Betty Mathias of New Windsor was looking for a recipe for an onion casserole that was originally published in the 2006 Old Farmer's Almanac. She said she discarded the old almanac and "out with the old year went a darn good recipe."
Fortunately, Linda Lupro of Baltimore held on to her copy of the 2006 almanac and kindly faxed in a copy of the recipe that Mathias was looking for.
This recipe involves a lot of chopping. However, if you are careful and don't over-process, you could do most of the prep in the food processor, which would certainly be less laborious. I used a store-bought refrigerator piecrust, which was absolutely fine.
I don't have 12 small casseroles in my kitchen, so I decided to make this as one large potpie instead. I used a 3-quart casserole, and I needed only one piecrust to cover the whole dish. This is a wonderful, complete wintertime meal. Just add a loaf of crusty bread.
1/4 cup butter or margarine
1 cup each, diced: red, white and yellow onions
1 cup sliced carrots
1 1/2 cups quartered mushrooms
1 cup sliced celery
3/4 cup diced red bell peppers
2 cups cubed chicken meat
1/2 cup all-purpose flour
1/4 cup pale beer
3/4 cup cream
1 cup chicken broth
1 chicken bouillon cube
1 tablespoon minced thyme
2 tablespoons minced Italian parsley
1/2 cup chopped basil
1 teaspoon minced garlic
1/2 cup thinly sliced green onions
salt and pepper to taste
pastry for a 9-inch double-crust pie
Preheat oven to 375 degrees. Combine the first set of ingredients, except for the flour, in a large pot. Cook over medium heat for 10 minutes, stirring often. Add flour and the "sauce" ingredients: stir well. Bring to a simmer, and simmer for 10 minutes.
Place about 3/4 cup filling in each of 12 small individual baking dishes. Divide the pastry dough into 12 equal pieces and roll out each piece until it is just a little larger then the baking dish. Place rolled dough over the filling and crimp around the edges to seal. Cut slit in top to let the steam escape while baking. Bake pies for 45 minutes until crust is brown.
Per serving: 339 calories, 11 grams protein, 22 grams fat, 9 grams saturated fat, 25 grams carbohydrate, 2 grams fiber, 51 milligrams cholesterol, 368 milligrams sodium
Sue Keller of Finksburg is a fan of the olive oil, rosemary and garlic oven-fried potatoes made by Alexia Foods. She would like to find a recipe for making them at home from scratch.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.