Lost In Translation

Classic Chicken Pot Pie by Betty Crocker Recipes on Flickr.

Ingredients:

Crust
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

Directions:

1. Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
2. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Old-Time Tuna Bake by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
4 cups uncooked wide egg noodles (8 oz)
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 can (10 3/4 oz) condensed cream of celery soup
1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
1 tablespoon dried minced onion
1 teaspoon seasoned salt
2 cans (5 oz each) tuna in water, drained, flaked
1 can (2.8 oz) French-fried onions

DIRECTIONS
1 .Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
2. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.
3. Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes.
4. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown.

Potato, Broccoli and Sausage Skillet Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

2 cups water
2/3 cup milk
2 tablespoons margarine or butter
1 box (4.9 oz) Betty Crocker® scalloped potatoes
2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring)
1/2 cup Old El Paso® Thick ‘n Chunky salsa (any variety)
2 cups Green Giant® Select® frozen broccoli florets

DIRECTIONS:

1. In 12-inch skillet or 3-quart saucepan, heat water, milk and margarine to boiling. Stir in contents of uncooked potatoes and sauce mix pouches (from potato mix box). Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer 15 minutes, stirring occasionally.

2. Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).

Recipe: Mini Crescent Chicken Pot Pies by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.

INGREDIENTS

1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk
1/2 teaspoon dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1/8 teaspoon dried thyme leaves

DIRECTIONS

1. Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.

2. Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.

3. In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

High Altitude (3500-6500 ft): No change.

Green Bean and Turkey Casserole Recipe by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS

2 cups cubed cooked turkey or chicken
2 cups Green Giant® frozen cut green beans, (from 1-lb bag)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup milk
1 3/4 cups water
3 tablespoons butter or margarine
1/2 teaspoon salt
2 cups plain mashed potato mix (dry)
1 cup shredded Cheddar cheese (4 oz)
1/2 can (2.8 oz) french fried onions (1/2 cup)

DIRECTIONS

1. Heat oven to 375°F. In 2-quart saucepan, mix turkey, green beans, soup and 1/3 cup of the milk. Cook over medium heat 6 to 8 minutes, stirring occasionally, until mixture is hot.

2. Make mashed potatoes in microwave as directed on box using water, remaining 2/3 cup milk, butter, salt and mashed potato mix.

3. Remove turkey mixture from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with mashed potatoes.

4. Bake uncovered 10 minutes. Sprinkle with onions; bake 3 to 5 minutes longer or until mixture is bubbly and onions are warm.

Mexican Pork and Beans Casserole Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

1 lb ground pork
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso® taco seasoning mix
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup water
6 corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
1 medium tomato, chopped (3/4 cup), if desired

DIRECTIONS:

1. Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.

2. In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.

3. Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.

Biscuit, Ham and Potato Bake Recipe by Pillsbury.com on Flickr.

INGREDIENTS
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 eggs
1/3 cup milk
1/4 teaspoon ground mustard
1 cup frozen potatoes O’Brien with onions and peppers (from 28-oz bag)
1/2 cup diced ham
1/2 cup shredded Cheddar cheese (2 oz)

DIRECTIONS
1. Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.
2. Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.
3. Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.
4. Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

Beefy Bean Pot Pie Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

1 lb lean (at least 80%) ground beef
2 teaspoons dried minced onion
1 can (15 to 16 oz) pork and beans, undrained
1 can (8 oz) tomato sauce
3 tablespoons packed brown sugar
1 cup Original Bisquick® mix
3 tablespoons boiling water
1 tablespoon ketchup

DIRECTIONS:

1. Heat oven to 375°F. Spray 1 1/2-quart round casserole with cooking spray.

2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in onion, pork and beans, tomato sauce and brown sugar. Pour into casserole; set aside.

3. In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch circle or a circle the size of top of casserole. Place on beef mixture in casserole.

4. Bake uncovered 20 to 25 minutes or until crust is light brown.

Beef and Bean Pot Pie Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

1 lb lean (at least 80%) ground beef
1 can (16 oz) pork and beans
1 can (8 oz) tomato sauce
3 tablespoons packed brown sugar
2 teaspoons dried minced onion
1 cup Original Bisquick® mix
3 tablespoons boiling water
1 tablespoon ketchup

DIRECTIONS:

1. Heat oven to 375°F. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.

2. In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape dough into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole.

3. Bake uncovered 15 to 20 minutes or until crust is light brown.

Two-Bean Burger Casserole Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

6 slices bacon
1 lb lean (at least 80%) ground beef
1 cup chopped onions (2 medium)
1 can (16 oz) baked beans with bacon and brown sugar, undrained
1 can (15 oz) Progresso® red kidney beans, drained, 1/4 cup liquid reserved
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons white vinegar
1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
1 tablespoon milk
2 teaspoons sesame seed

DIRECTIONS:

1. Heat oven to 400°F. In 12-inch nonstick skillet, cook bacon over medium heat, turning once, until crisp. Drain on paper towels; crumble bacon. Drain drippings from skillet.

2. In skillet, cook beef and onions over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bacon, baked beans, kidney beans with reserved 1/4 cup liquid, brown sugar, ketchup and vinegar. Reduce heat to medium-low; cook until bubbly, stirring occasionally. Pour into ungreased 11x7-inch (2-quart) glass baking dish.

3. Unroll dough; separate into 12 strips. Arrange strips in lattice design over bean mixture, overlapping as necessary to fit. Brush dough with milk; sprinkle with sesame seed.

4. Bake 15 to 20 minutes or until breadsticks are golden brown and filling is bubbly.