Oriental Stuffed Pockets (Southern Living 1979)

For the month of January, I ended up making way more than my required nine recipes from the January section of the Southern Living 1979 cookbook.  January was an apparently much better month for the Southern Living folks in 1979 than February was.  Next month's choices are not quite so plentiful.  Anyway, this recipe was another one that I really wanted to try for my family.  It sounded quick and easy - and different.

I stuck pretty close to this recipe, and it turned it quite yummy.

Oriental Stuffed Pockets
1 T cornstarch
3/4 cup water
1/4 cup teriyaki sauce
1 T ketchup
1 T lemon juice
1 clove garlic, minced
2 cups cooked turkey, cut up (chicken would work well, too)
2 cups peas and carrot mix, frozen
1 cup green beans (leftovers, so already cooked - just refrigerated)
Pita bread

Combine first six ingredients in a skillet; cook over medium heat, stirring constantly (well, as constantly as a 2-1/2 year old and a 1 year old will allow), until thickened.
Stir in frozen vegetables; cook, stirring often, for about four minutes.
Stir in chicken and green beans.  Cook, stirring often, until thoroughly heated.
Cut pita bread in half, and spoon vegetable mixture into hollows.

Lindy