Turkey Pie with Corn Bread Topping
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Cooked peas||1 Cup (16 tbs)|
|Pimiento||1 , sliced|
|Cubed turkey||1 1⁄2 Cup (24 tbs) (Left Over)|
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Milk||3⁄4 Cup (12 tbs)|
In saucepan heat soup, milk, peas, pimiento, and turkey.
Put in shallow 2-quart baking dish.
Mix flour, cornmeal, baking powder, and salt.
Cut in shortening.
Mix egg and milk; add to dry ingredients; mix well.
Pour over turkey mixture.
Bake in preheated hot oven (425°F.) for about 25 minutes.
Makes 4 servings.