3 tablespoons butter or margarine, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 17-ounce can sweet potatoes, drained and mashed
1/2 cup chopped onion
2 cups diced cooked turkey
1 10 3/4 ounce can condensed cream of mushroom soup
1 8-ounce can whole kernel corn, drained
1 8-ounce can peas, drained
1 small tommato, peeled and diced

Beat 2 tablespoons of the butter, spices, and 1/4 teaspoon salt into potatoes. Line a 9-inch pie plate with potato mixture, building up edges 1/2 inch. Cook onion in remaining 1 tablespoon butter till almost tender. Stir in turkey, soup, corn, peas, tomato, and 1/4 teaspoon salt. Spoon into potoato shell. Bake in 350° oven for 35 minutes. Trim with tomato and parsley, if desired. Makes 6 servings.

1 1/2 cups coarsely ground cooked turkey
1 cup cubed cooked potato
1 5 1/3 ounce can (2/3 cup) evaporated milk
1/4 cup finely snipped parsley
1/4 cup finely chopped onion
1 teaspoon worcestershire sauce
1/4 teaspoon ground sage
1/4 cup finely crushed saltine crackers (about 7 crackers)
1 tablespoon margarin or butter, melted

Stir together first 7 ingredients, 1/2 teaspoon salt, and dash pepper. Turn into greased 1–quart casserole. Toss together crumbs and margarine; sprinkle atop hash. Bake, uncovered, in 350° oven about 30 minutes or till heated through. Makes 4 servings.

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