1/4 c. oil
1 bunch green onions
1 sm. stalk celery
1 green pepper, sliced
2 tbsp. slivered almonds
2 c. water chestnuts, thinly sliced
2 c. diced cooked turkey or chicken
3 tbsp. flour
1 tsp. curry powder
1 tsp. paprika
1/2 tsp. sweet basil
1 1/2 c. chicken broth
1/4 c. chopped pimiento
1 c. drained pineapple tidbits

Slice green onions and celery diagonally, about 1/2-inch thick. Heat oil in a skillet and saute onions, celery and peppers until slightly browned.d Add almonds, water chestnuts and cooked turkey. Mix well with flour, paprika, curry powder and basil. Saute lightly, stirring constantly, until well blended.

Mix in broth, pimiento and pineapple. Cover and let steam briefly. Season with pepper. Serve on rice. A good accompaniment is Cranberry Chutney. Yield: 6 servings (approximately 280 calories per serving, 380 with 1/2 cup rice)