An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer.
This is a recipe I've been using for years. It's quick, easy and soooo delicious!! You can use fresh blueberries, when they're in season and frozen blueberries the rest of the year. Either way, you'll love the results...and so will everyone else who's lucky enough to get a piece!
When we lived in England, one of our local pubs had the best French Onion soup we had ever tasted. After several attempts, I finally duplicated it. Here's my rendition of the Fox and Hounds' Wednesday lunch special. I always serve it the way they did--piping hot, stringy and gooey, accompanied by ham and cheese sandwiches on crusty rolls, wrapped in foil and baked with the soup.
The original version of this recipe is on the menu at Texas Land and Cattle Co. as a yummy, deep-fried appetizer. I have cut the fat in these by using cooking spray, but fortunately, it didn't cut the flavor. Be warned, they are time consuming to make, but oh, so worth it!
An old, but good, recipe that's easy to prepare. Serve with a green vegetable and cranberry sauce for a satisfying meal. (Lowfat versions of the soups make no difference in the taste, so feel free to substitute.)
I've had this recipe for years and every time I make these moist, delicious bars, I wonder why I don't make them more often! They're easy to make and look so pretty on a serving tray that people think you got them from a bakery!.