After Holidays Turkey Pot Pie

1 can mixed vegetables, drained
2 cans cream of potato soup
1/4 cup milk
Salt and Pepper to taste
2 cups diced, cooked turkey
1 partially cooked pie shell
1 uncooked pie shell

mix first 5 ingredients and pour into partially cooked pie shell; top with uncooked pie shell. Bake at 350 degrees for 25 minutes.

Makes 4 servings

* Note: Can use canned or homemade biscuits on top instead of pie shell.

Hoppin’ John

A Southern Tradition

3 -15 1/2-ounce cans black-eyed peas, drained and rinsed
2 - 13 3/4-ounce cans chicken broth
16-ounce package turkey
smoked sausage, thinly sliced and browned
2 cups chopped onion
1 cup water
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground red pepper
2 1/2 cups instant long grain rice, uncooked
Chopped parsley

Place black-eyed peas, broth, sausage, onions, water and seasonings in medium saucepan; bring to a boil. Stir in rice; cover. Simmer 10 minutes or until rice is tender. Garnish with chopped parsley. Makes 8 to 10 servings

From the new Cook Book coming in November 2002:

"Cooking with the Cap'n"
Tybee Island, Ga.

If you need help in planning a menu for a special person or family gathering, Call me at 786-4516 and I will be glad to help suggest a menu and how to prepare the meal.

Next Month: A Surprise!

Thank You, Cap’n Chris