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Combine all ingredients in a large saucepan. Heat to boiling. Reduce heat to simmering and cook until stew is quite thick, about one hour. Stir occasionally. Season to taste. Serve with crackers, toast or assorted breads. Makes 6 servings (1 1/2 cups per serving.) Turkey-cheese pie 1 cup all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 1/2 cup (2 ounces) shredded Cheddar cheese 2 to 4 tablespoons cold water 2 cups chopped cooked turkey or chicken 2 hard-cooked eggs, chopped 1 (2-ounce) jar diced pimiento, drained 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 cup mayonnaise 1/4 cup chicken broth 1 tablespoon lemon juice 1/2 teaspoon salt 1 cup (4 ounces) shredded Cheddar cheese Green pepper slices (optional) Combine flour and 1/4 teaspoon salt; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in 1/2 cup cheese. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a forK until dry ingredients are moistened. Shape into a ball. Roll dough to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pieplate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry
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