The Rural Voice, 2000-10, Page 44ARNOLD & JEAN TAYLOR
TAYLOR'S MARKET
WHOLESALE & RETAIL & BAKE SHOP
Fruit & Vegetable Market
Small Store - Small Prices
• APPLES - Many varieties - in Targe quantities - bu. - 1 '2 bu. - 10 lbs.
• POTATOES - Yukon Gold, red or white, 50 Ib. and 10 lb. bags available
• SQUASH large variety • FRESH APPLE CIDER • MUMS • GOURDS
• PUMPKINS - PIE & HALLOWE'EN - large quantity in stock
Bake Shop - Special for October - Pumpkin Pie
Open 7 days a week
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40 THE RURAL VOICE
on both sides. Remove to plate. Add
onion to skillet; cook. stirring
occasionally, until softened. Return
turkey to pan. Combine water,
bouillon mix and poultry seasoning;
pour over turkey. Cover and simmer
for 5 minutes or until turkey is no
longer pink inside. Transfer turkey to
warmed serving plate; keep warm.
In small bowl, gradually stir
evaporated milk into flour until
smoothly combined; stir into pan
juice and cook, stirring, over medium
heat until boiling and thickened. Add
salt and pepper to taste. Pour over
turkey.
TURKEY POT PIE WITH TEA
BISCUIT CRUST
2 medium potatoes, peeled and
cubed
2 medium carrots, peeled and
sliced
1 large onion, chopped
1/4 cup (50 mL) chicken broth
2 cups (500 mL) cubed cooked
turkey or chicken
1 cup (250 mL) quartered
mushrooms
1 cup (250 mL) frozen green peas,
thawed
1 can (10oz/284 mL) cream of
chicken soup (or celery,
mushroom or potato)
1/4 tsp (1 mL) dried thyme leaves
pinch black pepper
1 1/2 cups (375 mL) tea biscuit
mix
2 tbsp (25 mL) chopped fresh
parsley (or 1 tbsp/15 mL dried)
1/3 cup (75 mL) milk
In 8 cup (2 L) round
microwaveable heatproof casserole,
combine potatoes, carrots, onion and
chicken broth. Cover and microwave
at High for 10-12 minutes or until
vegetables are almost tender, stirring
twice during cooking.
Stir in turkey, mushrooms, peas,
soup, thyme, and pepper until evenly
combined, smoothing top. Set aside.
In small bowl, combine biscuit
mix and parsley; stir in just enough
milk to make a soft, sticky dough.
Turn out onto floured surface and
knead 6-8 times. Roll or pat into
circle to fit casserole. Place dough on
filling (don't worry if it falls apart,
just pat together). Cut a few steam
slits in topping.
Bake in preheated 400°F (200°C)
oven until top is golden brown and
filling is bubbly, 20-25 minutes. Let
stand 5 minutes before serving.0