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Upland Birds
Tropical Fried Rice
Marie Dang
Health Department

1 lb upland bird/ chicken chopped
6 cups cooked rice
1 cup each chopped mango and Pineapple
1/2 white onion thinly sliced
2 cloves minced garlic
1 tsp each garlic powder, onion powder and paprika
Sea salt, black or white pepper,  soy sauce to taste
3 T coconut oil

On medium high heat, heat wok or large pan/pot for a few minutes.  Put in coconut oil and heat for 1 minute.  Add chicken and stir fry until just no longer pink. Add onions, garlic, pineapple and mango and stir fry for a few minutes. Add rice and seasonings and stir fry for 5 minutes or heated through. Stir in cilantro and serve.

Wild Turkey Pot Pie
wild turkey.jpg
Sharon Weinhold

Wild Turkey Pot Pie
2 cups potato, finely chopped
2-3 carrots, chopped
1-2 stalks celery, chopped
1 medium onion, chopped
1 cup frozen green beans
2 cups cooked and chopped wild turkey
1 package turkey gravy mix (or make your own)
2 packages multi-grain crescent rolls**

Preheat oven to 350.

Place carrots, potatoes, onion, and celery in a medium stock pot. Cover with water. Boil for 5-6 minutes until veggies are beginning to soften. Drain and remove from heat.

Prepare gravy following package instructions.

Grease a large pie plate and spread one package of crescent rolls along the bottom. Smoosh to blend them together.

Place chopped turkey in the crust.

Top with boiled veggies and frozen green beans.

Pour gravy over entire surface.

Form second package of crescent rolls over the pie to completely cover.

Bake uncovered for 15-20 minutes, cover and continue baking for 10 minutes. Let stand 10 minutes before serving.


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