| 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
A Message from our Provider:
“God wants to be your best friend”