1985 TURKEY MARSALA

1/2 pound cooked sliced turkey
6 ounces mushrooms, sliced
2 tablespoons butter
1/3 cup water
1 tablespoon cornstarch
1/2 cup Marsala wine or sherry
1 teaspoon instant beef bouillon
1/2 teaspoon garlic powder
1/3 cup grated Monterey Jack cheese, optional
1/4 cup grated Parmesan cheese, optional

Place turkey in 8-inch square baking dish, set aside. Combine mushrooms and butter in medium bowl; cook at high for 2 1/2 to 3 minutes. With slotted spoon, scoop up mushrooms and spread over turkey. Save mushroom
liquid.

Dissolve cornstarch in water; add to mushroom liquid. Add wine, bouillon and seasoning. Cook at high until sauce begins to thicken, 3 to 4 minutes, stirring once. Pour over turkey. Cover with plastic wrap or lid. Cook at high until hot, 5 to 6 minutes. Combine cheese and sprinkle over turkey. Cook at high until cheese melts, 30 to 40
seconds. Serves 3.