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Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

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Deep-Dish Chicken Pie Recipe

	Category	Bean Recipes
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Ingredients And Procedures

5 lb Broiler-fryers,cut-up

1/2 t Pepper

1/2 t Marjoram leaves

Water Salt 2 Carrots,large,sliced

1 Celery stalk,large,sliced

3/4 lb Onions,small,white

Flour,all-purpose 1 3/4 c Half-and-half

1 pk Lima beans,baby,frozen(10oz)

1/2 lb Mushrooms,small

1 c Shortening

2 T Shortening

1 Egg yolk

1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper,

marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to

handle; remove and discard bones and skin; cut meat into 1" pieces. 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and

reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl. 4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually

stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and

1 1/2 teaspoon salt. With pastry blender or two knives used scissors

fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. 6. On lightly floured surface with floured rolling pin, roll two-thirds of

dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk

mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.

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<h1>Deep-Dish Chicken Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 lb Broiler-fryers,cut-up <P>1/2 t Pepper <P>1/2 t Marjoram leaves <P>Water Salt 2 Carrots,large,sliced <P>1 Celery stalk,large,sliced <P>3/4 lb Onions,small,white <P>Flour,all-purpose 1 3/4 c Half-and-half <P>1 pk Lima beans,baby,frozen(10oz) <P>1/2 lb Mushrooms,small <P>1 c Shortening <P>2 T Shortening <P>1 Egg yolk <P>1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, <P>marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to <P>handle; remove and discard bones and skin; cut meat into 1" pieces. 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and <P>reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl. 4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually <P>stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and <P>1 1/2 teaspoon salt. With pastry blender or two knives used scissors <P>fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. 6. On lightly floured surface with floured rolling pin, roll two-thirds of <P>dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk <P>mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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