Lunchbreak: Turkey pot pie and cranberry cheddar pita bites

Jimmy Kennedy

Event:
America’s Baking and Sweets Show
November 15-17
Renaissance Schaumburg Convention Hotel
1551 N. Thoreau Drive
Schaumburg

For more information:

americasbakingandsweetsshow.com/

For more recipes:

www.cabotcheese.coop/

Turkey Pot Pie
Makes 8 servings

Ingredients:
4 cups diced cooked turkey
3 cups turkey gravy (thin with broth or water if needed)
1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

Directions:
In large saucepan, combine turkey, gravy and vegetables; stir over medium heat until hot. Transfer to 9-by-13-inch baking dish, making sure turkey is covered with gravy.

Beth’s Best Biscuits

Ingredients:
6 cups Unbleached All-Purpose Flour
3/4 cup granulated sugar
1/4 cup baking powder
1 1/2 teaspoons salt
1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
2 cups very cold lowfat 1% milk

Directions:
Preheat oven to 425F. In large bowl, combine flour, sugar, baking powder and salt; add butter and work into dry ingredients with pastry blender or fork. Stir in cheese. Gradually stir in milk. Turn dough out onto well-floured surface and knead gently (do not overwork). Roll out into 1-inch-thick layer. Cut out biscuits with round cutter or small glass. Arrange biscuits on top of filling. Place extra biscuits on baking sheet. Bake pot pie and biscuits for about 15 minutes or until golden.
Recipe courtesy Beth Kennett, Liberty Hill Farm.

Cranberry Cheddar Pita Bites
Makes 32 bites

Ingredients:
2 (8-inch) pita breads, whole-wheat or white
1/2 cup whole berry cranberry sauce (or chutney)
5 ounces Cabot Horseradish Cheddar or Cabot Sharp Cheddar, grated (about 1 1/4 cups)

Directions:
Place one oven rack in upper position and one in center position. Preheat oven to 375F. Line baking sheet with foil. Cut each pita bread into eight 2-inch rounds with biscuit or cookie cutter. Split each round in two. Arrange on baking sheet and bake on center rack for 6 to 8 minutes or until crisp and toasted. Adjust heat to broil. Top each toasted pita round with 1/2 teaspoon cranberry sauce and top with cheddar, dividing it evenly among them. Broil, carefully monitoring and rotating as necessary, for 30 seconds to 3 minutes or until cheese is evenly melted. Cool slightly before serving.
Recipe courtesy of Healthy Seasonal Recipes.

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