| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Entree’, Fowl & game, To post |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(4 Oz) Mushrooms, drained |
| 2 |
tb |
Onion, chopped |
| 1/4 |
c |
Green Bell Pepper, chopped |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Chicken Or Turkey Broth, <OR> |
| 1 |
cn |
Cream Of Chicken Soup, undiluted |
| 1 |
c |
Half And Half |
| 1 1/2 |
c |
Turkey, cooked & diced |
| 1/4 |
c |
Pimento, chopped |
| 1 |
ds |
White Wine Or Sherry, optional |
INSTRUCTIONS
Saute mushrooms, onion, and green pepper in butter. Blend in flour and
seasonings. Remove from heat. Slowly stir in broth and cream. Bring to a
boil over low heat, stirring constantly. Boil 1 minute. Add turkey and
pimiento. Continue cooking until meat is heated. Serve hot with rice or in
patty shells.
Serves 4
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. John Charles Thomas Posted to EAT-L Digest by Bill Spalding
<billspa@ICANECT.NET> on Jul 6, 1997
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