|Slivered almonds||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||8 Ounce (2 Cups)|
|Green onions||3 , sliced|
|Cornstarch||1 1⁄2 Tablespoon|
|Instant chicken bouillon granules||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cubed cooked turkey||2 Cup (32 tbs)|
|Frozen pea pods||6 Ounce, thawed and halved (1 Package)|
|Canned chopped pimiento||2 Ounce, drained (1 Can)|
|Baked patty shells||6|
Combine almonds and butter in small glass baking dish.
Microwave on HIGH, uncovered, for 2-3 minutes, or until toasted, stirring twice.
Combine mushrooms, onions and butter in 1-1/2-quart shallow casserole.
Microwave on HIGH, uncovered, 3-4 minutes, or until mushrooms are almost tender, stirring once.
Stir in cornstarch, bouillon, soy sauce, garlic powder and water.
Microwave on HIGH, uncovered, for 2-3 minutes, or until mixture boils and thickens, stirring twice.
Stir in turkey, pea pods and pimiento.
Cover and microwave on HIGH for 4-5 minutes, or until heated through, stirring once.
Spoon into patty shells; top with almonds.