Name: Turkey or Chicken Casserole with Vegetables
Ingredients: 2 c Cubed, cooked turkey; 1/2 c Celery, diced; 3 tb Margarine*; 1/2 c Onions, thinly sliced; 1/2 c Mushrooms, sliced; 1/2 c Green bell peppers, diced; 3 tb Flour; 2 Egg yolks, slightly beaten; 1 1/2 c Chicken broth; 3 tb White wine; 1/2 c Grated cheese

A Titus 2 woman is an older, mature Christian woman who teaches and encourages the younger women. Her ministry is based on the Scripture passage in Titus 2:3-5. It seemed to me that every Christian woman regardless of age or marital status should aspire to become a Titus 2 Woman. It also seemed to me that most churches today are woefully lacking in the training of these ladies. They may have organized woman’s functions, but there seems to be few if any older women who are discipling the younger women biblically as required in Titus 2:3-5.

Martha Peace

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy			1	Servings

INGREDIENTS

2	c	Cubed, cooked turkey
1/2	c	Celery, diced
3	tb	Margarine*
1/2	c	Onions, thinly sliced
1/2	c	Mushrooms, sliced
1/2	c	Green bell peppers, diced
3	tb	Flour
2		Egg yolks, slightly beaten
1 1/2	c	Chicken broth
3	tb	White wine
1/2	c	Grated cheese

INSTRUCTIONS

This is good with leftover Thanksgiving or Christmas turkey. I have made a
couple of changes to original. It's really easy. I tried this first after
Thanksgiving 1994. At first I didn't think it would be very good, but it
turned out nicely. Ross (my husband)thinks there is "something missing" but
he doesn't know what.
Melt margarine in stovetop safe casserole dish.* Stir in the celery,
onions, mushrooms, and peppers and saut. gently until browned. Sprinkle
flour over top, stir in and cook slowly 5 minutes. Stir chicken broth in
gradually. Remove pot from heat and stir in egg yolks. Add turkey meat.
Season to taste (salt, white pepper, garlic salt). Add white wine. Stir
over low heat until turkey is heated through and sauce is thickened. Remove
from heat. Sprinkle grated cheese on top.
To reduce the fat in this dish, either reduce the margarine or cook the
vegetables in Butter Buds.
Serve at once over rice
Source: Joy of Cooking Page(s): 235 Date Published: 1964
Posted to Digest eat-lf.v096.n150
From: "Lou B. Parris" <lbparris@earthlink.net>
Date: Thu, 12 Sep 1996 20:34:00 -0500

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