Recipes to Remember

Who: Watson Baptist Church
Cost: $12.50 including shipping
Details: soft-backed, comb-bound
Pages of recipes: 143
Send checks to: Paula Tieffel,
8528 N. Meadowview Rd, Effingham, IL, 62401 or call 217-343-4320.


Haunted Potpie

Course Entrée


  • 4 C. cooked chicken cubed
  • 4 C. frozen cubed hash brown potatoes thawed
  • 1 (16-oz) pkg. frozen mixed vegetables thawed and drained
  • 1 (10-3/4-oz.) can condensed cream of chicken soup
  • 1 (10-3/4-oz.) can condensed cream of onion soup
  • 1 C. sour cream
  • 2/3 C. milk
  • 2 T. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. garlic powder
  • 2 slices rye bread
  • 1 sheet frozen puff pastry thawed
  • 1 small ghost-shaped cookie cutter


  • In a large bowl, combine chicken, potatoes, vegetables, soup, sour cream, milk, flour salt, pepper and garlic powder.
  • Transfer to a greased 9x13-inch baking dish.
  • Place the bread in a food processor, cover and process to make crumb; sprinkle over the chicken mixture.
  • Bake at 350 degrees for 40-45 minutes or until bubbly.
  • Meanwhile, on a lightly floured surface, unfold pastry sheet. Using a small, floured ghost-shaped cookie cutter, cut out 12 ghosts.
  • Place on an ungreased baking sheet.
  • Remove potpie from the oven; set aside and keep warm.
  • Bake ghosts at 400 degrees for 10 minutes or until puffy and golden brown.
  • Place on top of potpie; serve immediately.