Miss Kay's Duck Commander Kitchen Read Online Free PDF Page A

to 4 1 / 2 pounds)
1 onion, chopped
2 tablespoons garlic, chopped
1 bell pepper, chopped
1 cup chopped celery
1 stick ( 1 / 4 pound) butter
1 package (1 pound) spaghetti
1 can (14.75 ounces) cream of mushroom soup
1 can (14.75 ounces) cream of chicken soup
1 cup shredded cheese (use your favorite)
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1. In a large pot, cover the chicken with 8 cups of water. Bring to a boil, then turn down the heat and simmer until the chicken is cooked through, about 45 minutes.
2. Lift the chicken out of the pot and set it aside to cool until you can handle it. Save the broth for later use. Remove the skin and bones from the chicken and cut the meat into bite-size pieces.
3. In a large skillet, over medium heat, cook the onion, garlic, bell pepper, and celery in the butter until tender. Add the vegetables to the broth and bring to a boil. Add the spaghetti and cook until tender.
4. Stir in the mushroom soup, cream of chicken soup, and chicken meat. Bring to a boil again.
5. Stir in the cheese for a final touch. Tip: If needed, add a can of chicken broth.
    A Note from Missy

    I love this recipe because it’s done almost all in one pot—not much to clean up! Just add a salad and some garlic bread and call everyone to the table.



Fresh Strawberry Pie
    Makes 1 (9-inch) pie • Medium saucepan
1 pound fresh strawberries, sliced
1 / 4 cup powdered sugar
1 cup granulated sugar
1 cup water
2 1 / 2 tablespoons cornstarch
1 / 2 teaspoon salt
1 package (6 ounces) strawberry Jell-O
Red food coloring
1 (9-inch) piecrust, homemade or store-bought, baked as directed
Whipped topping or fresh whipped cream
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1. In a medium bowl, toss the strawberries with the powdered sugar. Let sit for a few minutes, then pour off the juice.
2. While the strawberries are sitting, place the granulated sugar, water, cornstarch, and salt in the saucepan; cook, stirring, until clear and thick, about 3 minutes. Remove from the heat and add 1 / 4 cup of the Jell-O powder and a few drops of red food coloring. Stir well and let cool.
3. Place the strawberries in the piecrust and pour the Jell-O mixture over the strawberries.
4. Top with whipped topping and chill to set before serving.
    A Note from Jessica

    This is the perfect pie for a hot summer day, and in Louisiana, we have plenty of those! We also have beautiful strawberries grown close to home. We can get them at a farmers’ market or the grocery store—either way, they make a great-tasting pie!

Apple Pie
    Makes 1 (9-inch) pie • Rolling pin • 9-inch standard pie pan
    Pastry blender (Just Google “pastry blender” and see what they look like, then buy one at any store.)
    Piecrust
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 / 3 cup butter-flavored vegetable shortening (I use Crisco)
7 to 10 tablespoons ice water
    Pie Filling
6 apples (about 2 1 / 4 pounds), peeled, cored, and sliced (I like to use Granny Smith apples)
1 to 1 1 / 2 cups sugar (depending on how sweet you want it)
1 / 4 teaspoon salt
1 / 3 cup all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter, softened
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1. Heat the oven to 350°F.
2. Make the piecrust: In a large bowl, sift the flour and salt together. Add the shortening and mix it in with a pastry blender. Add ice water a tablespoon at a time, stirring with a fork, until the consistency is sticky to the touch but holding together. Divide the dough in half.
3. Place 1 / 2 of the dough on floured surface and with a rolling pin, roll it out to a 12-inch round. Put the crust in the pie pan and shape it to the pan. (To make the edge look nice, you can crimp the dough between the thumb and forefinger of one hand and the forefinger of your other hand.)
4. Bake the piecrust at 350°F for 8 minutes, or just until set around the edges. Take it out but leave the oven on.
5. While the crust is baking, in a large bowl, gently mix together the apples, sugar, salt, flour, and cinnamon for the filling.
6. Put the filling into the baked crust. Top the