by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
October is the start of the holiday season with Halloween. If you have little trick or treaters, it can be a challenge to get them to eat dinner. This chicken pie casserole is an excellent dish that kids of all ages will love. It’s very belly warming on those cold fall nights.

Ingredients
• 4 Tbsp. butter
• 3 medium carrots, diced (about 1½ cups)
• 3 stalks celery, diced (about 1½ cups)
• 1 large yellow onion, diced (about 1½ cups)
• 1 tsp. chopped fresh thyme
• 1 tsp. kosher salt, divided
• ½ tsp. freshly ground black pepper
• 4 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 1 Tbsp. Dijon mustard
• ½ tsp. garlic powder
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 1 (16.3-ounce tube) biscuit dough

Instructions

1. Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas. Taste and add more salt as needed.
2. Transfer mixture to a 13”-x-9” baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt
   and pepper.
3. Bake until filling is bubbling and biscuits are golden and have risen, 22 to 25 minutes. Let cool 5 minutes
   before serving.

James (Jim) Fredrick Caldwell died on Sept. 4th of a recent illness. He was 90 years old. Born in N. Carolina on Aug. 16, 1936, the eldest son of Fredrick and Pearl Caldwell. He is survived by his partner of 30 years Enid Bramy, his sister Gwen Keiley of Virginia and his brother Anthony (Beverly) Caldwell of N. Carolina.

Jim moved to San Francisco in the early 60‘s where he worked as an insurance adjuster until he and Enid retired in Cloverdale in 1999 when he worked for Simi winery in the tasting room for 15 years.

He loved to travel and his hobbies were hiking, music and genealogy.

His ashes will be scattered on Mt. Tamalpais, his favorite mountain. He and Enid met there when he was leading a hike for The Mt Tamalpais Interpretive Association in 1992.

Elbert Winkler leaves a wife, Wanda, of 66 years and two sons – Michael Winkler (wife, Diana) from Lodi, CA and Brian Winkler of Cloverdale, CA. He leaves a grandson Gerrod Winkler from Stockton, CA; granddaughter Amanda Winkler Lim (James). He also leaves a great-granddaughter Khailynn Lim, Stockton, CA. He leaves a sister Ruch Clarke in Jamestown, Ca.
Elbert Winkler moved to Cloverdale in 1955. He loved going camping and going to the ocean. He loved his family. He loved working on small engines. He worked for Paul B. Kelly Logging for several years, then worked for Lou Parde in Geyserville, CA. He worked for Field & Rued, also in Geyserville. He did welding, making grape gondolas for the grape growers, and worked on heavy equipment.
He requested no services.