Combine flour, salt, and sugar in the bowl of a food processor; pulse in butter 8 to 10 seconds. Add 1/4 to 1/2 cup of ice water through feed tube. Divide dough into two equal pieces and place on separate sheets of plastic wrap. Flatten into 2 disks and refrigerate at least 1 hour.
In a 2 quart sauce pan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir mixture 1 minute. Stir in chicken and peas, remove from heat.
Heat oven to 425*.
Make pastry or prepare pan with frozen pastry. If making pastry from scratch, roll two-thirds of the pastry into 13-inch square (or circle). Ease into un-greased 9-inch square (or round) pan. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square (or circle if using round pan). Place over chicken mixture.
To Freeze: Prepare recipe as directed to the point of removing chicken and vegetable from heat. At this point cool the chicken mixture completely and then place in a freezer bag, pressing out all the air, then freeze.
To Prepare from Frozen: Defrost chicken mixture until completely thawed. Prepare pie crust in pie plate, pour in chicken mixture then top with remaining pie crust. Bake at 425* until hot on the inside and golden brown on the outside, approx 35 minutes.
*NOTE - you may want to place foil around the edges of your pie crust to keep them from browning too quickly.
Place roast in 5-quart slow cooker. Combine soy sauce and next 6 ingredients. Pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on LOW for 7 hours or until very tender. Remove roast, reserving broth. You can shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
2 cups left over mashed potatoes (I usually end up using more than this)
8 ounces shredded cheddar cheese
In a medium pot, drizzle olive oil over medium high heat. Add bacon and cook until crispy. Remove and reserve. Drain off excess fat and add butter. When butter is melted add onion and cook until soft (about 5 minutes). Sprinkle flour into pot and cook for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened (about 2-3 minutes). Whisk in mashed potatoes and stir in cheddar cheese. Cook until potatoes are hot and cheese is melted. Top with more cheese and crumbled bacon.
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425*. Place chicken pieces in a lightly greased 9 x 13 inch baking dish. Brush chicken with the sauce. Turn the pieces over and brush again.
Bake in a preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Place pork shoulder in crock pot. Pour in chicken broth and add bouillon cube, salt and pepper. Add enough water to crock pot to cover the pork roast. Cook on low heat for 6-8 hours or until pork pulls apart with fork. Remove from crock pot and place in casserole dish. Using two forks, shred pork. Pour BBQ sauce over meat mixture and mix well. Bake approximately 30 minutes or until BBQ sauce has set well into the pork. Serve on buns or rolls. Add a side of baked beans and french fries and voila ... you have the easiest, yummiest weekend dinner ever!
Combine meat loaf ingredients and place into baking dish. Smooth out top. Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350* for about 1 hour to 1 hour and 15 minutes or until done.
Ingredients 2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces 1-2 tablespoons olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes (I omit this ingredient) 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce
Heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.
To Freeze: Prepare as above except cook chicken completely. Once cooled, pour into freezer bag, pressing out all the the air, and freeze.
To Prepare from Frozen: Defrost, place in sauce pan, bring to a hard boil, reduce heat and simmer 10 minutes.