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Chicken Pot Au Feu, Creamed Peas and Coconut Sheet Cake


Chicken Pot Au Feu

  • Crock Pot
  • 4 Potatoes quartered
  • 4 Stocks of Celery
  • 3 Small Onion (Peeled and put in whole)
  • Whole Chicken
  • Black Pepper
  • Salt
  • Thyme
  • Baby Portobello Mushrooms
  • Bay Leaves
  • Cup of White Wine

Coconut Cake

  • Yellow Cake Mix
  • 1/2 Cup of Vegetable oil
  • Cup of Water
  • 3 Eggs
  • Cup of Sugar
  • Cup of Whole Milk
  • 1/2 Bag of Coconut (12 oz)

Swiss Creamed Peas

  • 2 Cans of early green peas
  • 2 TBS Butter
  • 2 TBS Flour
  • Cup of heavy cream
  • 1/2 Cup of Green Onion
  • Zest of a Lime or Lemon
  • 3/4 Cup of Swiss Cheese


Chicken Pot Au Feu: In bottom of pot put potatoes, celery, onion, then add whole chicken and seasoning and wine. Cover and let cook for 4 to 4.5 hours.

Coconut Cake: Put cake mix, oil, water in mixing bowl, add eggs one at time. Grease casserole dish and preheat oven to 350. Place batter in oven for 30 minutes. Remove cake and let cool slightly. Then in a bowl add sugar, milk and coconut. Polk holes in cake with toothpick and pour coconut mixture over the top. Then use whipped topping to the top and top with rest of bag of coconut. Refrigerate.

Swiss Creamed Peas: Heat peas in pot on stove top. In a separate pot melt 2 TBS of butter, add flour and stir, do not brown. Add cream and turn down heat, add onion, lime zest, Swiss cheese and continuously stir being careful not to burn. Sit aside. Drain Peas and pour cream sauce into peas and mix well.

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