Lattice-Topped Turkey Pie Recipe

Ingredients

2 cup turkey, cooked, chopped
10 oz peas
4 oz cheese, cheddar, shredded
1/2 cup bread crumbs
1/4 cup onions, chopped
1/4 tsp salt
1/8 tsp pepper, black
1 cup mayonnaise
1 can crescent dinner rolls
2 tsp seeds, sesame


Directions

Preheat oven to 350. Combine first 8 ingredients; mix well. Spoon
into a 12"x8"x2" baking dish that has been sprayed with nonstick
coating. Separate crescent dough into rectangles; press perforations
to seal. Cut into 4 long strips and 4 short strips. Arrange strips in
lattice design across top of your casserole. Sprinkle with sesame
seeds. Bake 35 minutes. Garnish with radish slices and fresh parsley
sprigs, if desired.

Sylvia's comments: This was a big hit at our house -- only a little
strip was left along one edge of the casserole! I used nonfat
mayonnaise, and bet that nonfat yogurt would work just as well to cut
down on fat. I was out of peas, so used corn. And I used leftover
chicken instead of turkey. Save this one for a neat way to use up
your leftover Thanksgiving turkey.

From: _Southern Living_, January 1982

Posted on GEnie by M.GROSZ [Mike]

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com


Servings: 6 servings

 

 

Lattice-Topped Turkey Pie Recipe brought to you by Recipe Ideas


Categories: Dessert; Pie; Poultry; Turkey


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Experts have found proof that recipes existed back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just primitive hieroglyphic or cunieform recipes for preparing meals.

Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans made use of many herbs, including some familiar names like basil, fennel and parsley.

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By the arrival of the twentieth century, cookery publications are greatly in demand mostly as a result of better eduction, people having more spare time and disposable income.

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