| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
| 10 3/4 |
oz |
Cream of mushroom soup; undiluted |
| 5 |
oz |
Evaporated milk |
| 1/4 |
c |
Fresh parsley or 1 tbls dried; |
| 1/2 |
ts |
Dried thyme |
| 3 |
c |
Cooked turkey; cubed |
| 10 |
oz |
Frozen mixed vegetables; thawed |
| 1/4 |
ts |
Salt and pepper |
| 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 |
INSTRUCTIONS
CRUST
In a bowl, combine the first four ingredients. Stir in turkey, vegetables,
salt and pepper. Spoon into a greased 11x7x2" baking dish. For crust,
combine potato flakes, flour and Parmesan 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 cutter
if desired. Place over filling; flute edges. Brush pastry with cream. Bake
at 400 degrees for 25-30 minutes or until golden brown. If necessary, cover
edges of crust with foil to prevent overbrowning.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”