Welcome to my craft blog. Sit back and relax as I show photos of my latest creations along with favorite recipes and garden photos of my backyard. ALL PHOTOS ARE PROPERTY OF GINGER CREME HOLLOW AND MAY NOT BE COPIED WITHOUT CONSENT FROM ME.

Monday, January 17, 2011


1 can (10 3/4oz.) condensed chicken broth
1 1/3 cups of water
4 med. carrots, thinly sliced (about 1 1/2 cups)
3 med. red potatoes, scrubbed and diced (about 1 1/2 cups)
1 cup frozen green beans
1 cup frozen peas
1/3 cup all-purpose flour
1 refridgerated unbaked piecrust (for 9-inch pie)
2 cups chopped cooked chicken, turkey or beef
If using beef, use beef broth instead

Use your favorite seasoning on the following.
Combine broth, 1 cup water, carrots, potatoes,
peas and beans in a medium saucepan. Bring to
a boil, reduce heat and simmer over low heat
at least 10 minutes. Preheat oven to 400
degrees. Whisk remaining 1/3 cup water into the
flour until smooth and stir into vegetable
mixture. Increase heat to medium-high and
bring to a boil. Spread out piecrust on
floured surface.Measure and roll, if neces-
sary to fit 1-inch larger than top of a 2-
quart shallow baking dish. Stir chicken into
vegetable mixture and transfer to the baking
dish. Place crust over filling, trim and flute
edge. Cut five slits in top. Bake until fill-
ing is bubbly and crust is browned, about 40
minutes. ENJOY!!!!!!!!!!!!