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DCL Recipes: Lemon Fried Pies and Pad Thai Salad - Druid City Living, Tuscaloosa's premier community newspaper.

DCL Recipes: Lemon Fried Pies and Pad Thai Salad

16 Mar 2017
DCL Recipes: Lemon Fried Pies and Pad Thai Salad Amy Poore

Yes, it's chilly right now, but regardless, spring is coming. And on that note, I thought I’d offer up a great salad recipe – one that my own family loves. This pad Thai salad may be light, but it’s full of flavor. It’s also the perfect mid-week dinner option, especially if you’re short on time.  

For those of us with a sweet tooth, very little in life can top a great fried pie. This lemon fried pie recipe is pretty simple, and the results are sure to satisfy. 

Here’s to another great month of gathering around the dinner table. Bon appétit!  

Pad Thai Salad 



  • 3 cups cooked, boneless/skinless chicken breasts, shredded (1 - 1.25 lbs.) 
  • 2 cups shredded cabbage (I used the bagged kind for ease) 
  • 1.5 cups shredded carrots 
  • 1 small green apple, cut into matchsticks or small cubes (do this last so the apple will not brown) 
  • ½ cup green onions, chopped 
  • ½ cup cilantro, chopped 
  • ½ cup chopped peanuts 


  • 2 cloves minced garlic (jar kind works) 
  • ½ teaspoon jalapeno pepper, minced 
  • 2 Tablespoons soy sauce 
  • 2 Tablespoons white wine vinegar 
  • 2 Tablespoons white sugar 
  • 1 teaspoon lime juice 
  • 1 Tablespoon olive oil 
  • ½ teaspoon fish sauce 
  • ¼ cup creamy peanut butter 
  • ¼ cup water 

In a large salad bowl, combine chicken, carrots, cabbage, green onions, and cilantro. Toss to mix well. 


In a medium bowl, mix together garlic, peppers, soy sauce, vinegar, sugar, lime juice, oil and fish sauce. Whisk until combined. Add this, along with the water and peanut butter, to a small food processor. Blend until smooth. 


Add apple to salad and pour dressing over salad. Toss until salad is well coated. Serve immediately. Garnish with chopped peanuts. 


Salad and dressing can be stored separately in refrigerator until ready to serve. 


Lemon Fried Pies 


1 box Jiffy Pie Crust mix 

1, 4-pack Snack Pack Lemon Pudding 

1/4 cup flour 



Powdered sugar 


Make pie crust per package directions.  


Roll out flat to 1/8-inch-thick, and cut out circles the size you would like your pies (mine were about 5 inches in diameter). 


Place pudding in one half of the circle, leaving room on the edge to crimp together.  


Wipe edge with water, fold dough circle in half over pudding, matching edges up. Dip a fork in the flour and "crimp" with fork prongs to secure the sides.  


Fry pies in a deep fryer or in a pan with 1/2 inch of oil on each side until golden brown. Drain on paper towels and allow to cool. 


Sprinkle with powdered sugar when ready to serve. 


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at  

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!


Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



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