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[nverland]

Fiesta Turkey Pie

2 cups all-purpose flour
1/2 cup shredded cheddar cheese
2/3 cup vegetable shortening
6 tablespoons ice cold water
1 potato, peeled and diced
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
3 cups chopped cooked turkey
1 (16-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can stewed tomatoes
1 (11-ounce) can corn, drained
1 (4-ounce) jar sliced pimentos
1 teaspoon chili powder
1 1/2 cups shredded cheddar cheese

To make the crust, combine flour, 1/2 cup shredded cheddar cheese and cut in shortening until the mixture resembles coarse crumbs. Add 5 to 6 tablespoons cold water to make a soft dough. Divide in half, then roll out on a floured surface and place one sheet in a 8 or 9-inch pie pan; set aside.

In a small saucepan, bring to a boil, peeled, diced potato in water. Reduce the heat, cover, and simmer until tender, about 5 minutes. Drain.

In a skillet, saute in oil, chopped onion until tender. Add turkey, black beans, stewed tomatoes, corn, sliced pimentos, and chili powder. Bring to a boil, remove from the heat and stir in the cooked potato and shredded cheddar cheese.

Spoon the turkey mixture into the prepared pie crust, cover with remaining dough and trim the edge, flute, cut slits in the top crust.

Bake at 400°F (205°C) for 40 to 45 minutes.

Makes 8 servings.



Creamy Cranberry Salad

3 oz cream cheese, softened
2 cups whipped topping, thawed
1 11 oz can mandarin orange sections, drained
1 16 oz can cranberry sauce (whole berries)
1 1/2 cup tiny marshmallows
1 8 3/8 oz can crushed pineapple, drained

1) Beat cheese into topping until smooth
2) Stir in oranges, cranberries, marshmallows, pineapple
3) Chill for several hours