SC - Pennsic

[Philip & Susan Troy]

In a message dated 8/11/99 1:42:51 AM US Mountain Standard Time, 
nannar at isholf.is writes:

<< ite is the description in Il Gattopardo by Giuseppe di
 Lampedusa: "The burnished gold of the crusts, the fragrance of the sugar and
 cinnamon they exuded, were but preludes to the delights released from the
 interior when the knife broke the crust; first came a spice-laden haze, then
 chicken livers, hard-boiled eggs, sliced ham, chicken and truffles in masses
 of piping hot, glistening macaroni, to which the meat juice gave an
 exquisite hue of suede." >>

Sounds like Monday Night Musgo Pot Pie to me.  Wonderful stuff. 

Monday Night Musgo Pot Pie

Musgoes
1 onion
1 clove garlic
1 Tbsp. olive oil
1 cup water
1 tsp. dried beef, chicken, or veggie bouillon
10 canned biscuits (american biscuits, not English biscuits)
1 egg white

Find your Musgoes.  Look in the fridge and find all the things that must go: 
leftover chicken, beef, pork, veggies, be sure to add any pasta and rice.  If 
you don't have leftover pasta and rice, cook a cup or two.
In a deep pot, cook the onion and garlic in the olive oil until just golden.
Add the cup of water and the bouillion and bring to a boil.
Add the musgoes and heat until hot all the way through.
Add the starches and stir well.
Line a deep casserole bottom and sides with the biscuits
Pour mixture into the coffin and cover with the remaining biscuits.
Brush with the egg white.
Bake at 400 F About half an hour until top crust is golden
Serve hot with a salad

Mordonna
. 
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