Showing posts with label Casseroles

Paula Deen's Savannah Red Rice

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, November 09, 2021

I made after watching Paula make it in a video. It was so good, we loved it and served it with Bob Evans Mashed Potatoes and crusty bread. Yes, mashed potatoes, don't judge 😜 corn is good with this, too. This recipe is very similar to jambalaya without all the creole seasoning, I like it so much better than jambalaya. 

1 cup chopped onion - I used a large onion

1 cup chopped bell pepper - I used a whole yellow pepper

2 tablespoons butter

I used 1/2 lb. of garlic kielbasa, cut a thick piece, then cut the piece into 4ths, just use whole ring if you want more meat

1 (14.5 oz) can with juice crushed tomatoes

1 tablespoon hot sauce - I used Franks. Don't cut back on the hot sauce, this was just the perfect amount, it wasn't hot, just a little spicy. If you like more heat, just serve hot sauce at the table.

1 small 8 oz. can tomato sauce

1 cup water - next time I will use 1-1/8 cup water because my 8 oz. of tomato sauce didn't measure quite a full cup

1 heaping Tablespoon Chicken Better than Bouillon

salt to taste, I didn't add much salt, maybe 1/4 tsp, the bouillon is salty

pepper to taste

1 cup uncooked Instant Rice

Preheat oven to 350 °F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased 9x 12 casserole and bake uncovered for 45 minutes. She leaves it totally uncovered, I covered for 30 minutes, uncovered for 15 and it was perfect.

Hot Potato Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 10, 2018


I made this so often when the boys were little, lost the recipe and thanks to the wonders of the Internet, I just found it again.

We called it Hot Potato Salad, and made it exactly like this using Velveeta.  It was just SO good.

I was thrilled to find this recipe again and to add it here so I will always have it….


9 medium potatoes, cooked, peeled and diced

1 cup mayonnaise

1 lb Velveeta cheese, diced

1 small onion, chopped



1⁄2 lb bacon, cooked crisp and crumbled

1⁄2 cup green olives, sliced


Preheat oven to 325F.

Combine potatoes, mayonnaise, cheese, and onion, adding salt and pepper to taste.

Put into greased 9x13 baking dish.

Top with bacon and olives.

Bake 1 hour.


Ultimate Diamond Burger Cheeseburger Party Buns

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, December 02, 2015


This recipe has been all over FaceBook.  The prep reminds me of Hammie Sammie’s, which were such a big hit last year.

1 pound lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon mustard powder
½ teaspoon smoked paprika
2 cups diced onion
3 – 4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
12 slices cheddar cheese, and 12 Hawaiian dinner rolls


1/2 cup butter
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Mustard
1 Tablespoon Sesame Seeds 

Preheat oven to 350 and spray a 9x13 baking dish with Pam.

Brown beef, salt, pepper, cumin, mustard powder and paprika.  Add garlic at last so it doesn’t burn.  Then stir in drained Rotel Tomatoes

Place half of buns in the prepared pans, add the beef, then the cheese slices and top with other half of bun.

For glaze, mix all ingredients in a saucepan over medium heat until melted.  Pour over buns and bake for 25 minutes uncovered.

Black Eyed Peas Casserole for New Years Day

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, December 30, 2014


I first posted this recipe back in 2007.  My elderly next door neighbor gave it to me and she's gone now but she was such a wonderful cook.  Pair this with some crusty fresh bread and a green salad and it’s just the best, ever!!!

So here it is again, if you make black-eyed peas for luck on New Years Day, this is a winner!

2 cans black-eyed peas, I drain and rinse for a more subtle flavor
2 cans italian stewed tomatoes  
1 lb. sweet italian sausage, with casing removed  or you can use 1 lb. of Polska kielbasa instead of Italian sausage
1 large onion  
2 tablespoons of italian seasoning  
1 teaspoon of oregano, if desired 

Small pasta, I like ditalini or Creamettes small shells

Brown onion and sausage, drain, crumble and dump all in a crockpot, simmer on high for 3-4 hours, meanwhile cook a cup or so of pasta, any small pasta will work and stir it in at the end.  

This is so good, and so easy….

Enjoy and Happy New Year


by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 17, 2014


Back in the 70’s there was Guy Welliver’s Smorgasboard in Hagerstown, Indiana.  It’s gone now, but back in the day they had the most wonderful food, we went on special occasions and it was unlike any smorgasbord you’ve ever eaten at.  Everything homemade, delicious midwestern dishes, homemade breads, the most decadent desserts and their specialty,  Scalloped Cabbage.

It was hubby’s very favorite dish, the man just adored it.  It was a simple dish, cooked cabbage, a Bechamel sauce, lots of cheese and toasted buttered crumbs on top.

I recreated it in my kitchen and it has been a favorite ever since.  It can be made ahead and baked at the last minute, it travels well, it’s just a great comfort food cabbage recipe.

4 cups cabbage, coarsely chopped
2 Tablespoons butter
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
8 ounces Velveeta Cheese, cubed

Boil cabbage in a dutch oven with salted water until tender, this takes approximately 15 minutes.  I have on occasion used chicken stock instead of water for a richer flavor.

Meanwhile, prepare the white sauce.  Melt butter over low heat, stir in flour, salt and pepper, cook over medium heat stirring constantly until smooth and bubbly, remove from heat.

Gradually stir in milk, heat to boiling, stirring constantly (a whisk works well); drop in the chunks of Velveeta and boil and stir 1 minute.

Pour drained cabbage in a 9” casserole, pour cheese sauce over the top and top with buttered bread crumbs.

Buttered Crumbs:

1 cup breadcrumbs (pulse torn pieces of bread in a food processor until fine
2-3 Tablespoons melted butter

Mix together and sprinkle over the top of the cabbage

Bake in a 375 oven approximately 30 minutes until casserole is bubbly and crumbs are brown

Note:  I’m a huge fan of Velveeta for cheese sauces.  I find that cheddar separates and is oily, but Velveeta melts into a Bechamel sauce beautifully.

Also, if you like a lot of sauce you might want to double the Bechamel.  This is one of those recipes that you just  play with and make it your own ~ Jan 

Paula Deen Lady and Sons Chicken Pot Pie

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 07, 2012


4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base (you buy this in a jar at the grocery store)
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes



Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Rotisserie chicken works well for this, if you’re in a hurry. or you can season your chicken with salt and pepper, and saute in the oil in a large skillet until thoroughly cooked.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. This works best for me if I use a whisk, then add cream whisking continously so it doesn’t lump. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Note:  Use salt sparingly, as the chicken base is quite salty.

Recipe courtesy Paula Deen
Photo:  Food Network

Mom’s Goulash, simply the best!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 26, 2012


You have to serve this with mashed potatoes and corn, it’s just the way it’s done.  Trust me, the mashed potatoes make it wonderful.  This is so simple, a recipe from my childhood, back in the days when goulash was a staple in our diet.  It’s fast, quick, and the perfect food on a cool fall evening.

1 lb. ground round/sirloin/chuck – whatever you want to use works
1/2 bell pepper, finely diced
1 onion (1/2 cup) finely diced

Brown the above, season with salt and quite a bit of ground pepper, about 1/2 teaspoon.

Meanwhile cook elbow macaroni or your pasta of choice to el dente, I use about a half a pound of pasta, but you can add more if you like.

Meanwhile open a large can (28 oz.) of crushed tomatoes, put in a saucepan, add the drained meat mixture, add the drained pasta and simmer for just a few minutes.

AND, add sugar.  I use Splenda, about 1/4 of a cup, because we like it sweet.

That’s all there is to it, I eat it like I did as a child, with a scoop of mashed potatoes in the center of my plate and the goulash spooned over the top.

Mother always added the corn directly in her goulash mixture, I cooked mine separately and put it on the side.

And don’t turn your nose up at the potatoes, I know it’s two starches, but this is comfort food people, and trust me, you will be comforted after you eat this.

Of course, real mashed potatoes are always best, but instant potatoes work, or those great Bob Evans refrigerated ones.  Just fix whatever, and enjoy, your family will love this!

Some people add herbs and garlic to their goulash, but to me it’s best just to keep it simple with the green pepper and onions.  It’s peasant food, comfort food, warm memories, and delish!  Pinky swear it is…



This was a Delicious Ham & Veggie Frittita

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 23, 2012



It was fast, easy to prepare and so yummy.  I use a Bullet Blender to blend my eggs and milk, I think it makes the eggs fluffier.

First, preheat the oven to 375 degrees

I sauteed the potato separately, as I’m eating low carb, and hubby isn’t, so I prepared his potato and only put it on half of the frittata.  Worked for us ;o)

I sliced a large potato thinly, added a bit of salt and pepper and sauteed it in a 12” iron skillet in a couple of tablespoons of olive oil until tender.  I put on a lid, it took about 10-12 minutes.

Then I removed the potato and and to the skillet I added a bit more olive oil. a small diced onion, half of a chopped green pepper, half of a zucchini cut into small dice, a handful of sliced fresh mushrooms, and a slice of ham, diced.

I sauteed this until veggies were tender, added a clove of minced garlic (I always add garlic at the end of cooking time as it burns easily), let that cook for a minute, then I added a large handful of fresh spinach, put on the lid, took it off the heat and let it sit for the spinach to wilt.

Meanwhile, I cracked 9 eggs into my bullet blender, added salt and pepper, and a couple of tablespoons of half and half and blended it.

Then to the skillet with the wilted veggies, I sprinkled on a cup of sharp cheddar cheese, then I poured on the egg mixture, and finally I put the sliced potatoes on hubby’s half of the frittita.

Into the preheated oven for about 10-15 minutes.  Just open the oven door and jiggle the skillet handle, and when the mixture quits jiggling, it’s set and ready to eat.

This is good leftover, also good at room temperature.  You can vary the fillings, add cooked bacon or sausage, green chiles, fresh asparagus or a diced tomato, it’s so versatile and so easy, just add fruit and/or salad for a quick summer meal.  Cooking it in the oven makes it simple, too.

And it’s fluffy, the Bullet Blender, remember.  Awesome little machine!  Sorry about the picture quality, I’m an amateur, not a professional.  Sometimes I take good pictures, sometimes not, this was one of the nots.  ;o)


Amazing Black Eyed Peas for New Years

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, December 31, 2011
If you’re one of those people who makes black-eyed peas on New Years Day, I have a wonderful recipe for you.  My neighbor, the one with the fantastic German Potato Salad recipe, makes these every year, and it’s a fabulous dish!

2 cans black-eyed peas, I drain and rinse for a more subtle flavor
2 cans italian stewed tomatoes
1 lb. sweet italian sausage, with casing removed
1 large onion
2 tablespoons of italian seasoning
1 teaspoon of oregano, if desired

Brown onion and sausage, drain, crumble and dump all in a crockpot, simmer on high for 3-4 hours, meanwhile cook a cup or so of pasta, any small pasta will work and stir it in at the end. 
This is so good, and so easy….

Enjoy and Happy New Year

~ jan

Barefoot Contessa - Shrimp and Sausage Jambalaya

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 14, 2011


Ina and her guest cook, Amelia Durand whipped this up.  I'm such an Ina fan, and this looks amazing.  What would the world be without the Barefoot Contessa, the woman is a wonder.  ~ jan


  • 1 tablespoon olive oil
  • 1 pound sausage, such as kielbasa or andouille, sliced
  • 1 pound smoked ham, cubed
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock, preferably homemade
  • 3 cups long-grain rice, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 pound medium shrimp, deveined (20 to 24 count)


Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.


Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

Source:  FoodTV - The Barefoot Contessa
Episode:  Cooking with Rice 


Bobby's Goulash, a Paula Deen favorite...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 17, 2011

I've always loved goulash. Mother made the best, hers always had corn in it, home canned tomatoes, onions and green peppers.  But nobody likes goulash like my buddy Ang.  It's her favorite comfort food, she makes it similar to the way mother made it without the corn.  Here's Paula Deen's version, I'm going to add a few tweaks to it, it looks like a winner, too.  ~ jan


1 tablespoon Paula Deen House Seasoning

3 tablespoons soy sauce 
3   bay leaves 
2 tablespoons Italian seasoning 
2   (15-ounce) cans diced tomatoes 
2   (15-ounce) cans tomato sauce 
3 cup water 
3   cloves garlic, chopped 
2   large onion, chopped
2 lbs lean ground beef 
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked
Options:  corn and chopped green peppers 



In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

An adapted version from Paula Deen


Paula Deen–The Lady’s Cheesy Mac

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 01, 2010

Lady and Sons Mac and CheeseThis is on my “must try” list.  My family are huge fans of Mac and Cheese, and we’re always searching for the perfect recipe.  This one, adapted from Paula Deen sounds great, nobody does this kind of dish better than Paula.

~ jan

4 cups cooked elbow macaroni, drained (we’re a fan of shells, I would substitute Creamettes large shells for the elbow macaroni
2 cups grated cheddar cheese, or half Velveeta, half cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

A butter/crumb topping on this would be excellent


Preheat oven to 350°F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired. Makes 6 to 8 servings

Source:  Paula Deen

Wendy’s Chili

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 01, 2010
Wendy’s® makes this classic recipe fresh every day, and you can do the
same. Tomato juice really enhances the flavor of this chili, as does the
chili powder, though you may want to start off with a little less chili
powder. I find that ¼ cup isn’t too hot, but is very flavorful.

Yield: 12 servings.

2 pouwendy's chilinds freshly ground beef

4 cups (1 quart) tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney

beans, drained

1 medium onion, chopped

(about 1½ cups)

1/2 cup celery, diced

1/4 cup green bell pepper, diced

1/4 cup chili powder (you may want to use less)

1 teaspoon cumin (if you like real

flavor, add more)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

In a frying pan, brown the ground beef, then drain off the fat. Put
the beef and the remaining ingredients into a 6-quart pot. Cover the pot
and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.

Source:  Copykat Recipes

Sue and Gloria's Baked Beans from Paula Deen's Home Cooking

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 24, 2010
Picture of Sue and Gloria's Baked Beans Recipe


  • 4 (16-ounce) cans pork and beans, drained
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 cup molasses
  • 1 cup BBQ sauce
  • 2 tablespoon yellow or brown mustard
  • 5 slices cooked bacon, crumbled
  • 1 (6-ounce) can french-fried onions, crushed
  • salt and freshly ground black pepper


Preheat oven to 350 degrees F.

In large bowl, mix together beans, pineapple,
molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some
salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish
and sprinkle remaining crushed onions and bacon on top. Cook in oven for
1 hour or until beans brown and bubble. Serve warm.

Li'l Cheddar Meat Loaves This is a tried and true recipe, girlfriends, I think it sounds amazing… ~ jan

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 06, 2008

1 egg

3/4 cup milk

1 cup (4 ounces) shredded mild cheddar cheese

1/2 cup quick-cooking oats

1/2 cup chopped onion

1 tsp. salt

1 # lean ground beef

2/3 cup ketchup

1/2 cup packed brown sugar

1 1/2  tsp. mustard

In bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into 8 loaves; place in a greased 9x13 pan or baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered, at 350 for 45 minutes or until the meat is no longer pink or 160.

Source:  Judy C.

Shrimp and Artichoke Casserole

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 25, 2007
Marti had this at a ladies luncheon, TO-DIE-FOR

Shrimp and Artichoke Casserole

Recipe By : Holy Chow/Best of the Best in Kentucky
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Main Dishes
Mushrooms Seafood
Shrimp Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 tablespoons butter
4 1/2 tablespoons flour
1 cup whipping cream
1/2 cup half and half
salt and pepper -- to taste
14 ounce can artichoke hearts
1/2 pound fresh mushrooms
1/4 teaspoon flour
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup Parmesan cheese -- grated
1 1/2 to 2 pounds shrimp -- cooked/cleaned

Melt 4 1/2 Tbsps. of butter. Stir in 4 1/2 Tbsps. of flour, add cream,
stirring constantly. When thick, add salt and pepper. Set aside. Drain
artichokes and cut in half. Place on bottom of casserole. Place shrimp over
aritichokes. Saute musrhooms in remaining butter. Sprinkle 1/4 tsp. flour
over mushrooms. STir, then scatter musrhooms over shrimp. Add sherry and
Worcestershire sauce to cream sauce. Pour over casserole. Top with chees and
paprika. Bake at 375° for 20 minutes.

Marie Calendar's Chicken Pot Pie

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 24, 2007
Here is the recipe for Marie Callender's chicken pot pie with a homemade crust, courtesy of Vollmer Public Relations for ConAgra Foods, parent of Marie Callender's.

2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas

Crust (a pre-made crust may be used)
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make the crust: Heat oven to 400°.

Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400° oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.