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boil. Cover and simmer 20 minutes, stirring often. Add turkey. Simmer 10 minutes. Makes 4 to 6 servings. Turkey a la King served in patty shells makes a delightful luncheon dish or on toast for an evening meal. This is a quick and easy version. Turkey A La King 4 cans cream of mushroom soup 1 stick margarine 2-3 c. chopped turkey 1 small jar pimiento, chopped 2-4 T. sherry 1 large green pepper, chopped 1/2 c. peas 2 small cans mushrooms, drained Saute mushrooms and green pepper in margarine. Add soup (do not dilute), turkey, pimiento, green peas and sherry. Simmer until all ingredients are heated. Lovers of Mexican food will find this a pleasant change from tradition.
Mexi-Turkey Casserole 12 corn tortillas 1 10%-oz. can cream of chicken soup 1 10%-oz. can cream of mushroom soup 2 cups milk 1 onion, grated or minced 1 to 1M> 7-oz. cans green chili salsa 2 Tbsps. water 4 cups cubed cooked turkey 1 lb. Cheddar or Jack cheese, shredded Cut tortillas in 1-in. strips or squares. Mix soups, milk, onion and salsa. Grease large shallow baking dish. Place 2 Tbsps. water in bottom of dish. Layer tortillas, turkey and soup mixture in dish, ending with soup. Top with cheese. Refrigerate 24 hours to blend flavors. Bake, uncovered, at 300 degrees 1 to IV2 hours. Let stand 10 minutes before serving. Makes 8 servings. Variation: Add any one of following to soup mixture: 1 83/4-oz can cream-style or whole kernel com, drained; 1/2 cup diced green pepper; 1 2,/2-oz. can sliced black olives. If you don’t want to freeze the leftover stuffing, try layering a buttered casserole dish with stuffing,
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