1 c. onion, chopped
8 tbsp. salad oil
1 pkg. frozen petite peas
1 1/2 c. sliced celery
2 chicken bouillon cubes
3/4 c. water
3 c. julienne strips cooked turkey
Fluffy cooked hot rice (white)
1 tbsp. soy sauce
1 (14 oz.) can pineapple tidbits
1 (4 oz.) can sliced mushrooms
1 (5 oz.) can water chestnuts, drained
1/2 c. almond slices
2 tsp. cornstarch

Saute onion in salad oil just until soft using large frying pan. Stir in frozen peas, celery, bouillon cubes and water. Cover and heat to boiling, then simmer for 5 minutes.

Blend cornstarch and soy sauce until smooth in a large measuring cup. Drain and stir in syrup from pineapple and liquid from mushrooms. Stir into vegetable mixture. Cook stirring often, until sauce thickens and boils 3 minutes.

Stir in pineapple, mushrooms, water chestnuts, almonds and (2) cups of turkey. Cover, heat slowly until hot.

Spoon hot rice in a ring on heated platter. Mound turkey mixture in center. Top with remaining turkey strips arranged crisscross fashion.