[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Turkey Sandwiches in the Crock Pot[/title][fusion_text]Week of October 13th to October 17th, 2008
TURKEY SANDWICHES IN THE CROCK POT
6 Cups Diced Cooked Turkey 1 Can Cream of Mushroom Soup]
3 Cups American Cheese, diced 1 Cup Mayonnaise
1 Medium Onion Chopped 1 Cup Chopped Celery
Roast turkey and dice up. Cook celery and onion in microwave for 3-4 minutes or until soft. Put in crock pot. Add all the remaining ingredients and cook on HIGH until mixture starts to cook. Reduce heat and cook on low for 3-4 hours or until mixture is hot and cheese is melted. Serve on buns. Refrigerate any leftovers.
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