Jenny’s Turkey Potpie

 

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Talk about comfort food!  Here is is!  This recipe is my own version of Turkey/chicken potpie.  Not to toot my own horn or anything, but I think it is really good!

 

Now I must tell you I am approximating the vegetable amounts.  I don’t usually measure this!  I just dump and pour!  I use whatever veges I have on hand.  I always have corn and beans because I freeze those from our garden.  The rest of the vegetables just depend on what is in the fridge or freezer at the time.  By the time I have added the meat to the vegetables it fills my 2 quart saucepan.

Filling:

1 1/2 – 2 cups frozen corn

1 cup frozen green beans

2 carrots, sliced

1/2 –3/4 cups frozen peas

1/2 cup chopped onion

2 garlic cloves minced

1 1/2 – 2 cups chopped turkey or chicken

2 teaspoons dried parsley

 

Cook vegetables in small amount of water until a knife goes through the carrots easily. (Just make sure the carrots aren’t mushy. That would be cooking them too much). Drain. Add meat and parsley and stir.

 

Sauce:

1/ 4 cup butter

1/4 cup flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 cups water with 5 teaspoons of  chicken boullion added or 2 cups chicken broth.

1 cup shredded cheddar cheese.

 

Melt butter in saucepan.  Stir in flour, salt and pepper.  Add broth all at once.  Cook and stir over med-high heat until thickened.  Add sauce to veges. 

Stir in shredded cheese.  Place in greased pie plate. Set aside.

 

Crust:

1 1/4 cup flour

1/4 teaspoon salt

1/3 cup shortening

1/8 teaspoon garlic powder

1/4 teaspoon oregano

 

Place flour, salt, garlic powder, and oregano is bowl. Blend.  Cut in shortening.  Add COLD water 1 Tablespoon at a time until dough begins to form into a ball.  Place on floured surface and roll out.  Place on top of vege mixture.  Cut vents in top of crust.

Bake 450* for 20 minutes.

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Pork Cutlet Sandwiches

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Recently we had some pork cutlets that we needed to cook up.  I wasn’t sure what to do with them until…INSPIRATION…make some hearty sandwiches with pan fried cutlets.

Pork Cutlets

Season pork cutlets with garlic powder, fresh ground black pepper and season salt.  Pan fry with a little olive oil until done.

Mayo With A Kick

1/2 cup Mayonnaise

2 Tablespoons minced onion

1/4 teaspoon oregano

Mix together and set aside until ready to use

Focaccia Bread

1 cup, plus 3 Tablespoons for hot water

1 Tablespoon olive oil

1 1/2 teaspoons yeast

3 cups flour

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoons dried rosemary minced

Combine water and yeast.  Let yeast dissolve about 10 minutes.  Add oil. Stir in salt, garlic powder and rosemary.  Add flour one cup at a time.  Stir until ball forms, then knead in any remaining flour, about 3-4 minutes.  Place in a greased bowl and let rise, about 1 hour.  Punch dough down.  Shape into 8 inch circle.  Place on a greased cooking sheet.  Brush with oil and sprinkle with parmesan cheese.  Bake at 425* for 20- 25 minutes or until golden brown.

Sandwich Assembly:

On two slices of focaccia bread spread Mayo sauce.  Top one slice of bread with a pork cutlet, bacon, cheese (mozzarella or provolone), lettuce,avocado, and tomato.

For more great suppers visit Our Bluebell Country.

Deep Dark Chocolate Cake

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This was one of the BEST cakes I have ever eaten or made!  Scrumptious and chocolaty with a raspberry filling to offset the deep chocolate. Wow your guests with a slice of this awesome cake.

*Featured in Country Living   February 2009

 

2 cups flour

1 cup cocoa

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 cup sour cream

1/2 cup canola oil

1 teaspoon vanilla

1 teaspoon white vinegar

1 cup hot water

1 cup unsalted butter, softened

3/4 cup raspberry jam, strained and seeds discarded

1 1/2 cups powdered sugar

 

Heat oven to 350*F.  Butter two 8-inch-round cake pans and line bottoms with parchment paper.  Combine flour, cocoa, sugar, baking powder, baking soda and salt together in a large bowl.  Add the eggs, sour cream, oil, vanilla, vinegar and  hot water and mix with a wooden spoon until the batter is smooth.  Pour the batter into the prepared pans and bake until toothpick inserted in center, comes out clean, 35-40 minutes.  Cool the cakes in the pans for 20 minutes; release from the pans and cool completely on wire racks.  Beat the butter and jam together using an electric mixer set on medium speed until fluffy.  Add the powdered sugar and beat until smooth.  Spread the filling between the two cake layers and frost with Superquick Chocolate Buttercream.

 

Superquick Chocolate Buttercream

Using a mixer set on medium-high speed, beat 1 cup butter and 6 ounces melted and slightly cooled bittersweet chocolate (I used a comb. of bittersweet and semi-sweet) together until fluffy.  Reduce speed to medium and beat in 2 cups marshmallow cream.  Add 3/4 teaspoon of vanilla and 6 Tablespoons powdered sugar and increase speed to medium high and beat; scraping down the sides of the bowl occasionally until smooth and fluffy.  Chill 20 minutes before using.

Molasses Cookies

 

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These cookies are one of our favorites! They are so scrumptious and never last long at our house.

 

1 1/2 cups butter, softened

2 cups sugar

2 eggs

1/2 cups molasses

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon each ground ginger and cloves

1 teaspoon salt

Additional sugar

 

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.  Add molasses; mix well.  Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well.  Chill overnight or for at least 2 hours.  Shape into 1/2 in. balls; roll in sugar.  Place 2 in. apart on greased baking sheets.  Bake at 375 degrees for 6 minutes or until edges begin to brown.  Cool for two minutes then remove to wire racks.

 

*recipe originally printed in Taste of Home

Venison Burgers

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My family loves burgers and probably could eat them every week if I made them.  Here is my favorite recipe for basic venison burgers.

 

Ingredients:

2 lbs of ground venison

2 eggs

1 1/2 Tablespoons worcestershire sauce

1/4 teaspoon ground pepper

2 teaspoons season salt

1 teaspoon garlic powder

Mix all ingredients together thoroughly.  Cover and place in refrigerator for at least 2 hours.

Grill, pan fry or one of my personal favorites, because it is so quick, grill on a George Foreman Grill, until to desired doneness.

Toppings:

Onion

Home canned kosher dill pickles

Lettuce

Tomato (if in season~ the winter ones gross me out with their flavorlessness and mushy or hard as a rock texture)

Avocado (I toss this with a little lemon or lime juice and some garlic salt~ YUM)

Cheese

Mayo

Ketchup

Mustard

Horseradish sauce

You Choose!