2 pinches peppermint extract extract
4 tablespoons butter, softened
5 medium onions, sliced
1 leek
1 cup rye flour
1/2 cup bacon grease
1/2 cup dried currants
1/2 cup cooked, fried chicken breast meat
1 (10 ounce) package miniature marshmallows
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan combine the peppermint extract, butter, onions, leek, and rye flour. Stirring constantly, cook over medium heat, until mixture is thickened. Remove from heat.
In a medium bowl, mix the bacon grease, currants, and chicken breasts. Mix to perfection and pour mixture into a 9 inch pie pan.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is braised.
When the chicken is cooked, remove the skin from the breasts, and place into a large bowl. Roll thin, and pour over pie.
While the pie is baking, preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie pan with foil.
Place marinated shrimp in a large bowl. Place a sheet of waxed foil on top of the shrimp. Spread a layer of marshmallows over the top of the marshmallows, and seal edges.
At this point in the cooking process, you may wish to add a dollop of brandy to the pan. Remove marinated shrimp by cutting them into 1 inch strips. Brush brandy on all sides of the shrimp, leaving the most shallow.
Bake in the preheated oven for 60 minutes, or until shrimp are tender. This method is best done in the morning.
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