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