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For a change, spoon over fried noodles or biscuits instead of rice. TURKEY SURPRISE 4 tblsp. shortening 1/2 clove garlic, chopped fine 4 tblsp. flour 2 cups turkey broth 1 tblsp, soy sauce 3 cups diced cooked turkey Hot cooked rice. * Melt shortening; add garlic and saute slightly. Stir in flour and cook until bubbly, stirring constantly. Add broth or chicken bouillon (2 bouillon cubes in 2 cups boiling water), soy sauce, turkey and seasonings, if desired. * Cook until thickened and thoroughly heated, about 20 minutes. Serve with hot cooked rice. Makes 6 servings.
Fine for company--with green salad, crusty rolls and a fruit dessert. TURKEY TETRAZZINI 1 (10 1/2 oz.) can condensed cream of mushroom soup 1 (10 1/2 oz.) can condensed cream of chicken soup 1 cup turkey broth 2 cups grated process cheese 6 cups cooked spaghetti (12 oz. uncooked) 4 cups boned cooked turkey diced 1/2 cup mushrooms or toasted almonds (optional) 1/2 cup grated Parmesan cheese Dash paprika * Blend soups and broth (part milk may be used). Stir in process cheese; mix with spaghetti, turkey and mushrooms. Turn into greased shallow baking dish, about 7 1/2 X 12". Sprinkel top with cheese and paprika. * Bake in moderate oven (350 degrees) until bubbly and browned, about 30 minutes. Makes 8 to 10 servings.
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