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Answers: I was wondering if anyone had any good stock recipes to make, i pretty much have the chicken and turkey stock down but i was wanting some beef stock recipes and some veggie stock recipes and if anyone has the makings for pot pie fillings those would be appreciated too??? thank u so much in advance and have a good and blessed weekend....

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Beef stock

7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

Vegetable stock

2 cups large dice yellow onions
2 cups large dice leeks, green and white parts, well rinsed
2 cups mushroom trimmings, wiped clean
1 cup large dice carrots
1 cup large dice celery
1 cup large dice turnips
1 cup large dice parsnips
1 cup large dice yellow squash
1 cup large dice zucchini
8 Roma tomatoes, quartered
1/2 cup garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 gallon water
2 tablespoons fresh thyme, or 2 teaspoons dried
8 parsley stems
4 basil stems
2 bay leaves
2 cups white wine

Preheat the oven to 400 degrees F.
In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly.

Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface. Add the wine and cook for 30 minutes.

Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)

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This site has plenty of stock recipes for you..

Enjoy!

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BEER CRACKER CHICKEN POT PIE

Shell:

2 cups finely crushed Club or Town House crackers
4 tablespoons melted butter

Crust:

2 cups flour
3/4 cup Crisco
1 teaspoon salt
1/4 cup boiling water
1 teaspoon parsley flakes


Filling:

1-2 lbs chicken sliced 1" cubes
1 bag frozen mixed vegetables
2 tablespoons olive oil
1 bottle beer or 12 oz white wine
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon Lipton Onion Soup mix
1 can condensed Cream of Potato soup
2/3 cup milk
1 tsp salt (optional)

Crust:

In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.

Chicken:

Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks "golden brown". Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.

Crust:

Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8" thin.

Baking:

Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.
Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.

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1. There are so many ways to make beef stock that I am going to let you make the choice. Go to this link and scroll down the screen:
http://www.cooks.com/rec/search?q=beef+s...

2. Here are 960 ways on how to make vegetable stock.....lol.....so you choose:
http://www.cooks.com/rec/search?q=vegeta...

3. Beef pot pie recipes:
http://www.cooks.com/rec/search?q=beef+p...

Hope these will be of help to you. Have a very nice week end.

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lise22 has givin you 2 wonderful recipies! also try Paula Dean favorite recipies.com She cooks all that down to earth food!

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Pot pies I think just seem complicated, but I always find that they are in my left over meal needs.
I just add the chicken dinner, beef stew , beleive me I have had all differnt things thrown into my pies, and peole love them, i do not tel unexpected guests that they are eating our leftovers.

Just thicken up your stock like in a gravy and create your own new traditional pot pit. I have had ham and brocolli with cheese(cheese soup is good grvy )
When I am feeling as if I have time, I make own crust, but premade crusts are a stple inmy house. No mess no time, and soo easy during the week when we are so busy with work kids and hubby or jsut too many activiiteis in the day.

good luck

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