Title: Turkey a la King W/ Banana Pepper
Categories: Poultry Entree Lowfat Mushroom
Yield: 6 Servings

12	oz	Pkg broad egg noodles
1	tb	Margarine
1	tb	Turkey fat
1/4	c	All-purpose flour
2	c	De-fatted turkey broth
5	tb	Nonfat dry milk
		White pepper; to taste
1	ts	Margarine
1/2	md	Onion; chopped
10	oz	Can mushroom stems and
		Pieces; reserving liquid
2	c	Diced cooked turkey
1		Pickled banana pepper;
		Rinsed, chopped
1	c	Non-fat sour cream
10	oz	Can peas; reserving liquids

Cook the noodles and drain.

In a large, heavy saucepan over medium-high heat, melt the margarine and turkey fat and add flour. Cook briefly, stirring often. Slowly add the broth and the liquid from the canned mushrooms and peas [total 3 cups] stirring constantly. Cook until smooth. Stir in nonfat dry milk and white pepper; cook 1 minute. Reduce heat to very low and hold.

In a small skillet over medium-high heat, melt the additional margarine. Add onion and mushrooms and saute. Remove from heat and add to the sauce in the large saucepan. Add turkey, banana pepper and heat thoroughly; add to the main saucepan. To that mixture stir in sour cream and canned peas. Serve over the noodles.

Traditionally Chicken or Turkey a la King would have diced green bell pepper and pimento in it, maybe a bit of cayenne plus a dusting of paprika and a sprinkle of parsley on top not a chopped up banana pepper. Also diced celery not canned peas. But if you are too lazy to go to the store on a cold winter day, you do what you must with what you have. A dressed up company version would also use fresh sliced mushrooms and a splash of sherry which we skipped.

Using [a reduced amount of] margarine, skim milk powder and non-fat sour cream in lieu of butter and cream reduced the cholesterol, fat and calories somewhat, but I have not run this version through any sort of analysis.

Should feed 6 but actually feeds 5 if three people are teenagers.

A make-shift recipe by Roslind Minault, Posted by Jim Weller.

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