Browsing Tag:

repurposed-leftovers

Main Dish

Chicken Pot Pie

Chicken Pot Pie

Print Recipe
By Prep Time: 45 minutes Cooking Time: 30 minutes

Ingredients

  • 2 c flour
  • 2 tsp celery seed
  • 1 tsp salt
  • 2/3 c shortening
  • 2 T shortening
  • 5 T water
  • 1/3 c butter
  • 1/3 c flour
  • 1/3 c onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 c chicken broth
  • 2/3 c milk
  • 2 c chicken, cooked
  • 2 c frozen mixed vegetables (10 oz)

Instructions

1

For pastry, mix together flour, celery seed, and salt. Cut in shortening. Add water one tablespoon at a time and mix with a fork. Divide into two parts. Roll out the larger part and line a 9x9 glass pan with it. Roll out the smaller part and save it for the top.

2

For filling, melt butter. Mix in flour, onion, salt, and pepper. Cook until smooth and bubbly. Add broth and milk. Boil 1 minute. Mix in chicken and vegetables. Pour into pastry and top with the second part of the pastry.

3

Bake at 425 degrees for 30 to 35 minutes.

Main Dish/ Soup

Creamy Turkey Vegetable Soup

Creamy Turkey Vegetable Soup

Print Recipe
By Prep Time: 45 minutes Cooking Time: 10 minutes

Ingredients

  • 1 onion, chopped
  • 2 T butter
  • 3 c potatoes (red-skinned), diced, unpeeled
  • 28 fl oz chicken broth
  • 2 c turkey, cooked and cubed
  • 2 c frozen mixed vegetables
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp poultry seasoning
  • 2 c cream

Instructions

1

Saute onion in butter until tender. Add potatoes and broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.

2

Stir in the turkey, vegetables, salt, pepper, and poultry seasoning. Cook 10-12 minutes longer, or until vegetables are tender.

3

Stir in cream; heat through. (Don’t boil.)

Notes

Source: https://www.tasteofhome.com/recipes/creamy-turkey-vegetable-soup/

Main Dish/ Soup

Autumn Sausage Corn Soup

Autumn Sausage Corn Soup

Print Recipe
By Prep Time: 50 minutes Cooking Time: 1 hour

Ingredients

  • 3/4 lb smoked sausage; fully cooked and sliced
  • 1/4 c flour
  • 1/4 cup vegetable oil
  • 1/2 cup onion; chopped
  • 1/2 cup green pepper; chopped
  • 3 green onion
  • 3 1/2 cups Water
  • 1 16-oz package frozen corn
  • 1 1/2 cups ham; cubed
  • 1 14.5-oz can diced tomatoes; undrained
  • 1 cup tomato; fresh, chopped
  • 1 6-oz can Tomato paste
  • 1/4 tsps Salt
  • 1/8 tsps cayenne
  • hot pepper sauce

Instructions

1

In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside. In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper,and green onions; saute until tender.

2

Stir in the water, corn, ham, tomatoes, tomato paste, salt if desired, cayeene, hot pepper sauce, and sausage. Bring to a boil. reduce heat; cover and simmer for 1 hour, stirring occasionally.

Notes

Source: https://www.tasteofhome.com/recipes/autumn-sausage-corn-soup/