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Show - EXTRA-SPECIAL HOLIDAY DISH FOR EXTRA TURKEY i . -M-a-MMrtrl i fl" ,. .... .. v 0 Want a leftover-turkey recipe that is 'specially easy and very gourmet? Try Turkey-Rice Casserole quick and tasty and ready to eat in 15 or 20 minutes! The secret to speed and success is in using packaged enriched pre-cooked rice with frozen vegetables and cooked turkey. The clever gratine'style serving makes the flavor and appearance truly elegant. The dish is 'specially, nutritious, too, since it provides good sources of protein, complex carbohydrate, vitamins, minerals and fiber. Serve with a salad, bread, and fruit for dessert for a simply delicious, balanced meal.' TURKEY-RICE CASSEROLE 1-12 cups water 12 teaspoon salt 2 teaspoons butter or margarine 1-12 cups Minute rice 2 chicken bouillon cubes 12 cup water 12 cup milk 1 package (9oz.) Birds Eye small onions with cream sauce 1 cup Birds Eye sweet green peas 1-12 cups diced cooked turkey 2 tablespoons sliced pitted black olives (optional) 1 tablespoon butter or margarine (optional ) 14 cup grated Parmesan cheese Combine 1-12 cups water, the salt, 2 teaspoons butter and the rice in 1-12-quart casserole. Cover and bake at 450 for 10 minutes. Meanwhile, heat bouillon cubes a"-dj 12 UP WatCr saucePan "nt'l cubes are dissolved. Add milk, onions, peas, turkey, olives and the 1 tablespoon table-spoon butter. Cook and stir over medium heat until mixture comes to a boil. Cover and simmer about 4 minutes. Move rice to sides of casserole; pour turkey mixture mix-ture into center and sprinkle with cheese. Place in preheated pre-heated broiler for 2 or 3 minutes, until lightly browned. 1 Makes 4 cups plus rice or 4 servings. I |