Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Turkey A La King




Source of Recipe


CD Kitchen


List of Ingredients




/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor
CRISCO Stick
1/3 cup chopped green pepper
2 tablespoons chopped green onion
5 tablespoons all-purpose flour
1 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups milk
3/4 cup water
1 teaspoon instant chicken bouillon granules
2 cups cubed cooked turkey or chicken
1 can (8 ounces) mushroom stems and pieces, drained
1 cup frozen peas
2 jar (2 ounces) sliced pimiento, drained
1/4 cup sliced or slivered almonds, optional


Recipe



In 3-quart saucepan melt Butter Flavor Crisco. Add green pepper and onion.
Cook and stir over medium heat until tender. Stir in flour, seasoned salt
and
pepper. Blend in milk, water and bouillon granules. Cook and stir over
medium heat for about 10 minutes, or until mixture thickens and bubbles.
Stir in
turkey, mushrooms, peas and pimiento. Continue cooking for about 5 minutes,
or until hot and peas are tender. Serve over toast points or in patty
shells.
Top with almonds.