/2 - 1 Tsp. sugar

• Freshly grated Parmesan cheese

• Croutons (optional garnish)

Preparation

In a 5 quart saucepan, melt butter with oil over medium heat. Add onion, Lem'n Dill Seasoning (Basil Pizzazz) and basil (do not use basil if using Basil Pizzazz). Cook, stirring occasionally, until tender and very lightly browned.

Add tomatoes and tomato paste to onion mixture. Simmer uncovered for 10 minutes.

Combine 1/2 cup chicken stock with flour in a small bowl and whisk until smooth. Add to tomato mixture. Blend in remaining stock and simmer 30 minutes.

Transfer soup (in batches) to food processor fitted with a steel blade and puree. Return to saucepan and season to taste with salt, pepper and sugar.

Serve hot. Sprinkle Parmesan cheese and croutons on top.

Makes 6-8 servings

Cooking Tip: This soup freezes very well

Enjoy!