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Post by carnation037 on Dec 11, 2002 1:05:25 GMT -6
from carnation037 « Reply #1 on: Oct 1st, 2002, 8:07pm » <br>..... Easy Chicken Pot Pie
1 10 3/4oz. can condensed cream of chicken soup 1 c. milk 3 c. cut up cooked chicken 1 10oz. pkg. frozen mixed vegetables, thawed 1/4 tsp. thyme leaves 1 c. hot water 2 tbsp. butter or margarine, cut in pieces 2 c. chicken flavor stuffing mix
Preheat oven to 350. Mix soup and milk together in a 2 quart casserole. Stir in chicken, vegetables and thyme. Combine water and butter in a bowl and stir to partially melt butter. Add stuffing mix and stir gently until water is absorbed. Spoon stuffing over chicken mixture. Bake for 45 minutes or until hot. Makes 4 servings. ................................................................................... from carnation037 « Reply #3 on: Oct 1st, 2002, 8:08pm » <br>.....
Chicken Pot Pie
1/4 c. all purpose flour 1/4 tsp. nutmeg dash of pepper 1/2 c. butter 2 1/2 c. chicken broth 2 c. diced, cooked chicken 2 c. mixed vegetables
Preheat oven to 350. Stir flour, nutmeg and pepper together. Blend into butter. Add chicken broth and mix well. Cook over a low heat, stirring constantly, until thickened. Add the chicken and vegetables and simmer for 5 - 8 minutes. Pour into large casserole. Arrange biscuits on top. Bake for 15 minutes.
................................................................................. from carnation037 « Reply #4 on: Oct 1st, 2002, 8:09pm » <br>.....
Simple Pot Pie
3 - 4 c. cooked, cut chicken, (turkey or beef) 1 1/2 c. frozen mixed vegetables 1 10 3/4oz. can cream of celery soup 1/4 c. butter or margarine, (1/2 stick) 1 1/2 c. chicken broth, (or beef) 1 1/2 c. biscuit baking mix 1 1/2 c. milk
Preheat oven to 350. Butter a 9x13x2" pan. Place chicken (or beef) in pan. Add vegetables. Spread soup over vegetables. Cut butter into pats and lay on top of soup. Pour broth over all. In separate bowl, mix bisquick baking mix and milk. Pour over chicken mixture. Bake for 1 hour or until browned. Note: This looks like a mess, but it will work.
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Post by carnation037 on Dec 11, 2002 2:07:03 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Oct 26th, 2002, 11:01pm » <br>.....
Turkey Lasagna with Cranberries
1 1/2 c. fat-free chicken stock 1 can (12 ounces) evaporated, skim milk 2 Tbsp. butter 3 Tbsp. all-purpose flour 1/4 tsp. salt, omit if using salted stock 1/4 tsp. freshly ground black pepper 3/4 tsp. dried sage, crushed 1 1/2 tsp. dried thyme, crushed 3 cups cooked chopped or ground turkey 1/2 cup finely chopped fresh parsley 1 can (16 oz.) whole berry cranberry sauce 1/2 pound lasagna noodles, cooked al dente 1 carton (15 ounces) fat-free ricotta cheese 8 ounces shredded, part-skim mozzarella cheese 1/2 cup fresh, whole-wheat bread crumbs (1 slice ground)
Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking dish with a nonstick cooking spray and set aside. Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove. Melt the butter in a large saucepan over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the hot stock-and-milk mixture, all at once, stirring constantly with a wire whisk. Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes. Remove from the heat and add salt, pepper, sage and thyme and mix well. Stir in the turkey and parsley and set aside.
Spread one-half of the cranberry sauce evenly over the bottom of the prepared baking dish. Cover the sauce with a layer of the cooked lasagna noodles. Top the noodles with the ricotta cheese and one-third of the turkey mixture. Add a second layer of noodles. Spread the remaining cranberry sauce over the noodles.
Cover the cranberries with half of the remaining turkey mixture. Sprinkle half of the shredded mozzarella cheese evenly over the top. Top with the remaining noodles, turkey mixture and shredded cheese. Sprinkle the bread crumbs evenly over the top. Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned. Allow to stand for 5 minutes before cutting into 6 servings, about 3-by-4 inches each. Makes 8 servings.
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Post by carnation037 on Dec 11, 2002 2:14:30 GMT -6
from Shortcake « Thread started on: Oct 31st, 2002, 12:45am »<br>..... White Surprise Chili 1 pound great northern beans 6 cups water 6 cups chicken broth 1 large onion, chopped 2 cloves garlic, minced 2 (4 ounce) cans diced green chili pepper 1 tablespoon dried oregano, crushed 1 tablespoon ground cumin ½ teaspoon ground red pepper ½ teaspoon salt ½ teaspoon pepper 4 cups chopped, cooked chicken ½ cup shredded Monterey Jack Cheese (2 ounces) fresh chili peppers, sliced (optional) Rinse beans. Place in a Dutch oven and add water. Bring to a boil. Reduce heat and simmer, uncovered 2 minutes. Remove from heat. Cover and let beans soak for 1 hour. (Or, cover and soak the beans oven tight.) Drain off water. In the same Dutch oven, combine the beans, broth, onion, garlic, chilies, oregano, cumin, red pepper, salt, and pepper. Bring to boiling. Reduce heat Cover and simmer for 1 hour more. Stir in chicken and simmer, covered, for ½ to 1 hour or more. Before serving, stir in the cheese just until melted. Serve with sliced chili peppers or additional cheese. Makes 5 or 6 servings. This recipe found in THE 75th ANNIVERSARY COOKBOOK (DIAMOND) www.n-connect.net/lynxy/book5.html
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Post by carnation037 on Dec 11, 2002 2:28:30 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 5th, 2002, 8:11pm » <br>.....
November 4, 2002
Swanson® 25-Minute Chicken & Noodles
It's count down to the full-blown holiday season, which means lots of activity for busy cooks. This season calls for hearty meals that are streamlined for dinner on time. Count on Swanson® Broth to bring you quick, creative meal ideas with flair.
25-Minute Chicken and Noodles starts with full-flavor Swanson® Chicken Broth and features your choice of frozen vegetables and already-cooked chicken. Add your own special touch with an herb of your choice-we've suggested basil, but dill, marjoram or sage are great mates with chicken, too. Use leftover chicken, pick up a deli chicken or simmer skinless chicken parts in Swanson® Chicken Broth. Brown Sugar Pecan Crisps are a sweet treat made easy with frozen puff pastry sheets-the dessert baker's secret for special desserts with little effort.
Creative ideas for contemporary meals come from Swanson® Broth, the flavorful meal starter.
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Post by carnation037 on Dec 11, 2002 2:33:44 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 5th, 2002, 10:18pm » <br>.....
Chicken Tetrazzini
1 can (10-3/4 ounces) condensed cream of mushroom soup 1-1/3 cups French's® French Fried Onions, divided 1-1/4 cups milk 1 cup (4 ounces) shredded Monterey Jack cheese, divided 2 tablespoons minced parsley 1/4 teaspoon dried oregano leaves 1/4 teaspoon garlic powder 4 cups cooked spaghetti (8 ounces uncooked) 2 cups (10 ounces) finely cubed cooked chicken 1 package (10 ounces) frozen peas and carrots, thawed
Preheat oven to 350°F. In large bowl, combine soup, 2/3 cup French Fried Onions, milk, 1/2 cup cheese, parsley, oregano and garlic powder. Stir in spaghetti, chicken and vegetables. Pour into lightly greased 2-quart baking dish. Bake, uncovered, 30 minutes or until heated through. Stir. Top with remaining 2/3 cup onions and 1/2 cup cheese. Bake 5 minutes or until onions are golden. Makes 6 servings.
Prep Time 5 minutes Cook Time 35 minutes
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Post by carnation037 on Dec 11, 2002 3:42:59 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 12th, 2002, 8:29pm »<br>.....
This recipe can be used with Turkey Melt (see below)
Turkey Melt, Lower Sodium Version
4 slices whole wheat sodium reduced bread 2 teaspoons low fat mayonnaise 6 ounces left over roast turkey, sliced 2 teaspoons Mrs. Dash Minced Onion Medley Seasoning 2 slices low fat, low sodium Monterey Jack cheese
Spread the bread with mayonnaise, add turkey slices, sprinkle with Mrs. Dash seasoning. Lay cheese slices on top. Place second slice of bread on top of each sandwich. Wrap sandwiches in a paper towel. Microwave for 30 - 35 seconds or until cheese is melted. Makes 2 servings.
Potassium per serving: 296mg Note: You can grill these sandwiches in a sandwich grill. Preparation Time: Approximately 5 minutes
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Post by carnation037 on Dec 11, 2002 4:40:41 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 19th, 2002, 10:36pm » <br>.....
Turkey in Orange Sauce
2 tablespoons CRISCO shortening 1 can (6 ounces) frozen orange juice concentrate, thawed 1/2 cup water 1 tablespoon lemon juice 2 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground thyme 1/8 teaspoon poultry seasoning 1-1/2 teaspoons cornstarch 1 tablespoon cold water 1 1/2 pounds roast turkey white meat, thinly sliced
Melt Crisco in a large heavy skillet over medium heat. Add orange juice concentrate, 1/2 cup water, and lemon juice; stir until blended. Combine brown sugar, salt, ginger, thyme, and poultry seasoning; mix with ingredients in skillet. Bring to boiling, stirring constantly. Cover and simmer for 15 minutes, stirring occasionally.
Blend cornstarch and 1 tablespoon cold water; stir into orange sauce. Cook, stirring constantly, until sauce comes to boiling. Cook and stir for 2 minutes. Add sliced turkey and heat thoroughly. Garnish with parsley, if desired. Makes 6 servings.
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Post by carnation037 on Dec 11, 2002 5:04:58 GMT -6
from marlaoh « Thread started on: Nov 27th, 2002, 09:01am » <br>.....
Turkey Divan
4 tbsp. butter 5 tbps. flour 2 cups chicken broth 1/2 cup evaporated milk 2 10oz. pkgs. broccoli spears, cooked and drained 1/4 cup shredded cheese 8 oz. sliced turkey
Melt butter and blend in flour. Add broth and cook until thickened. Add evaporated milk and salt and pepper to taste. Layer broccoli and top with cheese. Using 1/2 cup of the sauce, pour over broccoli. Top with the turkey slices and remaining sauce. Bake at 350º for 45 minutes. Broil 2 minutes to brown top.
This is a good way to use leftover turkey.
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Post by carnation037 on Dec 11, 2002 5:08:36 GMT -6
from Baking_Bud « Thread started on: Nov 29th, 2002, 2:11pm » <br>.....
Turkey Primavera
8 ounces uncooked linguine 2 tbsp. olive oil 1 cup chopped red bell pepper 1/3 cup sliced green onions 2 cloves garlic, minced 1 cup sliced fresh mushrooms (optional) 2 cups fresh broccoli florets 1-1/2 cups chopped zucchini or yellow summer squash 1 container (10 ounces) of your favorite botted, refrigerated, or homemade Alfredo sauce 3/4 to 1 cup milk 1/2 teaspoon Italian seasoning 2-1/2 cups chopped, cooked turkey Shredded Romano cheese (optional)
Directions: Cook linguine according to package directions, then drain and keep warm. Heat olive oil in large skillet over medium-high heat. Add red bell pepper, green onions and garlic; saute 2 minutes. Stir in mushrooms and continue cooking 2 minutes longer; set aside. Meanwhile, place broccoli and squash in 3-quart saucepan. Add 1-1/2 cups water. Bring to a boil. Reduce heat; cover and simmer 3 minutes or until vegetables are crisp-tender. Drain. Combine Alfredo sauce, milk and Italian seasoning in medium bowl. Add to skillet mixture. Stir in cooked broccoli, squash, and turkey. Heat over medium heat, stirring frequently, until heated through. Serve over cooked linguine. Sprinkle with shredded Romano cheese, if desired. Serves 4.
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Post by carnation037 on Dec 18, 2002 6:58:25 GMT -6
Easy Turkey Spaghetti
1/2 lb. spaghetti or other pasta, (8oz.) 1 10 3/4oz. can cream of chicken soup 3/4 c. grated mild Cheddar cheese 2 c. diced leftover cooked turkey salt and pepper to taste finely diced celery and/or onion, amount to your taste, optional
Prepare soup as directed. Prepare spaghetti al dente to package directions, then drain. Combine spaghetti, soup and remaining ingredients. Stir until cheese melts. Serve and enjoy.
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Post by carnation037 on Dec 18, 2002 7:01:03 GMT -6
Turkey Scramble
1 c. chopped cooked turkey 2 chopped green onions 3n tbsp. vegetable oil 1 5oz. can water chestnuts, sliced 6 eggs 1/4 - 1/2 tsp. salt 1/4 tsp. hot sauce 1/4 c. turkey gravy or milk tomato wedges for garnishing
Cook the turkey and green onions in vegetable oil over a medium heat for about 5 minutes. Add the water chestnuts. Beat together the eggs and seasonings. Add to mixture in frying pan with the gravy, stirring well. Reduce heat, cook slowly. Stir as needed. Makes 6 servings. Garnish with tomato wedges, if desired.
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Post by carnation037 on Dec 18, 2002 7:02:07 GMT -6
Open Faced Turkey Sandwiches
1 c. milk 1 8oz. pkg. Philadelphia cream cheese 1/2 c. grated Parmesan cheese 1/4 tsp. salt 1/4 tsp. garlic salt 6 slices toasted white bread 6 slices hot cooked turkey paprika
Gradually add milk to soften the cream cheese, mixing until well blended. Heat slowly. Stir in Parmesan cheese and seasonings. Place a slice of turkey on each slice of toast. Cover with the sauce and sprinkle with paprika. Makes 6 sandwiches.
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Post by carnation037 on Dec 18, 2002 20:40:01 GMT -6
from marlaoh « Thread started on: Nov 29th, 2002, 11:08am » <br>.......... A leftover Thanksgiving turkey casserole that even the kids will eat! This is quick, easy and delicious.
Green Turkey + Cheese Casserole
1 pound spinach, washed and chopped 1 1/2 cups cooked cubed turkey 10 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish. 2. Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese. 3. Bake for 25 to 30 minutes. Makes 4 to 6 servings.
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Post by carnation037 on Dec 23, 2002 22:02:59 GMT -6
Chicken Barley Casserole
2 cups chicken broth or bouillon 1 cup barley(8oz.) 3 tbsp. butter or margarine 1 small onion, chopped 1/2 lb. sliced mushrooms 1 cup bite size pieces cooked chicken 1/2 cup plain yogurt or sour cream 3/4 cup shredded Monterey Jack cheese, or pepper Jack), divided 2 tbsp. chopped parsley
Heat broth to boiling in large saucepan. Add barley. Cover and simmer for 45 minutes or until tender. Melt butter in skillet. Saute onion until transparent. Add mushrooms and saute lightly just until juices appear. Remove from heat; set aside. Combine chicken, yogurt and 1/2 cup of the cheese. When barley has finished cooking, remove from heat. Add mushroom and chicken mixtures. Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese and parsley. Bake, uncovered, in 350 oven for 50 minutes. Makes 4 to 6 servings.
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Post by carnation037 on Dec 23, 2002 22:28:57 GMT -6
Creamy Chicken Vegetable Noodles
5 cups uncooked medium noodles, (10 ounces) 2 cups frozen mixed vegetables, thawed 6 medium sliced green onions, (6 tablespoons) 1 8 ounce tub garden vegetable fat free cream cheese 1 1/4 cups skim milk 1 1/2 cups cut up cooked chicken or turkey 1/2 teaspoon garlic salt 1/4 teaspoon pepper chopped fresh parsley, if desired
Cook noodles al dente as directed on package. While noodles are cooking, spray 12 inch nonstick frying pan with cooking spray; heat over medium heat. Cook vegetables and onions in skillet about 4 minutes, stirring frequently, until vegetables are crisp tender. Stir cream cheese and milk into vegetable mixture until blended. Stir in chicken, garlic salt and pepper; heat through. Drain noodles. Stir noodles into cheese sauce mixture. Let heat through. Sprinkle with parsley. Makes 4 servings.
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Post by carnation037 on Dec 23, 2002 23:12:41 GMT -6
Turkey Filbert Casserole
1/4 pound butter 1/2 pound mushrooms, sliced 3 1/2 tablespoons flour 1 cup milk 1 cup half + half salt and ground black pepper to taste 1/4 teaspoon celery seed 2 cups noodles, cooked al dente and drained 2 cups coarsely diced cooked turkey 5 thin slices of Bermuda onion, separated into rings 1/2 lemon, sliced very thin 1/3 cup sliced or chopped filberts, toasted 1/2 teaspoon paprika
Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter and saute mushrooms until tender. Melt 4 tablespoons of the butter and blend in the flour. Gradually stir in the milk and the half and half. Bring to a boil, stirring. A dd the mushrooms and season with salt and pepper to taste. Add the celery seed to the noodles and place half in a greased shallow casserole. T op with the turkey and half of the mushroom sauce. A dd remaining noodles and arrange the onion rings and lemon slices over the top. Pour the remaining sauce over all. Dot with the remaining butter and sprinkle with the filberts and paprika. Bake for 30 minutes, or until hot and bubbly. Makes 6 servings.
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Post by carnation037 on Dec 23, 2002 23:15:33 GMT -6
Monte Cristo Sandwiches
1/4 cup mayonnaise 2 teaspoons prepared mustard 8 slices sandwich bread 4 slices cooked turkey 4 slices cooked ham 4 slices Swiss cheese 2 egg whites 3 eggs 1/2 cup commercial sour cream 2 tablespoons milk 1 cup fine, dry breadcrumbs vegetable oil
Combine mayonnaise and mustard, stirring well. Sread on one side of each bread slice. Place one slice each of turkey, ham, and cheese on top of 4 bread slices. Top with remaining bread. Cut each sandwich in half diagonally; secure with wooden picks. Beat egg whites (at room temperature) until stiff; set aside. Beat eggs; add sour cream and milk, stirring well. Fold in egg whites. Dip sandwich halves in batter; coat with breadcrumbs. Carefully lower sandwich halves, one at a time, into deep hot oil (375 degrees F.); fry until golden brown, turning once. Drain; remove wooden picks. Serve immediately. Makes 4 servings.
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Post by carnation037 on Dec 23, 2002 23:18:04 GMT -6
Smoked Turkey Jerky
1/2 cup soy sauce (can use light soy sauce) 4 tablespoons sugar 2 teaspoons fresh ginger, grated 1 clove garlic, minced 1 tablespoon liquid smoke 2 pounds cooked turkey, sliced paper thin (turkey thighs or breasts are best)
Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.
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Post by carnation037 on Dec 30, 2002 16:33:16 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 11:59pm » <br>.....
Best Chicken Croquettes
1 (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup 1 1/2 C. finely chopped cooked chicken 1/4 C. fine dry bread crumbs 2 T. finely chopped celery 1 T. finely chopped onion 1/4 tsp. poultry seasoning Shortening 1/2 C. milk
To make croquettes, combine 1/3 cup soup, chicken, bread crumbs, celery, onion and 1/8 teaspoon poultry seasoning. Mix well; shape into 6 croquettes or patties (if mixture is difficult to handle, chill before shaping). Roll in additional bread crumbs. In skillet, brown croquettes in shortening. Meanwhile, in saucepan, combine remaining soup, 1/8 teaspoon poultry seasoning and milk. Heat; stir occasionally. Serve with croquettes. Makes 3 servings.
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Post by carnation037 on Jan 1, 2003 19:42:20 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 31st, 2002, 7:06pm » <br>..... Cross-Country Chicken and Potatoes
1 package (5.25 oz) Betty Crocker au gratin potatoes 3 cup cut-up cooked chicken, turkey or ham (about 1 pound) 2 1/4 cup hot water 2/3 cup milk 2 cup frozen cut green beans 1/2 cup grated Parmesan cheese 1 can (2.8 oz) French-fried onions, if desired
Heat Potatoes, Sauce Mix, chicken, hot water, milk and beans to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Sprinkle with French-fried onions. Makes 5 servings.
High Altitude (3500-6500 ft): Increase hot water to 2 1/2 cups and simmer time to about 22 minutes.
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Post by carnation037 on Jan 1, 2003 19:55:45 GMT -6
Hot Turkey Muffins
1/4 c. butter, (1/2 stick) 1 finely chopped onion 3 tbsp. flour 1 c. chicken broth 1/2 c. cream 2 egg yolks 1/2 c. shredded Gruyere cheese 2 tbsp. shredded Parmesan cheese 2 c. cooked sliced turkey or chicken 4 English muffins, split
Heat the butter in a heavy saucepan. Add the onion and cook until tender. Sprinkle in the flour. Cook and stir until the mixture bubbles. Cook for 1 minute. Add the broth and cream. Mix together with a wire whisk. Bring to a boiling and cook for 2 minutes. Remove from heat. Stir a small amount into the yolks to heat and temper. Stir yolk mixture into the rest of the sauce. Return to heat and cook for 2 - 3 minutes, whisking constantly. Remove from heat and stir in cheeses until smooth. Toast the muffins until lightly browned. Place sliced turkey on each muffin and pour sauce over each. Sprinkle with more cheese, if desired, and broil for 2 - 3 minutes, until lightly browned and bubbly. Watch carefully while broiling.
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Post by carnation037 on Jan 2, 2003 8:54:57 GMT -6
from Baking_Bud « Thread started on: Today at 01:19am » <br>.....
Chicken Delight
2 tablespoons lemon juice 2 tablespoons brown sugar 1 tablespoon honey 1 clove garlic -- crushed 1/4 cup soy sauce 2 medium onions 1 large cooked chicken -- quartered (just pick a done one up at your Deli for a FAST meal!)
Preheat the oven to 350 degrees. Combine juice, sugar, honey, garlic and soy sauce in small jug. Chop onions into wedges. Place chicken and onion in shallow baking dish. Pour over half the glaze mixture. Bake covered about 40 minutes until chicken is and onions are cooked and heated through, brushing frequently with remaining glaze.
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Post by carnation037 on Jan 2, 2003 8:57:39 GMT -6
from Baking_Bud « Thread started on: Today at 01:21am » <br>.....
Chicken a la King
1 10 3/4oz.can condensed cream of mushroom soup 1/2 cup skim or 2 percent or whole milk 1 1/2 cups cooked chicken -- cubed 2 chunked hard-cooked eggs -- to 3 1 tablespoon dry sherry (to 2) -- optional 3 split English muffins -- toasted
In a medium saucepan, combine the soup and the milk and stir. Heat until it starts to steam; add the cubed chicken and eggs. Bring to a low simmer and heat through, about 10 minutes. Remove from heat; stir in sherry, if using. Toast split English muffins. Arrange halves on three plates and ladle the soup-chicken mixture over it. Serve hot. Makes 3 servings.
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Post by carnation037 on Jan 2, 2003 9:08:04 GMT -6
from alicia's country kitchen newsletter
Turkey Quiche
2 1/2 to 3 c. leftover stuffing or 1 6oz. pkg. stuffing mix 1 c. chopped cooked turkey 1 c. shredded Swiss cheese 4 beaten eggs 1 (5 1/2 oz.) can evaporated milk 1/8 tsp. pepper
Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400 for 10 minutes. Combine meat and cheese. In another bowl, beat eggs, milk and pepper. Sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer. Bake for 30 to 35 minutes at 350 until the center is set. Let stand for 10 minutes. Garnish with tomato wedges. Serves 6.
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Post by carnation037 on Jan 2, 2003 9:09:08 GMT -6
from alicia's country kitchen newsletter
Turkey Pilaf
1 c. rice, (wild, brown, etc., your choice) 1 12oz. pkg. of frozen mixed vegetables 2 c. leftover turkey spices to taste like poultry seasoning, garlic powder, salt and pepper
Prepare rice according to package directions. When almost done, add frozen vegetables and spices. Finish cooking for as long as it takes to get your veggies to your liking. Add turkey last to avoid drying. Serves 4.
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Post by carnation037 on Jan 2, 2003 9:12:13 GMT -6
from alicia's country kitchen newsletter
Leftover Grilled Sandwiches
1/2 loaf French or Italian bread, 4 tbsp. mayonnaise or Miracle Whip 8 slices Muenster cheese 1/2 lb. thinly sliced leftover turkey or chicken 2 eggs 1/4 c. milk 1 - 1 1/2 c. leftover gravy
Cut the half loaf of bread into 1/2. Then slice the sections lengthwise so each one has 4 pieces. (So you have 8 long thin slices.) Spread 1 side of each slice of bread with mayonnaise. To make 4 sandwiches: Place 4 slices of the bread down. Layer each with cheese, turkey, and cheese, Then top with another slice of the bread. In shallow dish, beat together the eggs and milk. Heat a few tablespoons vegetable oil in large frying pan. Dip sandwiches on both sides into egg mixture. Fry sandwiches in pan, turning once, until browned on both sides. (Kind of like making French toast, dip dip fry method.) Warm the gravy in the microwave or a small saucepan. Serve each sandwich with a small bowl of gravy. Dip sandwich into gravy as you eat, or pour over sandwich and eat with a fork.
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Post by carnation037 on Jan 2, 2003 9:13:23 GMT -6
from alicia's country kitchen newsletter
Scalloped Turkey
2 1/2 c. diced cooked turkey 2 c. wheat bread crumbs 6 tbsp. margarine 2 tbsp. grated fresh onion 2 tsp. poultry seasoning dash salt and pepper 1/4 c. flour 3 c. hot turkey broth 2 slightly beaten large or 3 small eggs
Preheat oven to 350. Need a 9x12" pan or casserole dish. Melt 2 tbsp. of the margarine. Add the bread crumbs and season with onion, poultry seasoning, salt and pepper. Let cool. Make sauce by melting the other 4 tbsp. margarine. Add the flour and blend. Slowly add the turkey broth, stirring constantly, until thick. Stir in eggs. Cook over a low heat for 3 minutes or less while stirring. Let cool. Layer crumbs, turkey, sauce, crumbs, turkey, sauce, crumbs. Bake for 30 minutes.
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Post by carnation037 on Jan 2, 2003 9:14:23 GMT -6
from alicia's country kitchen newsletter
Turkey AuGratin
4 c. cut up leftover turkey or chicken 1/2 lb. shredded American cheese 4 c. milk 1 1/2 c. slivered onions, boiled until ...transparent and drained 6 tbsp. butter 10 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 tsp. paprika
Melt the butter slowly in a large pot. Mix the flour, salt, pepper and paprika in a small bowl. Add to the melted butter quickly. Preheat oven to 350. Grease a casserole dish. Add 1 c. of milk at a time, stirring continuously with a whisk, and waiting each time until the sauce thickens. Then continue to add more milk until it is gone. Do not let sauce boil. Also be careful not to let it stick on the bottom of the pan. Turn off heat. Add slivers of cheese and stir until melted. Add the onions and turkey and fold in. Pour into the casserole dish and sprinkle the bread crumbs. Bake for 20 minutes. Serve spooned over noodles.
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Post by carnation037 on Jan 2, 2003 9:15:13 GMT -6
from alicia's country kitchen newsletter
Turkey Barbeque
2 lb. chopped leftover turkey 2 tbsp. sugar 2 tbsp. vinegar 2 tbsp. prepared yellow mustard 1 chopped green pepper 1 chopped onion 1 small bottle ketchup 3 stalks chopped salt and pepper to taste
Mix together and simmer for at least 2 hours, sitrring occasionally. Aadd a little water if it becomes too dry. Use immediately or can be frozen for later use. Makes 16 - 18 sandwiches.
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Post by carnation037 on Jan 2, 2003 9:16:09 GMT -6
from alicia's country kitchen newsletter
Turkey Fritters
2 beaten eggs 2 tbsp. melted shortening 1/3 c. solid shortening for frying 1/2 c. milk 1 c. sifted flour 1/2 tsp. baking powder 1 tsp. salt 1 tsp. poultry seasoning 1 tsp. grated onion 1 1/2 c. chopped leftover turkey or chicken
Stir together the flour, baking powder, salt, and poultry seasoning together. Set aside. Mix the eggs, melted shortening, milk, and the flour mixture and beat until smooth. Stir in the onion and meat. Heat the 1/3 c. shortening in a 10" frying pan. Drop the batter from a tablespoon into the pan. Fry on both sides until brown and cooked through. Serve with cranberry sauce or leftover gravy, or both.
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