Month: October 2012

Halloween Harvest Fare

Not only has one of the best seasons arrived, fall, but so has one of the best holidays, Halloween!  Whether you are hosting a party or want to fill your little trick-or-treaters tummies with a warm meal before their long night of candy collecting, we have paired a few delicious fall-inspired recipes we think you should try!

Northwest Autumn Salad


1 head red leaf lettuce

1 head Bibb lettuce

1 cup watercress leaves

2 Red Delicious applies

¾ cup Glazed Pecans chopped

¾ cup blue cheese, crumbled


½ cup walnut or vegetable oil

¼ cup cider vinegar

2 tablespoons shallot, minced

2 tablespoons lemon juice, freshly squeezed

1 tablespoon maple syrup

¼ teaspoon salt

¼ teaspoon freshly ground pepper


  • Tear lettuce into bite-sized pieces and place in a large salad bowl.  Add watercress leaves.
  • Cut apples into very thin wedges and place on top of greens.  Sprinkle pecans and blue cheese evenly over salad.
  • For Dressing: place oil, vinegar, shallot, lemon juice, maple syrup in a small jar with tight-fitting lid. Shake until evenly combined.
  • Drizzle dressing over salad.  Toss gently and serve immediately.

Grammy’s Chicken Pot Pie


1 ¼ cups flour

½ cup butter or margarine

3 ounces cream cheese

1 large egg


1 3-pound chicken, cut into pieces

4 tablespoons butter

1 cup onion, diced

1 cup celery, diced

6 teaspoons flour

½ teaspoon salt

¼ teaspoon pepper

2 ½ cups chicken stock

1 ½ cups carrots, thinly sliced

1 10-ounce package frozen peas, defrosted

1 teaspoon dried thyme, crumbled


  • Chilling time 2 hours.  Preheat oven to 400 degrees
  • For Pastry: combine flour, butter and cream cheese in food processor.  Pulse on/off several times to form coarse crumbs.  Add egg and process until dough forms a ball. Wrap dough in plastic and refrigerate at least 2 hours.  (Pastry dough may be made up to three days in advance and kept in the refrigerator, or it may be frozen until ready to use.)
  • For Filling: place chicken in large stock pot.  Cover with water and bring to boil, then lower heat to simmer.  Cook until chicken tender, about 1 hour.  Remove chicken from water, cool, remove skin and bones.  Cut meat into bite-sized pieces and set aside.  Strain the cooking liquid, measure out 2 ½ cups, and discard the remainder.  (Canned chicken stock may be substituted).
  • In a large saucepan, melt butter; add onion and celery.  Sauté over medium heat for 10 minutes.  Add flour, salt and pepper.  Cook about 5 minutes, stirring constantly to make a roux.  Slowly pour in reserved cooking liquid, stirring to make a smooth gravy.  Cook until thickened, about 8 minutes.  Add chicken, carrots, peas and thyme.  Pour into deep pie dish or round casserole, about 9 inches in diameter.
  • On a highly floured board, roll pastry into a 10-inch round.  Using a decorative cookie cutter, cut a shape from the center of the pastry round.  Lay pastry over the filling, fold edges, under and crimp firmly against rim of dish.  For decoration, moisten the bottom of the pastry cut-out and place it next to space from which it was cut.
  • Place pie on baking sheet and bank on the lowest rack of preheated oven for 45 minutes, until pastry is golden brown.
  • Remove from oven and cool 10 minutes before serving.


Halloween candy of course!













Both recipes can be found in Simply Classic: The Junior League of Seattle on pages 82 and 166.