Dribble on Chips

2	Tbs	butter
2	Tbs	white rice flour
3/4	c	milk
1	tsp	chicken bouillon powder
1/2	lb	turkey, chopped
1/2	c	peas
		parsley
		pepper
		mustard flour
1	lb	sweet potatos

Melt the butter in a sauce pot and stir in the flour, letting it bubble for a minute. Add the milk and turkey and bring to the boil. Add the bouillon, spices, and peas, and treduce to a simmer.

Peel the potatos and slice them very thin. Deep fry in oil until they are light brown and crispy. Arrange some of the chips on each plate and top with the creamed turkey.

11-98, C. Fehrenbach