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Chicken or Veal a la King

2 tablespoons Mazola 2 tablespoons diced pimientoes 2 tablespoons diced green peppers 3/4 teaspoon salt 1/4 teaspoon paprika 3 tablespoons Argo or Kingsford's Cornstarch 2 cups rich milk or light cream 21/2 cups diced cooked veal or chicken 1 cup diced mushrooms Buttered toast Cook the peppers and pimientoes gently in the Mazola till the pepper is soft. Add the cornstarch and seasonings and gradually stir in the milk. Bring to boiling point and add the chicken and mushrooms. If fresh mushrooms are used, they should be boiled five minutes. Serve on toast.