| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Entr=82es, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes [pealed & diced] |
| 6 |
md |
Carrots [peeled & diced] |
| 1 |
sm |
Onion [chopped] |
| 1/4 |
c |
Green pepper [chopped] |
| 2 |
tb |
Butter |
| 1 |
cn |
Cream of chicken soup |
| 3 |
c |
Turkey [cooked & chopped] |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Milk |
INSTRUCTIONS
1) Cover the potatoes and carrots with water in a saucepan and cook
`til tender or 15 to 20 min. and drain reserving 1 cup of the liquid... 2)
Saut=82 the onion and green pepper in 2 tb of butter in a skillet `til
tender... 3) Blend the soup and reserve liquid in a bowl... then place the
soup mixture turkey and cooked veggies in a 2 qt casserole and bake in a
425=F8 oven for 15 min... 4) Combine the flour, baking powder, and salt in
a bowl, then cut in the butter `til crumbly, add the milk and mix well.
Knead lightly on a floured serface, Roll and cut with 2" biscuit cutter,
arrange over turkey mixture. Brush biscuits with additional milk and bake
for 15 min longer
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
Typed for you with permission by Fred Goslin on CYBEREALM BBS, home of
KOOKNET in Watertown NY. at (315) 786-1120
Posted to MM-Recipes Digest by "Fred Goslin" <fjgoslin@northnet.org> on
Sep 9, 1998
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