the Friday Feeding; VOL. 57

Let it begin! Cue the snow, cue the white lights and we know that the holidays are upon us! There is LOTS happening at the store and around the town center. Read on to plan your festivities and maybe win $100 cash!

It’s not too late to hone your gingerbread skills. Maybe a family project? Our Gingerbread Home contest deadline has been extended; simply bring your completed home this Sunday to the store 9am-4pm with your completed forms. Click here to download the rules and the forms. First place is $100 cash, second and third places are gift certificates to the store.

AND if you don’t create, come in to see everyone else’s creations.

We’ll have some visitors in the next couple weeks…

Mrs Claus and her elf will be helping sample cheese

Click here to see the line up of Holiday events here at the store…hot cocoa, sparkling wine tasting and the tree lighting, meet the artists reception, raclette cheese how-tos and tastings, free Brothers Donuts and more…

Let us help you fill your gift giving needs and teach you some hew cooking skills all at the same time. We are sampling ingredients every Saturday and giving you some ideas for home. Here is a recipe for using up some of those left overs from Thanksgiving.

Holiday Pot Pie

This is the basic recipe we use for making our own pot pies.

Chop into 1/2″ pieces any left over turkey and roasted vegetables you have to total 4 cups. You can also use left over salad. You have heard me say this before that lettuce behaves just like wilted spinach and is quite delicious cooked.

Make the sauce:

Melt 2T butter or olive oil in a pan on medium/low heat until hot: Add 2T flour and stir constantly until slightly browned, about 3-4 minutes. Add salt and pepper to taste.

Immediately add 1 cup whole milk [non dairy milk can be substituted but it will not have the same pot pie flavor. Stir constantly with a whisk until the sauce thickens.

Add 1T flavoring and stir well. This time of year we are using festive flavors like jams and pastes.

Stir the sauce into the chopped meat/vegetables and turn into a prebaked pie shell. Place in 350′ oven for 20-30 minutes until all is warmed. NOTE: many people top their pies. At the store we top with a pre-baked pastry that you could do also OR top with some of your left over stuffing. This is so comforting and easy!