Ham and onion pie

This recipe originally uses chicken instead of ham, but any meat may be used.

200g chicken (or ham, etc), cooked
320g onions, chopped
50 g flour
1/2 cup chicken stock or vegetable broth
1 tsp garlic, minced
1 tsp mustard

For the crust:
1 1/2 cup self raising flour
1 1/2 cup buttermilk
1/2 stick butter (~57g, 2 oz), melted
dash of onion salt
dash of ground black pepper

Combine the flour and a little stock in a mug and blend into a smooth paste. Cook the onions in a little stock until softened, then add your flour paste, seasonings, and chicken or other meat (finely chopped). Stir the sauce until the chicken falls apart (when using other meats, like ham, they may not fall apart, this is ok!).

Make a batter of the flour, buttermilk, melted butter, onion salt, and black pepper and pour over the other ingredients. You can sprinkle over a bit of dried parsley if desired. Bake in a preheated 350F/180C oven for 30-45 minutes, or until golden.

Southern buttermilk biscuits

1/2 cup (56g/2 oz) cold butter, cubed
2 cups self raising flour
3/4 cup buttermilk

In a large bowl, cut butter into flour until it resembles coarse crumbs. Stir in buttermilk until just moistened. Turn onto a lightly floured surface. Knead 3-4 times ONLY! Pat out lightly or roll to 3/4 inches thick. Cut with a floured biscuit cutter.

Place on a greased baking sheet. Bake at 425F/220C for 11-13 minutes, or until golden brown. Brush the tops with melted butter if desired.

*These can be frozen after being cut. Freeze individually on a try, then stick into a freezer bag or container. To cook, place on a baking tray and cook as above, but for 15-16 minutes.

Ranch seasoning mix

1/4 cup dried buttermilk
3 tbsp dried onion flakes
3 tbsp dried parsley
1 tbsp dried chives
1 tsp salt
1/2 tsp garlic granules
1/2 tsp celery seed, ground
1/2 tsp ground black pepper

4 1/2 tsp of this mix equals one ranch seasoning packet.

To make dressing:
add 4 1/2 tsp of the mix with 1/2 cup mayonnaise and 1/2 cup milk, mix well and let sit in the refrigerator for at least one hour before serving.

*If powdered buttermilk cannot be found, powdered milk also works, just make dressing with buttermilk instead of milk.

Poultry seasoning

2 tsp ground sage
1 1/2 tsp ground thyme
1 tsp ground marjoram
3/4 tsp ground rosemary
1/2 tsp grated nutmeg
1/2 tsp ground black pepper

Mix together and store in an airtight container.

Condensed cheddar soup

Makes 1 can (10.75 oz)

3 tbsp butter
3 tbsp flour - plain or rice flour
1/2 tsp salt
1/8 tsp ground black pepper
1 cup milk
1 cup shredded cheddar cheese

Make a roux with the butter and flour (melt butter, add flour and cook while stirring until smooth), then slowly add the milk. Stir in salt and pepper and then slowly add the cheese. Cook, while stirring, until smooth and beginning to thicken.

Chicken pot pie

For the filling:
As much cooked chicken meat as you'd like, as little as 1 breast or as much as a whole bird
2-3 cups chicken broth
1 can veg-all (drained) (or 1 1/2 cups mixed vegetables)
1 can condensed cream of chicken soup (or homemade equivalent)

For the crust:
1 1/2 cup self raising flour
1 1/2 cup buttermilk
1/2 stick butter (~57g, 2 oz), melted
dash of onion salt
dash of ground black pepper

Place chicken in the bottom of a baking dish. Put chicken broth, vegetables, and cream of chicken soup into a pot. Bring to a boil and pour over the chicken.

Make a batter of the flour, buttermilk, melted butter, onion salt, and black pepper and pour over the other ingredients. You can sprinkle over a bit of dried parsley if desired. Bake in a preheated 400F/200C oven for 45 minutes to 1 hour.

"Cream of" soup mix - gluten free

4 cups powdered milk
1 1/2 cups cornstarch (cornflour in the UK)
1/2 cup chicken or vegetable bullion
4 tsp dried onion flakes
2 tsp dried thyme
2 tsp dried basil
1 tsp ground black pepper

For one can condensed soup, measure 1/3 cup of the mix and add 1 cup of water. Heat in a saucepan over medium-low heat until it starts to thicken.