- Details
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Parent Category: Recipes
1 (10-1/2 ounce) can cream of mushroom soup, undiluted
1 cup milk
1 cup frozen peas, cooked
1 tablespoon chopped pimiento
2 cups cubed cooked turkey
Salt and pepper to taste
3/4 cup sifted all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1 egg, lightly beaten
3/4 cup milk
In a saucepan over medium-low heat, heat soup, 1 cup milk, peas,
pimiento, and turkey. Transfer to shallow 2-quart baking dish. Mix
together flour, cornmeal, baking powder, and 3/4 teaspoon salt; cut in
shortening. Mix egg and 3/4 cup milk together; add to dry ingredients;
mix well with a fork. Pour over turkey mixture. Bake at 425 degrees
for 20 to 25 minutes.
