Boston Cream Pie I can’t post a lot of New England recipes and leave this out. This is so very good. If you’ve never tried one, then you really should. Boston Cream Pie Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 20 mins […]
Tag: new england
Red Flannel Hash Mom would make this once in a while if she had leftover corned beef. I can’t remember exactly, but it seems that Mom would have biscuits with it. Red Flannel Hash Recipe Type: Casserole Cuisine: American Author: Marsha Powell Prep time: 10 […]
New England Chicken Pot Pie
I love pot pies. They’re easy to put together and so nice and warm on a cold day.
- 2 tablespoons butter
- 2 medium onions, diced
- 1 celery rib, diced
- 1 large carrot, diced
- 3 cups cubed (1-inch) cooked chicken
- 1 1/2 cups fresh or frozen green peas
- 1 cup diced fresh mushrooms
- Salt and freshly ground black pepper
- 1/4 cup vegetable shortening
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup half-and-half
- Biscuit Crust:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chilled vegetable shortening
- 1 cup whole milk
- Grease a 2-quart casserole.
- Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in the chicken, peas, and mushrooms, season to taste with salt and pepper, and set aside.
- In a heavy medium saucepan, melt the shortening over medium heat, sprinkle the flour over the top, and stir constantly for 3 minutes; don’t let the roux color. Remove from the heat and gradually add the broth and half-and-half, stirring constantly until well blended. Return the mixture to the heat and cook, stirring constantly, until the sauce thickens. Pour over the chicken and vegetables in the casserole.
- Preheat the oven to 425.
- Make the biscuit crust: In a medium bowl, whisk the flour, baking powder, and salt together. Add the shortening and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is mealy. Add the milk and stir just until the dough forms a ball. Transfer to a lightly floured work surface, knead about 8 times, then pat the dough out about 1/3 inch thick. Cut the dough to fit the top of the casserole, drape it over the filling, and secure the edges by crimping them. Cut a few vents in the top with a sharp knife and bake until the crust is nicely browned and juices are bubbling up through the vents, about 25 minutes.
New England Pot Roast The original recipe has been developed for the crock pot – just to make life easier. New England Pot Roast Recipe Type: Beef Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 8 hours Total time: 8 hours 20 […]
JFK’s Favorite New England Fish Chowder I’m not one for fish or clam chowder, but this one comes out very good. President Kennedy loved this recipe. JFK’s Favorite New England Fish Chowder Recipe Type: Soup Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook […]
As most of you know, I’m originally from New England – just north of Boston. So, I thought I’d add lots more recipes from home. Mom used to make this quite often. It’s so good. All my New England recipes are coming out of my big recipe box. These are recipes that my Mom and Gramma had.
- 6 cups milk
- 1 1/3 cups grapenuts cereal
- 6 eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1/2 teaspoon cinnamon or nutmeg
- Preheat oven to 350°.
- In a large pan over medium heat, scald the milk.
- Stir in the grapenuts cereal, remove from heat and let it cool slightly.
- In a medium bowl, beat the eggs, salt, vanilla extract, and sugar together and pour it into the milk mixture.
- Stir to blend all together, then pour this into a two-quart casserole dish.
- Sprinkle the cinnamon or nutmeg over the top.
- Place the casserole dish into a water bath. (Put the casserole dish into another larger pan filled with hot water one-half of the way up.)
- Bake for 60 minutes.
- Remove from the water bath and let cool on a wire rack.
- Store covered in the refrigerator.
- Serve cold, with or without whipped cream.
Boston Brown Bread In New England, and particularly around Boston, there’s the Saturday night supper. It consists of Boston Baked Beans, steamed hot dogs and Boston Brown Bread. This was always one of my favorites when I was growing up. Boston Brown Bread Recipe Type: […]
New England Corn Chowder My Mom would make corn chowder alot during the winter. This is a great recipe out of New England. New England Corn Chowder Recipe Type: Soup Cuisine: Americaqn Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: […]
Here’s one of those old New England recipes that I remember having when I was a kid. They’re a type of molasses cookie. So good!
- 5 cups sifted flour
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. soda
- 1 1/2 tsp. ginger
- 1/4 tsp. cloves
- 3/4 cup shortening
- 1 cup firmly packed brown sugar
- 1 cup molasses
- 1/2 cup water
- Preheat oven to 375 degrees F. Grease baking sheets or cover with parchment.
- Sift together flour, salt, baking powder, baking soda, ginger and cloves. Set aside.
- Cream shortening with brown sugar.
- Mix together molasses and water.
- Now, alternately add dry ingredients and molasses to creamed mixture.
- Wrap dough in waxed paper and chill for 1 1/2 hours.
- Remove amount of dough needed for a single rolling. Roll 1/4 inch thick on lightly floured surface. Cut with a floured 3 inch cookie cutter. Bake for 10 minutes.
New England Apple Dumplings I got this recipe in school. My high school cooking teacher had our class to make them one day. They smelled so good that the teachers were stopping by to see what we were making. New England Apple Dumplings Recipe Type: […]