| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Main dish, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Condensed cream of mushroom |
|
|
Soup |
| 1 |
cn |
Evaporated milk (5 oz) |
| 1/4 |
c |
Minced fresh parsley OR |
| 1 |
tb |
Dried parsley flakes |
| 1/2 |
ts |
Dried thyme |
| 3 |
c |
Cubed turkey or chicken |
| 1 |
pk |
Frozen mixed vegetables — |
|
|
Thawed (10oz pkg) |
| 1/4 |
ts |
Each – salt and pepper |
|
|
CRUST |
| 3/4 |
c |
Instant mashed potato flakes |
| 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Grated parmesan cheese |
| 1/3 |
c |
Butter or margarine |
| 1/4 |
c |
Ice water |
|
|
Half and half cream |
INSTRUCTIONS
In a bowl, combine first 4 ingredients. Stir in turkey (or chicken),
vegetables, salt and pepper. Spoon into a greased 11x7x2" glass baking
dish. For crust, combine potato flakes, flour, and parmesan cheese in a
bowl; cut in butter until crumbly. Add water 1 tablespoon at a time,
tossing lightly with a fork until the dough forms a ball. On a lightly
floured surface, roll the dough to fit baking dish. Cut vents in crust,
using a small tree or star cutout if desired. Place over filling; flute
edges. Brush with cream. Bake at 400 for 25-30 minutes or until golden
brown. If necessary, cover edge of crust with foil to prevent over
browning.
SOURCE: Mary Beth Dowell
Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com
(Lynn A Montroy) on Mar 24, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”