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EASY POT PIE

April 22, 2012
Bernice Volkens , Reinbeck Courier

The tempo of life picks up its pace as spring returns once more to warm and waken the world. Songbirds sing, trees blossom and flowers burst forth to greet the warmer weather. Happy kids are finally free of bulky coats and mittens and can just run outside and celebrate the season. However, our spring this year has been pretty fickle with April feeling more like March and March was more spring-like than now.

With Earth Day coming up soon I'm hoping we'll soon be having spring weather that will stick around. There are reminders everywhere just how important our earth and soil is. I think here in Iowa we're particular conscious of our environment and each year I think most of us are working hard to keep our planet safe and clean by taking care of this place called Earth. It has become a part of our daily living. All of us are trying new ways to reduce, reuse and recycle. For the Earth to provide for us all and to take of us and our planet needs there are things all of us should do. There are four basic forces of nature and the earth. Earth, air, fire and water and they all come together to create the world and its many wonders.

One way I've improved during the years is that I've been recycling more. You'll be surprised how much waste you'll prevent when you use discarded envelopes for grocery lists, phone messages and notes. I know when the grand kids were younger they complained I always gave them old paper to color on or cut on. It is estimated 50 percent of the nation's landfills is now taken up with paper products.When I print out anything from the computer I now use both sides and double up on a lot of things. By being smart and recycling, we could help reduce that percentage.

I guess I'm also good at recycling food. I think it's called leftovers. I know of some families who don't use leftovers but I have found the second time around is sometimes special.

EASY POT PIE

2 cans cream of potato

soup

1 can (16-oz.) veg-all or

any other leftover

vegetables

2 cups cooked chicken or

other leftover meat

1/2 cup milk

1/2 teas. thyme

salt and pepper to taste

2 (9 inch) pie crusts,

thawed

Combine first 6 ingredients. Spoon into prepared pie crust; place top crust and crimp the edges to seal. Slit the top crust and bake at 375 degrees for 40 minutes.

Cool 10 minutes before cutting.

"Some things are better the 2nd time around."

 
 

 

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