Baking With Betty

By Betty Heald | May 09, 2014

This week's column is dedicated to Susan Silverio who believes in sharing her delicious cooking.


New England Salmon Pie

3 1/2 cups warm mashed potatoes (without added milk and butter)

1 medium onion, finely chopped

1/3 cup milk

1/2 teaspoon celery seed

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon white pepper

1 can (14 3/4 ounces) salmon, drained, bones and skin removed

2 tablespoons minced fresh parsley

Pastry for double crust pie (9-inch)

1 egg

1 tablespoon water

In a bowl, combine potatoes, onion, milk, celery seed, garlic powder, salt and pepper.

Stir in salmon and parsley. Line a 9-inch pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. Roll out remaining pastry to fit top of pie; place over filling, trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350 degrees for 40 to 45 minutes or until crust is golden. Refrigerate leftovers.


Corn Bread Layered Salad

1 package (8 1/2 ounces) corn bread muffin mix

6 green onions, chopped

1 can (15 1/4 ounces) whole kernel corn, drained

1 medium green pepper, chopped

1 can 15 ounces) pinto beans, rinsed and drained

3/4 cup mayonnaise

3/4 cup sour cream

2 medium tomatoes, seeded and chopped

1/2 cup shredded cheddar cheese

Prepare and bake cornbread according to package directions. Cool on a wire rack. Crumble corn bread into a 2 quart glass serving bowl. Layer with onions, green pepper, corn, and beans.

In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. sprinkle with tomatoes and cheese. Refrigerate until served.


Nutty Berry Trail Mix

1 can mixed nuts

1 package (9 ounces) raisins

2 cups (12 ounces) semisweet chocolate chips

1 package (6 ounces) chopped dried pineapple

1 jar (5.85 ounces) sunflower kernels

1 package (5 ounces) dried cranberries

In a large bowl, combine all ingredients; mix well. Store in an air tight container.


Rich Vanilla Crunch Pie

Crunch Crust:

1/2 cup margarine

1/4 cup packed brown sugar

1 cup flour

1/2 cup chopped pecans, walnuts, or coconut

Mix above together with hands. Heat oven to 400 degrees. Spread mixture in a 9-inch-by-13-inch pan. Bake 15 minutes. Stir baked mixture with a spoon. While still warm, press mixture firmly against bottom and sides of a 9-inch pie pan. Cool.


Add 2 cups cold milk to 1 package vanilla instant pudding in mixing bowl. Whisk until well blended, about 1 minute. Pour immediately into cooled pie shell. Chill until firm. Serve garnished with whipped cream, if desired.


Buffalo Style Chicken Fingers

2 cups crushed corn flakes

2 tablespoons finely snipped parsley

1/2 teaspoon salt

1 pound skinless, boneless chicken breast halves

1/3 cup bottled blue cheese salad dressing

2 teaspoon water

1 to 2 teaspoons bottled hot pepper sauce

celery sticks

Bottled blue cheese salad dressing

crumbled blue cheese (optional)

Preheat oven to 425 degrees. Lightly grease a cookie sheet; set aside. In a shallow bowl or pie plate combine crushed corn flakes, parsley and salt. Cut chicken breasts into strips about 3/4 inches wide and 3 inches long. In a large bowl, combine 1/3 cup salad dressing, water, and hot pepper sauce. Add chicken. Stir to coat.

Roll chicken strips individually in crumb mixture to coat; place in a single layer on prepared pan. Bake for 18 to 20 minutes or until chicken is no longer pink and crumbs are golden.

Serve warm with celery sticks and additional blue cheese dressing for dipping. If desired, sprinkle crumbled blue cheese on dressing.

Our thought for the week. "Everyone has a gift for something even if it is the gift of being a good friend." -- Marion Anderson

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