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Monday, April 20, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Orlando Marsh
  • 1 or 2 bags frozen peas and carrots
  • 11â�„2 cups chopped celery
  • 1 cup chopped green peppers
  • 1 cup chopped onions
  • 2 cans turkey or chicken broth or
  • juices from the roasted turkey
  • 2 or 3 cups leftover turkey, chopped
  • 2 unbaked pie crusts
  • 1â�„4 cup all-purpose flour
  • 3â�„4 cup water
Preheat oven to 350 degrees.
Boil the vegetables in the broth. Add the turkey. Lay one crust in the bottom of a baking dish; pour turkey filling on top. Mix the flour and water together. Pour 1�2 cup of the flour mixture over filling; add the top crust. Dot with butter. Bake for 30 minutes or until golden brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website
The Eye Site - Click for Website
McKinney - Lennox Industries - Click for Website
A-CO - Click for Website