1 med. onion, chopped (about 1/2 c.)
1/2 tsp. dried oregano leaves, crushed
2 med. cloves garlic, crushed
2 tbsp. butter
1 pkg. au gratin potatoes (I use Betty Crocker)
2 1/2 c. hot water
1 c. white cooking wine
2 med. carrots, sliced
1/8 tsp. pepper
Dash of cayenne red pepper
2 c. cut up cooked turkey or chicken
1 med. stalk celery, sliced (about 1/2 c.)
1 med. green pepper, sliced

Cook and stir onion, oregano and garlic in butter in 10 inch skillet until onion is tender. Stir in potatoes, sauce mix, water, wine, carrots, pepper and cayenne (optional). Heat to boil; reduce heat. Cover and simmer, stirring occasionally, 20 minutes; stir in turkey, celery and green pepper. Cover and cook until vegetables are tender, about 10 minutes longer. 6 servings.