Name: Turkey Ratatouille Pot Pie
Ingredients: 1/2 c Onion; chopped; 2 Cloves garlic; minced; 1 cn Tomato sauce; (15 ounce); 1 tb Cornstarch; 1/2 ts Salt; 1/2 ts Pepper; 1/2 ts Dried basil; crushed; 1/2 ts Dried oregano; crushed; 1/2 ts Dried parsley flakes; 3 c Halved zucchini slices; 2 lg Tomatoes; chopped; 4 c Cubed cooked turkey; Biscuit Topper; recipe follows; Water; 1 tb Grated Parmesari cheese

We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy		Bobbie – no, Main dishes, Turkey, Zucchini	1	Servings

INGREDIENTS

1/2	c	Onion; chopped
2		Cloves garlic; minced
1	cn	Tomato sauce; (15 ounce)
1	tb	Cornstarch
1/2	ts	Salt
1/2	ts	Pepper
1/2	ts	Dried basil; crushed
1/2	ts	Dried oregano; crushed
1/2	ts	Dried parsley flakes
3	c	Halved zucchini slices
2	lg	Tomatoes; chopped
4	c	Cubed cooked turkey
		Biscuit Topper; recipe follows
		Water
1	tb	Grated Parmesari cheese

INSTRUCTIONS

In a large saucepan cook onion and garlic in a small amount of water until
tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil,
oregano and parsley flakes. Cook and stir until thickened and bubbly. Add
zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5
minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with
Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with
water and sprinkle with cheese. Place on a baking sheet. Bake in a
450-degree oven 15 to 20 minutes or until golden. Makes 6 servings.
BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged
biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into
1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough
8 times. Pat or roll into a circle the same diameter as a 2-quart casserole
(about an 8 inch circle).
Lansing State Journal
Recipe by: Lansing State Journal
Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@sojourn.com> on
Dec 21, 1997

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