| CLAM AND VEGETABLE POT PIE |
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4 to 6 servingsCrust: 1 cup all-purpose flour 1/2 teaspoon garlic salt 1/3 cup Butter Flavor CRISCO 3 to 4 tablespoons cold water Filling: 2 cans (6-1/2 ounces each) minced clams, 2/3 cup liquid reserved 2 medium baking potatoes, cut in half lengthwise and thinly sliced 1 cup frozen whole kernel corn 1/2 cup chopped carrot 1/3 cup chopped celery 1/3 cup chopped green pepper 1/4 cup finely chopped onion Sauce: 3 tablespoons Butter Flavor CRISCO 1/4 cup all-purpose flour 1 teaspoon dried parsley flakes 1/4 teaspoon ground sage 1/4 teaspoon dried thyme leaves 1/4 teaspoon salt 1/4 teaspoon pepper Reserved clam liquid 1 can (5-1/3 ounces) evaporated milk For crust, in medium mixing bowl combine flour and garlic salt. Cut in Butter Flavor Crisco to form coarse crumbs. Add water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Set aside. For filling, in 2-quart casserole combine clams, potatoes, corn, carrot, celery, green pepper and onion. Set aside. Preheat oven to 375ºF. For sauce, in 1-quart saucepan melt Butter Flavor Crisco. Remove from heat. Stir in flour, parsley flakes, sage, thyme, salt and pepper. Slowly blend in reserved clam liquid and evaporated milk. Cook and stir over medium heat until mixture thickens and bubbles. Stir into clam and vegetable mixture. Roll crust to fit top of casserole. Place over filling and sauce. Flute edge. Make 2 or 3 slits in crust with knife. Bake at 375ºF for 60 to 65 minutes, or until crust is light golden brown. |
