Yield: 6 servings
Measure | Ingredient |
---|---|
6 mediums | Potatoes [pealed & diced] |
6 mediums | Carrots [peeled & diced] |
1 small | Onion [chopped] |
¼ cup | Green pepper [chopped] |
2 tablespoons | Butter |
1 can | Cream of chicken soup |
3 cups | Turkey [cooked & chopped] |
1½ cup | Flour |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
¼ cup | Butter |
½ cup | Milk |
1) Cover the potatoes and carrots with water in a saucepan and cook `til tender or 15 to 20 min. and drain reserving 1 cup of the liquid... 2) Saut the onion and green pepper in 2 tb of butter in a skillet `til tender...
3) Blend the soup and reserve liquid in a bowl... then place the soup mixture turkey and cooked veggies in a 2 qt casserole and bake in a 425ø oven for 15 min...
4) Combine the flour, baking powder, and salt in a bowl, then cut in the butter `til crumbly, add the milk and mix well. Knead lightly on a floured serface, Roll and cut with 2" biscuit cutter, arrange over turkey mixture. Brush biscuits with additional milk and bake for 15 min longer.
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Typed for you with permission by Fred Goslin on CYBEREALM BBS, home of KOOKNET in Watertown NY. at (315) 786-1120