Picante Turkey Pie Recipe


Ingredients

1 lb ground turkey
1/2 cup seasoned bread crumbs
1 cup pace picante sauce
1 tsp oregano leaves, crushed
4 garlic cloves, minced
1 medium zucchini, thinly sliced
1 cup thinly sliced mushrooms
1 small green pepper, chopped
1 tbsp olive oil
1 can tomato paste (6 oz)
1/3 cup sliced ripe olives
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese


Directions

Many thanks to Mary Jane Womack of Merced, California, for this
delicious one-dish dinner. A real family pleaser, the ground turkey
"crust" is filled with pizza-flavored vegetables and cheese.

Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4
teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well.
Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20
minutes. While shell is baking, cook vegetables and remaining garlic
in oil in 10" skillet 5 minutes, stirring occasionally. Stir in
remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and
remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened.
Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella
cheese; return to oven 10 minutes or until cheese is melted. Serve
with additional Pace Picante Sauce.


Servings: 6 servings

 

 

Picante Turkey Pie Recipe brought to you by Recipe Ideas


Categories: Dessert; Pie; Poultry; Sauce; Turkey


The History of Recipes

Historians have traced the existance of recipes far back into antiquity, at least as far as pharonic Egypt, and possibly even further. However, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.

Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`.

As our culinary historical trip moves on a few more years we find two interesting books which were published in the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that we all know today, but rather descriptions of the types of food on the menus of the nobility of the period.

Over the following few hundred years, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and as a consequence, chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes of the day.

By the arrival of the 20th century, cook books are in high demand, as a result of more people being able to read, more spare time and a general increase in wealth.

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We hope you enjoy this Picante Turkey Pie recipe.

 


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