Continental Turkey

• 2 bunches green onions, chopped
• 6 stalks celery, chopped
• 1 green pepper, chopped
• 1/4 lb. margarine
• 1/4 c. slivered, salted almonds
• 1 (8 oz.) can water chestnuts, sliced thin
• 4 c. turkey, cooked and diced
• 1/2 tsp. salt (may use seasoned salt)
• dash of pepper
• 1/4 c. flour
• 3 Tbsp. paprika
• 1 tsp. curry powder
• 1/2 tsp. sweet basil
• 2 c. poultry broth
• 1/2 c. pimentos, chopped
• 1 c. crushed pineapple, drained

1. Preheat electric frypan to 300u0b0.
2. Saute green onions, celery and green peppers in margarine.
3. As vegetables begin to brown, add almonds, chestnuts and turkey.
4. Blend well together.
5. Add salt, pepper, flour, paprika, curry powder and sweet basil.
6. Allow to brown lightly, stirring constantly.
7. Add poultry broth, pimentos and pineapple.
8. Mix well.
9. Cover; open vent, bake at simmering point until hot and bubbly (about 20 minutes).
10. Serve with rice or hot parsley biscuits.
11. Makes 8 to 19 servings.

green onions, stalks celery, green pepper, margarine, almonds, water chestnuts, turkey, salt, pepper, flour, paprika, curry powder, sweet basil, poultry broth, pimentos, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817264 (may not work)