| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | c | Uncooked rice |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 1 1/4 | c | Turkey or chicken stock |
| 1/2 | c | Sauterne or other white wine |
| 1 | cn | (3 0z.) mushrooms; undrained |
| Few sprigs parsley; chopped | ||
| 1 | ts | Instant minced onion |
| 1/8 | ts | Powdered sage |
| 1 | c | Grated sharp cheddar cheese |
| 2 | c | Diced cooked turkey |
| Salt and pepper | ||
| Paprika |
INSTRUCTIONS
Here's a favorite recipe for using "leftover" turkey that's been in my repertoire since the 1959 issue of WOMEN'S DAY, where it first appeared: Cook the rice as usual. Make a sauce with next 4 ingredients. Add mushrooms, parsley, onion, sage, and half the cheese. Stir until cheese is melted. Stir in rice and turkey; season with salt and pepper to taste. Put in shallow baking dish, and sprinkle remaining cheese and paprika on top. Bake in 374-degree oven about 30 minutes. (Good with zucchini, sliced tomatoes, apple crunch/crisp.) Posted to FOODWINE Digest by "Joanne L. Schweikj" <[email protected]> on Dec 2, 1997
A Message from our Provider:
“God is bigger than any church”