Subject: Campbell's Cornbread Turkey Pot Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:51:31 EST
Food for Thought:
When you are a mother you are never really alone in your thoughts. A
mother always has to think twice, once for herself and once for her
child. (Sophia Loren)
Recipe of the Day:
It?s another turn for leftover turkey in this homemade version of a
regional classic, made deliciously easy with the convenience of
Campbell?s Soup.
Campbell's Cornbread Turkey Pot Pie
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 can (about 8 oz.) whole kernel corn, drained
2 cups cubed cooked turkey or chicken
1 pkg. (8 1/2 oz.) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese
PREHEAT oven to 400°F. Mix soup, corn and chicken in 9" pie plate.
MIX muffin mix, milk and egg. Pour over chicken mixture. Bake for 30
min. or until golden. Sprinkle with cheese. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken or 98% Fat Free
Cream of Chicken Soup
Cooked turkey or chicken
Milk
Eggs
Shredded cheddar cheese (2 oz.)
1 pkg. (8 1/2 oz.) corn muffin mix
1 can (about 8 oz.) whole kernel corn
Kitchen Clip:
Packaged shredded cheese is a true time-saving convenience. Bit if you
prefer to grate your own, remember that hard cheeses, such as Cheddar or
Swiss, are easier to grate when cold. If grating with a food processor,
first spray the blade or disk with nonstick vegetable cooking spray for
easier clean-up.
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