Turkey Hawaiian - cooking recipe

Ingredients

1/2 c. chopped onion
2 Tbsp. butter or margarine
1 (10 oz.) pkg. frozen peas, thawed
1 1/2 c. bias-sliced celery
1 (3 oz.) can sliced mushrooms, drained (about 1/2 c.)
1 can condensed chicken broth
3/4 c. water
3 Tbsp. soy sauce
1 (8 3/4 oz.) can (1 c.) pineapple tidbits
1/4 c. cornstarch
1/4 c. water
3 c. diced cooked turkey
1 (5 oz.) can water chestnuts, drained and sliced (2/3 c.)

Preparation

In 3-quart saucepan, cook onion in butter or margarine until tender, but not brown.
Stir in peas, celery, mushrooms, chicken broth, the 3/4 cup water and soy sauce.
Drain pineapple, reserving syrup.
Add syrup to saucepan; bring mixture to boiling; cover and simmer 5 minutes.
Stir cornstarch into the 1/4 cup water; add to saucepan.
Cook and stir until thickened and bubbly. Add turkey, pineapple, and water chestnuts; heat through.
Serve over hot cooked rice.
Pass additional soy sauce.
Makes 8 servings.