Ingredients:
1 tbsp vegetable oil
3 large -- celery, cut into 1" - slices
3 Medium-size carrots, cut into 1" chunks
1 large onion, cut into 1" chunks
3 Medium-size red-skinned potatoes, cut into 1" chunk
2 cloves garlic, crushed
3 can low-sodium chicken broth, (10 1/2 oz.)
1 tsp dry mustard
1 tsp paprika
1 tsp dried thyme leaves
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp hot red pepper sauce
2 Homemade pastry pie crust, or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tbsp water
1/4 cup butter
1/4 cup all-purpose flour
10 oz frozen peas
8 oz sliced cooked turkey breast
Instructions:
In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8"
thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 "lids"; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 273 Calories; 19g Fat (53.8%
calories from fat); 16g Protein; 21g Carbohydrate; 4g Dietary Fiber; 84mg
Cholesterol; 370mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 4
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