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Post by Brikatw on Aug 28, 2006 10:37:01 GMT 12.75
Today, it was a Chicken Pot Pie. Good stuff, Miss Kathy has a good recipe for this that is pretty quick and easy(on me). Along with that was an angel food cake and some strawberries and cool whip. Honestly, gotta try this Pot pie y'all. I'll get her to post it. It works with Turkey, chicken, squirrel and Rabbit too I'll bet. You can probably do it in a DO too. ;D ;D
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Post by Toby Benoit on Aug 28, 2006 15:37:54 GMT 12.75
Oh brother! I love pot pie!
next to puttin' it in dumplings, a pot pie is one of my top recipes for wild turkey. I haven't killed one yet in the last eight years that part of it didn't wind up in dumplings or pot pie.
I use turkey in lots of recipes just for the heck of it, but them's my favorites. I haven't tried the pot pie in a DO yet, but I bet you're right. It'd probly turn out really good!
With our new calls, I bet we get in on plenty of it next season huh?
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Post by OLKoot on Aug 28, 2006 15:40:40 GMT 12.75
Today, it was honey glazed hot wings with sliced tomatos and home made pickles with some strong hot black coffee...cant waite to see Kathy's recipe though..I love chicken pot pie....
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Post by Paws on Aug 29, 2006 3:11:26 GMT 12.75
I sure hope we can knock down a couple this fall. Pot pie with turkey and fresh root vegies would be great! Where is that recipe? ;D
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Post by Toby Benoit on Aug 29, 2006 4:27:18 GMT 12.75
The turkey bird population has really swelled around here this year and for the first time in years, we've got a flock of about twenty hens and jennys hanging around the back of Dad's place. I just got a couple of new places to hunt not far away from here also and they are loaded with turkeys. I'll be bringing my wingbone call on every hunt. It's deadly in the fall! Pot pie here I come! C'mon Miss Kathy, where's that recipe? I make mine with a can of biscuits, a can of mixed vegetables, a can of cream of mushroom soup, and a pile of turkey meat. I boil it off'n the bones first and chunk it up pretty good. I usually use the dark meat, cause it's got a little more juice to it. It tastes pretty good to me, but I'm open to suggestions. ;D
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Post by pwrwgnlady on Aug 29, 2006 12:35:58 GMT 12.75
Ok guys, here's the recipe. 1 (15oz) pkg refrigerated pie crusts Or homemade crust to fit 9 inch pie pan(2 crusts) Filling 1/3 cup margarine or butter 1/3 cup flour 1/3 cup chopped onion 1/2 tsp salt 1/4 tsp pepper 1 1/3 cups chicken broth or cream of mushroom soup 2/3 cup milk 2 1/2 to 3 cups ,cubed, cooked chicken or turkey 2 cups frozen mixed vegetables, thawed or vegeall canned veges 1.Preheat oven to 425. Prepare pie crusts as directedon pkg for two-crust 9 in pie pan. 2. In medium saucepan, melt margarine over medium heat.Add onion, cook 2 minutes or until tender.Stir in flour, salt , pepper til well blended.Gradually stir in broth and milk, cook, stirring constantly, until bubbly and thickened. 3. Add chicken and mixed vegetables, remove from heat.spoon chicken mixture into crust lined pan.Top with second crust and flute., cut slits in several places. 4. Bake at 425 for 30 to 40 minutes or until crust is golden brown.Let stand 5 minutes before serving. Note; I also add an 8 oz can of sliced mushrooms.
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Post by Two Tales on Aug 29, 2006 19:18:33 GMT 12.75
Make up yhat there pie like Miss Kathy said...pre heat a shallow 12 inch DO....put 7 coals under and 14 on top...after 15 min rotate the DO one way 90 degrees and the top 90 degrees the other..then rotate both every 7 to 10 min as the first time..until that pie is ready...be sure to place it on a trivit or cooling rack in the DO...don't want to burn the bottom, do we ;D ;D ;D
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Post by Paws on Aug 29, 2006 22:48:06 GMT 12.75
I think that'll work quite nicely! ;D
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Post by Two Tales on Aug 30, 2006 3:38:49 GMT 12.75
I tell ya this much, no matter what kinda pie ya bake in the DO it's sure to impress all your old friends and surely will make ya some new ones...we've been doing pies in our cooking demos for about 10-15 years now and the only thing coming out of a DO that gets more attention is the pineapple upside down cake... ;D ;D...Next time I bake a cake or a pie I'll see if I can get some photos of it as we go through the steps...Girly Girl makes one of the most awesom DO fresh apple pies I've ever eaten.
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Post by Paws on Aug 31, 2006 1:19:56 GMT 12.75
TT how do you get a whole pie out of the Dutch oven without messing it up?
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Post by Brikatw on Aug 31, 2006 15:11:00 GMT 12.75
That would be one of the reasons you should NEVER leave home with out a roll of safety wire. (Mechanics wire). Not only good for tying up the dragging muffler but handy for lifting pies, turkeys, skinning critters and lacing them up for proper cooking. ;D
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Post by Two Tales on Aug 31, 2006 20:32:22 GMT 12.75
Let's see 9 or 10 inch pie pan in a 12" DO...ya reach right in there and get it ;D ;D ;D I have home made pie/cake pan lifters..they are 2 real wide forks that have the handles twisted to 90 degrees from the tangs and the tangs bent at 90 degrees...these allow me to lift the pie tin out by placing them under the lip on either side, then I hold the ends wider than the tin and lift...
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Post by Paws on Sept 1, 2006 2:44:06 GMT 12.75
OK. The reason I ask is of course that during the 1800s folk did indeed have pie tins, bread pans, etc. Somewhere I think on IDOS we got in a slight friendly disagreement on whether or not the proper thing to do was to use a pie tin in the Dutch oven or just chuck it in there. My view was that they probably used tins for several reasons one of course being that pie should be cooled before being served and they would just naturally cool more quickly in a tin removed from the oven. Of course the pies and breads can be baked beforehand and the oven used for the rest of the meal preparation. Anywho for re-enactments I decided to just do quick breads and cobblers until I could be fairly certain the technique I was using is quote "period colrrect end quote!
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Post by Brikatw on Sept 4, 2006 6:26:10 GMT 12.75
Today for lupper or or is it dunch or maybe linner. Anyways, late lunch early sipper time it's a beautiful roast turkey with ALLLLLL the fixin's. Now I ain't bragging but folks, ain't nobody can make a roast turkey like Miss Kathy. I'd invite y'all over if you like but I may have to share.... Oh what the hell, Matt is in Floridy visiting Chris and Mandy and Addison are at the "Donor's" house, so It's just me, Miss Kathy and a 14 lb turkey dinner. ;D
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Post by Toby Benoit on Sept 4, 2006 6:47:28 GMT 12.75
OOOOOOOWWWEEEEEEE!!!!!!!!!! If I weren't so far away, I'd be on your front step with a big pan of candied yams and a grin. I love roast turkey.
Remember to save some of that thigh meat and get her to pie some up for ya. It's delicious! ;D
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Post by Paws on Oct 9, 2006 8:05:15 GMT 12.75
Not me Toby; there ain't but two darn legs! I been working on the Toaster Oven technique and this is the last thing a cooked in it yesterday morning. Baked in this: Got a series for the breakfast page I'm going to point at student dorm dwellers here in the area! This gizmo is pretty cool! It has a griddle on top you can fry on and a grill. Using the top lid serves as a warming tray on top while you bake, braise, broil, roast, or rotisserie in the oven.
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Post by RogueWarrior1957 on Oct 9, 2006 10:40:20 GMT 12.75
Hey Paws, I've got a little countertop oven very much like yours. It cooks the best rotisserie chicken ever as well as a small prime rib that is done to perfection. I bought mine about 6 months ago, and don't know how I survived without it before. I cook most near anything in it if I'm not cooking large enough quantity to warrant using the big gas oven. Too much inefficiency to heat it up for just a small amount. Since there's just me now, most times the little guy does the job. My gas bill only averaged about $15-$18 per month through the summer since all that it is being used for is water heater and drying clothes. They'll probably jack the gas rates up now that the furnace season is about here! That ticks me off! Right now I have a big mess of boneless porkchops (that I marinated in spices and beer) in the big oven, and planning on making a variation of Spanish rice for a side dish. Being it is Sunday, my sister will join me for dinner...if the rain doesn't scare her away. Right now it is raining pitchforks. -Rogue-
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Post by Toby Benoit on Oct 10, 2006 17:49:14 GMT 12.75
Pretty neat little unit Paws. My Sister has something very similar to it and she loves it. I'll probably pick one up for myself. For now, my Foreman grill's been getting quite a wokout on some venison hanburgers.
I've been mixing a pound of venison with one large egg, some bread crumbs, some finely chopped garlic, bell pepper, banana pepper, and bread crumbs. I pat it into a single big patty, put some swet onion slices on top and cook it on the foreman grill like a stovetop meatloaf. All of the grease (what little there is) runs into the tray and It tastes pretty darm good. A little A-1 on the side and a cold beer fits it just right.
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Post by Paws on Oct 11, 2006 3:53:08 GMT 12.75
Weeeeeelllllll Shooooooot.....Maybe we ought to start a section for TOs and Nukes! What d'ya think? I know I sure do like this one. It took a while to master it but after giving it a fair chance it turned out to be a winner. You know when I was traveling a lot I'd always ask for a refer and nuke in the room. I carried an electric hotplate and a small skillet and sometimes a camp cookware set. Where I was spending a week or more I'd cook most all of my meals in the room. I remember being someplace for a couple of weeks with two other guys from my base and cooking us beans in the hotel coffee pot and baking corn bread between the hot plate and an electric iron in a camp set pot! You know you can feed three fellers with a half pound of pintos if you add corn bread, fried potatoes, and a nice green salad pretty well! I think I'll be looking around for another one of these for my camper renovation too!
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