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A to Z Recipes
June 1, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Weather-wise, this has been a very strange summer already for much of the US. Of course, with the recent earthquakes, it has been devastating for many parts of the world. I was going to whine a bit about the heat here in Texas but I think it best I be happy that we are safe, our home is in one piece, and right where we left it yesterday. Yepper. We can get all caught up in our own problems until we see those faced by our neighbors.
The newest Monthly Theme topic is announced today in the Monthly Theme - Recipe Submission section. I think it allows everyone the opportunity to participate as it truly has no boundaries. I believe we'll have an excellent issue this time. Please use the special link found in the
Monthly Theme - Recipe Submission section so your recipes are handled properly. Thanks so much.
I learn something every day and a couple of weeks ago I learned from Patricia in Charlevoix,
Michigan, that June is National Turkey Lovers' Month. Who'd a thunk it? At first, I thought she was pulling my leg (no pun intended) ... maybe just testing to see if I really read all my emails. But, by George, she was correct. So, this being the first day of June, what better time and topic? Here's to turkey... and Patricia. Not necessarily in that order, though!
When I approached Maggie about a "National I Love Turkey" issue she replied "why turkey in June???" Well, I searched the net and couldn't come up with an answer, thus, the logical conclusion is turkey farms need to clean out older birds to make way for the new crop which will mature in November. Or, could it be that June is 6-7 months away from Thanksgiving & Christmas and those groans of "turkey leftovers again??"
I do like turkey and have it often - there is nothing like a sandwich piled high with tender white meat, smeared with mayo and blanketed with lettuce. Or how about a bowl of delicious turkey soup? Would you believe I have a neighbor who had never heard of turkey soup?? Really!!! Anyway, I've ciphered out some great turkey recipes made with leftovers and others created from scratch, but all in all, delicious sounding.
And finally, I'd like to ask a favor from as many of Maggie's readers as possible. If you can your own vegetables, fruit, meat, etc., please drop her a line and merely say yes or no to
canning (see the link that follows). I am a canner, enjoy the taste of home canned fruits and veggies, and would like to do a canning issue if there is enough interest. In fact, with the rapidly rising gas prices spilling over to higher food prices, I'm wondering if home canning will come back into style. Thank you all and happy gobbling.
Maggie asks that we use this link for comments and suggestions for me: Comment for Patricia in Michigan.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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A Message from Pam in OH
Please check out the following web-site. This has been dear to our family's heart for a while now.
Smiles for Sophie
This photo is of Sophie Quayle, who died
last October at age 4. She was in Sunday School with my granddaughter, Emma,
who is almost 5 years old. Emma is asking for your help in her
endeavor to raise money to help support children who suffer from cancers, as did
Sophie. Emma gets up to "train" at 6AM every day. She
runs with her mother. I hope you can join me in supporting this Smiles
for Sophie activity. Thanks to all for your prayers.
PS. Smiles for Sophie is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory.
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
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. Participate and improve your vocabulary 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!
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“I have no desire to crow over anybody or to see anybody eating crow, figuratively or otherwise. We should all get together and make a country in which everybody can eat turkey whenever he pleases.”
~Harry S. Truman
"No more turkey, but I'd like another helping of that bread he ate."
~Anonymous
"Don't assume you're always going to be understood. I wrote in a column that one should put a cup of liquid in the cavity of a turkey when roasting it. Someone wrote me that 'the turkey tasted great, but the plastic cup melted.' "
~Hints from Heloise
"Most turkeys taste better the day after; my mother's tasted better the day before."
~Rita Rudner
"I hate turkeys. If you stand in the meat section at the grocery store long enough, you start to get mad at turkeys. There's turkey ham, turkey bologna, turkey pastrami. Some one needs to tell the turkey, 'man, just be yourself.' "
~Mitch Hedberg
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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FROM THE BUTTERBALL HOTLINE
Every year, Butterball hosts a hotline that fields about 100,000 calls each Thanksgiving and Christmas. Some of those calls have been publicly disclosed because they're just so funny. There have been documented calls from first-time turkey bakers who worried that the bird would rise like a loaf of bread when cooked. There have been frantic calls from harried hosts that cleaned their birds with metal scouring pads, and now needed help getting the metal bits out of the turkey. And there has even been a call from an aspiring cook who wondered how best to carve their bird with a chainsaw, and whether motor oil could be used to make a good baste.
But the following three anecdotes have to be the very best of the worst. They have been confirmed as real calls by the Butterball Turkey-Talk Line and
Snopes.Com. As you read them, remind yourself that, no matter what you do, your turkey will probably come out better than the ones listed here!
"Dude, Where's My Turkey?"
It's not easy to misplace a turkey. But it happened to a caller from Colorado, who had shoved her turkey into a snow bank to store overnight, as she had no room in her fridge. She called the Turkey Talk-Line to ask if it would be okay to eat the turkey after it had been stored thus. However, she soon found that a heavy blanket of snow had fallen. The white, featureless landscape made it impossible for her to find where she had buried the turkey. We never learned if she recovered the bird. If not, well, at least the local wildlife had a nice buffet once the snow melted.
"What's That Smell?"
A young mother once shared her tale of turkey woe. Apparently, her kids had been playing in the kitchen while she was stuffing the turkey. These kids were fond of matchbox cars, and had decided that their toys needed a new place to park. Many hours later, the mother discovered that the kids had chosen the turkey for their new parking space. It isn't clear whether she discovered the toy cars immediately after removing the turkey from the oven, or if they were revealed during carving. Regardless, those turned out to be some hot, melted, and probably traumatized little vehicles. She should have entered a contest for the most creative stuffing recipe.
"Help! My Chihuahua's Stuck In My Turkey!"
A Kentucky woman called the Butterball Turkey-Talk Line in 1993, asking how to get her Chihuahua out of a turkey. It soon became apparent that the tiny dog had dived right into the carcass and couldn't get back out. Pulling the dog didn't work. Shaking the turkey didn't work. Finally, she was instructed to make the hole a little bigger so that the pooch could escape. It worked! At least she didn't have to perform a C-Section.
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!
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The turkey is a variety of the pheasant. The origin of the name is unclear, but some interesting theories exist. Christopher Columbus thought the New World was connected to India. He called the unusual bird "tuka," which is peacock in the Tamil language of India. Another tale says the merchants who sold turkeys in Spain changed the Tamil "tuka" to the Hebrew "tukki," which then evolved into the English "turkey." Others maintain the American Indian name for the bird was "firkee." Another theory says the present name "turkey" came from the alarm call of the bird, which sounds something like
"turc, turc, turc."
Californians are the biggest turkey eaters in the country. They eat three pounds more turkey than the average American consumer. Israelis eat more than 22 pounds of turkey each year, largely because red-meat production in Israel is limited and it is expensive.
North Carolina and Minnesota produce the most turkeys.
The largest turkeys available weigh more than 40 pounds. (Note: One year I raised 3 toms that topped 50 lbs at Thanksgiving. Friends took two of them and the three of us had to purchase special pans in order to get them in and out of the oven.)
According to a survey commissioned by the National Turkey Federation the top five ways consumers eat leftover turkey are: (1) Sandwich (67%); (2) Soup or stew (20%); (3) Salad (14%); (4) Casserole (12%); and (5) Stir-fry (6%).
Out of this world meal. When US astronauts Neil Armstrong and Edwin Aldrin sat down to eat their first meal on the moon in their historic 1969 voyage, their foil food packets contained roasted turkey and all the trimmings.
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!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: The Way to a Man's Heart...
... Is through his stomach. Yeppers, sad but true. So in June, we'll collect recipes that will make a man, any man, very happy. We're looking for recipes that men always ask for when it is "their" special day. Yes, I know, we may very well end up with some artery-cloggers but it's the month set aside to make Dad happy. Hopefully the Dad in your life is health savvy and enjoys a meal that will stick to the ribs without causing too much damage elsewhere. Happy Father's Day to all the a2z guys out there. Here's to you! Send along recipes that are sure to please the guys. For our a2z guys, share recipes that really make you very happy. We'll post them on the first Sunday in July. Please read further so you'll be sure your recipes conform to posting standards.
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
The Way to a Man's Heart... We will collect them the remainder of this month and post them on the first Sunday of next month. 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: The Way to a Man's Heart...
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 (no columns or frames), 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 submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: The Way to a Man's Heart....
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for The Way to a Man's Heart... has a deadline of June 30, 2008, and will be posted on July 6, 2008.
Please use this email link to submit a recipe for theme recipes: The Way to a Man's Heart...
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st Lynn in Manitoba, Canada
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
17th Linda G. in Michigan
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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A lady was picking through the frozen turkeys at the grocery store, but couldn't find one big enough for her family. She asked the stock boy, "Do they get any bigger"? The stock boy answered, "No ma'am, they're dead."
Asked to write a composition entitled, "What I'm thankful for on Thanksgiving," little Timothy wrote, "I am thankful that I'm not a turkey."
A man went to a turkey farm to buy a live turkey.
He asked the farmer if he had any turkeys that were going cheap.
The farmer said, "Nope, all our turkeys go 'gobble, gobble.' "
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!
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NEBRASKA
WHITE TURKEY CHILI
Serves 8
1 tablespoon oil
1/4 cup onion, chopped
1 cup celery, chopped
4 cups cooked turkey, chopped
2 cans (15.5 oz.) Great Northern beans, drained
2 cans (11 oz.) corn, undrained
1 can (4 oz.) chopped green chilies
4 cups turkey or chicken broth
1 teaspoon ground cumin
Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated. Sprinkle mozzarella cheese on top if desired.
Source: Nebraska Turkey Growers Assn.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
BARBECUED TURKEY
1 turkey
One stick (1/2 cup) margarine
1/2 cup chopped green onions or chives
1/4 cup lemon juice
1 tablespoon thyme and savory, mixed
1 cup turkey broth
3 tablespoons parsley
Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.
DEEP DISH TURKEY PIE
6 medium potatoes, diced
3 cups turkey, cooked and chopped
6 medium carrots, diced
1-1/2 cups flour
1 small onion, chopped
2 teaspoons baking powder
1/4 cup green pepper, chopped
1/2 teaspoon salt
2 tablespoons butter
1/4 cup butter
1 can Cream of Chicken soup
1/2 cup milk
In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sautй the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425 degrees for 15 minutes.
Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2-inch biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.
CHICKEN FRIED TURKEY
One de-boned turkey.
1-1/2 teaspoon seasoned salt
1/8 teaspoon black pepper
1 cup flour
1 egg
3/4 cup milk
Honey to taste
Cut up skinned and de-boned turkey into strips suitable for frying. Combine flour, Seasoned salt, and pepper. Stir in mixture of egg and milk until well mixed. In large skillet, heat enough oil to cover the bottom to a level of approximately 1/2 inch. Heat oil to 375 degrees. Dip turkey pieces into batter (coating evenly). Put a few pieces at a time in hot oil, and fry until brown. Place on towel and allow to drain. Serve lightly coated with honey.
TURKEY CHILI
3 pounds ground turkey
2 cups chopped celery
6 medium onions chopped
2 cloves garlic
1/2 teaspoon cayenne pepper
1 teaspoon marjoram
1 teaspoon cumin
3 teaspoons salt
2 (16-ounce) cans diced tomatoes
1/2 cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained
In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes.
Yield 8 to 10 servings.
HERBED TURKEY ROAST
5 lb whole turkey breast, boned
1/4 cup parsley, chopped
2 tablespoons fresh thyme, minced
Salt
Pepper
2 oz Fontina cheese, sliced
2 oz Prosciutto
4 Sprigs of parsley or thyme
2/3 cup turkey broth
1/3 cup Dry white wine
2 tablespoons cornstarch
2 tablespoons cold water
Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with Fontina cheese and Prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll; tie roll securely with string at 2-inch intervals. (At this point, you may cover and refrigerate until next day. ) Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover and cook until meat in thickest part is very tender when pierced (9-10 hours).
Carefully lift turkey to a warm platter and keep warm. Skim and discard fat from cooking liquid; blend in cornstarch (blended with water). Increase cooker to high; cover and cook, stirring 2 or 3 times, until sauce is thickened. Remove and discard strings and thyme sprigs from turkey; slice meat 1/4-inch thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.
GRILLED TURKEY FILETS WITH MIXED MUSHROOM SAUCE
Olive oil
1/2 cup chopped onion
1 cup button mushrooms, sliced
1 cup brown Cremini mushrooms, sliced
1 cup Shiitake mushrooms, sliced
14 1/2 ounces turkey broth
2 tablespoons cornstarch
1 tablespoon fresh chopped parsley
1 teaspoon granulated sugar
1/8 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
2 tablespoon olive oil
1 1/4 pounds turkey breast filets
Lightly coat grill with olive oil while it is heating up. Prepare grill for medium direct heat cooking. Place a large skillet over medium high heat until hot. Coat skillet with olive oil, add onions and mushrooms and cook 3-5 minutes or until liquid from mushrooms has evaporated, stirring frequently.
In a small mixing bowl, combine broth and cornstarch and stir until cornstarch is completely dissolved. Add broth mixture, parsley, sugar, thyme, salt and pepper to mushrooms. Bring to a boil; stir until thickened. Remove from heat and cover to keep warm.
Brush filets lightly with olive oil and place on rack over medium hot grill. Turn one to two times for even cooking and browning. Cook 5 to 7 minutes per side or until meat is no longer pink. Serve with mushroom sauce.
TURKEY CLEAN UP
3 cups cooked turkey
3/4 pound salt pork or bacon, diced
1 cup canned tomatoes
1 cup rice
1 1/2 cups stock or thin gravy
1 tablespoon. minced parsley
1/2 cup minced celery
salt & pepper.
Brown bacon or salt pork and put in casserole dish. Add parsley, celery, tomatoes and turkey, together with a little salt and pepper. Mix well. Put rice on top of mixture and pour on the liquid stock. Cover closely and bake at 350 deg for an hour and a half.
GRANDMA'S BREAD STUFFING - 1910
Remove the crust from two small bakers' loaves; slice and pick to small bites. Season with one-half teaspoon pepper, two and one-half teaspoons salt, one-half teaspoon powdered sage, and one medium-sized onion finely chopped. Mix well using two forks. Melt two-thirds cup of butter in three-fourths cup of boiling water; add to first mixture and toss lightly with the forks. Add two eggs slightly beaten, mix well and fill body and breast of fowl, putting sufficient in the latter to give the bird a plump appearance. If bread is very stale, more moisture may be added.
VARIETY STUFFING FOR TURKEYS
FOUNDATION
4 cups cracker or bread crumbs or 2 cups of each
4 teaspoons poultry seasoning or mixed herbs
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup melted butter - more must be used if a rich stuffing is desired
1/2 cup milk or hot water
Mix cracker/bread crumbs with poultry seasonings, salt and pepper. Stir in melted butter, then add milk and stir into a smooth mass.
Variations:
1. Add 1 cup chestnuts boiled and mashed or sliced
2. Add 1/2 cup raisins and 1/2 cups nuts, cut fine
3. Add 1 cup oysters, clean, drained and chopped
4. Add turkey giblets parboiled and cut fine
5. Add 4 sausages parboiled, skin removed and cut in 1/2 inch pieces
6. Add 1/4 cup chopped onions, sautйed in melted butter
7. Add 2 cups chopped celery
TURKEY CROQUETTES
2 tablespoons fat
1/4 cup flour
1 cup milk
1 3/4 cup cooked turkey
salt and pepper
3/4 tsp celery salt
1 teaspoon lemon juice
few drops onion juice
1 teaspoon chopped parsley
egg
cracker/bread crumbs/flour
Make a white sauce with the fat, flour and milk. Add chopped turkey seasoned with celery salt, lemon and onion juice, parsley, salt and pepper. Cool, shape, dip into flour or fine crumbs, then into egg and again into crumbs and deep fry - 375-390 deg from 2 to 5 minutes.
CREAMED TURKEY
2 cups cooked turkey cut in small pieces
3 tablespoons butter
1 tablespoon minced onion
3 tablespoons flour
2 cups thin cream
2 egg yolks
salt, paprika, mustard, nutmeg, cayenne
Melt butter in a saucepan, add chopped onions and cook five minutes without browning, stirring constantly. Add flour and stir until well blended. Then gradually pour on thin warm cream, stirring until the boiling point is reached. Season to taste with salt, paprika, a few grains each of cayenne, mustard and nutmeg. Remove from the fire and add the slightly beaten yolks of two eggs. Put turkey in the sauce, setting the saucepan in a larger saucepan (or double boiler) containing hot water. The mixture should not boil after adding yolk of eggs. Serve on boiled noodles.
TURKEY STRATA
4 cups bread cubes
2 cups cooked turkey, diced
1 - 4 1/2 oz jar sliced mushroom drained - reserve liquid
4 slices American cheese, quartered
3 eggs separated
1-10 1/2 oz can cream of chicken soup undiluted
1/4 teaspoon salt
2 tablespoons salad dressing
1 teaspoon prepared mustard
Spread half of bread cubes in a well greased 9x13 casserole dish. Sprinkle evenly with turkey and mushrooms. Cover with cheese pieces and top with remaining bread crumbs. Beat egg yolks slightly. Combine with soup and mushroom liquid and pour over casserole. Beat egg whites stiff, fold in salt, salad dressing and mustard. Spread lightly over top of casserole. Bake at 350 deg for 30-35 min.
TURKEY BURRITOS
2 cups cooked turkey, chopped
3/4 cup celery, finely chopped
1/2 cup onion finely chopped
1/4 to 1/2 cup black olives, sliced
1 cup cheddar cheese, shredded
1/2 cup salad dressing or mayo
1/4 cup picante sauce
1/2 teaspoon salt
6 soft tortillas
In medium mixing bowl combine turkey, celery, onion, black olives and cheese; set aside. In another bowl whisk together dressing/mayo, picante sauce and salt. Pour sauce over turkey mixture and blend well. Spoon filling onto tortillas and wrap as a burrito. Heat in a 9x13x2 inch pan at 350 deg for 20 minutes or until thoroughly warm. Serve with picante sauce and black olives.
HOT TURKEY SALAD
2 cups cooked turkey, chopped
1 teaspoon grated onion
1/2 cup water chestnuts
1 cup bean sprouts
3/4 cup mayo
1/2 cup grated sharp cheese
Chinese noodles
2 cups celery chopped
1/2 teaspoon salt
1/2 jar pimentos, chopped fine
2 tablespoons lemon juice
slivered almonds
Mix all ingredients and pour in casserole. Bake in 400 deg oven for 10-15 minutes. Bake until cheese melts. Place Chinese noodles on top and serve.
QUICK TURKEY CASSEROLE
1 cup cooked turkey
1/2 cup chopped walnuts or filberts
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup water
2 cups crushed potato chips
1 cup sliced celery
1 tablespoon onion, diced
1 1/2 cup cooked rice
1 cup cream of chicken soup
1/4 teaspoon pepper
3/4 cup may
2 hard boiled eggs, sliced.
Combine turkey, celery, onions, nuts, rice soup, salt and pepper and lemon juice. Mix mayo with water and add to chicken mixture. Gently stir in hard boiled egg slices. Turn into greased 9 inch square pan, top with crushed potato chips. Bake at 450 deg for 15 minutes or until bubbly.
TURKEY/RICE HOT DISH
2 cups turkey chopped
1 large onion
1 can cream of mushroom soup
2 tablespoons soy sauce
salt and pepper
1 cup celery
1 can turkey soup
1 cup raw rice
Mix all ingredients, add 2 cups water and bake 350 deg 1 to 1 1/2 hours
TURKEY RICE CASSEROLE
1/4 cup lemon juice
3 cups cooked turkey
2 cups chopped celery
1/4 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 teaspoon pepper
1 teaspoon salt
1/2 cup chopped water chestnuts
3 cups cooked rice - cooked in bouillon
1 1/2 cup mayo
1/2 cup water
6 hard cooked eggs
2 cups crushed potato chips
Pour lemon juice over turkey. In bowl combine all ingredients except the last 4. Mix mayo with water and add to turkey mixture. Gently fold in sliced eggs and turn into casserole or 9x13 inch pan. Top with crushed potato chips. Bake at 375 degs until very hot throughout.
ORIENTAL TURKEY STIR FRY
1 to 2 lbs turkey breast
1 8 oz can water chestnuts
1 cup fresh mushrooms
1 lb bok choy
3 green onions
1 tablespoon oil
Sauce:
1 cup turkey broth
2 tablespoons dry sherry
1/4 teaspoon garlic powder
3-1/4 cup soy sauce
2 tablespoons cornstarch
1/4 teaspoon ground ginger
Cut cooked turkey into 1/4 inch strips. Slice bok choy, water chestnuts, mushrooms and onions. Heat oil in wok or Dutch oven on medium-high for 2-3 minutes. Add turkey. Stir-fry 3-5 minutes until turkey turns white and begins to brown - remove to plate. Add vegetables to wok. Stir fry 4-5 minutes. Combine sauce ingredients. Pour over vegetables and add turkey. Heat and stir 2 to 3 minutes more until sauce is thickened. Serve over rice or chow mein noodles.
Makes 6 servings.
Note: White grape juice may be used in place of Sherry.
CHEESY TURKEY CASSEROLE
4 cups diced turkey
1 cup diced celery
1 medium onion diced
3/4 cup green peppers (optional)
3 tablespoons butter
1 small jar diced pimento
1 small can sliced, pitted olives
1 can cream of chicken soup - undiluted
1 can cream of mushroom soup - undiluted
1 can cream of celery soup - undiluted
1 cup shredded Cheddar cheese
Sautй celery, green peppers and onion in butter. Add pimento and olives and set aside. In separate bowl add the soups together, then add the sautйed vegetables to the mixture. In a large, well greased casserole add a layer of chow mein noodle, then a layer of turkey. Continue alternating, ending with a layer of noodles. Pour the well blended soup on top. Sprinkle shredded Cheddar cheese over entire top. Bake at 450 deg 15-20 minutes until cheese is melted and contents hot.
TURKEY LOAF
1/2 cup turkey broth
2 lb ground turkey
1/2 cup shredded carrots
1/2 teaspoon thyme
1 teaspoon minced garlic
1/2 teaspoon fresh ground pepper
1/2 cup fresh bread crumbs
1 large egg white, lightly beaten
1 small onion, grated
1/3 cup chopped fresh parsley
1/2 teaspoon salt
Preheat oven to 350 deg. In small bowl, pour turkey broth over bread crumbs. Let stand 10 minutes. Gently mix remaining ingredients in a large bowl. Add bread crumbs and mix well. Spoon into a 1 1/2 quart loaf pan. Bake 1 hour or until juices run clear.
6 servings.
TURKEY SOUFFLE
10 slices white bread
2-3 cups cooked turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup chopped celery
1 cup mayo
2 teaspoon salt
3 cups milk
1 can mushroom soup
Paprika
4 eggs
1/2 cup shredded cheese
Cube 4 slices of bread and place in large baking dish. Combine turkey, vegetables, mayo and salt. Spoon over bread crumbs. Trim crusts from remaining slices and arrange over mixture. Combine eggs and milk, pour over top. Refrigerate overnight. Bake in 325 deg oven for 15 minutes. Remove from oven and spoon warm mushroom soup over top. Top with cheese and paprika and bake at 325 deg for 1 hour.
MICROWAVE JALAPENO TURKEY DIVAN
2 cups cooked turkey cut in 1x2 inch strips
1/4 cup flour
2 teaspoon Worcestershire sauce
4 oz can jalapeno peppers chopped
2 cups broccoli, budded and sliced
1/4 to 1/2 cup sour cream
1/4 cup butter
2 cups turkey broth
2 cups Monterey Jack shredded cheese
Spray 7x10 inch casserole with Pam. Spread meat in bottom of dish. Place butter and flour in 1 quart bowl and microwave 40 to 60 seconds until bubbly, stirring once. Add the broth and Worcestershire sauce and microwave 4 to 6 minutes until bubbly. Add the cheese and stir until melted. Add the jalapeno peppers and set aside. Place the broccoli in 1 quart bowl and microwave 4 to 6 minutes until crisp-tender. Stir once. Place broccoli on turkey strips and pour sauce over. Cover with waxed paper and microwave 6 to 8 minutes until heated through.
TURKEY PUFFS
1 cup flour
2 eggs
1/2 teaspoon salt
1 cup milk
1 tablespoon melted fat
Add salt to flour and sift. Beat eggs with rotary beater until thick and lemon colored. Add 1/3 cup milk and continue to beat slowly to moisten flour - about 30 seconds. Gradually add remaining milk and melted fat and beat until the mixture is lump free -1 to 2 minutes. Fill greased custard cups or muffin pans a little less than half full. Bake at 425 deg about 40 minutes. While hot, slit sides of each puff and fill with
Creamed Turkey.
Creamed Turkey
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot turkey broth
4 cups diced cooked turkey
seasoned salt, to taste
ground black or white pepper, to taste
Melt butter over medium-low heat. Add flour; stir until smooth. Slowly pour in milk and stock, stirring constantly, and thickened and bubbly. Add turkey and seasoned salt and pepper.
MOLDED TURKEY SALAD
2 cups diced, cooked turkey
2 cups diced celery
1/4 cup minced pimento and green pepper
salt and pepper to taste
lemon juice to taste
1 cup mayo
Combine turkey, celery and seasonings. Blend in mayo to moisten. Pack into a dampened mold and chill. Loosen edges and invert on chilled platter. Garnish with greens and sliced olives.
WALDORF LUNCHEON SALAD
3 or 4 apples unpeeled
1 cup chopped, cooked turkey
1 1/2 cups thinly-sliced celery
1/2 cup chopped walnuts
salt to taste
mayo
Cut thin slices of apple for garnish. Cube remaining apple; mix with turkey, celery and the chopped walnuts. Salt to taste then mix with Mayo. Spoon onto lettuce cups; garnish with apple slices. Top with mayonnaise and walnut halves.
TURKEY BAKE
8 slices white bread cut in 1 inch cubes
2 cups cooked diced turkey
2 cups shredded Swiss cheese
1/4 cup chopped onions
1 tablespoon butter
3 eggs, lightly beaten
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
Arrange half the bread cubes in the bottom of a well buttered 9 inch square baking dish. Spread turkey over the bread and cover with shredded cheese. In a small skillet sautй onions in butter then spread over cheese. Top with remaining bread cubes. Mix eggs, milk and seasonings and pour over layers. Bake at 325 deg for 40 minutes or until knife inserted halfway between center and edge comes out clean and top is crusty and brown. All to stand several minutes before serving.
GREAT GRANNIES' TURKEY SOUP - 1890
After y'all are as stuffed as that Thanksgiving gobbler, the table has been cleared, dishes done up neatly, and now it's time to think about the remnants of olde Tom. So, wash the patties and start to work. In the roasting pan - that hasn't yet seen soap and water - place skin and all the bones - a little meat left on the bones helps immensely - then toss in an onion or two, celery, salt, and pepper. Bring to a boil, reduce heat and cook for several hours until broth is nice and rich. Strain through cheese cloth and then doctor up, letting your imagination run wild. More turkey is a must, noodles, carrots, on and on.
CROCK POT ITALIAN TURKEY THIGH
1-2 turkey thighs (about 1 1/2 lbs), boned and cut into 1-inch cubes
1 tomato, diced
1 green pepper, diced
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon dried basil or mixed Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
Cooked spaghetti
4 teaspoon Parmesan cheese
Combine all ingredients except spaghetti and cheese in the crock pot. Cook on high setting 30 minutes. Reduce to low heat and cook 8-10 hours until meat is very tender. (If necessary, to thicken sauce: mix 2 teaspoons cornstarch with 3 tablespoons water and stir into sauce. Bring to a boil, stirring until thickened.) Serve over cooked spaghetti and top with Parmesan cheese.
Serves 4
Source: Norbest Turkey Co. Iowa
EGG FOO YONG SKILLET DINNER
2 cups shredded cooked Norbest turkey
1/4 lb mushrooms, chopped
1 cup bean sprouts
1/2 cup grated carrot
1/4 cup thinly sliced green onions
1 teaspoon minced garlic
4 eggs
1 tablespoon soy sauce
1/4 teaspoon each black pepper and red pepper flakes
1 teaspoon vegetable oil
Combine first 6 ingredients in a large bowl. In a small bowl beat together eggs, soy sauce, black and red pepper. Stir into turkey mixture. Add oil to large oven-safe skillet and sautй mixture over medium-high heat 3 minutes, stirring constantly. Reduce heat to low and cook 10 minutes longer, or until mixture is lightly browned and set on bottom. Place 3 inches under broiler for 2-3 minutes or until top is lightly browned.
BASIC TURKEY MEAT LOAF
1 pound Norbest Ground Turkey
1 egg
1/2 cup seasoned bread crumbs
1/4 cup water
1 tablespoon dried onions
1 tablespoon green peppers, chopped
1/8 teaspoon pepper
2 tablespoons catsup
1 teaspoon prepared horseradish
1/2 teaspoon prepared mustard
Preheat oven to 350 degrees F. Combine all ingredients; place in lightly greased 4 1/2 x 8 1/2 x 2 5/8-inch loaf pan or shape in loaf form and place into 1-quart lightly greased baking dish. Bake for 45-60 minutes, or until meat is no longer pink in center of loaf. Unmold on platter; top with sliced tomatoes and garnish with parsley, if desired.
Serves 4
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TURKEY LASAGNA
Vegetable oil spray
1/2 cup chopped onion
8 ounces fresh mushrooms, sliced
3 cloves garlic, minced
1 pound freshly ground turkey, skin removed before grinding
3 cups no-salt-added tomato sauce
2 teaspoons basil
1/2 teaspoon oregano
Freshly ground black pepper to taste
1 10-ounce package frozen, no-salt-added, chopped spinach, defrosted and squeezed dry
2 cups (1 pound) low-fat cottage cheese
Dash nutmeg
1 8-ounce package lasagna noodles
8 ounces part-skim mozzarella cheese, grated
Preheat oven to 3750 F. Lightly spray a 9-x-13-inch baking dish with vegetable oil spray. In a medium nonstick skillet over medium-high heat, combine onion, mushrooms, garlic and ground turkey. Saute until turkey is no longer pink. Cover pan until mushrooms have released juices. Uncover and evaporate juices over high heat. Add tomato sauce, basil, oregano and pepper. Reduce heat.
In a medium bowl, combine spinach, cottage cheese and nutmeg. Stir to mix well. Set aside. Cook noodles according to package directions, omitting salt. Lay one-third of noodles on bottom of dish; add one-half spinach mixture, one-third tomato sauce and one-third cheese. Repeat layers once. Finish with 1 layer noodles, one-third sauce and remaining cheese. Cover with aluminum foil and bake 35 to 40 minutes.
Serves 9
Calories: 326
Protein: 31 g
Carbohydrates: 32 g
Total Fat: 8 g
Saturated Fat: 4 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Cholesterol: 49 mg
Sodium: 411 mg
Source: American Heart Assn.
HEART-HEALTHFUL TURKEY REUBENS
1/4 cup nonfat Thousand Island salad dressing
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese (1 1/2 ounces)
Vegetable oil spray
Spread salad dressing on one side of each slice of bread. Top 4 slices of bread with turkey or chicken, sauerkraut and cheese. Top with remaining bread slices, dressing side down. Spray a large skillet with vegetable oil. Cook 2 sandwiches over medium heat for 4 to 6 minutes, or until bread toasts and cheese melts, turning once. Repeat with remaining sandwiches.
Serves 4
Calories: 273 cal
Protein: 24 g
Carbohydrates: 31 g
Total Fat: 5 g
Saturated Fat: 1 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 1 g
Cholesterol: 48 mg
Sodium: 780 mg
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GRILLED TURKEY TENDERLOIN
Many people feel that grilling brings out the best in meat. Grilled turkey tenderloin comes off the grill and melts in your mouth, making this a diabetic recipe favorite.
Ingredients:
1/4 cup low-sodium soy sauce
1/4 cup sherry wine or apple juice
1/8 teaspoon black pepper
2 tablespoons. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 cup peanut oil
2 tablespoons lemon juice
1/8 teaspoon garlic salt
1/4 teaspoon ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns.
Yields 4 servings.
Source: American Diabetes Assn.
TURKEY CHOP SUEY
Number of Servings: 6
Serving Size: 1/6 of recipe
1 lb raw ground turkey
1 lb chopped onion
1 bunch chopped celery
1 pinch salt
1 pinch pepper
1 tablespoon molasses
1 lb bean sprouts
1 tablespoon cornstarch
4 tablespoons light soy sauce
1 Saute turkey, onions, and celery.
2 When turkey is no longer pink, add salt, pepper, and broth and cook for about 10 minutes.
3 Add molasses and sprouts. Cook 10 minutes longer.
4 Mix cornstarch and soy sauce. Add to pan. Stir until thickened. If more sauce is needed, add more broth or water.
5 Serve over hot, cooked
Exchanges Per Serving
1 Starch
2 Meat
Nutrition Information
Amount per serving: Calories 183, Calories From Fat 63, Total Fat 7 g, Saturated Fat 2g, Cholesterol 61mg,
Sodium 160mg, Total Carbohydrate 14g, Dietary Fiber 3g, Protein 1 g
Source: American Diabetes Assn.
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COBB SALAD
4 leaf lettuce leaves
3 cups head lettuce, shredded
1 cup turkey, cooked and cubed
1 tomato, diced
1/4 cup cheddar cheese, shredded
1/8 cup bacon bits
2 hard cooked eggs, chopped
1 bunch green onion (about 1/4 cup), chopped
1/2 cup your favorite salad dressing
Line salad plates with lettuce leaves. Arrange shredded lettuce over lettuce leaves. Top with turkey, tomatoes, cheese, bacon bits, eggs and green onion. Serve with salad dressing.
TURKEY BLT
4 slices bacon
2 leaves lettuce
1 tomatoes, sliced
6 slices white bread
Mayonnaise
4 slices cooked turkey breast
Fry bacon in heavy fry pan over medium-high heat about 8 minutes until crisp. Transfer to paper towels and drain.
Lightly toast bread. Coat one side of outer toast slices and both sides of middle toast slices with mayonnaise. Layer toast, bacon, lettuce, tomato, and turkey. Serve immediately.
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MAPLE-GLAZED TURKEY BREAST
Makes 4 servings
Prep: 5 min; Bake: 45 min
1 (6-ounce) package seasoned long-grain wild rice
1 1/2 cups water
1 boneless turkey breast (about 1 pound)
3 tablespoons maple syrup
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1. Heat oven to 350°.
2. Mix uncooked rice, seasoning packet from rice and water in ungreased square baking dish, 8 x 8 x 2 inches. Place turkey breast, skin side up, on rice mixture. Drizzle with maple syrup. Sprinkle with walnuts and cinnamon.
3. Cover and bake about 45 minutes or until rice is tender and juice of turkey is no longer pink when center is cut.
NUTRITION FACTS: 1 Serving:; Calories 305 (Calories from Fat 90); Fat 10g (Saturated 1g); Cholesterol 75mg; Sodium 170mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 30g
% DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 12%
DIET EXCHANGES:; 1 1/2 Starch; 4 Very Lean Meat; 1 Fat
Slow Cooker Directions: Decrease water to 1 1/4 cups. Increase maple-flavored syrup to 1/4 cup. Mix uncooked rice, seasoning packet from rice and water in 3 1/2- to 6-quart slow cooker. Place turkey breast, skin side up, on rice mixture. Drizzle with maple syrup. Sprinkle with walnuts and cinnamon. Cover and cook on low heat setting 4 to 5 hours or until juice of turkey is no longer pink when center is cut.
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.
TURKEY AND MELON ROLL - UPS
WW Recipe
1 tbsp. coarse-grained mustard
1/2 tsp. honey
Dash of ground white pepper
3 (1 oz.) slices deli-style turkey breast
6 (4 x 1 inch) slices peeled, seeded cantaloupe
Combine mustard, honey and pepper; stir well. Spread 1 teaspoon mustard mixture on each turkey slice. Cut turkey slices in half lengthwise. Wrap 1 turkey slice spirally around each cantaloupe slice. Repeat procedure with remaining mustard mixture, turkey and cantaloupe.
Yield: 6 appetizers
41 calories; Protein 3.5; Fat 0.6; Carbohydrate 5.5; Fiber 0.7; Cholesterol 0; Sodium 155
Weight Watcher Points - 1 Point per serving
TURKEY CLUB BAKE
All of the classic club sandwich ingredients "bacon, tomato, mayo and
cheese" come together in this tasty turkey bake.
Prep Time: 20 min
Start to Finish: 35 min
Makes: 6 servings
2 cups Original Bisquick® mix
1/3 cup mayonnaise or salad dressing
1/3 cup milk
2 cups cubed cooked turkey
2 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled
1/4 cup mayonnaise or salad dressing
1 large tomato, chopped (1 cup)
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
1. Heat oven to 450F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
2. Bake 8 to 10 minutes or until golden brown.3.Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.
Nutrition Information
1 Serving: Calories 515 (Calories from Fat 315 ); Total Fat 35 g
(Saturated Fat 10 g); Cholesterol 80 mg; Sodium 960 mg; Total Carbohydrate 28 g (Dietary Fiber 1 g); Protein 23 g
Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 22 %; Iron 12 %
Exchanges: 2 Starch; 2 1/2 High-Fat Meat; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
How-To
Greasing a cookie sheet is easy. Just brush on shortening with a pastry brush or wipe on a small amount with a low-lint paper towel.
Time Saver
Cook the bacon in the microwave for one less pan to wash. Just follow cooking directions on the bacon package.
How-To
Snip green onions with a scissors for easy slicing. Go ahead and use all of the white and most of the green portions of each onion.
TURKEY SANDWICHES BOMBAY
This is a very old Kraft recipe. Chicken may be substituted for turkey but... why?
Ingredients
2 cups chopped cooked turkey
1/2 cup raisins
1/2 cup chopped salted peanuts
1/2 cup chopped celery
1/4 cup chopped onion
1/4 teaspoon curry powder
16 slices of sandwich bread
1 12-oz package of sliced cheese
Kraft Mayonnaise
Directions
Combine turkey, raisins, peanuts, celery, onion and enough mayonnaise to moisten. Add curry powder; mix well.
For each sandwich, cover slice of bread with a cheese slice. Top with the turkey salad and second slice of bread.
Makes 8 sandwiches.
TURKEY DIVAN
(Microwave)
I use chicken often in this recipe but there's nothing to top the flavor of smoked turkey.
3 tablespoons butter
3 tablespoons flour
1/2 cup boiling water
2 chicken bouillon cubes
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/2 cup grated parmesan cheese
1 pound chipped smoked turkey breast
10 ounce package frozen broccoli
Microwave broccoli according to package and drain well then set aside.
Cream Sauce: Microwave butter on high for 45 seconds then stir in flour and blend well. Stir in water with bouillon, cream and nutmeg and microwave on medium until thick. Stir in parmesan cheese; set cream sauce aside.
Arrange turkey in bottom of square microwavable dish then put thin layer of cream sauce over top.
Place broccoli on top of turkey and top with remaining sauce. Microwave on high for 6 minutes then garnish with paprika.
WILD RICE CASSEROLE
I know many folks who, like myself, prepare a large bird just for the leftovers. This is perfect for those turkey leftovers.
Ingredients
1 1/2 cups of uncooked wild rice
1 lb. ground pork sausage (I use Jimmy Dean)
1 6-8 oz. can of sliced mushrooms, or use fresh sliced (I use fresh)
2 cans cream of mushroom soup
About 2 lbs. of turkey slices, white and dark meat
Directions
Cook wild rice as directed and drain
Cook sausage meat, breaking up with fork until lightly browned
Drain mushroom liquid into undiluted mushroom soup
In buttered 9 x 13 casserole dish, layer half the wild rice, then half the sausage, then half mushrooms, then turkey slices
Pour half the mushroom soup mix over turkey
Repeat layers
Cover and bake in 375 degree oven until bubbly, approximately 30 to 45 minutes
KENTUCKY HOT BROWNS
This favorite dates back to Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created in 1926.
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated parmesan cheese
1 egg, room temperature and beaten
salt and black pepper, to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 lb cooked turkey breast, thinly sliced
grated parmesan cheese, for topping
1 (2 ounce) jar diced pimentos, drained
8 slices bacon, fried crisp
In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly.
Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.
For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese.
Place entire dish under a broiler until the sauce is brown and bubbly.
Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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~
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