Sauté in butter & set aside:
1 C. sliced fresh mushrooms
Sauté in butter:
¼ C. chopped green pepper
Add & blend until smooth:
3 T. flour
Add: 2 C. milk
2 cubes chicken bouillon
Salt & pepper
Cook until thickened stirring constantly.
Stir some of the hot mixture into:
1 beaten egg yolk
Return to hot mixture and continue to cook about 10 minutes.
Add: 2 ½ C. cooked chicken or turkey
Chopped pimento
Mushrooms
1 can sliced water chestnuts, sliced
½ C. slivered almonds
¾ C. sharp cheese, grated
Serve over:
white rice or Pepperidge Farm frozen patty shells
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