Monday, November 28
Posted: Sun Nov 27, 2022 11:03 pm
It's Turkey Time so let's talk Turkey . . . . Gobble, Gobble, Gobble
This month is all about this fine butterball and his sidekicks also known as cranberries, sweet potatoes, mashed potatoes and gravy, green beans, corn, stuffing, and lots of pie. We will be enjoying delicious challenges based upon your favorite Thanksgiving recipes so get your fat pants out and get ready to be stuffed! This is your opportunity to not only get some great Lyaouts done but to also get some great recipes from our design team.
Remember - A new Blue Plate Special challenge is posted each Monday, Wednesday, Friday and Saturday, and participants have until the 3rd of the following month to complete and post their creations.
Prize will be a $20 Gift Certificate to their favorite online store (random drawing).....
*Winner will be chosen via Random.Org.
I am still using up my left over turkey. So I use this recipe and substitute the turkey for the chicken
1/3cup butter or margarine 1/3cup chopped onion
1/3cup all-purpose flour 1/2teaspoon salt
1/4teaspoon pepper 1 3/4cups Progresso™ chicken broth (from 32-oz carton)
1/2cup milk 2 1/2cups shredded cooked chicken or turkey
2cups frozen mixed vegetables, thawed
Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
For my challenge please use the sketch below from Sketches in Thyme, white background, some black, and some paper scraps
This month is all about this fine butterball and his sidekicks also known as cranberries, sweet potatoes, mashed potatoes and gravy, green beans, corn, stuffing, and lots of pie. We will be enjoying delicious challenges based upon your favorite Thanksgiving recipes so get your fat pants out and get ready to be stuffed! This is your opportunity to not only get some great Lyaouts done but to also get some great recipes from our design team.
Remember - A new Blue Plate Special challenge is posted each Monday, Wednesday, Friday and Saturday, and participants have until the 3rd of the following month to complete and post their creations.
Prize will be a $20 Gift Certificate to their favorite online store (random drawing).....
*Winner will be chosen via Random.Org.
I am still using up my left over turkey. So I use this recipe and substitute the turkey for the chicken
Chicken Pot Pie
1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box1/3cup butter or margarine 1/3cup chopped onion
1/3cup all-purpose flour 1/2teaspoon salt
1/4teaspoon pepper 1 3/4cups Progresso™ chicken broth (from 32-oz carton)
1/2cup milk 2 1/2cups shredded cooked chicken or turkey
2cups frozen mixed vegetables, thawed
Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
For my challenge please use the sketch below from Sketches in Thyme, white background, some black, and some paper scraps
