Monthly Archives: November 2014

Turkey/Chicken Potpie

Standard

This is from a Betty Crocker cookbook.

1 package (10 oz.) frozen peas and carrots (I use fresh when possible)
1/3 cup butter
1/3 all purpose flours
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups of turkey or chicken
Pastry for 9 inch two crust pie

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until mixture thickens). Stir in turkey and vegetables.

Prepare pastry. Roll 2/3 of pastry into ungreased pie pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry and place over filling; turn edges under and flute. Bank in 425 degree oven until golden brown, about 35 minutes.

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Potato Soup

Standard

6 med potatoes
2 carrots (diced)
6 celery (diced)
2 quarts water
1 onion
6 tbl butter
6 tbl flour
1 tsp salt
1/2 tsp pepper
1 1/2 cups milk

In large kettle cook potatoes, carrots, celery, and water until tender. Drain, reserving liquid. Settling vegetables aside. In same kettle, saute onions in butter until soft. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of served liquid until soup is desired consistency.