Home of Katherine's Recipes

Here are two recipes that are in our family cookbook "Five Generations of Cooking in the Knight Family"  My sister Mary (Vaughndell) sent the cookie recipe in and the chicken recipe is my own. When the cheese starts to melt around the biscuits and bubbles it is a site to see.

                    *  Exported from  MasterCook  *

                           Country Chicken Pie

Recipe By     : Katherine Smith
Serving Size  : 8    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          onions -- chopped
     1/2  Cup           celery -- chopped
     1/2  Cup           green pepper -- chopped
     1/2  Cup           carrots -- chopped
     1/2  Cup           Peas, Fresh Or Frozen
     1/2  Cup           Corn, Fresh Or Frozen
     1/2  Cup           butter or margarine
   5      Tablespoons   flour
     3/4  Teaspoon      salt or to taste
     1/4  Teaspoon      fresh ground pepper
   3      Cloves        Garlic
   3      Cups          chicken broth
   3      Cups          chicken, -- cooked and cubed
   2      Cups          biscuit mix
     2/3  Cup           milk
     3/4  Cup           cheddar cheese -- grated
     1/8  Teaspoon      paprika

Cook onion, celery, green pepper in butter until soft.  Blend in flour, salt, pepper and garlic powder.  Add chicken broth, peas, corn and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Combine onion mixture with chicken and pour into a greased 2 qt casserole. Put in a hot oven 425 to heat while you make the biscuits. Prepare biscuits mix, using 2/3 cup milk as directed on package.  Turn onto a lightly floured surface and knead a few time.  Roll out to an 8" square; sprinkle with the cheese.  Roll as for jelly roll, sealing the edges.  Cut 8 slices 1" thick.  Place on the hot chicken mixture in casserole and sprinkle with paprika and bake until the biscuits are lightly browned, about 25 minutes.

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                     *  Exported from  MasterCook  *

                               Oreo Cookies

Recipe By     : Mary Dodd
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pkg           Huncan Hines Dark Fudge Cake Mix
     1/3  C             Water
   1      Tbsp          Shortening
                        Filling--
   3 1/2  C             Powdered Sugar
     1/2  Tbsp          Sugar
     1/2  Tsp           Shortening
     1/2  Tsp           Vanilla
   3      Tbsp          hot water

Mix well, pinch off a small amount and make into a small ball.  Put on cookie sheet and press down.  Make them uniform in size. bake at 350 for 10-12 minutes. Mix filling and spoon a small ball on cookie and put another cookie on top and press down.

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