50's Primetime Cafe -- Disney's MGM Studios
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Chicken Pot Pie
50's Primetime Cafe
2 cups chicken tenderloins, uncooked
1 cup broccoli, tops only
1/2 cup carrots, cubed
1/2 cup celery, cubed
1/4 cup leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half and half
1 cup Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten
Preheat oven to 400°F. In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside. In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes)
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Meatloaf Gravy
50's Primetime Cafe -
1 pound veal ground
pinch thyme, fresh or dried
pinch rosemary, fresh or dried
1/2 teaspoon black pepper
1 tsp salt
1 egg
1/4 cup bread crumbs, fresh
1/4 cup red bell peppers, finely diced
1/4 cup green peppers, finely diced
1/4 cup mushroom buttons, fresh, thinly sliced
mushroom gravy (recipe follows)
Preheat oven to 350 degrees. In large mixing bowl, add ground veal. Season with thyme, rosemary, salt, and pepper. if using fresh herbs, chop well before adding. Mix in remaining ingredients and blend well until well incorporated. Place mixture in a standard loaf pan lined with wax paper and sprayed with non-stick spray. Bake approximately 25 minutes or until internal temperature reaches 160 degrees. Remove from oven and remove meat loaf from pan. Discard wax paper and any excess grease. Serve with mushroom gravy.
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Mushroom Gravy
50's Primetime Cafe -
1 tbs butter
2 tbs spanish onion diced
2 tsp garlic finely diced
2 tbs shallots finely diced
2/3 cup brown gravy
1 cup button mushrooms sliced
1/3 cup heavy cream
black pepper
Heat butter in small saucepan. Add onion, garlic, shallots, and mushrooms. Sauté until onions are tender about 5 minutes,
Add brown gravy and simmer 5 more minutes.
In a separate pan reduce heavy cream by half and add to gravy .
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Pot Roast
50's Primetime Cafe -
:
Top or Bottom Round Roast 5 Lbs
Dry Red Wine 1 1/2 Cups
Onion diced 1 each
Carrots peeled and diced 2 each
Garlic minced 2 Cloves
Celery diced 1 Stalk
Salt and Pepper To taste
Beef Bouillon 6 Cups
Olive Oil ¼ Cup
Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.
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Braised Beef Tips
50's Prime Time Cafe
2 oz. olive oil
6 lb. beef tips
1 large onion, small diced
1/4 cup chopped Italian parsley
1 tsp. minced garlic
2 bay leaves
1 cup dry red wine
2 1/2 cups beef stock, (canned okay)
2 lb. chopped plum tomatoes
to taste, kosher salt
to taste, ground black pepper
4 tsp. fresh chopped rosemary
Heat oil in heavy dutch oven over high heat. Add enough beef just to cover bottom of the pan and brown about 5 minutes. Remove beef with slotted spoon and place in bowl, repeat with remaining beef in same size batches. Reduce heat to medium and add onion and parsley. Cook until golden brown stirring frequently. Add garlic and bay leaves, return beef and stir to coat with ingredients. Add wine and bring to boil, scraping up any browned pieces. Simmer about 10-15 minutes. Add beef stock and simmer 10 more minutes. Add tomatoes and rosemary. Reduce heat to low, cover and cook until tender, stirring occasionally, about 1-1/2 hours. Season with salt and pepper to taste at the end.
