Corn Pone Pie From Loren Martin Recipe
Ingredients:
1 lb Ground beef, sausage or Turkey 1/4 cup Chopped onion 1 each Can (17 oz) whole kernel Corn, drained 1 each Can (14.5 oz) Mexican Stewed tomatoes, drained 1/2 tsp Pepper 1 each Pkg cornbread mix, 6 oz 1 each Can black olives, chopped And drained
Instructions:
Brown meat and onion in large skillet, stirring until meat crumbles; drain well. Stir in corn, beans, stewed tomatoes, olives and pepper; cook over medium heat until the ingredients are thoroughly heated. Pour into an 11 X 7 X 1 1/2 inch baking dish. Set aside. Mix cornbread according to package directions; pour over meat mixture. Bake at 400F for 25 minutes, or until golden brown.
Adapted from: Progressive Farmer, September, 1994; original recipe submitted by Hallie Kimbrough, Lumberton, Texas.
Servings: 4
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Turkey Information
Turkey is the perfect meat if you are counting carbohydrates, limiting fat intake as part of your weight loss regime.
Wild turkey is a native American bird, which was frequently eaten by Native North American Indians.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
Most Turkey Consumed in the USA is eaten as sausage or delicatessen meat.
Other Turkey Recipes
- Alberta Turkey Producers Recipes
- Butterball Turkey Recipes
- Turkey Soups and Stews
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