Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, May 7, 2012

Way back in the Congressional Cookbook, a terrific Chicken Pie recipe

Recently as I thumbed through one of my mother’s cookbooks that she had used widely in my childhood, Hubby asked whether I remembered that we possessed his mother’s Congressional cookbook. How cool for us to prepare a recipe from it some time, Hubby commented.

I located it on another shelf and noted that one of his all-time favorite dishes (as I've mentioned many times in this blog), Chicken Pot Pie, was furnished to the cookbook by Mrs. Will Rogers, wife of the U.S. Congressman from Oklahoma and a friend of Louis' mom. Mrs. Rogers (whose husband was no relation to the legendary Oklahoma humorist Will Rogers) lived in Washington D.C. during the FDR era when Grandmother Moore lived there and was a stenographer for several government agencies. 

The Congressional Cookbook (circa 1933), compiled with recipes from the wives of governmental luminaries in that day, had yellowing pages and a frayed cover, but it was filled with wonderful vintage recipes that still make up into beautiful dishes. 

My biggest delight was walking to my backyard garden and pulling up the 12 small onions called for in this recipe. They were just the right size--small, gorgeous bulbs that I quickly steamed in the microwave and then laid on the bottom of the prepared casserole. Seasoning for the broth included fresh-cut parsley from my herb row by my back steps. Couldn't get better than this!

Grandmother Moore's cookbook and her friend's recipe sprang alive for this incredible meal.

Chicken Pot Pie

3 cups cooked chicken
12 small onions, cooked and diced
1 cup diced carrots, cooked
4 tablespoons flour
2 cups chicken broth, seasoned to taste (I used pepper, salt substitute, and fresh parsley)
6 tablespoons water
biscuit dough (I used Bisquick low-fat baking mix to make dough)

Arrange the chicken, onions, and carrots in a greased 1 1/2-quart casserole; meanwhile, in a large skillet heat the chicken broth. Stir in flour that has been mixed to a smooth paste with the water; boil 5 minutes. Stir frequently until sauce is thickened. Pour this sauce over the chicken and vegeteables. Prepare the biscuit dough. Roll to 1/4-inch thickness; cut biscuits into rings; arrange on chicken. Bake at 425 degrees for 30 minutes. Makes 6-8 servings.

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