Post by Toby Benoit on Apr 15, 2009 19:26:16 GMT 12.75
;D ;D ;D
I got it from our recipe page. I remembered it from a year or so back when me and Phil was trying to organize that page a bit. I tried it and although I didn't follow the recpe exactly, it turned out damn good! I don't usually do a lot of cooking on my own, but I had nuttin' better to do this evening and lots of leftover ham and turkey from Easter Sunday, so I gave it a shot.
I'll post his recipe and tell ya what I did different. Any of ya'll got some extra bird and pig leftover from Easter Sunday, give it a try before it goes bad. Except Koot he's already smoked and sausagized all his leftovers, lol.
Kingly Turkey "N" Ham Ala Pawclaws
2 cups milk
1 cup flour
3/4 cups milk
1/2 cup diced cooked smoked lean ham
1/4 cup diced cooked turkey breast
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced sweet onion
3 TBSP flour
2 TBSP lard
2 TBSP olive oil
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon Salt Free 17
dash fresh black pepper
dash MSG or Accent
Pre-heat an oven to 425 degrees. Heat the olive oil in a saucepan. Add the vegetables to the hot oil and stir fry about 1 minute. Do not overcook. Reduce the heat to low and add 3 TBSP of the flour to form a rioux.
Add two cups of the milk and return the heat to medium. Cook to a medium white sauce stirring occasionally to a full boil. At a boil add the meat and stir in. Reduce the heat to low and heat through. Meanwhile combine the remaining cup of flour with the baking powder and a dash of salt. Kneadin the lard until the flour resembles acourse meal.
Mix this with 3/4 cup ofthe milk to form a wet dough. Add the seasonings to the white sauce and stir through. Remove the pan from the heat and spoon the contents into four 7 ounce ramikens. Spoon the dough equally atop each ramiken. There is no need to completely cover the top or seal the edges.
Place the ramikins into a shallow roasting pan and into a hot oven, preheated to 425 degrees, for 12 to 15 minutes or until the biscuits are raised and lightly browned.
I cut up the meat and mixed it together and rather than chop up the veggies, I had a small bag of frozen mixed vegetables I used (chopped carrots, taters, green bald-headed peas, corn, and cauliflower. I used Accent rather than MSG and don't have none of that free17 stuff, so I skipped it. Near as I can tell, I didn't miss anything without it.
The ramikens was easy to make, it turned out kinda like a mini potpie, but I didn't put much of the gravy in them on accounta I didn't want the biscuit dough to get soggy, so I kept it on the side and kida dipped it in there as I ate some of them. Only one left and I'll eat it up for breakfast before I hit the road tomorrow.
I washed it down with a half a pot of black coffee and think I'll do the same in the morning.
Thanks Phil! ;D ;D ;D
I got it from our recipe page. I remembered it from a year or so back when me and Phil was trying to organize that page a bit. I tried it and although I didn't follow the recpe exactly, it turned out damn good! I don't usually do a lot of cooking on my own, but I had nuttin' better to do this evening and lots of leftover ham and turkey from Easter Sunday, so I gave it a shot.
I'll post his recipe and tell ya what I did different. Any of ya'll got some extra bird and pig leftover from Easter Sunday, give it a try before it goes bad. Except Koot he's already smoked and sausagized all his leftovers, lol.
Kingly Turkey "N" Ham Ala Pawclaws
2 cups milk
1 cup flour
3/4 cups milk
1/2 cup diced cooked smoked lean ham
1/4 cup diced cooked turkey breast
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced sweet onion
3 TBSP flour
2 TBSP lard
2 TBSP olive oil
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon Salt Free 17
dash fresh black pepper
dash MSG or Accent
Pre-heat an oven to 425 degrees. Heat the olive oil in a saucepan. Add the vegetables to the hot oil and stir fry about 1 minute. Do not overcook. Reduce the heat to low and add 3 TBSP of the flour to form a rioux.
Add two cups of the milk and return the heat to medium. Cook to a medium white sauce stirring occasionally to a full boil. At a boil add the meat and stir in. Reduce the heat to low and heat through. Meanwhile combine the remaining cup of flour with the baking powder and a dash of salt. Kneadin the lard until the flour resembles acourse meal.
Mix this with 3/4 cup ofthe milk to form a wet dough. Add the seasonings to the white sauce and stir through. Remove the pan from the heat and spoon the contents into four 7 ounce ramikens. Spoon the dough equally atop each ramiken. There is no need to completely cover the top or seal the edges.
Place the ramikins into a shallow roasting pan and into a hot oven, preheated to 425 degrees, for 12 to 15 minutes or until the biscuits are raised and lightly browned.
I cut up the meat and mixed it together and rather than chop up the veggies, I had a small bag of frozen mixed vegetables I used (chopped carrots, taters, green bald-headed peas, corn, and cauliflower. I used Accent rather than MSG and don't have none of that free17 stuff, so I skipped it. Near as I can tell, I didn't miss anything without it.
The ramikens was easy to make, it turned out kinda like a mini potpie, but I didn't put much of the gravy in them on accounta I didn't want the biscuit dough to get soggy, so I kept it on the side and kida dipped it in there as I ate some of them. Only one left and I'll eat it up for breakfast before I hit the road tomorrow.
I washed it down with a half a pot of black coffee and think I'll do the same in the morning.
Thanks Phil! ;D ;D ;D