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Happy Birthday to My Husband, Jim!

Saturday, November 27, 2010 @ 10:11 PM Karen Jean Matsko Hood

Dear Readers,

Today our family celebrated Jim’s birthday, and it was grand! Family came home and all of our sixteen children were here except for Janelle and her husband, Paul, who had traveled to Portland, Oregon, to be fair and spend time with Paul’s family for Thanksgiving. They alternate every other year, so we look forward to next year and having them here.

Brianne and her husband took Jim and me out for Jim’s birthday breakfast at the Max, where we talked for four hours! Meanwhile, back at the house, Kyler and Kelsey cooked homemade turkey pot pie from the Thanksgiving leftovers. It turned out great. And of course, Jim also chose to have his favorite dessert—German Chocolate Cake and Homemade Vanilla Ice Cream.

Check out the pot pie recipe below for a tasty way to use up your leftovers.

Take care!

Turkey Pot Pie


1½ c. frozen peas and carrots, thawed under cold water

5    Tbs. butter

5    Tbs. all-purpose flour

¼   c. chopped onion

½   tsp. salt

¼   tsp. pepper

1¾ c. turkey or chicken broth

⅔   c. milk

3    c. diced cooked turkey

pastry for 9-inch two-crust pie


  • Preheat oven to 425 degrees F.
  • Drain peas and carrots; set aside.
  • Heat butter in 2-quart saucepan over low heat until melted.
  • Stir in flour, onion, salt and pepper.
  • Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in turkey and vegetables.
  • Prepare pastry.
  • Roll ⅔ of the pastry into 13-inch square; ease into ungreased 9-inch square pan.
  • Pour turkey mixture into pastry-lined pan.
  • Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter.
  • Place square over filling; turn edges under and crimp.
  • Bake until golden brown, about 35 min.

Yields: 6 servings.

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