Recipe - Goodbye Turkey

1 pack Frozen Asparagus Spears
1 cn Cheddar Cheese Soup;
undiluted
2 Chicken Bouillon Cubes
One fourth cup Pimento Strips
3 tablespoon Water
1 One half cup Water
1 1/3 cup Instant Rice
2 cup Leftover Turkey; cut in lge.
pieces
One fourth cup Slivered Almonds

Cook asparagus according to package directions, drain. Measure One half cup of
cheese soup; set aside. Dissolve bouillon cubes in 1 One half cup water. Combine
remaining soup with bouillon mixture in skillet. Cover. Place on burner
with a brain at 210°. When mixture boils, turn burner off, stir in rice.
Top with asparagus spears and turkey. Blend One half cup soup with 3 tbs. water,
spoon over turkey. Cover, cook on burner set at 210° for 10 minutes.
Garnish with slivered almonds.

Serves 4 to 6

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Joan Fridley

Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Mar
02, 1998