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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (June 28, 2017)
8 A SIUSLAW NEWS ❚ WEDNESDAY, JUNE 28, 2017 Homemade pie crust made easy Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ BEER BATTERED HALIBUT SALMON: Grilled, Poached, or Blackened FISH AND CHIPS CHICKEN BREAST: Boneless, Skinless Breast of Chicken FOR 2 $14.95 SHRIMP SKEWERS: Grilled Shrimp Skewers All of the for above are served with Green Beans or Mixed and Steamed dessert... Veggies and a Shrimp Dinner Salad MARIONBERRY OR PEACH COBBLER FOR $4.95, ADD $1.00 NEW MORE FOR ALA MODE . ITEMS Every Month Mo’s has brought in special “Motivation for Kids” BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce C.R.O.W is the local charity being honored. the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 It’s time to get your Que on! Now open at the Pro Lumber parking lot (Maple and Highway 101 in Florence) Tuesday & Wednesday 11am till 4pm, Thursday - Saturday 8:30am to 4p 541-991-7053 Where good friends & great food come together! Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 We’re the perfect wine store before your next culinary adventure. Open Daily 10am-5pm - Closed Monday 1300 Bay Street, Florence, OR • 541-590-3880 WaterfrontWineStore.com Try one of our mouthwatering Salads or Sandwiches Open Daily for Lunch menu offered from 11-6pm Homemade Soup Daily Beer, Wine, Cocktails Turkey Vegetable Pot Pie with Whole-Wheat Crust Serves 6 1 3⁄4 1⁄2 3 2 1⁄2 1⁄4 cup leeks, quartered lengthwise, then thinly sliced crosswise, using white and pale green parts only cup thinly sliced celery cup frozen peas, thawed tablespoons whole-wheat fl our teaspoons dried herbes de Provence (or 1⁄2 teaspoon each thyme, rosemary and basil) teaspoon freshly ground black pepper teaspoon salt For the crust: 1 cup whole-wheat fl our 1 cup all-purpose fl our 1⁄4 teaspoon salt 2⁄3 cup corn oil 1⁄3 cup orange juice To make the crust: Combine fl ours and salt in a medium bowl. Pour in oil and orange juice and stir until moistened. Press dough to fl atten and chill. To make the fi lling: Blend soup and 1⁄2 cup of milk in a large bowl. Mix in the remaining ingredients. Preheat the oven to 350 F. Divide dough into 2 balls, one slightly larger than the other. Roll the larger ball between 2 For the fi lling: large sheets of waxed paper until it is 1⁄8-inch-thick or until it 1 carton condensed cream of chicken soup (organic fi ts in the bottom of a 9-inch pie pan. Remove the top sheet of preferred) waxed paper. Turn dough over and carefully place in the pie 1⁄2 cup low-fat milk pan, removing remaining piece of waxed paper. Press out any 11⁄4 pound boneless, skinless turkey breast, thinly sliced bubbles and patch holes with scraps of dough. Pour fi lling into into bite-size pieces the prepared pan. Roll remaining dough and lay it on top. Cut 1 cup thinly sliced carrots (or frozen sliced carrots, any excess dough hanging from the edges and crimp the crust thawed) between your thumb and forefi nger to seal. Cut a heart into the center to allow steam to escape. Place the pie on a sheet pan and bake for 1 hour and 15 minutes, until center of crust becomes golden and an instant-read thermometer inserted into the pie’s center reaches 165 F, covering browned edges only with foil about halfway through cooking. Remove Wine | Beer | Martinis | Small Plates | Seafood | Dessert the pie from the oven and allow it to rest for at least 5 1297 Bay Street Florence • 541-997-1133 minutes before cutting. Enjoy great food and good times. Light Breakfasts - Pastries - Sandwiches Salads - Provisions Wine by the Glass or Bottle Craft Beer - Coff ee - Tea - Sodas “A great treat before or after Golf!!” Pot pie makes for a delicious meal, especially when home cooks go the extra mile and prepare homemade pie crust. Some may be intimidated by the idea of making their own pie crusts, but the following recipe for “Turkey Vegetable Pot Pie with Whole- Wheat Crust” from Michelle Dudash’s “Clean Eating for Busy Families” (Fair Winds) simplifi es that process, ensuring a fun and easy time cooking and, ultimately, a delicious meal. www.bridgewaterfi shhouse.com Surfside Restaurant & Lounge Daily Happy Hour 3-6pm The Grill Restaurant & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x x Fe Featuring Feat atur urin ing g a cl clas classic assi sicc Northwest Nort No rthw hwes estt Cu Cuis Cuisine isin ine e Lunch 11am-4pm Dinner 4pm-Close Early Dinners 4-6pm • Tuesday - Friday Includes Glass of Wine O PEN D AILY 11 AM -C LOSE , C LOSED M ONDAY Happ y Ho 4-6pm ur 541-997-8263 88416 1st Avenue Florence
