Subject: Campbell's Turkey Pot Pie
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 22 2001 - 21:23:52 EST
Food for Thought:
On Thanksgiving Day all over America, families sit down to dinner at the
same
moment--halftime. (Unknown) -- Happy Thanksgiving from our family to
yours!
Recipe of the Day:
Leftover turkey finds delicious new life with our tasty Turkey Pot Pie,
simple to make with
Campbell's Cream of Chicken Soup. For more delicious and easy ideas for
leftover turkey,
check our Meal-mail deliveries over the next week and Recipes of the Day
this weekend at
www.campbellsoup.com.
Campbell's Turkey Pot Pie
Prep Time: 10 min.
Cook Time: 30 min.
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey
1/2 cup milk
1 egg
1 cup reduced fat all-purpose baking mix
PREHEAT oven to 400°F. Mix soup, vegetables and turkey in 9" pie
plate.
MIX milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or
until golden. 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
Milk
1 egg
1 pkg. (about 9 oz.) frozen mixed vegetables
Reduced fat all-purpose baking mix
Kitchen Clip:
Don't forget food safety in the midst of holiday festivities. Remember
not to leave your
cooked turkey at room temperature for more than 2 hours. Either keep it
hot or refrigerated
if you do not plan to eat it immediately.
This archive was generated by hypermail 2b28 : Sat Dec 01 2001 - 00:00:01 EST