Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove garlic; minced |
| ½ cup | Chopped onion |
| 3 tablespoons | Margarine |
| ½ cup | Chopped celery |
| 2 tablespoons | Curry powder |
| ¼ cup | Flour |
| 1 cup | Turkey broth |
| ¾ cup | Skim milk |
| \N \N | Salt; if desired |
| 2 cups | Diced cooked turkey |
Sauce onion and garlic in margarine until soft but not browned. Add celery and curry powder and cook 2-3 minutes longer.
Stir in flour. Add broth, milk and salt. Cook, stirring until sauce boils thoroughly. Add turkey and heat through.
Serve over rice. Makes four ¾ cup servings.
NEWSPAPER ARTICLE
RECIPE FROM BUREAU OF NUTRITION, NEW YORK DEPARTMENT OF HEALTH
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .