Toastmaster MJFP8W Owner's Manual page 15

Chicken Pot Pie
Filling
1 onion
4 cups pre-cooked chicken
or beef
6 potatoes, peeled
6 carrots
Crust
2 cups all-purpose flour
4 teaspoons baking powder
Temperature: 425°F/218°C
Using chopping blade, chop onion on Speed 2 and remove from
bowl. Insert slicing disk and slice potatoes, carrots and celery on
Speed 7. Add all ingredients (except flour filling ) to broth and boil
for 20 minutes. To thicken, carefully remove 1/2 cup broth. Dissolve
2 tablespoons of flour into broth. Carefully pour thickening back into
pan of vegetables and stir until thickened. Pour into a 9x13-inch
greased pan.
Using chopping blade, combine crust ingredients, flour, baking
powder, salt and butter. Set Speed Control to 4. Add the milk
through the Food Chute and stop as soon as it is absorbed. Form
the dough into a ball and roll onto a lightly floured surface. Cut into
2-inch biscuits and place on top of filling. Bake as directed.
Meatballs
1 pound lean stew meat
1 slice bread
1 small onion
1 egg
Temperature: Medium
Using the chopping blade, add all ingredients, except flour, in the
order listed, to bowl and chop on Speed 8 until meat is ground and
ingredients are mixed together.
Shape into 2-inch meatballs and coat with flour. Add oil to skillet and
cook meatballs as directed.
Yield: 6 Servings
Yield: 4 Servings
1 stalk celery
salt and pepper
6 cups chicken broth
2 Tablespoons all purpose flour
1/2 teaspoon salt
1/4 cup butter, softened
2/3 cup milk
Time: 45 minutes
1/2 teaspoon dried thyme
1 clove garlic
salt and pepper
1/2 cup all purpose flour
Time: 20-30 minutes
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