Recipes

Today, his recipe takes center stage at a popular pot pie supper event.  Held at the Woodsboro Evangelical Lutheran Church, the extravaganza serves nearly 200 diners. “In the past, we’ve also dished out about 180 servings to go,”says Zimmerman.

The semiannual dinner began as a church fundraiser and has continued under Zimmerman’s management (with help from parishioners). The next event is Saturday, October 29, (2005) from noon until 6:30 p.m. Head to Woodsboro if you’d like to sample Slippery Pot Pie as it was meant to be. Call the church at  301-845-4533 for more information.

Slippery Pot Pie

PIE DOUGH (contains no shortening or butter):

3 - 4 c. flour

water, as needed

salt, a pinch or two

STOCK BASE:

4 - 5 qt. water

6 T. dry soup base (beef, ham, or chicken flavor)

1 bunch chopped parsley(a small handful)

Salt and pepper to taste

Potatoes, diced into 1/2-inch squares

FILLING:

Fully cook (and reserve liquid from) either 1 whole chicken, turkey, halved ham, or 4 - 6 lb. chuck roast (your choice)

Filling: Prepare meat/poultry ahead of time.  Carve into individual serving-size portions and set aside.

Pie dough: mix 3 - 4 c. flour with a pinch or two of salt. Add water in small amounts, about a 1/2-cup at a time, and knead until the dough reaches a soft “pie dough” consistency (not sticky).  Roll dough by hand into 1/8-inch thickness. Cut into 3-inch squares.

Stock: Drain broth from cooked meat/poultry into 5 - 8 qt. saucepan. Set aside one cup of broth. Prepare soup base in another pot. Add base to meat/poultry broth in saucepan until pot is 1/2 to 3/4 full. Add water sparingly. Add chopped parsley and salt and pepper to taste.

Add diced potatoes to stock base. Allow mixture to boil gently about 5 minutes once potatoes have been added.  Begin scalding dough squares by dropping them, one at a time, into the hearty bubbling base. Add one square at a time to base.  Dough squares will bob to the surface before sinking completely. Be sure to stir the mixture once the squares sink. Stir mixture occasionally while continuing to drop dough squares into base. Stir mixture one or two additional times using an upward motion to sweep pieces from the bottom and prevent sticking. Reduce heat to medium-low. When finished, the base will have a consistency thicker than soup.

Chop 1 - 2 c. meat/poultry and add to mixture. Add reserved broth if needed. Plate meat and add base mixture to large individual plates.