1/4 c. oil
1 c. yellow cornmeal
1 c. all-purpose flour
3 tbsp. sugar (opt.)
4 tsp. baking powder
1/2 tsp. salt (opt.)
1 c. skim milk
2 egg whites, beaten

CREAMED TURKEY:

1/4 c. "squeeze-spread" butter
1/4 c. all-purpose flour
2 c. skim milk
1/2 tsp. salt (opt.)
Dash of pepper
1 tsp. Worcestershire sauce
2 c. cubed, cooked turkey (or chicken)

Heat oven to 400 degrees. Fill greased ring mold 2/3 full and bake 20 minutes for 8 inch mold, 25 to 30 for larger mold. Unmold; fill center while hot with creamed turkey. Trim with pimento bits and parsley.

Melt butter in heavy saucepan, blend in flour. Gradually stir in milk. Cook, stirring constantly until thick. Add seasonings and turkey. (If you like thinner sauce, add a little more milk.) Serve in hot cornbread ring. Makes 6 servings.