Recipe - Baked Turkey And Rice

1 cup Uncooked rice
One fourth cup Butter or margarine
One fourth cup Flour
1 One fourth cup Turkey or chicken stock
One half cup Sauterne or other white wine
1 cn (3 0z.) mushrooms; undrained
Few sprigs parsley; chopped
1 teaspoon Instant minced onion
1/8 teaspoon Powdered sage
1 cup Grated sharp cheddar cheese
2 cup Diced cooked turkey
Salt and pepper
Paprika

Here's a favorite recipe for using "leftover" turkey that's been in my
repertoire since the 1959 issue of WOMEN'S DAY, where it first appeared:

Cook the rice as usual. Make a sauce with next 4 ingredients. Add
mushrooms, parsley, onion, sage, and half the cheese. Stir until cheese is
melted. Stir in rice and turkey; season with salt and pepper to taste. Put
in shallow baking dish, and sprinkle remaining cheese and paprika on top.
Bake in 374degree oven about 30 minutes. (Good with zucchini, cut or sliced up
tomatoes, apple crunch/crisp.)

Posted to FOODWINE Digest by "Joanne L. Schweikj" SCHWEIKJ@FREDONIA.EDU
on Dec 2, 1997