Mushroom-Turkey Pie
This is great for leftover turkey.
Ingredients:
1 cup frozen mixed vegetables
1/4 cup butter or margarine
1 med. onion chopped
1/2 lb. mushrooms, sliced
1/3 cup flour
1/2 cup water
1 chicken bouillon cube
3 cups cubed leftover turkey
1 cup cream style cottage cheese
1/3 cup chopped parsley
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried leaf marjoram
1/4 tsp. poultry seasoning
Savory Pastry
2 cups sifted all-purpose flour,
1/2 tsp. paprika,
1 tsp. salt,
1/2 tsp. celery seeds,
1 pinch ground nutmeg,
2/3 cup lard,
1/4 cup ice water.
Directions:
Cover frozen vegetables with boiling water in a small saucepan. Bring just to a boil and drain immediately.Heat butter in a large skillet over high heat, Add onion and mushrooms and stir 3 minutes. Sprinkle in flour and stir to blend.Remove from heat and stir in water. Return skillet to heat, add bouillon cube, and stir until thick. Remove from heat and stir in vegetables and remaining ingredients. Set aside.
Heat oven to 425 degrees F. Roll pastry thin and use half to line a 9" pie pan. Spoon in turkey mixture, piling it high, and cover with remaining pastry, sealing and fluting edge. Slash top.Bake until crust is golden, 35 to 40 mins. Let stand a few minutes before cutting.
For Savory Pastry:
Mix flour and seasonings with a fork. Add lard and cut in coarsely with a pastry blender. Sprinkle in water 1 Tbsp. at a time, mixing lightly with fork just until flour is dampened. (Try not to add any extra water). Gather dough into a ball and press firmly. Divide in two and shape each ball into a round. Flatten slightly with palm and roll as previously directed.
Servings: 6 Time: 20 to 25 Minutes Preparation Time35 to 40 Minutes Cooking Time
Source: A local newspaper
By mother of 5 from Nova Scotia
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Friday, August 27, 2010
Here is my favorite recipe for Thanksgiving.
Here is my favorite recipe for Thanksgiving.
Ingredients
2 cups of counting your blessings
1 1/2 cups of correcting your mistakes
1 1/2 cups of forgiveness
1/3 cup of laughter
2 cups of saying kind words
2 1/3 cups of prayer each day
5 cups of God's word read daily
5 1/2 cups of serving God, the church and others
2 tsp. of smiles
2 tsp. of tears
Directions
Mix ingredients well. Bake in the oven of unconditional LOVE. Cool on the table of understanding.
Have a Happy Thanksgiving!
Source: A old cook book
By Brenda from Stillwater, OK
Ingredients
2 cups of counting your blessings
1 1/2 cups of correcting your mistakes
1 1/2 cups of forgiveness
1/3 cup of laughter
2 cups of saying kind words
2 1/3 cups of prayer each day
5 cups of God's word read daily
5 1/2 cups of serving God, the church and others
2 tsp. of smiles
2 tsp. of tears
Directions
Mix ingredients well. Bake in the oven of unconditional LOVE. Cool on the table of understanding.
Have a Happy Thanksgiving!
Source: A old cook book
By Brenda from Stillwater, OK
Banana Upside Down Cake
Banana Upside Down
An easy dessert that's good enough for company.
Ingredients:
Any white cake batter, made from scratch or a mix
1/4 cup butter
1 cup brown sugar
1 to 2 bananas
Directions:
Melt butter in cake pan, stir in brown sugar. Slice bananas over mixture. Pour white cake batter over and bake according to cake instructions. Serve with whipped cream.
Source: An elderly friend
By Mother of 5 from Nova Scotia
An easy dessert that's good enough for company.
Ingredients:
Any white cake batter, made from scratch or a mix
1/4 cup butter
1 cup brown sugar
1 to 2 bananas
Directions:
Melt butter in cake pan, stir in brown sugar. Slice bananas over mixture. Pour white cake batter over and bake according to cake instructions. Serve with whipped cream.
Source: An elderly friend
By Mother of 5 from Nova Scotia
Thursday, December 3, 2009
Wild Rice, Broccoli and Chicken Soup
Wild Rice, Broccoli and Chicken Soup
Smooth and creamy! I just love this recipe! Everyone who has tried it loves it too. Soooo GOOD!
Ingredients:
1 box of Uncle Ben's Wild Rice and Chicken soup mix 2 cans of chicken broth 3 cups of water 1 carrot, shredded (or use carrot sticks already prepped found in produce dept.) 1 box (10 oz) of frozen chopped broccoli, thawed 1 can cream of chicken soup 1 8 oz. block of cream cheese, cubed into small pieces 5 or 6 chicken tenders cooked and cut into small pieces Directions:
In a large saucepan, combine rice, contents of seasoning packet, both cans of broth and water; bring to a boil.
Reduce heat; cover and simmer 10 minutes, stirring once.
Stir in broccoli, carrot pieces and cooked chicken pieces.
Cover and simmer for 5 minutes.
Stir in soup and cream cheese. Cook and stir until cheese is melted.
Servings: 8 1 cup servings Time: 20 Minutes Preparation Time20 Minutes Cooking Time
Source: Got the recipe from a friend. I added the chicken pieces and substituted 5 cups water with the 2 cans broth and 3 cups water.
By sweetie6116 from Ga
Smooth and creamy! I just love this recipe! Everyone who has tried it loves it too. Soooo GOOD!
Ingredients:
1 box of Uncle Ben's Wild Rice and Chicken soup mix 2 cans of chicken broth 3 cups of water 1 carrot, shredded (or use carrot sticks already prepped found in produce dept.) 1 box (10 oz) of frozen chopped broccoli, thawed 1 can cream of chicken soup 1 8 oz. block of cream cheese, cubed into small pieces 5 or 6 chicken tenders cooked and cut into small pieces Directions:
In a large saucepan, combine rice, contents of seasoning packet, both cans of broth and water; bring to a boil.
Reduce heat; cover and simmer 10 minutes, stirring once.
Stir in broccoli, carrot pieces and cooked chicken pieces.
Cover and simmer for 5 minutes.
Stir in soup and cream cheese. Cook and stir until cheese is melted.
Servings: 8 1 cup servings Time: 20 Minutes Preparation Time20 Minutes Cooking Time
Source: Got the recipe from a friend. I added the chicken pieces and substituted 5 cups water with the 2 cans broth and 3 cups water.
By sweetie6116 from Ga
Turkey Roll
Turkey Roll
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
No-Salt Hot and Spicy Seasonings
No-Salt Hot and Spicy Seasonings
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Pumpkin Mousse Pie
Pumpkin Mousse Pie
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
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