| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Lifetime tv, Life6 | 1 | servings | |
INGREDIENTS
| 2 1/2 | c | Chopped cooked turkey |
| 10 | oz | Frozen peas and carrots; thawed |
| 1/2 | c | Frozen chopped onion; thawed |
| 2 1/2 | oz | Sliced mushrooms; drained |
| 10 3/4 | oz | Cream of chicken soup; undiluted |
| 1/2 | c | Skim milk |
| 1/2 | ts | Chicken-flavored bouillon granules |
| 1/4 | ts | Poultry seasoning |
| Whole wheat pastry crust | ||
| Skim milk; optional | ||
| 2/3 | c | Sifted cake flour |
| 1/2 | c | Whole wheat flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | ts | Poppy seeds |
| 3 | tb | Margarine |
| 1 | oz | Neufchatel cheese |
| 3 | tb | Water; up to 4 |
INSTRUCTIONS
WHOLE WHEAT PASTRY CRUST 1. Combine first 4 ingredients in a medium bowl; set aside. 2. Combine soup and next 3 ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Add to turkey mixture, and stir well. 3. Spoon turkey mixture evenly into 5 (4 3/8-x 1 1/4-inch) aluminum tart pans or 5 (1-cup) baking dishes. 4. Place 1 Whole Wheat Pastry Crust over each serving; seal and flute edges. Cut slits in pastry; brush lightly with skim milk, if desired. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Whole Wheat Pastry Crust 1. Combine first 5 ingredients in a medium bowl. Cut in margarine and cheese until mixture resembles coarse meal. 2. Sprinkle water, 1 tablespoon at a time, over surface; stir with a fork until crumbly. Divide into 5 portions. Roll each portion between 2 sheets of wax paper into a 5-inch circle. Copyright credit: 1996 by Southern Progress Corp. © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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