Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
With tomorrow being Thanksgiving and a (very rare) time when I can share a holiday meal with my family, I was going to play hooky and not do an issue. Then, I got to thinking... and then
Johnny in Louisiana sort of started the ball rolling by sending me some good
material. Then I did a quick search of recipes from readers and figured I had the makings of the perfect issue. You'll be glad you clicked the link and paid us a visit because we're going to give you some ideas for your after-Thanksgiving meals. We are highlighting the use of leftover turkey. If you are not a turkey fan (or allergic) chicken is a perfect replacement for each recipe shared. We'll even tell you where to put the leftover mashed potatoes and rice. No! Not there! So, give us a click today, friends!
Thanks go out to Drew M. in Washington, Illinois and
Mary H. in Montreal, Canada for their
donations. I am looking to make improvements and your thoughtfulness keeps me out of the poorhouse while I do it. Many thanks to all who help with publishing and web site expenses.
The newest Monthly Theme topic is Winter Favorites. The recipes
have not been flowing very well on this topic and I am stumped as to why. Of
course, many folks are getting ready for the big bird dinner, so I'll be patient
and hopeful for some next week. We have some chilly weather up ahead so I have been trying some recipes on for size, which I plan to share with you. Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about the current theme topic and for the email link to use in sending in your theme and regular recipe submissions. I sure hope you do not wait for a theme issue to send in your recipes. Just like with today's issue, it takes a little more to keep this publication up and running; your recipes are needed. Accept my thanks in advance!
Because I sort of sprang this issue idea on myself (after all, I had decided not to do an issue), the list of contributors is brief. However, the tastes and laughs are long. Here are the readers whose recipes and other ideas helped make today's issue possible:
Treva, Knoxville, TN
Mary H., Montreal, Canada
Johnny, LA
Pam H., Swanton, OH
Jean, Syracuse, NY
Have a wonderful day of thanks tomorrow, my friends. Please know that I'll include you when I count my blessings. We'll see you here again on Sunday, God willing.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
Food For Thought
Today's Quote
Shared by Treva, Knoxville, TN
Speak when you're angry, and you'll make the best speech you'll ever regret.
~ Lawrence J. Peter
Ramblings
November Comes
by Clyde Watson
Shared by Mary H., Montreal, Canada
November comes
And November goes,
With the last red berries
And the first white snows.
With night coming early,
And dawn coming late,
And ice in the bucket
And frost by the gate.
The fires burn
And the kettles sing,
And earth sinks to rest
Until next spring.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
Handling Leftovers Safely
Following information is from A Rutgers Cooperative Extension Fact Sheet
"Leftover" foods are cooked foods that you or your family do not eat within 2 hours after they are cooked. Leftovers include foods that you may eat before or after they have been stored in the refrigerator or freezer. The chance of food poisoning increases the longer you store a food after it is cooked. Improper handling or storing cooked food is one of the most common causes of food poisoning in the home.
The careful cook can reduce this threat by following the guidelines below for storing, reheating, and disposing of leftover foods.
Storing Leftovers
All cooked foods should be reheated to 165° F, refrigerated, or frozen within 2 hours after cooking. In hot weather, that time limit is only 1 hour. Remember that the "safe" period starts after the food is cooked. It includes the time that the food sits before being served and the time it sits on the table while the meal is being eaten. This period lasts until the food is actually in the refrigerator or freezer.
Remember to wash your hands with soap and water before handling any cooked food, especially food you store to eat later. Use clean utensils to handle the food, and store it in clean containers. Do not put food back into the same container it was in before it was cooked, unless you have carefully cleaned the container with soap and water. Do not place food on a counter or cutting board before refrigerating or freezing, unless you have carefully cleaned the surface beforehand.
You should place foods to be refrigerated or frozen in small, shallow containers, 3 inches tall or less, and cover them completely. Don't stack these containers right next to other containers, but leave some air space around them. By using shallow containers and by leaving air space around the containers you can promote rapid, even cooling of the food. When you refrigerate or freeze cooked food in a large, deep container, the food in the center of the container remains warm for a longer time. Dangerous bacteria may grow in this warm spot without making the food look or smell bad. If you eat this food later, you may get food poisoning.
Never taste leftovers that are of questionable age or safety.
As a general rule, never keep leftovers for more than 4 days.
Remember to remove the stuffing from cooked poultry and refrigerate or freeze it separately. You should do this because the stuffing in the center of the bird can stay warm long enough for food poisoning bacteria to grow. By removing the stuffing and placing it in its own container, you allow it to cool more rapidly.
If you date leftovers before refrigerating them, this can help you ensure they don't remain in your refrigerator too long.
Warming Leftover Foods
When leftover foods are reheated, make sure you heat them completely. Leftovers that are merely "warmed" and not heated throughout are much more likely to cause food poisoning. Cover any leftover sauces, soups, gravies, and other "wet" foods, and heat them to a rolling boil before they are served. Heat all other foods to 165° F throughout. Be sure to stir foods while you reheat them, to ensure that all the food reaches the appropriate temperature.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
With winter here and cooler temperatures (for most of us) our cooking trends tend to change. We reach into the recipe box for recipes to make stick-to-your-ribs dinners and meals that fill the house with wonderful aromas. It could be a hearty stew, a cheesy casserole, or a cobbler that warms the heart and tummies of family and friends. Our family enjoys a pot of chili, homemade enchiladas, beef tips and rice, and so many other meals that mean winter has finally made its way to us. Please share your recipes that you enjoy preparing that remind you of winter.
Won't you join in the fun by sharing your own recipes for Winter Favorites? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Winter Favorites recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Favorites. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Winter Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Winter Favorites.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
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Your birthday (month and day required)
Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
10 RULES FOR THANKSGIVING DINNER AT MY HOUSE…
Shared by Johnny, LA
1. Don't get in line asking questions about the food. "Who made the potato salad? Is there egg in there? Are the greens fresh? Is the meat in the greens turkey or pork? Who made the macaroni and cheese? What kind of pie is that? Who made it? Ask one more question and I will punch you in your mouth, knocking out all your fronts so you won't be able to eat anything!
2. If you can't walk or are missing any limbs, sit down until someone makes your plate for you. Dinner time is not the time for you to start trying to be independent. Nibble on the pecans and walnuts to hold you over until someone makes you a plate.
3. If you have kids under the age of twelve, I will escort them to the basement and bring their food down to them. They are not gonna tear my house up this year. Tell them that they are not allowed upstairs until it's time for Uncle Butchie to start telling family stories about their mommas and papas.
4. There is going to be one prayer for Thanksgiving dinner! JUST ONE! We do not care that you are thankful that your 13 year old daughter gave birth to a healthy baby or your nephew just got out of jail. Save that talk for somebody who gives a hoot. PS… The time limit for the prayer is one minute.
5. Finish everything on your plate before you go up for seconds! If you don't, you will be cursed out and asked to keep your greedy ass home next year!
6. BRING YOUR OWN TUPPERWARE!! Don't let me catch you fixing yourself a plate using my good Tupperware knowing good and well that I will never see it again! Furthermore, if you didn't bring anything over, don't let me catch you making a plate period… or there will be a misunderstanding.
7. What you came with is what you should leave with!! Do not leave my house with anything that doesn't belong to you. EVERYBODY WILL BE SUBJECTED TO A BODY SEARCH COMING AND GOING OUT OF MY DOMAIN!!!
8. Do not leave your kids so you can go hopping from house to house. This is not a DAYCARE CENTER! There will be a kid-parent roll call every ten minutes. If any parent is not present during roll call, your child will be put outside until you come and get him or her. After 24 hours, I will call DHS on you.
9. BOOK YOUR HOTEL ROOM BEFORE YOU COME INTO TOWN!! There will be no sleeping over at my house! You are to come and eat dinner and take your behind home or to your hotel room. EVERYBODY GETS KICKED OUT AT 11:00 pm. You will get a 15 minute warning bell ring.
10. Last but not least! ONE PLATE PER PERSON!! This is not a soup kitchen. I am not trying to feed your family until Christmas dinner! You will be supervised when you fix your plate. There will be a cash register at the door. Anything over the appropriate amount will be charged to you before you leave. Thanks to Cousin Alfred and his greedy family, we installed a credit card machine! So VISA and MASTERCARD are now being accepted. NO FOOD STAMP S OR ACCESS CARDS JUST YET!!
Thanksgiving Weather Report
Turkeys will thaw in the morning, then near 190F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.
During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy. A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway.
During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34F in the refrigerator.
Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established. Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops.
By early next week, eating pressure will be low as the only wish left will be the bone.
~ Elliot Abrams
A Thanksgiving Story
Shared by Pam H., Swanton, OH
For most people, Thanksgiving is a time to reflect on what we've been given and savor the scents of crisp autumn days and pumpkin pie.
For me, it's a little more complicated.
One November afternoon when my daughter was in kindergarten, I picked her up after school. She bobbed out to the car and crawled into the back seat.
"What did you do today?" I asked. She couldn't wait to tell me.
"We learned that boys are different from girls," she chirped.
Looking into the rear view mirror, I could just see the top of her head.
"My teacher told us that boys have a thing the girls don't," she added
"Well, yes they do.." I said cautiously.
I couldn't think of anything else to say, so we were quiet for a moment. Then she piped up again. "That's how girls know that boys are boys," she said. "They see that thing that hangs down and they know that he is a boy."
I mentally calculated the distance home. Our five-minute commute already felt like an hour.
"Did you know that when the boys see a girl they puff up?" My palms were beginning to sweat. "Um...well..."
I was still searching for something new to say, to change the subject, when she asked, "Why do the girls like the boys to have those things?" Well I didn't know what to say. I mean, what woman hasn't asked herself that question at least once?
"Oh, well...um..." I stammered.
She didn't wait for my answer. She had her own. "It's cause it moves when they walk and then the girls see that and that's when they know they are boys and that's when they like them. Then the boy sees the girl and he puffs up, and then the girl knows he likes her, too. And then they get married. And then they get cooked."
That last part confused me a bit, but on the whole I thought she had a pretty good grasp on things.
As soon as we got home and I pulled into the garage, she hopped out of the car, fishing something out of her school bag.
"I drew a picture," she said. "Do you want to see?"
I wasn't sure I did, but I looked at it anyway. I had to sit down.
There, all puffed up so to speak, looking mighty attractive for the ladies, was a crayon drawing of a great big Tom Turkey. His snood, the thing that hangs down over his beak, the thing that female turkeys find so irresistible, was magnificent. His tail feathers were standing tall and proud.
She was a little offended that I laughed so hard at her drawing, and I laughed until I cried. But when I told her I loved it -- and I did -- she got over her pique.
That was the end of that, for her anyway. But I'm not so lucky.
Every year I remember that conversation.
And to be honest, I haven't looked at a turkey, or a man, the same way since.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TEXAS
AUTUMN TURKEY SANDWICHES
2 teaspoons Dijon mustard
1 teaspoon honey (Maggie uses only OhioHoney!)
4 slices whole-grain bread, toasted
2 lettuce leaves
1 tart red apple, such as Gala or Rome, cored and thinly sliced
2 thin slices red onion
4 thin slices herb-marinated roasted turkey breast, about 2 ounces each
Combine the mustard and honey; spread lightly on one side of each slice toasted bread. Arrange the lettuce on top of mustard on 2 slices.
Top lettuce with apple slices, red onion slices and turkey slices. Top with remaining bread.
Makes 2 sandwiches, each 320 calories (11 percent from fat), 4 grams fat (1 gram saturated), 35 milligrams cholesterol, 51 grams carbohydrates, 23 grams protein, 335 milligrams sodium and 7 grams fiber.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
Here are some wonderful, easy recipes that your family is sure to enjoy!!
Turkey Taco Soup
Servings: 8—SO EASY AND YUMMY!!
2-3 cups diced/shredded turkey
1 large can v-8 juice
1 can (15 oz) red kidney beans
1 can (15 oz) pinto beans
1 can (15 oz) garbanzo beans
1 can (15 oz) black beans
1 can (15 oz) diced tomatoes
1 can (15 oz) corn
1 package Taco seasoning mix
Mix all together and simmer for 45 minutes!!
Turkey Nachos
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups cooked turkey, coarsely chopped
salt, to taste
black pepper, to taste
1 10 ounce package large tortilla chips
16 fluid ounces refried beans, (or regular)
2 cups shredded Monterey jack cheese, (or Cheddar cheese)
2 cups salsa
sour cream
Heat oven to 425°F.
Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.
Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 cup shredded cheese.
Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.
Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble.
Serve hot with remaining salsa, sour cream and cilantro, if desired.
Turkey Cranberry Wreath
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated
Preheat oven to 375°F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center, matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown.
Yields 10 servings.
Turkey Club Pizza
1 Pkg Refrigerated Pizza Dough
2 teaspoons Sesame seeds
1/4 cup Mayonnaise
1 teaspoon Lemon zest
1 cup Shredded Jack cheese
1/2 tablespoon Basil
1 cup chopped turkey
6 Slices Bacon - Cooked And Drained
1 Tomato - Thinly Sliced
1/2 cup Swiss Cheese - Shredded
Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame seeds. Bake for 10 minutes at 425 F. degrees.
Mix mayo and lemon zest. Spread over crust. Top with remaining ingredients in order listed and bake 425 F. degrees for 7-9 minutes.
Next Day Turkey Pot Pie
1 medium onion
1 C. carrots
1 C. celery
1 T. vegetable oil
9 oz. frozen chopped spinach
3 C. cooked turkey
1/2 C. country or baked ham
10 3/4 oz. canned cream of chicken soup
2 1/2 C. milk, divided
1/4 t. black pepper
1 1/2 C. self-rising flour
1/4 C. Parmesan cheese
1/2 C. butter or margarine
Heat oven to 400° F. Grease shallow 3-quart baking dish.
In large skillet, cook chopped onion, thinly sliced carrots and thinly sliced celery in vegetable oil until tender. Stir in spinach (thawed and drained); pour into baking dish. Add shredded or chopped turkey and chopped ham; distribute evenly in baking dish.
In medium bowl, combine undiluted soup, 1 cup milk and freshly ground pepper; pour over turkey mixture. In medium bowl, combine remaining milk, flour, grated cheese and melted butter or margarine; stir until smooth. Pour over ingredients in baking dish.
Bake 45-50 minutes or until golden brown.
Makes 6-8 servings.
For individual servings, grease six 2-cup baking dishes. Divide filling among dishes. Top each evenly with crust batter. Bake as directed.
HIDDEN VALLEY RANCH PIN WHEEL ROLL-UPS
~Submitted by Treva, Knoxville, TN
Winner in Hidden Valley “Family Friendly Food Contest”, Bill Perry of Powell, 2nd Place, Tennessee Valley Fair
1 pkg Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
3 thin slices each, of turkey and ham
1 8 oz cream cheese, room temperature
6 pieces of puff pastry or pie crust
1/2 cup diced peppers
3 slices Swiss cheese
Lay out puff pastry flat, whip cream cheese and the ranch dressing mix. Smooth some of mixture over the pastry, add the ham, peppers, Swiss cheese; then add turnkey and more cheese and roll up very careful and seal the edges. Bake at 375 deg until golden brown, about 25 minutes. Slice into rounds.
GARLICKY CHICKEN/TURKEY ENCHILADAS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Can use either chicken or turkey in this recipe!
INGREDIENTS:
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 shallots, chopped
• 1/2 lb fresh ground chicken breast or turkey breast
• 1 large head garlic, roasted and mashed* [see below]
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Juice of 1 lime
• 1 doz corn tortillas
• 1/2 cup corn or vegetable oil
• 1 8 oz. can Rosarita® brand enchilada sauce
• 8 oz. grated Monterey Jack cheese
• 2 oz. grated Tillamook cheese
• 1 2 oz. can sliced olives
• 1/2 cup scallions, sliced in thin rounds
• 1/4 cup Fresh cilantro, chopped
PREPARATION:
• Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and jalapenos until onions are translucent. Add chicken and brown off. Add garlic, chili powder, cumin and lime juice. Bring to a
simmer and stir in 1/2 of the Monterey Jack cheese and cool. When chicken mixture is cool; heat corn oil in a skillet and dip corn tortillas in oil only long enough to soften. Pat tortilla dry on a paper towel. Fill each tortilla with the chicken mixture and roll up. Place the filled tortillas in a
Teflon lined baking pan tightly side by side. Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese and the Tillamook Cheese. Garnish with the sliced scallions and olives. Bake in a 375 degree oven for 30 minutes. Garnish with cilantro.
ROASTED GARLIC:* Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 375 degree over for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins.
Serves 4-6
WHITE TURKEY AND CORN STEW
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 tbs. vegetable oil
1 1/2 cups chopped onion
2 cloves garlic, chopped
4 cups diced cooked white turkey meat
1 tbs. ground cumin
1 1/2 tsp. chili powder
1 tsp. mild jalapeño sauce
1/2 tsp. salt
2 1/2 cups chicken broth
1 10-oz. box frozen corn
1 15.5-oz. can white beans, drained and rinsed
1 4-oz. can diced green chilies, drained
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Heat the oil in a 4-quart, heavy-bottomed pot. Add the onion and cook for 1 to 2 minutes or until soft. Add the garlic and continue cooking for 30 seconds. Add the turkey, cumin, chili powder, jalapeño sauce, salt and chicken broth. Mix well. Bring to a boil, then reduce to a simmer. Stir in the corn, beans and chilies and cook until heated through. Remove from the heat and stir in the sour cream and cilantro.
Serves 6 to 8.
GREEN BEAN - CHICKEN/TURKEY CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 can French cut green beans, drained
1 cup sliced water chestnuts, drained
1 jar pimento, drained
1 can cream of celery soup
1/2 c. mayonnaise
1 onion, chopped
1 box long grain & wild rice with seasonings, uncooked
2 c. chicken or turkey cubes
2 c. chicken broth
Mix all of the above and spoon in a lightly greased 2 quart or layer casserole. Bake at 350 degrees for 45 minutes to 1 hour.
CHICKEN/TURKEY ENCHILADA CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
9 corn tortillas
2 cans (15 oz, 425 g each) chopped tomatoes with their liquid
2 cups (500 ml) shredded cooked chicken or turkey
3-4 scallions (spring onions), green and white parts, chopped
2 cans (7 oz, 196 g each) diced green chiles, drained
1/2 cup (125 ml) sliced pimiento-stuffed green olives
2 cups (500 ml) shredded Monterey Jack or cheddar cheese
Place 3 tortillas in a 12 x 8 inch (30x20 cm) baking dish, overlapping them as needed. Layer one third of the tomatoes, chicken, scallions, chiles, olives, and cheese. Repeat twice to make a total of 3 layers. Bake uncovered in a 350 F (180 C) oven until bubbling and heated through, about 40 minutes. Garnish as desired.
Serves 4 to 6.
OVERNIGHT SCALLOPED CHICKEN (OR TURKEY) CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
INGREDIENTS
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
1/2 pound process American cheese, cubed
4 cups chopped cooked chicken or turkey
1 box (7 ounces) macaroni
3 hard-cooked eggs, chopped
1/2 cup butter or margarine, melted, divided
1-1/2 cups soft bread crumbs
DIRECTIONS
In a large bowl, combine soup, milk, and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Toss the bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown. Yield: 12 servings.
Serves 12.
CRANBERRY WALNUT RELISH
~Submitted by Treva, Knoxville, TN
1 lb. fresh cranberries
2 cups sugar
1 cup chopped English walnuts
1 cup orange marmalade
Juice of 1 lemon or lime
Wash and drain cranberries. Mix with sugar. Place in a shallow baking dish and cover. Cook at 350 degrees for 1 hour. Toast walnuts for 12 minutes. Add marmalade and juice to cranberry mixture. Stir in nuts. Place in container. Chill before serving.
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Heart Healthy
CHICKEN/TURKEY & VEGETABLE PASTA WITH ORANGE-BASIL SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
3/4 cup frozen orange juice concentrate, thawed
1/2 c chicken broth
4 tsp cornstarch
6 oz packaged dried corkscrew pasta
2 C cubed, cooked chicken or turkey
1 16-oz package frozen Italian blend vegetables
1/4 C fresh basil
1/8 tsp pepper
For sauce, in a small saucepan combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Meanwhile, in a large saucepan cook pasta in boiling water for 5 minutes. Add frozen vegetables; return to boiling. Cook uncovered 5 minutes more or until pasta and vegetables are tender. Drain and return to saucepan. Add sauce, chicken, basil, and tsp pepper. Heat and toss until hot. Makes 4 servings.
This stunning pasta dish can be made with turkey or chicken breast. This dish was first made in a restaurant, using chicken, and was named for an opera star of the 1890s, Luisa Tetrazzini. Over the years, countless cooks have made the dish at home, resulting in numerous delicious variations like this turkey version.
Prep time: 15 minutes
Cooking time: 40 minutes
You Will Need
6 ounces spaghetti
1 can (12 ounces) evaporated skimmed milk
1/2 cup low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon each salt and white or black pepper
1/2 cup shredded cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) sliced mushrooms, drained
2 tablespoons chopped drained canned pimientos (optional)
1/3 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
What to Do
1. Preheat the oven to 350°F. Cook spaghetti according to package directions; drain and keep warm.
2. Meanwhile, in a medium saucepan, whisk together evaporated skimmed milk, low-fat milk, flour, Worcestershire sauce, salt and pepper. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the cheddar cheese until melted. Stir in turkey, mushrooms and pimientos (if using).
3. Place half of the spaghetti into a lightly greased 2-quart casserole. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle bread-crumb mixture over casserole. Bake uncovered for 30 minutes or until heated through.
Serves: 4
Per serving: Calories 458, Total Fat 9 g, Saturated Fat 5 g, Protein 41 g, Carbohydrates 51 g, Fiber 2 g, Sodium 569 mg, Cholesterol 84 mg
This is another recipe from the wonderful cookbook named Like Grandma Used to Make by the editors of Reader's Digest. I am not a huge fan of canned goods so, using fresh mushrooms, I
sauté them lightly in a small pan that's been sprayed with Pam. I add them to the recipe as instructed for the canned variety.
The earliest scalloped dishes featured poultry, meat or vegetables baked with bread or cracker crumbs. Later, bread cubes and stuffing mix became popular.
Prep time: 15 minutes
Cooking time: 40 minutes
You Will Need
2 tablespoons butter or margarine, melted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
3 cups home-style white or whole-wheat bread cubes
1 1/2 cups lower-sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
3 large eggs, lightly beaten
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) sliced mushrooms, drained
What to Do
1. Preheat the oven to 375°F. In a small bowl, combine melted butter, onion powder, garlic powder, poultry seasoning and 1/4 teaspoon pepper. In a large bowl, toss the bread cubes with the butter mixture. Spread the mixture in a large shallow baking pan. Bake for 10 minutes or until the bread cubes are toasted, stirring often. Reduce the oven temperature to 325°F.
2. Meanwhile, in a medium-size saucepan, whisk together the broth, flour, marjoram, salt and 1/8 teaspoon pepper. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. In a small bowl, slowly stir about 1/2 cup of the chicken broth mixture into the eggs, then return this mixture to the saucepan. Cook, whisking constantly, for 2 minutes or until mixture is thickened (do not boil).
3. Spread half of the bread cubes in a lightly greased 8 x 8 x 2-inch baking dish. Top with the turkey and mushrooms, then with the remaining bread cubes. Pour chicken broth mixture over all. Bake covered for 25 minutes. Uncover and bake for 5 minutes more or until a knife inserted near center comes out clean.
Serves: 4
Per serving: Calories 292, Total Fat 11 g, Saturated Fat 5 g, Protein 29 g Carbohydrates 17 g, Fiber 1 g, Sodium 447 mg, Cholesterol 236 mg
Cut the cooked turkey into narrow strips and set aside. Melt 1 tablespoon of the margarine in a large skillet. Add the sliced mushrooms and onion; cook until tender and lightly browned. Remove the mushrooms and onions and put them in a bowl. Do not wash the pan. Melt the remaining 1 tablespoon of margarine in the pan, add flour and stir until the flour is slightly browned. Add hot broth to the flour mixture, stirring constantly to form a smooth sauce. Add the tomato paste, Worcestershire sauce and sherry, stirring constantly. Simmer the sauce for 10 minutes. Add the turkey, mushrooms, and onion to the pan and simmer for an additional 10 minutes. Add the sour cream and mix thoroughly. Serve immediately over noodles.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 cups chopped cooked turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked red beans (kidney beans)
1 cup water
1-6 oz can low sodium tomato paste
1-28 oz can of tomatoes
1 tablespoon of chili powder
1/2 teaspoon garlic powder
Combine all ingredients in a large saucepan. Cover and simmer over low heat for 30 to 60 minutes, or until the flavors are blended.
Source: the South Dakota Diabetes Control Program cookbook, Healthy Diabetes Recipes and More
(To request a copy of Healthy Diabetes Recipes and More, send name and complete mailing address to
DOH.INFO@state.sd.us. South Dakota residents only, please.)
TURKEY RISOTTO WITH PEAS AND MUSHROOMS
~Submitted by Maggie, TX
5 to 6 cups (1200 to 1440 ml) turkey stock or fat-free, no-salt-added canned chicken broth
olive oil cooking spray
1 small onion, 4 ounces (120 g), minced
1 1/2 cups (225 g) Italian short-grain rice, such as Arborio or Carnaroli
1/2 cup (120 ml) dry white wine
8 ounces (240 g) sliced mushrooms
1/2 tablespoon (7.5 ml) crushed dried thyme
1 1/2 cups (235 g) diced, cooked turkey
1 cup (150 g) frozen baby peas
1/2 teaspoon (2,5 ml) salt (optional)
fresh ground pepper to taste
2 tablespoons (30 g) freshly grated Parmesan Cheese
Pour the stock into a saucepan; bring to a boil. Reduce heat to keep at a slow simmer.
Lightly coat a large deep cooking pot with cooking spray and add the onion. Sauté
over medium heat until transparent and wilted, about 4 minutes. Add the rice and stir to coat.
Add the wine and bring to a boil, stirring until it evaporates. Add the hot stock, 1 cup (240 ml) at a time, stirring constantly until the stock is absorbed. Continue to add stock, stirring after each addition.
While the risotto is cooking. sauté the mushrooms in a nonstick pan sprayed with cooking spray until barely done, about 3 to 4 minutes. Set aside.
Stir the thyme, turkey, peas, and salt (if using) into the risotto with the last addition of stock. Continue to stir and when the liquid is absorbed, add the cooked mushrooms and heat through. Serve immediately in shallow pasta bowls. Season with pepper and sprinkle with Parmesan cheese.
Serves 6.
Per serving: 297 calories (9% calories from fat), 19 g protein, 3 g total fat (1.1 g saturated fat), 47 g carbohydrate, 4 g dietary fiber, 28 mg cholesterol, 127 mg sodium
Diabetic exchanges: 1 1/2 lean protein, 3 carbohydrate (2 1/2 bread/starch, 2 vegetable)
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
For One:
1 tbs. butter
2 tbs. chopped onion
2 tbs. sliced celery
1 tbs. flour
1/4 cup chicken broth
1/4 cup white wine
salt and pepper
1/8 tsp. tarragon or sage
1 tbs. chopped parsley
½ cup cooked chicken or turkey, cubed
For Two:
2 tbs. butter
1/4 cup chopped onion
1/4 cup sliced celery
2 tbs. flour
½ cup chicken broth
½ cup white wine
salt and pepper
1/4 tsp. tarragon or sage
2 tbs. chopped parsley
1 cup cooked chicken or turkey, cubed
Sauté onion in butter until tender. Stir in flour. Add chicken broth and wine gradually, cooking and stirring until thickened. Add remaining ingredients. Heat through
TURKEY HASH WITH POACHED EGGS
~Submitted by Maggie, TX
Total: 15 mins
Active: 10 mins
Servings: 2 servings
Jay Foster, chef-owner of San Francisco's Farmer
Brown, gave us this recipe to help us use up our leftover turkey. It’s easy and fast, and really hits the spot!
INGREDIENTS
3 tablespoons butter
1/2 cup finely chopped onion
1/3 cup chopped celery with leaves
1/2 teaspoon fresh thyme leaves, minced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon flour
1/4 cup whole milk
1 cup half and half
1 1/2 cups chopped cooked turkey
3/4 cups walnuts, coarsely chopped
1 tablespoon brandy
4 large eggs, for poaching
Shredded cheddar cheese (optional)
INSTRUCTIONS
Melt butter in a large frying pan over medium heat; stir in onion, celery, thyme, and bay leaf. Stir in the salt and pepper, and cook for about 1 minute, or until vegetables wilt slightly.
Stir in flour, then stir in milk and half and half. Bring mixture to a simmer and cook until it thickens, then add the chopped turkey and nuts. Stir in brandy and cook for about 3 minutes longer, or until thoroughly heated. Remove and discard bay leaf, and season with salt and pepper.
Poach eggs in a pot of simmering, salted water in which a little vinegar has been added (vinegar makes the egg whites constrict quickly). Serve poached eggs over the hash, topped with shredded cheddar cheese.
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Publisher's Choice
TURKEY SHEPHERD'S PIE
Total: 1 hr 20 mins
Active: 35 mins
Servings: 8 servings
By Kate Ramos at Chow Hounds: "Shepherd’s pie is often made with lamb or mutton, but it lends itself well to leftover turkey and mashed potatoes from the Thanksgiving table. You may also mix in leftover vegetables from the previous day’s spread."
INGREDIENTS
10 ounces pearl onions
1 medium leek (white and pale green parts only), cut into 1/2-inch-thick slices
3 tablespoons olive oil
2 tablespoons chopped garlic
3 carrots, large dice
2 stalks celery, medium dice
5 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup low sodium chicken broth
1 cup water
2 teaspoons chopped thyme
2 pounds cooked turkey meat, cut into large pieces
5 cups mashed potatoes
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pearl onions and blanch for about 1 minute; transfer with a slotted spoon to a bowl of cold water to stop cooking.
Heat oven to 400°F. Drain onions, trim the root ends with a paring knife, and peel them. Soak leek slices in a bowl of cold water, moving them around with your hands to remove any dirt between the layers. Lift leeks from soaking water and place in a colander. (Don’t pour the leeks and water through the colander, or you’ll end up covering them with the dirt you just worked so hard to remove!)
Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the pearl onions, leeks, and garlic, season with salt and freshly ground pepper, and cook until leeks are soft. Add carrots and celery, and cook until they are just getting tender. Add flour, stirring until it is smooth and well incorporated; cook for about 1 minute. Deglaze pan with the white wine and cook 1 minute more.
Add broth, water, thyme, and turkey. Bring mixture to a simmer, then cover, reduce heat to medium low, and braise turkey and vegetables, stirring once or twice, until vegetables are tender and sauce has thickened slightly. Season with salt and pepper.
Transfer mixture to a 3-quart casserole or baking dish and spread mashed potatoes over the top. Bake until filling is hot and top is browned, about 35 to 45 minutes.
This recipe is one shared by a reader, Darlena Brown of Kentucky, and featured in Paula's magazine. This magazine has become one of my
favorites and I have a great co-worker/pal who shares her magazine with me!
Makes 8 to 10 servings.
8 slices bread, cubed and toasted
1 pound ham, cubed
1 pound turkey, cubed
1 cup butter
1 cup all-purpose flour
4 cups milk
1 (16-ounce) package process cheese spread, cubed
1/2 cup grated Parmesan cheese
1 pound bacon, cooked and crumbled
1 medium tomato, seeded and diced
Preheat oven to 350F. Lightly grease a 13x9-inch baking dish.
Place toasted bread evenly over bottom of prepared baking dish. Layer ham and turkey
evenly over bread.
In a large skillet, melt butter over medium heat. Whisk in flour until smooth; cook 2 minutes, whisking constantly, or until thickened. Add cheeses, stirring until melted and smooth. Pour over turkey. Sprinkle evenly with bacon and tomato. Bake 20 to 25 minutes, or until hot and bubbly.
Turkey, peas and mushrooms in a creamy sauce to serve over puff-pastry boats, biscuits, toast or rice.
Ingredients:
2 tablespoons butter
3 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 cup chopped cooked turkey
1/3 cup frozen peas, thawed
salt and pepper to taste
Directions:
1. In a large skillet over medium low heat, cook butter until golden brown. Sauté
mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.
Serves 4.
TURKEY AND WILD RICE SOUP
This is wonderful, especially using leftover turkey or chicken.
Ingredients:
3 (10.5 ounce) cans condensed chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup margarine
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat (can use chicken)
2 tablespoons dry sherry
Directions:
1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.
Makes 8 generous servings.
TURKEY, MASHED POTATO, AND JACK CHEESE CASSEROLE
I got this recipe from an old Safeway recipe card. Very good, comfort-food eating, folks!
3 cups scraps, bite-size pieces, or slices skinned cooked turkey
1 cup turkey gravy (can used leftovers or canned)
2 cups mashed potatoes (can used leftovers)
1 cup shredded Safeway Sonoma Jack Cheese
Salt and pepper
Preheat oven to 450 degrees F. Butter a shallow 1 1/2-quart casserole. Cover bottom evenly with turkey. Drizzle 3/4 cup gravy (hot or cold, stirred to soften) over the meat. Stir potatoes to soften, mound onto turkey, and swirl to cover surface of meat. Drizzle remaining 1/4 cup gravy over potatoes, then sprinkle evenly with cheese.
Bake until turkey and potatoes are hot in the center (about 140 degrees F), 10 to 15 minutes. If desired, broil 4 to 6 inches from heat until cheese is lightly browned, 2 to 3 minutes. Season portions with salt and pepper to taste.
Serves 4 and ready in only 25 minutes.
TURKEY AND SWISS SANDWICHES
I got this from a woman I used to work with years ago. She brought them wrapped in foil to work with a great cole slaw. I never got the slaw recipe but this one I did and have used for years. I make the sandwiches, and then butter the outsides to grill.
3/4 cup grated red onion
1 tablespoon dried thyme
1/2 cup mayonnaise (real)
1/4 cup Dijon mustard
In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.
Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.
SOUTHWESTERN TURKEY SOUP
"Shredded leftover turkey is cooked with tomatoes and green chiles, spiced with cayenne and cumin and finished off with fresh avocado and dried cilantro for a zesty, unusual soup."
1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded Monterey Jack cheese
Directions:
1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste.
Heat remaining tablespoon of butter in a small skillet. Sauté mushrooms in the butter until soft. Set aside.
Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup
sautéed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients.
Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!
Serves 4.
AFTER-CHRISTMAS TURKEY POT PIE
Serves: 5
1 cup sliced carrots
1 cup finely chopped onions
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkeys
1 tablespoon all-purpose flour
1 10 3/4-ounce can condensed golden mushroom soup, undiluted
1 cup frozen green beans, cooked and drained
1 pastry pie shell for double-crust pie (9 inches)
1 tablespoon milk
In a skillet, sauté carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender.
In a large re-sealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well.
Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.
Source: Cook'n CD (one of my favorite recipe software CD's!)
CREAMY TURKEY CASSEROLE
This casserole puts Thanksgiving leftovers to terrific use.
1 can (10-3/4-ounces) condensed cream of celery soup, undiluted
1 can (10-3/4-ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4-ounces) condensed cream of onion soup, undiluted
5 ounces process cheese (Velveeta), cubed
1/3 cup mayonnaise
4 cups cubed cooked turkey
1 package (16-ounces) frozen broccoli cuts, thawed
1 1/2 cups cooked white rice
1 1/2 cups cooked wild rice
1 can (8-ounces) sliced water chestnuts, drained
1 jar (4-ounces) sliced mushrooms, drained
1 1/2 to 2 cups salad croutons
In a large bowl, combine the soups, cheese, and mayonnaise. Stir in turkey, broccoli, rice, water chestnuts, and mushrooms.
Transfer to a greased 13x9x2 inch baking dish. Bake uncovered for 30 minutes; stir. Sprinkle with croutons. Bake 8 - 12 minutes longer or until bubbly.
Yield: 10 - 12 servings.
Editor's note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
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