This week at school (Oct 11-15)

October 12, 2010 at 4:38 pm

With Thanksgiving behind us (see recipe below for a great-tasting dinner using turkey leftovers), excitement mounts for Halloween at RYRNS!

This week the Beavers and Chipmunks start making Halloween crafts, including pumpkin art and a garland.

The 2.5+ program learns how to paint with marbles.

A reminder that the General Meeting is this Thursday, October 14 at 7:30pm in the Gross Motor Room (room 119).  See you there!

Turkey Pot Pie

1 tbsp butter 15 mL
1 small onion, chopped 1
1/2 cup carrots, chopped 125 mL
1/2 cup potatoes, chopped 125 mL
1/2 cup celery, chopped 125 mL
1/2 tsp EACH: salt, thyme and rosemary 2 mL
pinch black pepper pinch
1 bay leaf 1
2 cups turkey or chicken stock 500 mL
1/3 cup flour 75 mL
1 cup frozen peas 250 mL
2 cups cooked turkey, chopped 500 mL
pastry for 9 inch (23 cm) double pie crust
2 tbsp milk 30 mL

Directions

In a saucepan, melt butter over medium heat. Add onions, carrots, potatoes and celery. Cook until softened, about 5 to 7 minutes. Add seasonings and 1-½ cups (375 mL) stock. Blend flour into remaining stock, stir into saucepan. Bring to boil and simmer 8 to 10 minutes, stirring until thickened. Remove bay leaf; stir in peas and turkey.

Spoon into 9-inch (23 cm) pie crust. Fit second pastry over top and seal edges. Make vents in centre for steam to escape. Brush pastry with milk.

Bake at 400°F (200°C) for 10 minutes then reduce heat to 350°F (170°C) and bake for 20 to 25 minutes or until golden brown and filling is bubbly.

Makes 6 servings. Enjoy!

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This week at school (Oct 4-8) Bowling Fundraiser


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