1/2 c. wild rice
1 chicken bouillon cube
1 tbsp. vinegar
2 tbsp. salad oil
1 tsp. salt
3/4 tsp. curry powder
2 c. cubed turkey or chicken
1 c. chopped celery (cook in a bit of water 3 minutes)
1/4 c. chopped green pepper
1 (10 oz.) pkg. frozen peas
1 c. Miracle Whip or mayonnaise
Toasted slivered almonds

Cook wild rice in 2 cups water with one cube bouillon. Drain any excess water. Mix with vinegar, oil, salt and curry powder. Cook and drain peas. Refrigerate all for several hours. Then combine wild rice with turkey, celery, green peppers, peas and Miracle Whip.

Garnish with toasted almonds. Serve on bed of greens or as is. Serves 6.

(Cooper)