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Categories:
butter green pepper green onion flour salt pepper milk water instant chicken chicken mushroom stems frozen peas pimento almonds
Viewed: 57 - Published at: 8 years agoIngredients
- 1/3 c. butter
- 1/3 c. chopped green pepper
- 2 Tbsp. chopped green onion
- 5 Tbsp. all-purpose flour
- 1 tsp. seasoned salt
- 1/8 tsp. pepper
- 1 1/2 c. milk
- 3/4 c. water
- 1 tsp. instant chicken bouillon granules
- 2 c. cubed, cooked turkey or chicken
- 1 (8 oz.) can mushroom stems and pieces, drained
- 1 c. frozen peas
- 1 (2 oz.) jar sliced pimento, drained
- 1/4 c. sliced or slivered almonds (optional)
Method
- In 3-quart saucepan, melt butter.
- 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.
- Makes 4 to 6 servings.
