Hawaiian Turkey Curry

Karen Sokol

In a 3-quart saucepan melt 1/3 c. butter. Add 1 c. sliced onion rings and 1/2 c. sliced green pepper strips. Sauté until just wilted, not brown. Sprinkle 1/3 c. flour over the margarine and vegetables stirring to blend.

Mix together and add to the vegetables and thicken:

2 chicken bouillon cubes

2 c. boiling water

2 T. lemon juice

3/4 c. pineapple juice

Add:

1½ c. well-drained pineapple chunks

1 tsp. Grated lemon rind

2 tsp. Curry powder

1/2 tsp. Salt

1/2 tsp. pepper

2½ c. cooked and cubed turkey

Simmer on low heat for 20 minutes, stirring frequently. Serve hot on fluffy white rice or crisp chow mein noodles. Serves 6.