You may also like
Categories:
cream of mushroom soup milk peas carrots pimientos turkey flour yellow cornmeal baking powder salt shortening egg
Viewed: 59 - Published at: 8 years agoIngredients
- 1 can cream of mushroom soup
- 1 3/4 c. milk
- 1 c. cooked peas
- 1/3 c. cooked thin sliced carrots
- 1/4 c. chopped pimientos
- 1 1/2 c. diced cooked turkey
- 3/4 c. sifted flour
- 3/4 c. yellow cornmeal
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/4 c. shortening
- 1 egg, slightly beaten
Method
- Combine soup, 1 cup milk, peas, carrots, pimiento and turkey in saucepan; heat through.
- Pour into 2-quart baking dish. Combine flour, cornmeal, baking powder and salt; cut in shortening.
- Mix egg and remaining milk; add to flour mixture. Mix well; pour over turkey mixture.
- Bake at 425° for 25 minutes or until topping is golden brown.
