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Reply
| | From:  Genie· (Original Message) | Sent: 3/28/2008 7:38 PM |
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Reply
| | | From: Genie· | Sent: 3/28/2008 7:39 PM |
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Turkey and Broccoli Casserole
2 (10 oz.) pkg. frozen broccoli spears
2 c. diced cooked turkey
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. skim milk
1/2 c. (2 oz.) grated Cheddar cheese
2 tbsp. Parmesan cheese Preheat oven to 375 degrees. Cook broccoli until tender. Arrange in 8x12 inch baking dish. Spread turkey evenly on top of broccoli. Combine soup with milk and pour over turkey. Sprinkle cheeses over the top. Bake for 30 minutes. Let stand 5 minutes before cutting into 6 portions. Yield: 6 servings. | |
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Reply
| | | From: Genie· | Sent: 3/28/2008 7:40 PM |
| TURKEY AND ALMOND CASSEROLE
1/4 C. butter or margarine
1/4 C. all-purpose flour
2 C. milk
1/4 t. salt, or to taste
pepper, to taste
2 T. dry white wine or sherry, optional
2 egg yolks, beaten
2 C. turkey, cooked, diced
1 C. frozen peas, thawed
1/4 C. slivered almonds
2 T. chopped pimiento, optional
3 T. bread crumbs
1 T. butter
2 T. Parmesan cheese, grated
In a 2 quart saucepan, melt butter; add flour and stir until smooth. Add milk slowly, stirring constantly, until sauce is thickened and smooth. Add salt, pepper, and wine or sherry, if used.
In a medium bowl, whisk egg yolks together; add a little of the hot sauce to the yolks. Stirring constantly, add the yolk mixture back into the hot sauce mixture. Stir in turkey, peas, and half of the almonds.
Pour into a 1 1/2 to 2-quart baking dish. Sprinkle with remaining almonds and crumbs; dot with butter and sprinkle with cheese. Brown under the broiler until cheese is melted.
Serves 4.
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Reply
| | | From: Genie· | Sent: 3/28/2008 7:41 PM |
| TURKEY AND ALMOND CASSEROLE
1/4 C. butter or margarine
1/4 C. all-purpose flour
2 C. milk
1/4 t. salt, or to taste
pepper, to taste
2 T. dry white wine or sherry, optional
2 egg yolks, beaten
2 C. turkey, cooked, diced
1 C. frozen peas, thawed
1/4 C. slivered almonds
2 T. chopped pimiento, optional
3 T. bread crumbs
1 T. butter
2 T. Parmesan cheese, grated
In a 2 quart saucepan, melt butter; add flour and stir until smooth. Add milk slowly, stirring constantly, until sauce is thickened and smooth. Add salt, pepper, and wine or sherry, if used.
In a medium bowl, whisk egg yolks together; add a little of the hot sauce to the yolks. Stirring constantly, add the yolk mixture back into the hot sauce mixture. Stir in turkey, peas, and half of the almonds.
Pour into a 1 1/2 to 2-quart baking dish. Sprinkle with remaining almonds and crumbs; dot with butter and sprinkle with cheese. Brown under the broiler until cheese is melted.
Serves 4.
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Reply
| | | From: Genie· | Sent: 8/8/2008 5:40 AM |
Curried Turkey Dinner (Serves 4) I N G R E D I E N T S 2 cups cooked broccoli spears, drained
2 cups cooked turkey, cubed
1 can (10 1/2 oz) cream of mushroom soup
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1 tsp curry powder
1 cup seasoned croutons D I R E C T I O N S Pre-heat oven to 350 degrees F. Layer broccoli in an 8-inch square baking dish and top with turkey. In a medium bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour over turkey and top with croutons. Bake 20-25 minutes or until bubbly. | |
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Reply
| | | From: Genie· | Sent: 8/8/2008 5:41 AM |
Easy Turkey a la King (Serves 8) I N G R E D I E N T S 1/2 cup diced green pepper
1/2 tablespoon butter or margarine
1 can (10 1/2 ounces) cream of mushroom or cream of chicken soup
1 1/4 cups milk
3 cups cooked turkey, cubed
1 tablespoon pimento, chopped
Dash of pepper D I R E C T I O N S Saute green pepper in butter just until tender. Blend in the soup; add milk a little at a time. Stir in remaining ingredients. Heat until bubbling. Serve over toast or on rice, Chinese noodles, or biscuits. | |
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Reply
| | | From: Genie· | Sent: 8/8/2008 5:41 AM |
Florentine Turkey (Serves 4) I N G R E D I E N T S 10 ounce package spinach, frozen, chopped
butter or margarine
3 tablespoons flour
1 teaspoon salt
Dash pepper
1 1/2 cups milk
1/4 cup Parmesan cheese, grated
1/2 cup light cream
2 cups cooked Turkey, cut in chunks
1/4 cup dried bread crumbs
butter or margarine D I R E C T I O N S Cook spinach as label directions. Drain well, then arrange in 1 1/2 quart casserole. In saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper. Gradually stir in milk, then cook, stirring constantly, until it thickens and comes to a boil. Add cheese and cream. Stir over low heat until cheese melts; then add turkey and pour over spinach. Sprinkle casserole with bread crumbs. Can be refrigerated at this point. Preheat oven to 350 degrees F. Dot casserole with butter. Bake 15 minutes, then set under broiler to lightly brown top. | |
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Reply
| | | From: Genie· | Sent: 8/8/2008 5:53 AM |
| Barbecue Turkey Bake | | Makes 6 servings
1 1/2 cups cut-up cooked turkey
1/3 cup chili sauce
2 tablespoons honey
1 teaspoon soy sauce
1/4 teaspoon red pepper sauce
1 small onion, sliced and separated into rings
1 1/2 cups Original Bisquick®
1/3 cup cold water
1 cup shredded mozzarella cheese (4 ounces) | | | Instructions | | Heat oven to 375°. Stir together turkey, chili sauce, honey, soy sauce, pepper sauce and onion; set aside. Stir Bisquick and cold water until dough forms; beat 20 strokes. Pat dough into rectangle, 12x6 inches, on ungreased cookie sheet with hands dusted with Bisquick; pinch edge, forming 1/2-inch rim. Spoon turkey mixture onto dough. Bake 25 to 30 minutes or until edge of crust is light brown. Immediately sprinkle with cheese. High Altitude (3500-6500 ft): Heat oven to 400°. | | |
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Reply
| | | From: Genie· | Sent: 8/8/2008 6:01 AM |
| Chicken Filled Dumplings | | 10 3/4 oz. can golden mushroom soup
10 3/4 oz. can cream of chicken soup
1-1/4 c. water
1/2 c. chopped green pepper
2 tbsp. chopped onion
1-1/2 c. cooked, finely chopped
chicken or turkey
1/4 c. finely chopped celery
2 tbsp. chopped onion
1 tsp. parsley flakes
1/4 tsp. pepper
7.5 oz. can Pillsbury refrigerated
biscuits
Fresh parsley (opt.) | | | Instructions | | In large skillet, combine soups, water, green pepper, and 2 tablespoons onion. Heat, stirring occasionally, until bubbly; reduce heat and simmer while preparing dumplings. Combine chicken, celery, remaining 2 tablespoons onion, parsley and pepper. Separate dough into 10 biscuits; press or roll each to a 4" circle. Place approximately 1/4 cup chicken mixture on center of each biscuit. Wrap dough around mixture, firmly pressing edges to seal tightly. Place dumplings, sealed edges down, in hot soup mixture; spoon soup over dumplings. Cover tightly and simmer over low heat 20 to 25 minutes or until dumplings are no longer doughy. Garnish with fresh parsley. 4 to 5 servings. | | |
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Reply
| | | From: Genie· | Sent: 8/8/2008 6:07 AM |
| Crock Pot Tetrazzini | | 1 bunch green onions, chopped
1/2 c. green olives or pimiento, chopped
1 c. chopped celery
1 bell pepper
1/2 lb. fresh mushrooms, sliced
Parmesan cheese
3 c. chicken, turkey, or ham, cooked and cubed*
1 tbsp. Mrs. Dash or chopped parsley
2 to 3 c. liquid**
1 (8 oz.) pkg. spaghetti, broken into sm. pieces | | | Instructions | | *(The meats may be mixed to utilize holiday left overs). **(Use small amount of broth, combined with water, or 1 can chicken soup). Cook, rinse and drain spaghetti. Cook onions, bell pepper, and celery 1 to 2 hours, with seasonings (may include salt and pepper to taste). Add meat, then spaghetti. Add mushrooms and olives last. Sprinkle with cheese. | | |
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