Turkey Cheese Pie (Original Version)

Original Esther Schulte (Meps’ Mom) version from 1972, rediscovered in my brother Stevie’s recipe files in 2003. I copied this verbatim, even the cute misspellings — it had been typed, with a typewriter, on an index card that was too small for it. My mother was usually a perfect speller, so I wonder why she didn’t correct the typos.

One reason this is one of my favorite recipes is because of the crust: Buttery cracker crumbs (later abbreviated “but. tas. crackers”) translates to Saltines.

3 medium onions
1-1/2 cup buttery cracker crumbs
1-1/4 cup cooked turkey pieces
1/3 cup butter
1-1/2 tablespoons shortening
1 cup milk
3 eggs
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups grated chedder cheese

Set oven 350 degrees. Cut onions to thin slices to make 2 cups. Roll about 44 but. tas. crackeres into crumbs to make 1-1/2 cups crumbs. Cut turkey into small pieces. Melt butter. Add to cracker crumbs stirring until all dry pieces are moist. Pat crumbs firmly onto sides of a 9 inch pie plate with spoon. Chill for 30 min. Melt shortening. Add onions and cook until tender but not browned. Heat milk until a film forms across the top. Beat eggs until bubbly. Stir milk salt, pepper and cheese into eggs. Put turkey over bottom of cracker crumbs crust. Top with onion rings. Pour over egg cheese mixture. Bake for 30 minutes and garnish with pinwheel made of halved crackers and pimento slices. This pie will serve 6. Which is not enough.

500 calories per piece, 3000 calories in the whole recipe.