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Cut green pepper in thin strips; cook with celery slices in butter for 2 minutes. Add broth. Blend cornstarch with cold water and soy sauce. Gradually stir into broth. Add dry onion soup mix. Cook and stir until mixture thickens. Add turkey, mushrooms, water chestnuts (drained and thinly sliced) and bean sprouts (drained). Heat mixture and serve with chow mein noodles. Makes 6 servings.
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens