Goodbye turkey
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen Asparagus Spears |
| 1 | can | Cheddar Cheese Soup; undiluted |
| 2 | Chicken Bouillon Cubes | |
| ¼ | cup | Pimento Strips |
| 3 | tablespoons | Water |
| 1½ | cup | Water |
| 1⅓ | cup | Instant Rice |
| 2 | cups | Leftover Turkey; cut in lge. pieces |
| ¼ | cup | Slivered Almonds |
Directions
Cook asparagus according to package directions, drain. Measure ½ c of cheese soup; set aside. Dissolve bouillon cubes in 1½ cup water. Combine remaining soup with bouillon mixture in skillet. Cover. Place on burner with a brain at 210°. When mixture boils, turn burner off, stir in rice.
Top with asparagus spears and turkey. Blend ½ cup soup with 3 tbs. water, spoon over turkey. Cover, cook on burner set at 210° for 10 minutes.
Garnish with slivered almonds.
Serves 4 to 6
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: Joan Fridley
Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 02, 1998