Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Chicken Stew
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Chicken stew is essentially a cross between chicken soup and chicken gravy. It is a thick, hearty dish that is usually served over or in some type of bread.
I really like to serve it in puff pastry shells because I think the shells make a simple, comfort food look like a dish worthy to serve guests. Plus, I love the taste of puff pastry and enjoy the built-in portion control.
This quick version can be a nice, substantial dish on a cold, rainy day.
Chicken Stew
February 12, 2019
Ingredients
- 3 Tbsp. butter
- 3 Tbsp. flour or Wondra flour
- 20 - 24 oz. low sodium chicken stock (amount will vary depending on the amount of meat and veggies)
- 1 Tbsp. chicken base (Better Than Bullion, etc.)
- 2 -3 c. cooked turkey or chicken, cubed or otherwise cut
- 6 oz. slice mushrooms, sauteed
- 10 oz. frozen peas
- 5 oz. frozen corn
- salt, to taste
- pepper, to taste
- Biscuits, puff pastry shells, or toast (optional)
Instructions
- Melt butter in large pan.
- Whisk in flour and cook for a couple of minutes.
- Slowly add chicken stock.
- Stir in chicken base.
- Add poultry, mushrooms, corn, and peas.
- Cook until liquid has reduced and thickened and vegetables are cooked.
- Salt and pepper, to taste.
- Serve over biscuits or toast or in pastry shells, if desired.
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