kellys kitchen - soups

7/29/2019 Kellys Kitchen - Soups

1/29


2/29

Cheddar Macaroni Beef Casserole

1 package (225 grams) Kraft Dinner Macaroni and Cheese1 pound (500 grams) lean ground beef1 can (19 ounce/540 ml) Italian-style stewed tomatoes, un-drained teaspoon dried oregano leaves or dried basil leaves1 cup Kraft Double Cheddar shredded cheese

Preheat oven to 400 degrees F.

Prepare Kraft Dinner as directed on package, omitting butter.

Meanwhile, brown meat in large non-stick skillet on medium-high heat; drain.

Add tomatoes and oregano; mix well. Bring to a boil.

Add meat mixture to Kraft Dinner; spoon into 2 litre casserole dish

Sprinkle with cheese.

Bake 10 minutes or until cheese is melted and casserole is heated through.

Yield: 4 servings; 1 cups each

Enjoy!!

Kelly Semple

Box 505, Sangudo, Alberta

Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099

e-mail: [email protected]

www.south awoutfitters.com

RReennee && KKeellll SSeemm llee


3/29

Cheesy Crab EnchiladasWhile I was in college, my roommates and loved the taste of ranch dressing-it was ourcondiment of choice for almost everything. So I created the rich delectable crabenchiladas, with ranch dressing mix as my secret ingredient.

- Kelly Mockler, Madison, Wisconsin

2 packages (8 ounces each) cream cheese, softened

1 envelope ranch salad dressing mix3 tablespoons plus cup milk, divided1 small red onion, diced2 garlic cloves, minced2 tablespoons butter or margarine1 pound fresh, frozen, or canned crabmeat, flaked and cartilage removed2 cans (2 ounces each) sliced ripe olives, drained1 can (4 ounces) chopped green chilies teaspoon pepper teaspoon salt2 cups (8 ounces) shredded Monterey Jack cheese, divided

8 flour tortillas (8 inches) cup shredded colby cheesechopped green onions and tomatoes, shredded lettuce and sliced ripe olives, optional

In a mixing bowl, combine cream cheese, dressing mix and 3 tablespoons milk untilsmooth. Set aside cup for topping.

In a skillet, saut onion and garlic in butter until tender.

Stir in crab, olives, chilies, pepper and salt.

Fold crab mixture and 1 cups Monterey Jack into remain cream cheese mixture.

Spoon about cups down the center of each tortilla.

Roll up and place seam side down in a greased 13 X 9 X 2 inch baking dish.


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





4/29

Combine the remaining milk and reserved cream cheese mixture until blended; pourover tortillas.

Sprinkle with Colby and remaining Monterey Jack. Cover and bake at 350 degrees for25 minutes.

Uncover; bake 5-10 minutes longer or until heated through.

Serve with green onions, tomatoes, lettuce and olives if desired.

Yield: 8 Enchiladas

Enjoy!!

Kelly Semple


5/29

Cheesy Spaghetti BakeWith all the favorite ingredients of spaghetti and meat sauce, this recipe makes twohearty family-style casseroles. Its great for casual entertaining or a potluck.

- Sue Braunschweig, Delafield, Wisconsin

box of cooked spaghetti, broken into 3 inch pieces2 pounds of ground beef

1 large onion, chopped large green pepper, chopped2 cups milk2 cans (10 ounces each) condensed tomato soup, undiluted1 can (10 ounces) condensed cream mushroom soup, undiluted2 cups of shredded sharp cheddar chess, divided

Cook spaghetti according to package directions. Drain and place in two greased 13 x 9X 2 inch baking dishes; set aside.

In two Dutch ovens or stockpots, cook the beef, onions and green pepper over mediumheat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans oftomato soup, one can of mushroom soup and 1 cup of cheese. Bring to boil.

Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle withremaining cheese. Bake, uncovered, at 350 degrees C for 40-45 minutes or until bubblyand the tops are lightly browned.

Yield: 1 casserole (6 servings each)

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





6/29

Cheesy Vegetable Soup

3 tablespoon butter or margarine3 tablespoons all-purpose flour2 cans (14 ounces each) chicken broth2 cups coarsely chopped broccoli cup chopped carrots cup chopped celery1 small onion, chopped teaspoon salt teaspoon garlic powder teaspoon dried thyme1 egg yolk1 cup heavy cream1 cups (6 ounces) shredded swiss cheese

Melt butter in heavy 4 quart saucepan; add flour. Cook and stir until thick and bubbly;remove from the heat. Gradually blend in broth.

Add next seven ingredients; return to the heat and bring to a boil.

Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.

In a small bowl, blend egg yolk and cream. Gradually blend several tablespoonfuls ofhot soup; return all to saucepan, stirring until slightly thickened.

Simmer for another 15-20 minutes.

Stir in cheese and heat over medium until melted.

Yield: 8-10 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





7/29

Chicken and Asparagus Casserole4 chicken breast cut in bite-sized pieces1 big bunch fresh asparagus2 tablespoons olive oil1 can cream of mushroom soup cup mayonaise

juice of one lemon

pinch of curry1 cup grated cheddar cheese

Break asparagus into bite-sized pieces and put in bottom of casserole dish.

Cook chicken 2 minutes each side in olive oil on stove top. Remove chicken and put iton top of the asparagus.

To the oil left in the pan add soup, mayo, lemon juice, curry.

Heat until thoroughly melted. Pour over chicken and asparagus. Top with cheese.

Bake in 350 degree oven until hot and bubbly.

Yield: 4 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





8/29

Clam Sauce Pelliccia

8 cans baby clams, without the juice800 grams canned peeled tomatoes1 pound butter8 cloves garlic150 mL olive oil8 teaspoons chili peppers

1 large chopped onion2-3 cups white cooking wine8 tablespoons chopped parsley

In a large saucepan put the olive oil, garlic and onions.

Stir-fry until onions are transparent and soft. Add wine and reduce until wine is almostevaporated.

Add seeded tomatoes, cook for 10 minutes.

Add clams, butter, and 4 tablespoons of parsley, peppers, salt and pepper to taste.

Simmer at medium to high heat for 20-30 minutes.

Add fresh cooked fettuccini (cooked al dente).

Top with the rest of the parsley.

Yield: 36 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





9/29

Cranberry Casserole3 cups red delicious apples chopped unpeeled2 cups fresh cranberries1 cup granulated sugar

1 cups uncooked oatmeal cup brown sugar (packed)

cup regular flour cup pecans chopped1 stick margarine melted

In a 2 quart casserole combine apples, cranberries, and sugar.

Top with mixture of oatmeal, brown sugar, flour, pecans, and melted butter.

Bake in a 350 degree oven for 1 hour or until bubbly and light brown.

Serve hot.

Yield: 6 to 8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





10/29

Creamy Reuben Soup cup chopped celery cup chopped onion cup chopped red bell pepper1 (14 ounce) can ready to serve beef broth2 cups milk1 tablespoon cornstarch

5 ounces (1 cup) coarsely chopped corned beef4 (1 ounce) slices pasteurized process swiss cheese, cut into pieces cup sauerkraut, drained, rinsed teaspoon caraway seed

In a medium saucepan combine celery, onion, bell pepper and broth; cook about 15minutes or until tender.

In a small bowl combine milk and cornstarch; eat with a wire whisk until smooth. Addcornstarch mixture to vegetables; mix well.

Cook over medium heat until mixture boils and thickens, stirring constantly. Reduceheat to low; stir in corned beef, cheese and sauerkraut.

Simmer until thoroughly heated, stirring constantly.

To serve ladle soup into bowls; sprinkle with caraway seeds.

Yield: 3 (1 cup) servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





11/29

Elephant Stew1 elephant2 rabbits (optional)salt and pepper, to tastebrown gravy

Wash elephant and cut into bite size pieces. Add enough gravy to cover.

Cook slowly at 465 degrees F for 4 weeks or until done.

Salt and pepper to taste.

Yield: four thousand servings

If more people are expected, the rabbit may be added, but only if needed, as somepeople do not like to find hare in the stew.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





12/29

Ground Venison Casserole

1 pound ground venison1 onion chopped bell pepper chopped1 large can tomatoes quartered1 tablespoon Worcestershire sauce1 teaspoon Texas Pete hot sauce

1 teaspoon Liquid Smoke4 cubed potatoessalt and pepper to tastegrated cheddar cheese

Brown meat and drain.

Lightly saut onions and peppers.

Combine all the ingredients and bake at 400 degrees for 45 minutes to 1 hour.

For the last 5 minutes, top with grated cheddar cheese.

Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





13/29

Hamburger Casserole1 pound of hamburger cup chopped onion cup chopped green pepper1 cup uncooked elbow macaroni2 tablespoons sugar

1 teaspoon salt1 teaspoon chili powder1 (1 pound) can (2 cups) tomatoes1 (8 ounce) can tomato sauce cup dairy sour cream

Lightly brown meat; drain off excess fat.

Add onion and green pepper;

Cook till tender.

Stir in macaroni and next 5 ingredients. Cover and simmer 20 minutes.

Stir in sour cream; heat through, but do not boil.

Pass grated parmesan cheese.

Yield: 5 servings

Enjoy!!

Kelly Semple

Box 505, Sangudo, Albert

Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099


www.south awoutfitters.co

RReennee && KKeellll SSeemm


14/29

Hot Fruit Casserole

1 can sliced pineapple1 can pears1 can peaches1 can apricots1 jar apple rings or sliced apples cup butter

cup sugar2 tablespoons flour1 cup sherry

Drain all the fruit, cut the pineapple slices in halves and put in a casserole.

In a double boiler heat the butter, sugar, flour and sherry wine until thick as cream.Pour over fruit and let stand in the refrigerator overnight.

Heat casserole at 350 degrees before serving.

Keeps well in refrigerator.

Especially nice with ham and fowl.

Yield: 12 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





15/29

Hunters Stew(Johnnie Bailey)

1 pounds boneless venison1 pounds smoked sausage, cut into inch slices2 tablespoon vegetable oil cup chopped onion2 (28 ounce) cans tomatoes, undrained and chopped1 (12 ounce) can of beer1 teaspoon salt teaspoon dried rosemary teaspoon basil1 teaspoon sugar teaspoon pepper2 carrots, diced2 medium potatoes, cubed

Brown venison and sausage in hot oil in Dutch oven. Add onion and cook until tender.

Add next 7 ingredients, covered, reduce heat and simmer for 30 minutes.

Add carrots and cook uncovered for 30 minutes.

Add potatoes and cook ad additional 30 minutes or until done.

Best is sits overnight.

Yield: about 2 quarts

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





16/29

Lazy Cabbage RollsI thought I better get this off to you while I remembered. The hardest part of this recipeis blanching the cabbage. Its a pain in the ass, but it has to be done.

I don't have exact quantities on everything, lots of things I eyeball, so I'll do my bestbased on this Christmas. Listen, if you want me to come out to your place when youdecide to make this dish to watch me do it once, it would be a good idea. Just email or

phone me ahead of time and I will come out. The blanching part of the cabbage is trickyand you may want to see it done. I did. This is Nellie's recipe, and she taught me howto do it, errrrrrrr mind you, we rolled them. I modified the recipe to make it lazy.

I think for one large casserole dish you will need the following:

1 large head of cabbage 1 package thick sliced bacon (its expensive, around fifteen bucks, but worth it) 2 large onions (yellow or white) butter (no substitutes, this gives it richness) Mott's Garden Cocktail vegetable juice (1 large jug) drink what's leftover! 6 cups uncooked long grain white rice (NOT instant), cook according to package

directions. This will give you about 12 cups cooked rice.

Bring a large pot of water to a boil. While it is heating, butter your casserole dish orroaster all over with butter. I use soft butter and spread it on thickly with a barbequebrush.

Cut the core out of the cabbage. You want to get the majority of the core, so you haveto go in at a deep angle all the way around the core. Discard the core.

Place the whole head of cabbage into the boiling water. Turn down the heat a little if it

is boiling to hard. You want it to boil softly or just barely.

As it cooks, the cabbage will begin to turn color on the outside leaves. It will start to getgreener, and the leaves will begin to "lift off". Pull them back a few at a time, and letthem stay in the water until the center of them looks wilted, but the outside of the leavesare not cooked so much that they are falling apart.


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





17/29

THIS is the tricky part. As they become ready to take out, pull them out and put themdirectly into your sink filled with very cold water. This will stop the cooking process andprevent them from falling apart.

To prepare the leaves for the casserole, they must be trimmed of the core part of the

leaf, or "vein" as its called. I cut the center vein out, which almost cuts the entire leaf inhalf. This harder center part will not soften much in the casserole so I discard it. Pile theprepared leaves upon a cookie sheet until all the leaves are processed and trimmed.Chop them coarsely.

The bacon should be partially frozen, then cut width wise into dice. Fry the bacon untiljust slightly crisping, then transfer to a bowl. Your onions need to be diced small, andthen they are fried in the bacon fat in the pan until starting to brown only slightly. Mix inthe bacon and turn off heat. When it is cooled slightly, add it to the cooked rice alongwith enough salt and pepper to season it all. Mix together well. Taste it to make surethe seasoning is perfect.

To assemble, put a small layer of the rice mixture on the bottom of the pan. Pour somegarden cocktail over it, but don't make it soupy. You want it just moist. Dot with a bunchof butter all over. Spread some cabbage all over the top of this so it is covering theentire layer and over lapping. Repeat with another layer of rice mixture, garden cocktail,butter, and cabbage until roaster is full.

This needs to bake about 2-3 hrs at 300 degrees and you need to check it frequently tomake sure it doesn't dry out. Pour some garden cocktail on a little at a time if it lookslike it is, and move the mixture a bit with a fork to see underneath; the top is deceiving,and it can get soupy if you're not careful. Each time you check it, test the thickest partof the cabbage in the roaster with a fork to see if it is softening. When the thickest partof the cabbage leaves are soft, it is ready to eat. This takes anywhere from 2-3 hrs ofroasting. I hope this made sense.

Love Marie

Enjoy!!

Kelly Semple


18/29

Macaroni Cheese Pie

1 cup elbow macaroni1 pound very sharp cheese grated4 eggs2 tablespoons butter teaspoon saltred pepper (Cayenne) to taste

3 cups milk

Put macaroni into boiling water and boil until tender, about 15 minutes.

Blanch with cold water to keep from sticking together.

Cover bottom of baking dish with a thick layer of cheese, then a thick layer of macaroni.Add another layer of cheese and macaroni.

Pour melted butter in warm milk. Add pepper and salt and well beaten eggs. Pour this

over the mixture and sprinkle cheese on top.

Bake in 350 degree oven until the pie is firm for about one inch at the edge of thebaking dish and soft in the middle.

Keep warm until ready to serve.

Yield: about 10 to 14 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





19/29

Marvelous Mushroom Soup3 pounds fresh mushrooms, sliced3 large onion, finely chopped6 garlic cloves, minced3 teaspoons dried tarragon1 teaspoons ground nutmeg6 tablespoons butter or margarine

1 cups all-purpose flour12 cans (14 ounces) beef broth6 cups (8 ounces) sour cream1 cup half and half cream3 cups evaporated milk6 teaspoons lemon juice6 dashes hot pepper sauceSalt and pepper to taste

In a Dutch oven or soup kettle, saut the mushrooms, onions, garlic, tarragon and

nutmeg in butter until vegetables are tender.

Stir in the flour until smooth. Gradually, add broth; bring to a boil, stirring constantly.Reduce heat to low; slowly add sour cream.

Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce,salt and pepper.

Heat through but do not boil.

Yield: 36 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





20/29

Mexican Chicken Casserole

4 boneless chicken breastsDoritos chips1 small block Velveeta cheese1 can cream of chicken soup1 can cream of mushroom soup

1 can Rotel1 cup chicken broth

Boil the chicken breasts until cooked through. Set aside one cup of the broth.

Cube the chicken and lay in the bottom of a greased 9 x 13 inch dish.

Crush a layer of Doritos over the chicken.

Slice the block of Velveeta cheese into 11 or 12 even slices. Lay them over the Doritos,leaving cracks.

Mix the Rotel, both soups and the broth. Pour this mixture over the cheese.

Cover and bake for about 25 to 30 minutes at 350 degrees.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





21/29

Mexican Enchilada Casserole

2 pounds lean ground deer or other big game1 medium onion, chopped2 garlic cloves, minced1 tablespoon vegetable oil, optional1 can (8 ounces) pizza sauce3 tablespoons chili powder teaspoon salt1 can (10 ounces) cream of chicken soup cup milk1 cup shredded cheddar cheese1 cup Monterey Jack cheese1 package (4.8 ounces) taco shells, coarsely crushed

Heat oven to 350 degrees. Grease 2 quart casserole; set aside.

In a large skillet, cook meat, onion and garlic in oil over medium heat, stirringoccasionally until meat is no longer pink and onion is tender. Drain, if necessary. Stir inpizza sauce, chili powder and salt. Heat over medium heat until bubbly. Reduce heat tovery low; simmer for 10 minutes, stirring occasionally. Remove from heat set aside.

In a small mixing bowl, blend soup and milk; set aside. On a sheet of waxed paper, mixcheddar and Monterey Jack cheeses; set aside.

In a prepared casserole, layer the crushed taco shells, half the meat mixture, half thesoup mixture and half the cheese mixture. Continue layering half the remaining tacoshells, the remaining meat mixture and soup mixture. Top with the remaining taco shellsand the remaining cheese. Bake until hot in the centre and cheese melts, about 45minutes.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





22/29

Nacho Chicken Casserole

1 medium green sweet pepper, chopped1 medium onion, chopped2 teaspoons chili powder teaspoon ground cumin1 tablespoon olive oil1 (10 ounce) can reduced-fat and reduced-sodium cream of mushroom soup1 (10 ounce) can reduced-fat and reduced-sodium cream of chicken soup1 (10 ounce) can diced tomatoes and chile peppers, un-drained3 cups coarsely crushed tortilla chips3 cups cubed cooked chicken2 cups shredded cheddar cheese (8 ounces)1 cup whole tortilla chips

Preheat oven to 350 degrees F. In a large skillet, cook sweet pepper, onion, chilipowder, and cumin in hot oil until vegetables are tender. Remove from heat. Stir insoups and tomatoes.

To assemble, sprinkle 1 cups of the crushed tortilla chips over bottom of 2 - 3 quartoval baking dish. Top with half the chicken, half the soup mixture, half the cheese, and1 cup of the crushed chips. Top with remaining chicken, remaining soup mixture, andremaining crushed chips.

Bake about 35 minutes or until bubbly around the edge and heated through. Sprinklewith remaining cheese. Bake for 3 to 4 minutes more or until cheese is melted. Topwith whole tortilla chips. Let stand for 10 minutes.

Yield: 8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





23/29

New England Clam Chowder6 slices bacon, sauted and diced cup chopped onion1 cup boiling water2 cups diced potatoes1 teaspoon saltdash of pepper

1 (10 ounce) can baby clams2 cups scalded milk1 can creamed corn

Add onions to cooked and drained bacon in a large saucepan and cook onions untiltender.

Add water, potatoes, salt and pepper. Cover. Boil for 15 minutes or until potatoes aresoft.

Add clams with liquid; heat. Add milk and adjust seasoning if needed. If peas aredesired, add them to the potatoes as they are cooking and carry on the same.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





24/29

Spicy Cheeseburger Soup1 cups water2 cups cubed peeled potatoes2 small carrots, grated1 small onion, chopped cup chopped green pepper1 jalapeno pepper, seeded and chopped

1 garlic clove, minced1 tablespoon beef bouillon granules teaspoon salt1 pound ground beef, cooked and drained2 cups milk, divided3 tablespoons all-purpose flour8 ounces process American cheese, cubed to 1 teaspoon cayenne pepper pound sliced bacon, cooked and crumbled

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat;

cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2cups of milk; heat through.

Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil;cook and stir for two minutes or until thickened and bubbly. Reduce heat; stir in cheeseuntil melted. Add Cayenne if desired.

Top with bacon just before serving.

Yield: 6-8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





25/29

Swiss Cheese Potato Pie

This recipe is sort of a twist on a Shepard's Pie. The "crust" here is actually made ofmashed potatoes (just like the Shepard's Pie). The inside of the pie is filled with Swisscheese, ham, broccoli, eggs and spices. My mouth is watering just thinking about it!

6 medium sized potatoes6 tablespoons butter, melted

1 teaspoon salt teaspoon pepper teaspoon ground nutmeg1 teaspoon chopped parsley1 cups (6 ounces) shredded swiss cheese1 cup broccoli florets, steamed1 cup cubed, cooked ham1 medium onion, finely chopped3 eggs cup milkpaprika

Preheat the oven to 400 degrees F.

Peel the potatoes and cook in saucepan with water until tender. Drain and mash.

Stir into the potatoes the butter, salt, pepper, nutmeg and parsley.

Spoon about of potato mixture onto the sides and bottom of a greased, 1 quart to 2quart baking dish. Set aside.

In a medium bowl, combine the cheese, ham, broccoli and onion.

Spoon this mixture into the potato-lined dish.

Beat together the eggs and milk.

Pour over ham/cheese.


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





26/29

Spoon (or pipe with a pastry tube) the remaining potato mixture over top.

Sprinkle with paprika.

Bake at 400 degrees for 30-35 minutes or until puffed and golden brown. Let stand 10

minutes.

Cut into serving portions.

Enjoy!!

Kelly Semple


27/29

Turkey Pot Pie

2 cups peeled and quartered potatoes (3 medium potatoes)1 cups carrots cut in 1 pieces1 cup coarsely chopped onion1 can cream of mushroom soup1 can cream of chicken soup

3 tablespoons floursalt, pepper and poultry seasoning to taste1 to 2 cups vegetable cooking water4 cups cooked turkey, in chunks2 cups sliced mushrooms1 cup frozen peas1 envelope Robin Hood Flaky Pie Crust Mix (or your own pie crust)1 beaten egg yolk, optional

Cook potatoes and carrots in boiling salted water just until tender (15 minutes). Drain

vegetables, saving liquid. Combine onions, soup, flour and seasonings. Add reservedvegetable water, stirring until smooth. Fold in turkey and all the vegetables. Pourmixture into a greased 3 quart casserole or baking dish.

Prepare pastry accounting to package direction. Roll out to size of top of casserole.Place over filling. Flute edge. Make slits for steam to escape. For a shiny crust, brushwith egg yolk. Bake at 425 degrees for 25 to 30 minutes or until pasty is golden.


Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





28/29

Venison Meatball Pot Pie

1 recipe single pie-crust pastry*1 package (5.5 ounces) au gratin potatoes1 package (10 ounces) frozen peas and carrots, thawed and drained1 pound lean ground deer, antelope, elk or moose1 cup soft bread crumbs cup milk

1 egg2 tablespoons chopped onion2 tablespoons snipped fresh parsley teaspoon salt teaspoon pepper

*TIP: substitute one refrigerated pre-rolled pie crust for homemade crust if desired.

Heat oven to 375 degrees. Prepare pie crust as directed. Shape into a ball. Wrap withplastic wrap and refrigerate.

Prepare potatoes in 2-quart casserole according to package directions, omitting butter.Add peas and carrots to cooked potatoes; stir to combine. Set aside.

In large mixing bowl, combine remaining ingredients. Mix well. Shape into 16 meatballs,about 1 inches in diameter. Place meatballs on top of potato mixture. On lightlyfloured surface, roll out crust, slightly larger than top of casserole.

Place crust on top of casserole. Turn edge of crust under; flute edge if desired. Cut asmall hole in the center of the crust to allow steam to escape. Bake until golden brown,45 to 55 minutes.


Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





29/29

Wild Game Stew

2-3 pounds cubed moose or elk meat1 can beef consume soup1 can cream of chicken soupparsnipscarrotspotatoes

onionspeasmushrooms

Coat meat cubes with flour, salt and pepper. Fry in oil until browned.

Meanwhile, mix consume soup and cream of chicken soup together. Add whichevervegetables you prefer (if using peas, do not add until end of heating). Add meat. Mixwell.

Place in roaster and bake for 1-2 hours at 300 degrees F.

Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation,Alberta, Canada.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099




kellys kitchen - soups

Documents