30 ml butter 2 tbsp
125 ml onion, finely chopped 1/4 cup
250 ml celery, diced 1 cup
1 medium green pepper, diced
15 ml curry powder 1 tbsp
5 ml salt 1 tsp
1 can cream of mushroom soup
125 ml milk 1/2 cup
15 ml lemon juice 1 tbsp
500 ml cooked turkey, chopped 2 cup
750 ml hot cooked rice 3 cup
In large skillet; melt butter. Add onion, celery and green pepper, cook until tender crisp. Stir in curry powder and salt. Add soup and milk; bring mixture to a boil, stirring constantly. Add lemon juice and turkey. Heat until hot but do not boil. Serve on top of rice.
Serves 6