Simmer broth, vegetables, and cloves until tender.  Remove garlic.  Thicken with roux made with flour and butter.  (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.)  Blend in milk, nutmeg, juice, seasonings, and turkey.

Taste.  Adjust.

Pour into a 2 1/2 quart casserole.

Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller.   Cut into squares and arrange on top of the turkey mixture with spaces in between.  Bake at 350 for 20-25 minutes.

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This sounds so good.  Too bad it is hot and sticky out and is not at all appropriate for the middle of July.  Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm.  Ah technology.

Combine flour, sugar, salt.  Add sour cream.  Beat until smooth.  Stir in apples, put in pie crust.  Mix sugar and cinnamon and sprinkle on top.  Bake @ 425 for 15 minutes, then 350 degrees for 35 mins.

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I am assuming this is a two crust pie.  Please let me know if you have ever made a one crust Sour Cream Apple Pie.

• 1 1/2 c. all purpose flour
• 1 1/2 tsp salt
• 1 package Fleishman’s dry yeast
• 1 c. very warm water (120-150 degrees)
• 2 tsp peanut oil
• 2 c. whole wheat flour
• Pam spray
• 1 15 1/2 oz jar pizza sauce
• 8 oz. shredded mozzarella cheese
• toppings of choice

Mix 1 cup flour, salt and yeast.  Add warm water, beat 2 mins at medium speed, scraping bowl occasionally.  Add oil and 1/2 c. wheat flour.  Beat 2 mins at high speed.  Stir in remaining wheat flour and enough white flour to make a stiff dough.  Knead on floured board five minutes.  Spray a bowl with PAM.  Set dough in bowl, turn to grease top.  cover and rise in warm place 30 mins.  Spray 15x10x1 pan with PAM.  Punch down dough.  Roll and stretch to 17×12.  Place in pan making rim at edge.  Bake at 450 for 8 mins.  Spread with sauce, cheese and toppings.  Bake 10-12 min more or until brown.

• 2 pkgs (8 oz. each) cream cheese, softened
• 1/2 c.  sugar
• 2 eggs
• 2/3 c. Dole Unsweetened pineapple juice
• 1/4 c. all-purpose flour
• 1/4 c. sugar
• 1 can (20 oz) Dole crushed pineapple, well drained (reserve one cup juice)
• 1/2 cup whipping cream

Heat oven to 350.  Bake crust.  Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup cup sugar and the eggs.  Stir in 2/3 c. pineapple juice.  Pour cream cheese mixture over hot crust.  Bake just until center is set, about 20 minutes.  Cool completely

Mix flour and 1/4 cup sugar in 2 quart saucepan.  Stir in 1 cup reserved pineapple juice.  Heat to boiling over medium heat, stirring constantly.  Boil and stir one minute.  Remove from heat; fold in pineapple.  Cool completely.  Beat whipping cream in chilled bowl until stiff.  Fold into pineapple mixture.  Spread carefully over dessert.  Cover loosely and refrigerate until firm, about four hours.  Cut into about 3 inch squares.  12 squares

Pat-in-Pan Crust

• 2 cups all-purpose flour
• 2/3 c. margarine or butter, softened
• 1/2 cup almonds, finely chopped and toasted
• 1/2 c. powdered sugar

Mix  all ingredients in medium bowl with fork until crumbly.  Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches.  Bake until set, 15 to 20 minutes.

• 1 lb round steak, 1/4 to 1/2 inch thick
• 2/3 c. water
• 1 (4 ounce) can sliced mushrooms
• 1 envelope onion soup mix
• 1 cup sour cream
• 2 T. flour
• Buttered noodles

Trim fat from meat. Cut in small pieces. Heat fat in skillet or chafing dish. When you have about 3 T. melted fat, remove trimmings. (If fat coating is thin, add butter to make 3T.) Brown meat quickly. Add water and mushrooms (including liquid); stir in soup mix and heat to boiling. Blend sour cream and flour; add mixture. Cook and stir until mixture thickens. (If using a chafing dish, keep over hot water.)  Serve over hot noodles.

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What???  No condensed soup?

Crust:

• 3 cups grated potatoes
• 3 T. oil
• 1/2 tsp. salt

Mix and line 10″ pie plate and bake at 425 for ten minutes

Filling:

• 1/4 c. chopped onion
• 3/4 c. chopped meat
• 1 c. grated cheese

Layer in given order into crust

Topping:

• 2 eggs
• 1 c. milk
• 1/2 tsp. salt

Beat together and pour over top.  Bake at 350 for 30 minutes.

• 1  8 oz. block softened cream cheese
• 1/2 c. sugar
• 1 tsp. lemon juice
• 1 tsp. flour

Separate one package crescent rolls and press short sides together in bottom of pan.  Spread filling in middle and put a few cherries on top.  Fold ends over to seal.  Bake at 350 degrees for 20 to 25 minutes.

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I am sorry, this nicely typed recipe card from the kitchen of Robbin Schuler does not have the actual pan size listed.  If you figure it out, let me know.

Cook onion in butter in large saucepan until tender.  Add water and contents of rice and seasoning packets.  Bring to a boil.  Reduce heat, cover and simmer 20 mins.  Combine flour and dry mustard in a small bowl.  Gradually add about 1/2 c. of the broth, stirring until smooth.  Stir remaining broth, flour mixture and milk into rice mixture.  Heat to a simmer, stirring occasionally.  Continue simmering until slightly thickened.  Stir in cheese.  Sprinkle with green onion.  Makes four to six servings.

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Trashtastic!

Heat oven to 300.  Mix cereal and almonds in large bowl; set aside.  Microwave margarine, brown sugar and juice concentrate in 1 cup microwavable measuring cup uncovered on high 30 seconds; stir.  Pour over cereal mixture in bowl, stirring until evenly coated.  Spread in large ungreased roasting pan.   Bake 30 minutes, stirring after 15 minutes.  Stir in cranberries, spread on waxed paper or aluminum foil to coil.  Store in airtight container.  10 cups.

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This recipe is absolutely intriguing.

Mix, place in 9 in pie crust and seal.  Cut slits in top crust.  Bake at 375 for 50 minutes

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Every  time  a recipe has the word “surprise” in it, I try and figure out what is so surprising about it.  Jell-O?  Not so surprising.  Meh.  Perhaps they could not afford strawberries.  Not so surprising these days.