Cook asparagus according to package directions, drain. Measure 1/2 c of
cheese soup; set aside. Dissolve bouillon cubes in 1 1/2 cup water. Combine
remaining soup with bouillon mixture in skillet. Cover. Place on burner
with a brain at 210?. When mixture boils, turn burner off, stir in rice.
Top with asparagus spears and turkey. Blend 1/2 cup soup with 3 tbs. water,
spoon over turkey. Cover, cook on burner set at 210? for 10 minutes.
Garnish with slivered almonds.

Serves 4 to 6

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Joan Fridley

Posted to MC-Recipe Digest by Bill Spalding on Mar
02, 1998



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