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TURKEY A LA KING STACK Pancakes: 1 1/4 c. whole wheat pancake mix 1 1/2 c. milk 1 egg 1 Tbsp. shortening, melted or liquid Filling: 1 c. celery, diagonally sliced 1 Tbsp. minced onion 1/4 c. butter or margarine, melted 1/4 c. all-purpose flour 4 chicken bouillon cubes or 4 tsp. chicken stock base 1 1/2 c. water 1/2 tsp. prepared mustard 1 (4 oz.) can mushrooms, undrained, chopped 2 c. diced cooked turkey 1 tsp. chopped parsley 2 Tbsp. chopped pimiento 1/4 c. grated Cheddar cheese 1 tomato, cut in sixth Pancakes: Heat griddle to 400 degrees. Place mix, milk, eggs and shortening in bowl. Stir until batter is fairly smooth. Let stand for 1 to 2 minutes. For each pancake, pour about 1/2 cup batter onto hot, lightly greased griddle or skillet to make 5 pancakes. Turn over only once. Makes 5 pancakes. Filling: In medium-sized saucepan, saute celery and onion in melted butter for 5 minutes until tender. Remove from heat, stir in flour. Add bouillon cubes, water, mustard and mushrooms. Cook, stirring constantly until mixture boils. Reduce heat to low; add turkey, parsley and pimiento. Return to boiling. To make stack: Layer pancakes and turkey filling spreading 1/2 cup over each stack. Sprinkle Cheddar cheese on top. Top with tomato wedges. To serve cut into 4 wedges. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |