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The Quilt Inn Country Cookbook
Aliske Webb
And, except for the scars, Dan’s hands are just fine. So’s his heart.
It’s tradition around fire halls that the men take turns preparing their ‘specialty’
meals for the other men. Because they could be called to an emergency at any
minute, their recipes tend to be easy to start, and stop, at any time. The fellas use
convenience items like frozen or canned ingredients. We like to use fresh wherever
possible. The food also keeps well on low heat for prolonged periods of time and can
be quickly reheated. They are hearty and scrumptious too!
Turkey Pot Pie With Fire Captain Herb’s Fresh Crust
1
1
1
1
2
1
1
4
1
2
/3 cup butter
/2 lb. mushrooms. chopped
cup chicken stock
/4 cup flour
cups milk
/2 tsp. dried thyme
/4 tsp. Tabasco sauce
cups diced cooked turkey
/4 cup diced pimiento
1/2 cups peas and carrots
Melt butter in large saucepan. Add mushrooms. Cook several minutes. Sprinkle
with flour. Cook 5 minutes but do not brown. Whisk in chicken stock and milk. Bring to
a boil. Reduce heat. Add seasonings, salt and pepper. Simmer gently, stirring
occasionally, for 10 minutes. Add turkey, carrots and peas to sauce. Spoon turkey
mixture into a 3 quart buttered casserole dish.
Preheat oven to 400F.
Herb’s Crust:
1
2
1
1
cup all purpose flour
tsp. baking powder
tbsp. chopped fresh parsley
tbsp. chopped fresh dill
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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