Turkey Pot Pie

Still looking at that leftover Thanksgiving turkey in your fridge? Tired of using it to make turkey sandwiches everyday? Here is a solution to all your post-Thanksgiving turkey woes! This week I am going to provide you with a simple, and college student friendly recipe for turkey pot pie. All you need is an oven, an hour, a few basic ingredients and you are set.

2 (9-inch) unbaked pie shells

1 can condensed golden mushroom soup

1 cup cooked, chopped turkey meat

1 can mixed vegetables, drained

1/3 cup milk

First, be sure to preheat your oven to 400 degrees Fahrenheit. Put one of the pie crusts in an ungreased, oven-safe pie dish. In a bowl, mix the mushroom soup with the milk, and then stir in the turkey meat and vegetables. Pour the mixture into the pie crust. Place the remaining pie crust on top of the other crust and filling. Seal the edges by gently crimping with a wet fork. Bake in the oven for about 45 minutes or until the crust is golden brown. For best baking results put your pie on the middle rack so that it will cook evenly.

Eggnog

As we get deeper into the holiday season one drink comes to mind: eggnog. This year do not buy it from the store, but instead try making it from scratch! The recipe is not difficult and makes enough for a large gathering of family and friends. Use caution when separating egg whites and yolks. I do not think that eggnog tastes quite as good with egg shells in it.

2 cups heavy cream, lightly whipped

? cup rum

? cup brandy

? cup rye whiskey

12 egg whites

12 egg yolks

1 cup sugar

Grated/ground nutmeg for garnish

Beat egg yolks and add half of the sugar along with the rum, brandy, and rye whiskey. In a separate bowl beat egg whites (using an electric hand mixer is most effective for this) until stiff and add the remaining sugar to them. Add the two mixtures together in a large punch bowl and fold in the lightly whipped cream. Garnish with nutmeg. Enjoy!