| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Bake-shoppe, Casseroles, Poultry, Rice & grai | 6 | Servings | |
INGREDIENTS
| 1 | pk | Frozen Asparagus Spears |
| 1 | cn | Cheddar Cheese Soup; undiluted |
| 2 | Chicken Bouillon Cubes | |
| 1/4 | c | Pimento Strips |
| 3 | tb | Water |
| 1 1/2 | c | Water |
| 1 1/3 | c | Instant Rice |
| 2 | c | Leftover Turkey; cut in lge. pieces |
| 1/4 | c | Slivered Almonds |
INSTRUCTIONS
Cook asparagus according to package directions, drain. Measure 1/2 c of cheese soup; set aside. Dissolve bouillon cubes in 1 1/2 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 1/2 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@icanect.net Recipe by: Joan Fridley Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 02, 1998
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