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

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