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4 to 6 servings1/3 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 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. |
