-=> Quoting Dave Drum to Jim Weller <=-

 JW> Posted by: Joell Abbott

 JW> From another one time Australian and former echo person, who is now
 JW> back in Colorado ...

 DD> She pretty much disappeared from the echo after her husband was done
 DD> in by terrorists. He made some amazing stuff.

You are confusing her with Sherree Johansson, widow of Magnus.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ah Kee's Chicken Pie
 Categories: Pies, Chicken, Holiday, Chinese
      Yield: 6 Servings
 
      1    Chicken cut into bite-sized
           Pieces
      3 md Onions, quartered
      2    Carrots, cut into bite
           Sizes
      2    Potatoes, boiled and cut
           Into bite sizes
      2 tb Vegetable oil
      1 tb Butter
      1 tb Dark soy sauce
    1/2 tb Light soy sauce
      2    Cm cinnamon stick
    1/2    Star anise
      1 pn Sugar
      1 pn Salt and pepper
      2 c  Chicken stock
      1 tb Corn flour
      2    Hard boiled eggs
      3    To 4  packets of frozen puff
           Pastry dough, each 212g. the
           total amount to be used
           depends on the size of your
           pie dish
      1    Egg beaten
 
  Heat oil and butter in wok. When hot, stir fry the onions till
  transparent.  Remove and set them aside. browned.  Remove and set
  aside. Turn up the heat and stir fry half of the chicken pieces
  till lightly browned.  Remove and fry the other half. Add the
  spices and seasonings.  Return the first batch of chicken pieces
  into the wok together with the onions, carrots and potatoes and
  mix well. Mix corn flour with chicken stock and add into the wok.
  Stir till the sauce thickens. Adjust the seasoning according to
  your taste and dish out everything into a pie dish.  Leave to cool.

  Roll out the pastry dough 4cm larger than the circumference of the
  pie dish.  Cut out a 3cm strip and line the rim with it. Cut the
  eggs into quarters and place them on top of the chicken filling.
  Drape the remaining piece of rolled dough over the dish. Cut away
  any overhanging pastry. Knock up the pastry edges to encourage
  the pastry to puff up.  Press the edges between the thumb and
  index finger at intervals. Draw a knife between the indentations
  towards the centre of the pie. Cut a cross in the middle of the
  pie to let the steam out when the pie is baking. Make decorative
  leaves with remaining pastry and decorate them over the cut. Brush
  the leaves with beaten egg. Place pie on a baking tray and bake in
  a pre-heated oven at 400F, 200C until nicely browned, about 40 to
  45 mins later.

  From: Sherree Johansson               Date: 03-08-96
 
MMMMM
 


Cheers

Jim


... Every day should start with coffee and end with ice cream

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