Easy Turkey/Chicken Pot Pie (Mmmm!)

Perfect for leftover Thanksgiving turkey!  I make this often in the winter months - it's easier and quicker than it sounds.

Filling:
1/3 C. butter or marg.
1/3 C. flour
1 T. onion flakes
1 T. chicken soup base
1/4 tsp. pepper
1/2 tsp. salt
1-3/4 C. water
2/3 C. milk
2 C. leftover turkey/chicken, diced
1 (10 oz.) pkg. frozen peas & carrots (or whatever vegetables you like)

Heat butter over low heat until melted.  Stir in flour, onion flakes, soup base, salt & pepper until smooth.  Add water &  milk, stirring constantly.  Heat to boiling and boil for 1 minute while stirring.  Stir in turkey/chicken and vegetables; set aside.

Use pre-made/store bought pie crust, or make this:

Celery Pastry
2/3 C. margarine/shortening (softened)
2 C. flour
2 tsp. celery salt
4 T. cold water

Cut shortening into flour and celery salt until crumbly.  Add water a little at a time, tossing with fork until moistened.  Gather pastry into a ball.  Roll out 2/3 of dough to fill pie plate.  Line plate with pastry & pour in filling.  Roll out remaining dough and place over the top.  Fold under edges & flute.  Cut sllits in top and bake at 425 for 30-35 minutes until browned.  (This recipe is easily doubled and put into a 9 x 13 pan.)

Apple Coleslaw

(4-6 servings)

Mix together in bowl:
2 C. coleslaw mix
1 apple - unpeeled, chopped
1/2 C. celery, chopped
1/2 C. green pepper, chopped

Whisk together and add to slaw:
1/4 C. oil
2 T. lemon juice
2 T. honey
1 tsp. celery seed

Homemade Microwave Popcorn

1/4 cup popcorn kernels
3/4 tsp olive oil
1/2 tsp salt
1 Brown Lunch Bag
1 Stapler and 2 staples (I don't even staple the bag shut - 2 folds are enough)

Directions

In a small bowl, mix together all the ingredients, so that the kernels are coated nicely with the oil and salt.
Pour the kernels into the bottom of the lunch bag.
Make two 1/2 inch folds from the top of the bag creating a seal.
Using Two Staples (no more, no less!) staple the bag shut (optional)
Lay the bag on its side - allowing the kernels to spread out in a single layer.
Microwave on high for 2-3 minutes.
When the kernels are popping only more than every 3 seconds - it is done. Anymore and it will burn!

Wild Rice Baron

(Serves 12-14)

2 C. wild rice
4 C. water
2 tsp. salt
2 lbs. lean hamburger
1 lb. fresh mushrooms
2 tsp. salt
1/4 tsp. pepper
1/2 C. celery, chopped
1/2 C. onion, chopped
1/2 C. butter
1/4 C. soy sauce
2 C. sour cream
1/2 C. slivered almonds

Gently cook wild rice in water and salt (covered) 45 min. Drain. Brown ground beef. Rinse mushrooms & slice. Saute mushrooms, celery, onion in butter 5-10 minutes. Combine soy sauce, sour cream, salt & pepper. Add rice, beef, onion & saute mix. Add almonds, toss, and bake in 3 qt. casserole at 350 for 1 hour uncovered. Stir often.

Cauliflower Wild Rice Soup

 (Makes 6-8 servings/2 qts.)


1 med. onion, chopped
1 C. thinly sliced celery
1 C. sliced fresh mushrooms
1/2 C. butter
1/2 C. flour
1 qt. chicken broth
2 C. cooked wild rice
2 C. cauliflower florets, cooked
1 C. half & half (can substitute 4-1/2 tsp. melted butter plus enough whole milk to equal 1 cup; OR 1 C. evaporated milk)

In large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil.