WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Asparagus and Turkey Pie

3 Tbsp. butter
1/4 cup chopped onion
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 cup evaporated milk
2 cups cooked and cubed turkey or chicken
1/2 to 1 lb. fresh or frozen asparagus, chopped
1/4 cup chicken broth or white wine
1 can crescent rolls
Heat oven to 350 degrees F. In a skillet, melt butter and then add onion and cook until tender, stirring occasionally. Stir in flour and cook until smooth. Add salt, pepper, and milk. Stir constantly, until boiling. Remove from heat and stir in remaining ingredients, except for crescent rolls. Separate crescent roll dough into 8 triangles. Place dough in ungreased 9-inch pie plate in a spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center. Bake about 30 minutes, until brown. Recipe by Sue David, Loogootee, IN. Photo by Richard Biever, Indiana Electric Consumer.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2013 Wisconsin Energy Cooperative News