KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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מתכונים
כשרים לעוף
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KOSHER CHICKEN RECIPES |
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CHICKEN-VEGETABLE CUSTARD PIE
Serves 4
INGREDIENTS: |
- 1 tbsp unsalted margarine
- ½ cup finely chopped onion
- ¼ cup chopped red pepper
- 1 tbsp boiling water
- 1½ cups chopped cooked chicken
- ½ cup chopped water chestnuts
- 1 cup frozen chopped broccoli, cooked and drained
- 3 eggs (graded large), slightly beaten
- 1½ cups pareve milk
- 2 tsp Dijon mustard
- ½ tsp salt
- 1/8 tsp black pepper
- 1 deep 10-inch pie shell, prebaked for 5 minutes
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DIRECTIONS: |
- Preheat the oven to 350 degrees F.
- In a small saucepan over low
heat, melt the margarine.
- Add the chopped onion and red pepper.
- Sauté until the onions are golden.
- Add the tbsp of boiling water
and simmer for an additional 2 minutes.
- In a medium-sized bowl, combine the cooked vegetables with the
chicken, water chestnuts, and drained broccoli.
- Blend in the beaten
eggs. Season the pareve milk with the mustard, salt, and black
pepper.
- Pour the mixture over the chicken and vegetables.
- Stir the
mixture to blend thoroughly.
- Pour into the prebaked pie shell.
- Bake
for 30 to 40 minutes, until the custard is set and the top is nicely
browned.
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KOSHER DELIGHT MAGAZINE
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