Hawaiian Turkey
Ingredients:
15-1/4 oz. can pineapple slices (juice pack)
10-1/2 oz. can condensed chicken broth
10 oz. package frozen peas
2 oz. can sliced mushrooms, drained
1-1/2 cups bias-cut celery slices
1/4 cup chopped onions
1/4 cup soy sauce
3 tablespoons cornstarch
3 cups diced, cooked turkey
5 oz. can water chestnuts, drained & sliced
4 cups cooked rice
Directions:
Drain the pineapple, reserving the juice. Add enough water to the juice to make 1 cup.
In a large saucepan combine the juice mixture, broth, peas,
mushrooms, celery, onion, and soy sauce; bring to boiling.
Cover; simmer for 5 minutes.
Blend cornstarch with 3 tablespoons cold water; add to saucepan. Cook and stir until thickened and bubbly.
Cut up the pineapple. Stir the pineapple, turkey, and water
chestnuts into saucepan; heat through.
Serve over hot cooked rice. Serves 8.
|
|
member logon
