1 chicken-flavored bouillon cube
1 c. boiling water
1/3 c. butter
1/3 c. all-purpose flour
1 1/2 c. milk
1/2 tsp. garlic salt
1/2 tsp. imitation butter-flavored salt
1/2 tsp. salt
Dash of pepper
3 c. diced cooked turkey
1 (2 oz.) jar chopped pimento, drained
Dash of paprika
Cornbread (recipe follows)
Parsley sprigs (optional)

Dissolve bouillon cube in boiling water; set aside to cool (1 cup turkey or chicken broth may be substituted). Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in bouillon and milk, add garlic salt, butter-flavored salt, salt, pepper, and turkey. Cook over low heat, stirring constantly, 8 to 10 minutes or until thickened and bubbly. Stir in pimento and paprika. cook an additional 2 to 3 minutes.

Slice cornbread squares in half horizontally; open and spoon creamed turkey over top. Garnish with parsley sprigs, if desired. Yield: 8 to 10 servings.

CORNBREAD:

3/4 c. all-purpose flour
1/2 c. cornmeal
1 tbsp. baking powder
2 tbsp. sugar
1/2 c. milk
1 egg
1/4 c. melted butter

Combine dry ingredients. Combine milk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour into a greased and floured 9-inch square cake pan. Bake at 425 degrees for 20 to 25 minutes; then cut into squares. Yield: 8 to 10 servings.