A
Colonial Innkeeper's Cookbook - on
sale at the inn = $9.95.
Dedication
I
wish to express my sincere appreciation and thanks
to all of those individuals who contributed their
treasured family recipes to me for the publication
of this cookbook.
Some of these recipes are over 230 years old, passed
down from generation to generation. They are all
modified to todays cooking standards.
I dedicate this cookbook, to my Beloved Mother,
Concetta. I learned so much from you. So many memories
of cooking with you that I will treasure forever.
Having the opportunity to live in four North Carolina
Colonial cities;
Winston-Salem, Fayetteville, New Bern, and currently
residing in Historic
Edenton, made me appreciate the simplicity of Colonial
Life.
I am the Innkeeper of The Pack House Inn in Edenton
North Carolina;
also currently the 2011 National Innkeeper of the
year! This award was based from the most votes received
from prior guests.A total of 8,500 participating
Bed and Breakfast Inns were in the running for this
award.
Having
personally tried these recipes myself, hours of
cooking and research have gone into making them
historically accurate. |
CHICKEN POT PIE
2 medium potatoes, diced 1/4 cup butter
1 cup peas 2 cups chicken stock
1 medium onion, diced 1 tsp. salt
1 carrot, diced 1/4 tsp. pepper
1 stalk celery, diced finely 1 T. flour
3 cups cooked chicken, diced
Cook vegetables in a saucepan with chicken stock until tender, stir in 1 T. of flour to slightly thicken mixture. Add cooked chicken, diced up. Add following crust to top. Bake at 425 degrees for 35 minutes.
Puncture some air holes with fork in crust to allow steam to escape.
Crust:
1 1/2 cups flour
1 T. butter
1/2 tsp. salt
Work as a pie dough, mix with 5 T. of water. Roll out on top of mixture. |
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