Comfort Food Cookbooks - Comfort Food for Cold Days

Comfort Food for Cold Days Food that warms the body and soul.
Comfort food is nurturing,
wholesome and soul-satisfying.
It warms our beings and lifts our spirits.

Cool rainy weather, the first frost, a cold snowy day - these are days that call for food to warm the body and soul. The recipes in this book were carefully selected to do just that; they're warm, aromatic and satisfying.

	These are just some of the 33 recipes in this book
	Harvest Soup Winter Vegetable and Lentil Soup French-Canadian Ragout Old-Fashioned Chicken Pot Pie Cool-Weather Chili	Sticky Buns Dill Loaf Mulled Apple Juice Oven-Baked Rice Pudding Pineapple Upside-Down Cake

Old-Fashioned Chicken Pot Pie "This is a good basic recipe, and you can substitute or add other ingredients if you wish. But it’s so good as it is, try it this way first."
2 cups	frozen peas and carrots	500 mL
	pastry for a single crust
1/4 cup	butter	50 mL
6 tbsp.	all-purpose flour	90 mL
1/4 tsp.	curry powder (optional)	2 mL
2	cans (10 fl oz/284 mL each) chicken broth*	2
1/2 cup	drained canned sliced mushrooms	125 mL
3 cups	diced cooked chicken or turkey	750 mL
Preheat oven to 450°F (230°C). Have ready an ungreased 8-inch (20 cm) square baking pan. Place peas and carrots in a small bowl and pour in enough boiling water to cover them. Let stand about 3 minutes. Drain well. On a lightly floured surface, roll pastry into a square slightly larger than the baking pan. Cover pastry with waxed paper while preparing filling. In a large saucepan over medium-high heat, melt butter. Stir in flour and curry powder. Gradually stir in broth. Continue cooking and stirring until mixture boils and thickens. Stir in vegetables and mushrooms. Add chicken, stirring as little as possible to avoid breaking pieces. Transfer to baking pan. Cover with pastry, folding edges under. Make 3 or 4 slashes in surface to allow steam to escape. Bake for about 25 minutes or until pastry is golden and filling is hot and bubbly. Makes 4 - 6 servings. Filling may be prepared ahead and refrigerated. When ready to bake, make pastry and proceed as directed. Increase baking time to about 35 minutes. When doubling this recipe, make in 9 x 13-inch (22 x 34 cm) pan; bake about 50 minutes. * Or instead of broth use 2 1/2 cups (625 mL) concentrated, seasoned homemade broth, or the same amount of water with 2 tbsp. (25 mL) chicken bouillon base.