Chicken Soup

I'd forgotten how good homemade soup is and how easy it is to fix. Here's an easy way to fix it:

Put the bones, skin, and leftover chicken into a pot filled with water. Let it cook without boiling for a couple of hours. There's no need to season it because it probably already was when it was cooked before, but it wouldn't hurt to add a bit of celery.
Drain and save the broth. Take the chicken off the bone and add to the broth. Throw away the rest. (This can be refrigerated for a short time or frozen until needed.)
Add water to make 2 pints of broth and chicken. Add 1-2 cups of vegetables -- (frozen) carrots, peas, etc, or leftover vegetables -- and 1/4 - 1/2 cup of uncooked rice or uncooked thin egg noodles. Cook for 5-10 minutes and then serve.

Corn Bread

Here's a recipe for corn bread that I used at Thanksgiving. The use of a hot pan helps it not to have cracks on top. (This can also be made on the stove top with a covered frying pan.)
1/2 c yellow cornmeal 1 c all-purpose flour 1/2 t baking soda 1/4 t salt 2 T sugar 1 slightly beaten egg 1/4 c vegetable oil 3/4 c milk 1 T honey 1 T butter (for pan)
Place loaf pan in heated oven. In small bowl, combine dry ingredients. Add rest (except butter). Mix until just moistened. Place 1 T butter in hot pan. Let melt. Pour in batter. Bake in a 375° F oven about 25 minutes. (If using frying pan on stove, melt butter in pan, add batter, turn down heat to lowest setting. Cover pan and let sit for 15 - 20 min.) (This post was updated January 7, 2013.)

Turkey Pot Pie

Here's a good recipe (my recipe) for using leftover turkey or other meat.

My Favorite Pot Pie

1 c diced leftover turkey or other meat
1 can condensed cream of mushroom (or celery or chicken) soup
½ c chopped onion
1 c mixed vegetables
1 T butter
salt and pepper to taste
½ t ground sage, optional
1 egg, well beaten (plus 1 egg yolk, if using rice pie shell, recipe below)
1 T flour
1 T parsley
2 T Parmesan cheese
1 to 1 ½ c cream or milk
1 baked pie shell (8 or 9")

Cook vegetables and onion in butter until tender, using as little water as possible. Combine with cooked meat, soup, and seasonings. Spoon into baked pie shell.

Combine egg, flour, parsley, and cheese. Add cream (or milk). Pour on top. Bake at 350°F for 25 to 30 min or until top is slightly browned.

For pie shell, combine 1 c cooked rice, 1/2 t salt, 1/4 c Parmesan cheese, and 1 beaten egg white. Press into buttered 8" or 9" pie plate and bake 350°F for 15 to 20 minutes.