Amy Culbertson 
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Reader recipe swap: Quick and easy school-night supper ideas
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Amy Culbertson
As the holidays loom and schedules get even more hectic, it’s a good time to share a couple of recipes for quick school-night suppers. Here’s one from reader Ella J. Neel Tubbs, who turned 88 last month and writes us faithfully despite her ill health, and one from Laura Brovet of Arlington.
Quick and easy chicken potpie
Serves 6
1 cup cooked chicken (or turkey), cut into small chunks
16-ounce bag frozen peas and carrots, thawed
10.75-ounce can condensed cream of chicken soup
1 cup Original Bisquick baking mix
1/2 cup milk
1 egg
1. Preheat oven to 400 degrees.
2. In an ungreased 2-quart ovenproof casserole dish, stir together chicken, vegetables and soup.
3. In a mixing bowl, stir together Bisquick, milk and egg until blended; pour over chicken mixture.
4. Bake, uncovered, for 30 minutes, or until crust is golden brown.
Nutritional analysis per serving: 221 calories, 8 grams fat, 26 grams carbohydrates, 14 grams protein, 57 milligrams cholesterol, 733 milligrams sodium, 3 grams dietary fiber, 30 percent of calories from fat.
— Ella J. Neel Tubbs, Fort Worth
Tomato bread
Serves 6
2 loaves French bread
Butter to taste
Dried or fresh Italian herbs, to taste
16 thin slices provolone cheese
4 large tomatoes, thinly sliced
Salt and pepper, to taste
1/2 pound shredded mozzarella cheese
Grated asiago or Parmesan cheese, to taste
1. Preheat oven to 350 degrees.
2. Slice bread crosswise and spread cut sides with butter. Sprinkle with Italian herbs. Top with provolone slices, then tomato slices. Distribute mozzarella over tomatoes and then sprinkle with grated cheese and more Italian herbs.
3. Bake at 350 for 15 minutes.
Nutritional analysis per serving: 702 calories, 26 grams fat, 84 grams carbohydrates, 32 grams protein, 65 milligrams cholesterol, 1,136 milligrams sodium, 5 grams dietary fiber, 34 percent of calories from fat.
— Laura Brovet, Arlington
Readers continue to send in pleas for dishes from restaurants past: from the Golden Fin, the Green Goddess dressing, crab balls, hush puppies and cloverleaf rolls; the chowder and the lemon pie from Bill Martin’s; Joe Bob’s chicken and Gruene rice from Texana in Arlington; the fried fish at the Round Table Inn; the butterscotch pie from Tippin’s; the puff-pastry-topped lobster bisque from the Escape; the Mac’s House shrimp toast appetizer; the brandy ice from Mac’s House and the Carriage House; the avocado dressing from the Carriage House; the Brockles Special Dressing once produced at Brockles in Dallas; the cheese hors d’oeuvre from Fort Worth’s Old Swiss House; the flourless cookies called Plantation Chews made by Kleinschmidt Bakery in Fort Worth; the chocolate cookies from Fresh From the Oven Bakery in Hurst; the sweet-and-sour sauce from Blue Star on Camp Bowie; the sweet-and-sour sauce and shrimp soup from Jimmy Dip’s on University.
We also have requests for recipes from current restaurants: Sweet Tomatoes’ chocolate lava cake; Carrabba’s Italian chicken pizza; and the piña colada dipping sauce served with coconut shrimp at Red Lobster.
And a reader is seeking a recipe for a banana cake covered with seven-minute icing and banana slices.
Send recipes and requests via e-mail to aculbertson@star-telegram.com with "Recipe Swap" in the subject line, or mail them to Amy Culbertson, Star-Telegram, Box 1870, Fort Worth, TX 76101, with "Recipe Swap" on the envelope.
Important: Please specify how many the recipe serves and the size (in ounces) of cans or packages called for. Include your name, city and a daytime telephone number.
