Subject: Campbell's Southern Cornbread Turkey Pot Pie
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 30 2000 - 12:00:55 EST
Food for Thought:
We make a living by what we get, but we make a life by what we give.
(Norman MacEwan)
Recipe of the Day:
Campbell's Cream of Chicken Soup turns leftover turkey into a
Dixie-style treat your family will love.
Campbell's Southern Cornbread Turkey Pot Pie
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1702
Prep/Cook Time: 20 minutes
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/8 tsp. pepper
2 cups cubed cooked turkey or chicken
1 can (about 8 oz.) whole kernel corn, drained
1 can (about 11 1/2 oz.) refrigerated cornbread twists
PREHEAT oven to 425°F.
MIX soup, pepper, turkey and corn in saucepan and heat through. Pour
into 9" pie plate.
SEPARATE cornbread into 8 pieces along perforations. (Do not unroll
dough.) Top hot turkey mixture. Bake 15
min. or until cornbread is done. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
Cooked turkey or chicken
1 can (11 1/2 oz.) refrigerated cornbread twists
1 can (about 8 oz.) whole kernel corn
Pepper
Kitchen Clip:
Cornbread is a quick bread in which cornmeal (meal ground from dried
corn kernels) replaces some or all of the
flour. Variations are regional; in the Southwest you'll often find
cornbread flavored with chopped chilies and
onions.
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