One of our privileges, as a church family, is to help care for one another when we need it. Rachel Ammons is confined to rest at home during a great deal of her pregnancy. We are going over to the Ammons' house tonight to share dinner and fellowship (she really likes having the visitors!) As I was preparing turkey pot pie with the leftover Christmas turkey I had frozen and peach cobbler with this summer's abundant harvest, that I had also frozen, I decided to include a pictorial directory of where these home-cooked treats came from. (Well, I don't have a picture of the turkey ranch, okay?)
BAKING INSTRUCTIONS
FOR
TURKEY POT PIE
AND
PEACH COBBLER
Preheat
oven to 375 degrees. Put turkey pot pie and peach cobbler on foil-lined cookie
sheet (this will catch the drips). You can bake them at the same time on two
racks in the oven. Bake about 45 minutes to an hour, till crust is golden and
center is bubbly and hot.
Enjoy!
--Posted by Mama O.
