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* salt and ground black pepper to taste |
* salt and ground black pepper to taste |
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* 6 to 8 cups hot cooked rice |
* 6 to 8 cups hot cooked rice |
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===Directions=== |
===Directions=== |
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− | Cook onion and peppers in butter until tender; blend in flour. Add milk, broth and sherry; cook, stirring constantly, until thickened |
+ | #Cook onion and peppers in butter until tender; blend in flour. Add milk, broth and sherry; cook, stirring constantly, until thickened. |
+ | #Stir in turkey, ham, water chestnuts, mushrooms and pimientos; add salt and pepper to taste. Heat thoroughly. Serve over fluffy rice. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:31, 7 May 2006
Description
Makes 12 servings.
Ingredients
- 1 cup chopped onion
- 1 cup chopped green bell peppers
- 1/4 cup butter or margarine
- 1/2 cup flour
- 2 cups milk
- 2 cups chicken broth
- 1/4 cup dry sherry or other dry white wine
- 2 cups coarsely chopped turkey
- 2 cups coarsely chopped cooked ham
- 1 8-ounce can water chestnuts, drained and sliced
- 1 4-ounce can sliced mushrooms, drained
- 1/2 cup diced pimientos
- salt and ground black pepper to taste
- 6 to 8 cups hot cooked rice
Directions
- Cook onion and peppers in butter until tender; blend in flour. Add milk, broth and sherry; cook, stirring constantly, until thickened.
- Stir in turkey, ham, water chestnuts, mushrooms and pimientos; add salt and pepper to taste. Heat thoroughly. Serve over fluffy rice.