Tangy creamed turkey recipe (1972)

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Tangy Creamed Turkey recipe

Smooth-blending Hellmann’s makes this sauce extra creamy.


2 tablespoons Nucoa margarine
1/2 teaspoon salt
1/4 pound mushrooms, sliced (about 2 cups)
Dash pepper
1-1/2 cups chopped cooked
1/2 cup chopped onion turkey
1/4 cup chopped green pepper
1 cup cooked green peas
1 cup Hellmann’s  Real Mayonnaise
1 tablespoon chopped pimiento
1 cup plain yogurt
Cooked saffron rice


Melt margarine in skillet over medium heat. Add mushrooms, onion and green pepper; saute until tender. Mix together next 4 ingredients; add to sauteed vegetables. Stir in turkey, peas and pimiento. Heat over low heat until thoroughly heated. Serve with rice. Serves 4.

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