The instant I saw the picture of these Chicken and Ham Turnovers I knew I had to share Sheryl’s recipe!
Both a century ago and now, cooks have asked the question, “What should I do with the leftovers?”
I recently found a hundred-year-old recipe for Chicken and Ham Turnovers that is a wonderful way to use leftovers. The turnovers were yummy and easy to make, and the accompanying sauce added just the right amount of zing.
Here’s the original recipe:
Since the recipe indicates that a “”buttercup biscuit” or a “rich biscuit dough in which the yolk of an egg is used,” I searched for a hundred-year-old buttercup biscuit recipe. I failed to find one, so I went with a biscuit recipe I found and added an egg yolk (and reduced the milk a little to compensate). Here’s the old biscuit recipe:
When I made this dish, it seemed a tad salty so when I updated the recipe for…
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