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Text Box: TURKEY PIE By: Dianna Penrod 7 Medium Potatoes, cubed 2 1/2 cups Turkey, cooked and chopped 7 Medium Carrots, diced 1 1/4 cups Flour 1 Small Onion, chopped 1/4 cup Green Pepper, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 2 Tablespoons Butter (prefer real butter) 1/4 cup Butter (Real butter) 1 can Cream of Chicken soup 1/2 cup Milk (Soy Milk can be substituted) Cover in water potatoes and carrots and cook until tender, about 20 minutes. Drain, reserving 1 cup of the liquid. Sauté the onion and green pepper in 2 tablespoons of butter until tender. Mix the soup and reserve liquid in a bowl. Place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425 degrees for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, mix in the butter until crumbly, add the milk, and mix well. Knead lightly on floured surface. Roll and cut with a biscuit cutter and arrange over turkey mixture. Brush biscuits with additional butter and milk, and bake for 15 minutes.

PUMPKIN PIE

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar (Splenda Granulated)

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can Pure Pumpkin

1 (12 fluid ounce) can Evaporated Milk

Cool Whip

Preheat oven to 425 degrees. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Put a touch of Cool Whip on top. Serve immediately or refrigerate.

Enjoy!