TURKEY POT PIE
1 1/2 Ibs. boned, skinned turkey breast
2 cans Campbell’s Golden Chicken & Mushroom Soup
1 1/2 cups heavy whipping cream
1/2 teaspoon dried rosemary
1/2 teaspoon poultry seasoning
3 teaspoon dried parsley
4 chicken bullion cubes
salt & pepper to taste
2 10 oz. Pkgs. Frozen mixed vegetables
3 ready made pie crusts at room temperature
Cut turkey breast into 1 inch cubes. Over medium heat saute turkey in 1 teaspoon olive oil until seared on all sides. Reduce heat, add soup and whipping cream. Over low heat, gradually bring to a simmer. Add seasonings and vegetables and continue to simmer uncovered for 15 minutes. Remove from heat and let cool for 30 minutes.
Preheat oven to 425 degrees. Unfold piecrusts and rip each into quarters. You will use 3 uarters
for each pot container. Take a wedge of crust and place into pot placing the point in the bottom of the pot, gently fold the remaining 2 inches of crust around the outside of the pot. Place second piece of crust in pot overlapping the first, firmly pressing down along the seam. Do the same with the third piece of crust.
Pour filling into pots, gently fold crusts over the top. Place pots on a baking sheet. Loosely cover with tin foil. Bake 20 minutes. Remove foil and bake an additional 15 minutes or until crusts are a a golden brown. Allow pies to cool slightly before serving. Serves 4 in 4 flowerpot bakers.
BREAD PUDDING
6 slices day old bread
1 cup half & half cream
2 eggs
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground mace
1/8 teaspoon ground allspice
1/3 cup brown sugar
1/4 cup raisins
1/4 cup chopped walnuts or pecans
8 tablespoons melted butter
In a saucepan beat together eggs and cream. Slowly bring mixture to a simmer. Stir in spices and sugar. Simmer on low heat for 10 minutes. Cut bread into 1 inch cubes. Cover bottom of pots with bread cubes. Sprinkle with raisins and nuts, press down. Sprinkle with 1 tablespoon melted butter and cover with cream mixture. Cover and let stand overnight in refrigerator. Preheat oven to 325 degrees. Cover pots with tin foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes. Serves 2.
COOKIN’ STONE
Directions For Use
• It is not necessary to soak bisque stoneware as you do bisque terra cotta.
• Do Not expose to thermal shock (sudden temperature changes) such as adding cold foods to a hot pot or putting a cold pot in a hot oven.
• Be careful when adding cold liquids to an already warm pan. If the recipe cannot be made without doing so, pour directly over the foods and do not let liquids hit the sides of the hot pot.
• Freezer safe.
• Cooks in microwave as well as it does in a conventional oven.
• Do Not place over an open flame.
• Stone remains hot long after removed from oven. Take care when handling and be sure to use a trivet.
Cleaning
• Soak in water and scrape off excess food with a knife, brush, or dough scraper.
• Avoid using soap which may leave a soapy aftertaste.
• Stubborn stains may be removed by using a stiff brush and a baking soda paste.
Enjoy your COOKIN’ STONE and thank you for shopping with COOKIN’ THE AMERICAN WAY!