recipes recipes

eggs and quiche

vegetables and salads




meat and poultry

seafood and fish






Turkey Supreme

Marcella Specht, Wood Dale, Illinois


1/2 cup butter, melted
10 tbs. flour
2 cups hot water
4 tsp. instant chicken bouillon
2 13-oz. can evaporated milk
1 and 1/2 tsp. salt
6 cups cooked brown or long grain white rice, cooked to package directions
6 cups cubed, cooked turkey
2 4-oz.. can mushroom pieces, drained
2 2-oz. jars sliced pimientos, drained
2 8-oz. cans water chestnuts, sliced
1 cup ripe olives, sliced
1 cup almonds, sliced

Melt butter, stir in flour.

Dissolve bouillon in hot water, slowly blend into butter mixture; stir in evaporated milk.

Mix in salt, rice, turkey, mushrooms, pimientos, water chestnuts and olives.

Pour mixture into 2 buttered 9xl3-inch baking pans.

Sprinkle top with sliced almonds.

Bake 350 degrees until bubbly and set 55 to 60 minutes. Cool 15 minutes. Cut into squares.

Serves 24

Mushroom sauce optional: Heat together 2 cans cream of mushroom soup, 1 jar 4-oz. mushroom pieces, undrained. Serve on top of squares.

If you have any questions or would like to submit a recipe, send E-mail to:
We appreciate your comments and any contributions you may wish to make.

These recipes are provided on an as-is basis.

[ Prestige Mall | Humor | Recipes ]

Copyright © 2000 Neuco Image Group, Inc., All rights reserved.