Gail's Recipe Station

Country French Pot Pie I've not tried this recipe yet, but I hope to soon.  Once I do, I'll post comments on how it turned out.  Unfortunately, I don't have custard cups so I'm going to have to figure out an alternative idea or buy some.  Ingredients  2 tablespoons butter 1 cup sliced mushrooms (about 4 ounces) 1 teaspoon herbes de Provence 1 cup cubed Yukon Gold potatoes 1 cup cubed sweet potatoes or sliced baby carrots 3 tablespoons flour 1 can (14 ounces) chicken broth 1 cup shredded cooked chicken 1/2 cup frozen peas 1 refrigerated pie crust (half of 15-ounce package) Directions In large skillet, meld butter over medium-high heat. Add mushrooms and herbes; cook until most liquid is absorbed, about 5 minutes. Add potatoes; cook for 5 minutes, stirring occasionally. Stir in flour. Add broth; bring to a boil. Reduce heat and simmer until potatoes are tender and mixture is thickened, abo

Marinated Cucumbers, Onions, and Tomatoes 3 medium cucumbers, peeled and sliced 1/4 inch thick 1 medium onion, sliced and separated into rings 3 medium tomatoes, cut into wedges 1/2 cup vinegar 1/4 cup sugar 1 cup water 2 teaspoons salt 1 teaspoon fresh coarse ground black pepper 1/4 cup oil Combine ingredients in a large bowl and mix well.  Refrigerate at least 2 hours before serving.