3/4 c. mushroom slices
2 tbsp. butter
3 tbsp. flour
1 c. milk
3 tbsp. dry white wine
1 (8 oz.) container Philadelphia Brand soft cream cheese with chives & onion
1 1/2 c. cubed Louis Rich oven roasted boneless turkey breast
2 tbsp. chopped parsley
1 (10 oz.) pkg. puff pastry shells, baked
1/3 c. sliced almonds, toasted

Saute mushrooms in butter in medium saucepan until mushrooms are tender. Blend in flour; cook 1 minute.

Gradually add milk and wine; cook, stirring constantly, until thickened.

Add cream cheese; stir until well blended. Add turkey and parsley; cook until thoroughly heated.

Spoon 1/2 cup turkey mixture into each pastry shell. Sprinkle with almonds. Garnish with puff pastry cutouts, if desired. (see note). 8 servings.

Preparation time: 20 minutes.

Variation: Add 1/2 cup diagonally sliced carrots with mushrooms

Note: To make puff pastry garnish, thaw one sheet frozen puff pastry according to package directions; cut into decorative shapes as desired. Bake at 375 degrees for 10-12 minutes or until golden brown.

Microwave: Microwave mushrooms in butter in 2 quart casserole on high 2 minutes. Blend in flour; microwave on high 1 minute. Gradually add milk and wine; microwave on high 4-8 minutes or until thickened, stirring every 2 minutes. Stir in cream cheese, turkey and parsley. Microwave on high 3-5 minutes or until thoroughly heated. Spoon 1/2 cup turkey mixture into each pastry shell. Sprinkle with almonds. Garnish with puff pastry cutouts, if desired (see note). Microwave cooking time: 16 minutes.

To toast almonds in oven, spread almonds in single layer on cookie sheet. Bake at 375 degrees for 5 minutes, stirring almonds once or twice. Watch almonds carefully since they can easily burn.

To toast almonds in microwave, microwave 1 tablespoon butter and almonds in 9 inch pie plate on high 3 1/2-4 1/2 minutes or until light golden brown, stirring every 2 minutes. Let stand 5 minutes. (Almonds will continue to cook after they are removed from the microwave.)