Nostalgia adds warm touch to potpies

April 04, 1993|By Chicago Tribune

"Pot Pies" is all about nostalgia. Along with Grandma's pot roast or apple pie, there are few other dishes that bespeak as well of past times.

Now author Beatrice A. Ojakangas brings us a delightful way to resurrect this antique dish for modern-day meals in her new book (ClarksonPotter, $11).

Subtitled "Forty Savory Suppers," the 104-page book is divided into chapters on cheese, egg and vegetable pies; chicken, turkey and seafood pies; and meat pies. A final chapter focuses on six basic pastries for potpies, including a lemon pastry and a corn bread crust.

"Many of these recipes were created as a thrifty way to give leftover meats and vegetables a new life," Ms. Ojakangas writes.

Her recipes include ethnic twists: an Italian mushroom and artichoke pie, Finnish country vegetable pie, Russian cabbage pie, Moroccan chicken pie, tamale pie and a Flemish beef pie carbonnades with dark beer and a whipped potato topping.

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