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Marlinton UMC Tasting Tea

Chicken Pie
Mary Lou Dilley

6 tbsp. flour
6 tbsp. butter
1 tsp. salt
1/8 tsp. pepper
1 tsp. Accent
1 cup chicken broth
1 cup milk
2 tsp. lemon juice
2 cups cooked diced chicken
Place flour and butter in saucepan and cook on medium low heat until the butter melts and the mixture bubbles for one minute. Add salt, pepper and Accent. Remove from heat; add broth and milk. Cook, stirring constantly, for about 15 minutes or until thickened and there is no starchy taste. Remove from heat. Add chicken and lemon juice. Pour into an 8 inch square pan. Make batter topping.
Batter Topping
2/3 cup flour
½ tsp. salt
1 tsp. baking powder
2 eggs, separated
½ cup milk
1 tbsp. melted butter
Sift together dry ingredients. Beat egg yolks until light; add milk and melted butter. Add dry ingredients to egg mixture. Combine lightly. Beat egg whites until stiff but not dry. Fold into batter. Pour over creamed chicken. Bake 425º for 12 – 15 minutes.
Note: When freezing this pie, double the creamed chicken recipe; pour into two pans and freeze.
To serve: Thaw, place in 425º oven until hot. Then mix the batter topping and pour over the chicken, and bake.

Peanut Butter Cookies
Mary Lou Waugh
1 stick butter
1 cup brown sugar
1 egg
½ tsp. vanilla
1 cup peanut butter
1 ½ cup flour
1 tsp. soda
¼ tsp. salt
Mix together and cool. Make into balls. Mark with fork. Bake at 350º for 10 minutes.