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3 T cornstarch 5 c. milk 1 T. margarine ½ c. chopped peppers
2 T. minced pimento 1 c. mushrooms 4½ c. chopped chicken or turkey
1½ tsp. seasoned salt 1 tsp. salt
Using a 3 or 4-quart double boiler, add milk. Heat over medium heat. When milk is warm, add cornstarch, stirring until mixture is smooth. Meanwhile, in a small skillet, melt 1 tablespoon margarine and add peppers. Sauté peppers until tender. Add peppers and remaining ingredients to milk and cornstarch mixture. Continue to cook on medium heat until mixture is steaming, stirring occasionally. Reduce heat and cook, covered, for 15 to 20 minutes. Serve on patty shells. (page 81.) Makes 8 servings
2 c. flour 1 tsp. salt ⅔ c. lard ¼ c. ice water
Mix flour and salt together. Cut lard to flour mixture, using pastry blender or two knives scissor-fashion, until crumbly, with particles the size of peas. Add ice water; stir just enough to mix. Roll out dough 1/8-inch thick; cut with 4-inch floured cutter. Press into ungreased muffin cups. Prick with fork. Bake at 450º for 10 minutes. Fill hot shells with a la king sauce. Makes 8 patties.
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