Post by carnation037 on Sept 25, 2002 14:35:45 GMT -6
Leftover - Turkey Crunch
2 c. or more of leftover turkey 4 ounces fresh thinly sliced mushrooms, optional 1/2 c. chopped celery 1/4 c. chopped onion 1/4 c. chopped green peppers 1 2oz. jar sliced pimentos, drained, optional 1/2 tsp. poultry seasoning 3 c. diced leftover turkey stuffing 2 cans cream of celery soup 1 c. milk 3 ounces chow mein noodles, broken up
Preheat oven to 325. Butter a 2 quart casserole dish. Combine the turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning together in the casserole dish. Lightly mix in the stuffing. Blend together the soup and milk and pour over the turkey mixture. Sprinkle the noodles over the top. Bake for 30 minutes.
Post by carnation037 on Sept 25, 2002 14:40:24 GMT -6
reposting of recipe originally posted 09/22/02 at 7:05pm .....
Turkey + Broccoli Casserole
4 fresh broccoli flowerets, cooked 1/2 c. lowfat margarine 3/8 c. Wondra or quick-mixing flour 1 1/2 to 2 c. turkey soup or consomme 1 1/4 c. skim milk Salt, pepper and other seasonings Worcestershire sauce 4 c. leftover cooked turkey or chicken Grated Parmesan cheese 1 c. Chardonnay or dry white wine
Arrange broccoli in shallow 9x13x2 inch pan that has been sprayed or wiped with lowfat cooking oil or spray. Melt margarine and stir in flour. Add soup, milk and wine. Cook, stirring constantly, until mixture is thickened and smooth. Stir in seasonings and continue to cook another 2-3 minutes. Lay turkey or chicken over broccoli in baking pan. Cover with wine and cream sauce. Sprinkle generously with Parmesan cheese. Bake at 400 degrees for 20 minutes or until bubbly. Serves 8.
Dice leftover meat and place in saucepan. Add taco mix and about 3/4 to 1 cup water. Saute covered over low heat until meat just about falls apart. Spoon meat onto a tortilla. Add about 1/4 cup cheese and roll up. Place in baking dish and sprinkle top with milk to keep tortillas soft. Cover with remaining cheese and bake at 350 degrees for 25 to 30 minutes. Serve with sour cream and/or avocado dip.
Sour Cream Turkey Enchiladas
12 tortillas chopped leftover turkey, (or brown ground turkey) 8 oz. shredded Cheddar cheese 1 medium chopped onion 1 small can chopped green chilies 2 10 3/4oz. cans cream of chicken soup 2 c. sour cream, (1 pint)
Soften the tortillas in a saute pan or in the microwave. Place equal amounts of turkey, cheese, onions and chilies on each tortilla. Roll up. Coat a 9x13x2 inch baking dish with cooking spray. Place rolls seam side down in the baking dish. Mix the soup and sour cream together. Pour over tortillas in the dish. Bake at 350 for 25 minutes or until bubbly.
Post by carnation037 on Sept 25, 2002 14:50:09 GMT -6
reposting of recipe originally posted 09/22/02 at 7:06pm .....
Sour Cream Turkey Enchiladas
1 doz. tortillas 8 oz. cheddar cheese, shredded 1 med. onion, chopped 2 cans cream of chicken soup 1 can chopped green chilies 1 pt. sour cream Leftover turkey, chopped
Soften tortillas (skillet or microwave). Fill and roll with turkey, cheese, onions and chilies. Place in 9 x 13 inch dish (Pam it). Mix soup and sour cream and pour over tortillas. Bake at 350 degrees for 25 minutes or until bubbly.
Post by carnation037 on Sept 25, 2002 14:54:12 GMT -6
reposting of recipe originally posted 09/22/02 at 7:07pm .....
Microwave Turkey Tetrazzini
1 (7 oz.) pkg. spaghetti 1/4 c. butter 4 oz. mushrooms (fresh or canned and drained) 1 sm. onion, chopped 1 1/2 tsp. lemon juice 1/3 c. flour 1 tbsp. salt 1/2 tsp. paprika 1/8 tsp. nutmeg 2 c. turkey or chicken broth 1/2 c. half & half 2 c. leftover, cubed turkey 1/2 c. Parmesan cheese Paprika
Cook spaghetti using directions on packet. Drain well and place in greased 8x12x2 inch dish. In 2-quart casserole, place butter, mushrooms, onion and lemon juice. Microwave at high 2 to 3 minutes, stirring after 1 minute. Stir in flour, salt, paprika and nutmeg until smooth; microwave at high 1 minute. Stir well. Gradually stir in broth. Microwave at high 5 to 6 minutes, stirring after 3 minutes until thickened. Mix in half & half and turkey. Pour over spaghetti. Sprinkle with cheese and paprika. Microwave at high 7 to 9 minutes, rotating dish half turn after 4 minutes until hot. Makes 4 to 6 servings; can be halved.
Post by carnation037 on Sept 25, 2002 14:58:26 GMT -6
reposting of recipe originally posted 09/22/02 at 7:07pm ...
Zucchini and Turkey Casserole
4 c. chopped leftover chicken or turkey 6 c. diced unpeeled zucchini 1 c. onion diced 1 c. shredded carrots 1 can (10 1/2 oz.) cream of chicken soup undiluted 1 ctn. (8 oz.) sour cream 1/8 tsp. garlic powder 1 pkg. chicken flavor stuffing mix 1/2 c. butter 1 c. Cheddar cheese, grated (optional)
Combine zucchini and onion in medium saucepan. Add water to cover and bring to boil. Boil in medium saucepan, add water to cover and bring to boil. Boil for 5 minutes, drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini, onion and chicken; mix. Spread in buttered 13 x 9 inch baking dish. To prepare topping: melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350 degrees for 1 hour or until golden brown. Yield: 6 to 8 servings.
Post by carnation037 on Sept 25, 2002 15:02:20 GMT -6
reposting of recipe originally posted 09/22/02 at 7:08pm .....
Crockpot Turkey Soup
Carcass, wings & bones of 1 leftover turkey 2 stalks celery with leaves 2 carrots, cut in chunks 2 bay leaves 1/2 tsp. basil 1/2 tsp. marjoram
Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery 1 1/2 c. chopped carrots 1/2 c. chopped parsley
Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.
Post by carnation037 on Sept 25, 2002 15:05:13 GMT -6
reposting of recipe originally posted 09/22/02 at 7:09pm .....
Leftover turkey from 1 turkey 1/4 tsp. poultry seasoning 3 cubes or 3 tsp. chicken bouillon 1 bay leaf 6 c. water 1/2 c. rice or 1 c. noodles 3 med. carrots 2 stalks celery, sliced 2 med. onions, sliced or chopped 2 tbsp. chopped parsley 1 sm. can tomato sauce
In a large saucepan or pot combine first 5 ingredients. Simmer covered for 1 1/2 hours. Remove bones, cut off meat and return meat to broth. Add remaining ingredients to broth. Simmer covered 30 minutes or until vegetables are tender. TIP: Other vegetables may be added such as corn, zucchini, tomatoes, potatoes, peas, mushrooms, pick what you like.
Post by carnation037 on Sept 25, 2002 15:07:47 GMT -6
reposting of recipe originally posted 09/22/02 at 7:09pm .....
Leftover turkey, 2 cans cream of potato soup 1 soup can milk 1 soup can water 1/4 tsp Celery salt 1 tsp Salt and pepper 1/4 tsp Garlic powder 1/4 tsp Poultry seasoning 1 bouillon cube, dissolved in 1/2 c.water
Cut meat into bite-sized pieces. Combine potato soup with milk and water in large saucepan, mixing thoroughly. Add meat and bouillon. Heat on medium to almost boiling, stirring frequently. Add salt, pepper, celery salt and garlic powder to taste. If you are turkey or chicken, add about 1 teaspoon poultry seasoning. Simmer on low heat for 30 minutes. Serves 6-8.
Post by carnation037 on Sept 25, 2002 15:11:22 GMT -6
reposting of recipe originally posted 09/22/02 at 7:10pm .....
Almond Turkey Pie posted by Vicki
1 cup grated cheddar cheese 1 tbsp all-purpose flour 3 cups chopped cooked turkey 1 1/2 cups diced celery 1 cup mayonnaise 2/3 cup chopped toasted almonds 1 tbsp lemon juice 1/2 tsp oregano 1/4 tsp salt 1/4 tsp ground black pepper 1 refrigerated pie shell dough
preheat oven to 350 degrees. in a large bowl mix together 3/4 cup grated cheese and flour. stir in chopped turkey, diced celery, mayonnaise, 1/3 cup chopped toasted almonds, lemon juice, oregano, salt, and pepper. on lightly floured surface, roll out dough n rectangle shape to fit 9" x 13" baking dish. transfer dough to dish being careful not to stretch pastry. turn under the edges, and flute to seal to dish spoon turkey mixture into pastry crust. sprinkle with remaining grated cheddar cheese and chopped toasted almonds. bake 30 minutes, or until lightly browned and thoroughly heated. 8 servings. i like this cause it uses up not only a lot of the leftover turkey but the celery that i always seem to have in excess as well! vicki
Post by carnation037 on Sept 25, 2002 15:14:37 GMT -6
the first recipe is a reposting of recipe originally posted 09/22/02 at 7:11pm .....
Leftover Turkey Pie
1 1/2 cups cooked turkey (cubed) 1 cup cooked potatoes (cubed) 1 cup cooked peas and carrots 1 10 oz. can of cream of chicken soup 1/2 cup milk 1 tbsp. minced onion 1/2 tsp. poultry seasoning
1 cup Bisquick mix 1/4 cup milk
Combine the first seven ingredients in a medium casserole dish. Bake uncovered at 450 F for 15 minutes then stir. Meanwhile prepare biscuit crust using milk and Bisquick. It should be firm enough to knead and roll - not too sticky. Cut out biscuits in circles or decorative shapes and lay on top of hot turkey and vegetables. Bake uncovered at 450 F for another 15 minutes. For a thinner pie, use a larger dish and double the biscuit recipe.
Turkey Pot Pie
leftover turkey, cut into small pieces leftover gravy 1 c. chopped celery 1 c. chopped onion 1 c. chopped carrots 3 tbsp. flour and water mixture 1 unbacked pastry crust for top
Cook and simmer turkey and gravy on stove. Separately simmer celery, onion, and carrots until tender. Add to meat. Cook for 30 minutes. Thicken with the flour and water mixture. Pour into a baking dish and salt and pepper to taste. Place the pastry crust over the top, making sure the edges touch sides of dish. Bake in 350 degree oven until crust is brown.
Post by carnation037 on Sept 25, 2002 15:19:43 GMT -6
reposting of recipe originally posted 09/22/02 at 7:12pm ...
6 quarts turkey stock, made from your leftover turkey carcass 1 cup flour 1 cup oil or bacon fat 1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces 1 pound andouille or smoked sausage 2 pounds shrimp 2 pounds okra, sliced 2 onions, chopped 1 bunch green onions with tops, chopped 2 bell peppers, chopped 5 ribs celery, chopped several cloves garlic, minced 3 bay leaves 1 bunch fresh parsley, chopped Creole seasoning to taste, OR black, white and cayenne peppers, to taste Few dashes Tabasco, or to taste. Salt and freshly ground black pepper, to taste Steaming hot Louisiana long-grain rice
Blend oil (or bacon fat) and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you start to see lots of black specks in the roux, you've messed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked. You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables. KEEP STIRRING until the roux is relatively cool. Add the roux to the stock. Slice the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the sausage. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes. Keep tasting and adjusting seasonings as needed. Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember that gumbo shouldn't be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over hot rice. Sprinkle about 1/4-1/2 teaspoon of gumbo file' in your individual serving; just remember not to put it in the pot and cook it with the gumbo; it doesn't work, and will make the gumbo stringy.
Post by carnation037 on Sept 26, 2002 10:44:09 GMT -6
1/4 c. chopped raw onions 1 1/2 c. diced cooked potatoes 2 tsp. chicken broth 2/3 c. cooked green peas 1 c. diced leftover turkey 1/4 c. shredded fat free American cheese 1 10 3/4oz. can low fat cream of celery soup paprika
Preheat the oven to 350. Coat a 1 quart casserole with non stick cooking spray. Saute the onion in the broth in a non stick frying pan until tender. Add the turkey, soup, potatoes and peas and stir. Pour the mixture in the casserole. Top with the shredded cheese and sprinkle with some paprika. Bake for 30 minutes. Makes 6 servings.
Post by carnation037 on Sept 26, 2002 10:46:25 GMT -6
Turkey Hotpot Casserole
leftover turkey, pull apart into big bite size pieces leftover prepared stuffing, pulled into bite size pieces leftover gravy, thin with a little water sliced raw potatoes butter salt and pepper
Butter a casserole dish. Making the chunks by pulling the turkey apart makes it absorb the gravy better. Put a layer of potatoes in the bottom of the casserole dish. Give it just a tiny sprinkling of salt and pepper. Dot with a few tiny knobs of butter. Then a layer of stuffing. Then the then turkey again. Continue with the layers until used up, reserving a layer of potatoes for the top. Pour gravy on the top until just comes to the top of the layers. Place a final layer of potatoes on. Sprinkle with some salt, pepper and more knobs of butter. The final layer of potatoes should sit slightly above the other layers or the gravy will bubble up and cover the potatoes if you have too much gravy. Cover the casserole dish. Cook at 350 until the potatoes are tender. Remove the cover to brown the potatoes during the last 15 minutes of cooking.
Post by carnation037 on Sept 26, 2002 10:48:26 GMT -6
from KD7LBR on the old message board
Turkey Rice Soup
1 lb. leftover turkey cubed, no bones 1 sm. chopped onion 3 sliced carrots 3 chopped or sliced celery stalks 1 c. cooked brown rice 1 c. cooked white rice, or uncooked quick rice 2 chicken bouillon cubes 1/4 c. butter 2 tsp. parsley flakes 4 c. water
Combine all ingredients in a stockpot on the stove. Bring to a boil, then reduce and simmer for at least 2 hours. Or place everything in a large crockpot and cook on high 4 hours or low for 8 hours.
Another turkey and rice soup.
Turkey Rice Soup, (crockpot or stovetop)
1 lb. leftover turkey or chicken, cubed 1 small chopped onion 3 sliced carrots 3 sliced celery stalks 1 c. cooked brown rice 1 c. cooked regular white rice, or uncooked instant rice 2 chicken bouillon cubes 1/4 c. butter or margarine 2 tsp. parsley flakes
Combine all ingredients in a large crockpot. Cook on high 4 hours or low overnight. OR Bring to a boil on stove top in a stockpot. Then simmer on a low heat for 2 hours.
Post by carnation037 on Oct 31, 2002 14:56:22 GMT -6
This is also diabetic.
12 ounces cooked, cubed or shredded chicken breast 1 14oz. can low salt stewed tomatoes, undrained 1 15 1/2oz. can pinto beans, rinsed and drained 3/4 c. mild picante sauce 2 softened, chopped chiles 2 tbsp. dried onion flakes 1/2 tsp. crushed red pepper 1 tsp. paprika 1 tsp. dried parsley 1 c. fresh or canned bean sprouts, drained and rinsed salt to taste
Combine the chicken, tomatoes, pinto beans, picante sauce, chiles, onion flakes, crushed pepper and paprika in a large saucepan. Bring to a boil. Reduce the heat, cover and let simmer for 5 minutes. Add the parsley and bean sprouts. Season to taste with salt. Makes 4 servings.
Post by carnation037 on Nov 20, 2002 16:29:22 GMT -6
from geezrcowgirl « Thread started on: Today at 11:08am » <br>..... This is an awesome way to use left over turkey!
Day After Turkey Day Sandwhich
Put a generous amount of dressing, cranberry sauce, and cut up tukey into a large flour tortilla. Roll up, turning one end up so the fillng doesn't fall out when eating. Wrap in plastc wrap and store in fridge until ready to eat. Microwave 2 - 3 minutes before eating.
My mom makes these every year and takes them to work to share with her co-workers. Each year when it gets close to Turkey day they all start reminding her not to forget to bring the sandwhiches!! I hope you try them and enjoy!
Post by carnation037 on Nov 21, 2002 8:41:38 GMT -6
from today's newsletter
Baked Turkey Salad
2 c. diced leftover turkey 2 c. diced celery 1/2 c. chopped almonds or walnuts 1/2 c. mayonnaise 1 can sliced water chestnuts, drained (optional) 1/2 c. sharp grated cheese 2 tsp. grated onion 1 can cream of chicken soup salt & pepper to taste 1 sm. pkg. potato chips, crushed
Combine all the ingredients EXCEPT the cheese and potato chips. Place in well greased 2 quart casserole 2" deep. Sprinkle with cheese and potato chips. Bake in a 325 to 350 degree oven until hot.
Post by carnation037 on Nov 24, 2002 23:13:17 GMT -6
from Robyn2 « Thread started on: Nov 24th, 2002, 4:06pm » <br>.....
Leigh's Baked Chicken in Crescent Rolls
1 large can crescent rolls 2 c. cooked, chopped chicken 8 oz. cream cheese, softened 1 Tbs. minced pimento 2 Tbs. minced onion salt and pepper to taste crushed seasoned croutons, to coat
Preheat oven to 350° F. Mix all together except crescent rolls. Make 4 rectangles from crescent rolls. Place 1/4 of the chicken mixture on each rectangle. Fold over and seal around edges. Brush with butter and roll in crushed seasoned croutons. Bake 45 minutes at 350.
Post by carnation037 on Nov 25, 2002 21:04:16 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 4:54pm » <br>.....
This recipe is for leftover turkey from Thanksgiving. Whatever you want to put in, as little as cup of cut-up turkey to 3 cups. There is not a specific amount. I just look at how much leftovers I have and adjust accordingly.
1 8oz. package dried linguini or spaghetti 1 tbsp. Olive oil 1 10oz. package pre-sliced mushrooms 4 sliced green onions 2 sliced garlic cloves 1 1/2 c. milk 2 tbsp. flour 1/4 c. Parmesan cheese 1/2 tsp. dried basil or 1 1/2 tsp. fresh chopped 1/4 tsp. salt
In large pot of boiling salted water, cook linguine according to package directions. Drain well. Meanwhile, in large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms, green onions and garlic. Stir-fry until mushrooms begin to brown. Stir in turkey and cook until turkey is hot. Preheat broiler. In quart jar with lid, combine milk, flour, 2 tbsp. of the Parmesan cheese, the basil and salt. Shake until smooth. Add to turkey mixture and cook, stirring constantly, until sauce has thickened. Transfer linguini to flameproof baking dish. Top with turkey mixture and remaining 2 tbsp. of the Parmesan cheese. Place under broiler until lightly browned, about 1 minute. 4 Servings
Post by carnation037 on Nov 27, 2002 21:13:31 GMT -6
from pragz « Thread started on: Today at 08:24am » <br>..... Yummy idea for leftovers.
Chicken or Turkey Rolls
1/3 cup crushed croutons 1/4 cup chopped walnuts 1 pkg (3-oz) cream cheese 2 Tablespoons butter 1/2 teaspoon lemon pepper 1 cup cubed cooked chicken or turkey 1/3 cup (2-oz can) mushroom pieces 1 can crescent rolls 3 tablespoons melted butter
In small bowl, combine croutons and nuts. Set aside. In medium bowl combine cream cheese, 2 tbsp. butter and lemon pepper. Mix well. Add mushrooms and chicken. Set aside. Separate rolls into 8 triangles, spread each with about 1/4 cup chicken mixture. Roll up starting at base of triangle to point, tuck sides and point under to seal completely. Dip & roll into melted butter, roll in crumb mixture. Place on ungreased cookie sheet. Bake @ 375 for 15 - 20 minutes.
Gravy - use left over gravy or: 1 package of chicken gravy mix 2 tablespoons chives 3 tablespoons sherry
Post by carnation037 on Nov 30, 2002 13:23:25 GMT -6
from Baking_Bud « Thread started on: Today at 12:24am » <br>..... Yet another way to use up those leftovers!
Turkey Dinner Casserole
1 teaspoon margarine or butter 4 cups leftover stuffing 8-12 slices white and dark cooked turkey 3 cups turkey gravy 4 cups mashed potatoes 1 to 1-1/2 cups whole berry or jellied cranberry sauce
Preheat oven to 350 degrees. Grease a shallow 2-quart casserole or a 9x13" baking dish with the margarine or butter. Layer the stuffing, potatoes, turkey slices, and gravy in this order. Cover and bake for 30 minutes or until heated completely. Serve with a dollop of cranberries.
Post by carnation037 on Nov 30, 2002 13:34:05 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 29th, 2002, 10:24pm » <br>..... You will never recognize your leftover holiday turkey when you combine it with Asian ingredients to create this delicious yet quick and easy dish. You may end up making turkey just to have leftovers for this dish!
Asian Turkey Barbecue on Sesame Scallion Toasts
1/3 cup hoisin sauce 1/4 cup barbeque sauce 1 tablespoon minced fresh ginger root 2 tablespoons sesame oil, divided 3 cups cooked, chopped turkey meat salt and pepper to taste 1/2 cup diced green onions, divided 4 English muffins, split
1. Preheat the broiler. 2. In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes. 3. In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet. 4. Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
Post by carnation037 on Dec 2, 2002 20:03:06 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 7:30pm » <br>.....
This is a great recipe to help use up some of the leftover turkey from Thanksgiving.
Leftover Turkey Patties
1 Tbsp vegetable oil 2 Tbsp all purpose flour 1/2 tsp salt 1/8 tsp ground black pepper 2 cups half and half cream, divided 1 cup cooked, chopped turkey meat 1 tsp finely chopped onion 1 cup dry breadcrumbs 2/3 cup crushed cornflakes cereal 1 10.75oz. can condensed cream of chicken soup
Heat oil in a large skillet over medium high heat. Blend in flour, salt, pepper and 1 cup of half and half. Reduce heat to low and simmer, stirring, until thick. Stir in turkey, onion, and breadcrumbs. Mix well. Then shape mixture into 8 small patties and refrigerate for 30 minutes. Place cornflake crumbs in a shallow dish or bowl and place remaining 1 cup half and half in a second shallow dish or bowl. Heat oil in skillet. Dip patties in crumbs, then in cream, then in crumbs again; brown patties in the hot skillet, place in a serving dish and cover with soup. Makes 8 servings.
Post by carnation037 on Dec 10, 2002 22:04:19 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 5th, 2002, 6:19pm » <br>..... Great way to use up the leftovers
3 tablespoons butter 3/4 cup sliced mushrooms 3 tablespoons flour 1 1/2 cups milk 1/2 cup hot chicken or turkey stock 1 small 2 ounce jar diced pimiento 4 cups diced cooked turkey or chicken salt celery salt
Melt butter over medium-low heat. Sauté mushrooms. Add flour; stir until smooth. Slowly pour on milk and stock, stirring constantly, until thickened and bubbly. Add pimiento, turkey or chicken, salt, and celery salt. Cook until heated through, but not boiling.
Post by carnation037 on Dec 10, 2002 22:13:07 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 3rd, 2002, 12:30pm » <br>.....
Oven Baked Chicken Chimichangas
2/3 c. picante sauce 1 tsp. cumin 1/2 tsp. dried oregano 1 1/2 c. chopped cooked chicken breast (1 lb raw bone/skinless) 1 c. reduced fat shredded sharp cheddar cheese 2 sliced scallions 6 fat free flour tortillas, 8 inch
Heat oven to 400 degrees. In a large bowl, combine picante sauce, cumin, oregano, chicken, cheese and onions. Place about 1/2 cup mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam side down on baking sheet coated with cooking spray. Bake 25 minutes or until golden. Serve with additional picante sauce. Makes 6 servings.
Nutritional information: 259 calories, 4 g fat, 26 g protein, 26 g carbohydrates, 54 mg cholesterol, 699 mg sodium, 2 g fiber.
Post by carnation037 on Dec 10, 2002 22:18:59 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 3rd, 2002, 12:28pm » <br>.....
3 cooked and chopped chicken breasts 3 stlk chopped celery 1 small chopped onion 1 c. Minute Rice 1 10 3/4oz. can cream of chicken soup 1/2 c. water 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. lemon juice 3/4 c. mayonnaise 1/2 c. potato chips
Mix ingredients together; top with potato chips. Bake at 350 degrees F for 40 minutes.
Post by carnation037 on Dec 11, 2002 0:37:18 GMT -6
Veg All Chicken Pot Pie
2 10 3/4oz. cans cream of potato soup 1 16oz. can Veg-All, drained 2 c. cooked, diced chicken 1/2 c. milk 1/2 tsp. thyme 1/2 tsp. pepper 2 9" pie crust 1 slightly beaten egg, optional
Preheat oven to 375. Line a 9" pie pan with one of the crusts. Combine potato soup, vegetables, chicken, milk, thyme and pepper together. Spoon into crust. Cover with the second crust. Crimp edges to seal. Slit top crust a couple of times and brush with egg, if desired. Bake for 40 minutes. Cool 10 minutes.