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Show SOLVE THE LEFTOVER TU RKEY PROBLEM -i-' ' '-i 7T ' C - With the holidays just around the corner, turkey is bound to appear at one of the big three meals. Roast Turkey with all the trimmings presents no problem, but often how to vary subsequent meals can be a dilemma. Handy helpmates like packaged enriched pre-cooked rice and frozen mixed vegetables with cream sauce transform day-after turkey into a delicious casserole, hearty enough for the family yet special enough for company. TURKEY-VEGETABLE CASSEROLE 1-12 cups hot chicken broth 2 teaspoons butter or margarine 1-12 cups Minute rice 1 package (8 oz.) mixed vegetables with onion sauce x 1 cup milk 1 teaspoon Worcestershire sauce 12 teaspoon salt 1-12 cups diced cooked turkey 2 slices process American cheese, cut in triangles Combine broth, butter and rice in 1-12-c.uart baking dish. Cover and bake at 450 for 10 to 15 minutes. Stir and move rice to sides of dish. Meanwhile, combine vegetables, milk, Worcestershire sauce, salt and turkey in medium saucepan. Cook and stir over medium heat until mixture comes to a boil; then simmer for 4 minutes. Pour into center of casserole; arrange cheese triangles on top. Bake 2 minutes longer or until cheese is melted. Makes 3 cups plus rice or 4 servings. |
