1 1/2 c. biscuit mix
1/2 tsp. poultry seasoning
1/2 c. sour cream
1/4 c. diced green peppers
2 green onions, trimmed and sliced thin
1 tbsp. sliced pimiento (optional)
1/3 c. butter
1/2 c. flour
1 tsp. dry mustard
1/2 tsp. salt
Few drops red pepper seasoning
8 oz. can English peas (optional)
2 c. milk
3 c. diced, cooked turkey
2 slices processed American cheese

This is great for all the leftover holiday turkey. Preheat oven 425 degrees.

Combine biscuit mix and poultry seasoning. Stir in sour cream with a fork until dough holds together and cleans side of bowl. Knead 1/2 minute. Pat over sides and bottom of 9 inch round cake pan to make a shell. Prick well with fork. Bake 15 minutes (golden). Shell will puff slightly during baking. Remove to wire rack. Lower oven to 350 degrees.

Saute peppers, onions, pimiento in butter in large saucepan until soft. Stir in flour, mustard, salt and red pepper. Cook, stirring constantly until bubbly. Stir in milk, continue stirring until sauce thickens and boils 1 minute. Stir in turkey (and peas). Heat several minutes longer.

Loosen tart shell around edge of pan with knife. Carefully remove to an ovenproof platter. Spoon in turkey mixture. Cut cheese slices into 4 triangles. Arrange, points toward center in a circle over turkey mixture. Bake 2 to 3 minutes until cheese starts to melt.