CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5706c10a   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pastry-Topped Turkey Casserole   
    Categories: Poultry, Pastry, Potatoes, Herbs, Vegetables   
         Yield: 6 servings   
       
         2 c  Diced red potatoes   
         1 lg Onion; fine chopped   
         2    Celery ribs; chopped   
         2 ts Chicken bouillon granules   
       1/2 ts Dried rosemary; crushed   
       1/4 ts Garlic powder   
       1/4 ts Dried thyme   
       1/8 ts Pepper   
    14 1/2 oz Can chicken broth   
       1/2 c  Water   
         3 tb A-P flour   
       2/3 c  Evaporated milk   
         3 c  Frozen mixed vegetables;   
              - thawed, drained   
         2 c  Diced, cooked, turkey   
              - breast   
      
   MMMMM---------------------------CRUST--------------------------------   
       1/4 c  A-P flour   
       1/4 c  Whole wheat flour   
       1/2 ts Baking powder   
       1/8 ts Salt   
         4 tb Milk; divided   
         1 tb Oil   
              Paprika   
       
     Set oven @ 400ºF/205ºC.   
        
     Place the first 10 ingredients in a large saucepan;   
     bring to a boil. Reduce heat; simmer, covered, until   
     potatoes are tender, 10-15 minutes.   
        
     In a small bowl, whisk flour and evaporated milk until   
     smooth; stir into pan. Bring to a boil, stirring   
     constantly; cook and stir until thickened, about 2   
     minutes. Add vegetables and turkey; heat through,   
     stirring occasionally. Transfer to an ungreased 8-in.   
     square baking dish.   
        
     For crust, whisk together the flours, baking powder and   
     salt; stir in 3 tablespoons milk and oil. On a lightly   
     floured surface, roll the dough to 1/8-in. thickness;   
     cut into short strips. Arrange over the filling. Brush   
     strips with remaining milk; sprinkle with paprika.   
        
     Bake, uncovered, until the filling is bubbly, 20-25   
     minutes. Let stand for 10 minutes before serving.   
        
     Agnes Ward, Stratford, Ontario   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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