2 Cups turkey (grilled, if possible)
2/3 Cup white vinegar
2/3 Cup catsup
2/3 Tablespoon Worcestershire sauce
2/3 Tablespoon black pepper
1 Teaspoon hot pepper sauce
2/3 Teaspoon salt
1 Lemon quartered
4 hamburger buns split horizontally and toasted
Cut meat from bones and cut into cubes. In medium saucepan, over high
heat, combine vinegar, catsup, Worcestershire sauce, pepper, hot sauce,
salt, and lemon. Bring mixture to boil, reduce heat and simmer uncovered 30
to 35 minutes. Fold in turkey and cook 5 to 7 minutes until mixture is
heated throughout. To serve, spoon barbecue mixture over bottom half of
burger buns. Top with other half.
5 Cups turkey stock
3 Stalks celery cut into 1-inch pieces
2 Large potatoes peeled and quartered
2 Carrots cut into 1-inch pieces
1 Onions quartered
1 Cup uncooked noodles
2 Cups cooked turkey, cubed
In 5-quart saucepan, combine first 5 ingredients. Over high heat, bring
to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and
turkey meat. Simmer until noodles are done and meat is heated through.
3 Cups milk
4-1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup shredded reduced-fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded cooked turkey
10 Flour (8-inch) tortillas
Vegetable cooking spray
In medium saucepan, over medium heat, combine milk, flour, mustard, salt
and pepper and cook 5 to 6 minutes or until sauce is thickened. Stir in
cheese and cook until melted. Remove 1 cup cheese sauce and reserve. Add 1
can chilies to remaining sauce.
In medium bowl combine turkey, remaining can of chilies and reserved cheese
sauce. On each tortilla spread 1/4 cup turkey mixture and roll up. Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas.
Bake at 350F 20 minutes or until hot and slightly bubbly.
1 Package (10 ounces) frozen broccoli spears cooked and drained
2 Cups cooked turkey cubed
1 Can (10-1/2 ounces) cream of mushroom soup
1/4 Cup mayonnaise
1-1/2 Teaspoons lemon juice
1 Teaspoon curry powder
1 Cup seasoned croutons
In an 8-inch square baking dish layer broccoli; top with turkey. In a
small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour
over turkey and top with croutons. Bake at 350F 20 to 25 minutes
or until bubbly.
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 jar (2 ounce) diced pimiento
4 cups diced cooked turkey
salt
celery salt
Melt butter over medium-low heat. Sauté mushrooms. Add flour; stir until
smooth. Slowly our on milk and stock, stirring constantly, and thickened
and bubbly. Add pimiento, turkey, salt, and celery salt. Cook until heated
through, but not boiling.
1 Can (16 ounces) tomatoes
4 Cups turkey broth or reduced-sodium chicken bouillon
2 Teaspoons Italian seasoning
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup onion chopped
1 Cup carrots thinly sliced
4 Cups cabbage thinly sliced
2 Cups cooked turkey cut into 1/2-inch cubes
1/2 Cup alphabet pasta
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey
broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.
Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until
cabbage and pasta are tender.
Filling:
10 ounces cream cheese, softened
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 – 15 ounce can pumpkin
2 tablespoons half & half
1 tablespoon light rum
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon finely grated orange peel
1/2 teaspoon lemon juice
Topping:
1/2 cup heavy cream
2 tablespoons sugar
2 teaspoons light rum
Crust:
1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3-4 tablespoons ice water
Prepare crust by blending flour and salt in a large bowl. Add
shortening and cut in with a pastry knife until particles the
size of coarse peas form. Add water and blend with a fork until
a soft dough forms. Roll out and place in a 9-inch pie plate.
Preheat oven to 375F. Combine cream cheese, sugar, and brown
sugar n large bowl and beat on high speed until fluffy. Add eggs
and beat on low speed just until combined. Gently stir in all
the remaining filling ingredients. Slowly pour filling mixture
into crust. Bake for 50 to 55 minutes or until knife inserted in
middle comes out clean. Center will be slightly soft but will
firm as it cools. Beat topping ingredients to make rum whipped
cream and garnish pie.
2 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
1/4 teaspoon almond extract
1/2 cup butter, softened
Filling:
2/3 cup sugar
1/2 cup butter, melted
3 eggs
1/2 teaspoon almond extract
1 (6 oz) pkg white chocolate, coarsely chopped
1 cup slivered almonds
1/2 cup slivered almonds
maraschino cherries, for garnish
Heat oven to 400F. For the crust: Combine flour, brown sugar, and 1/4 teaspoon
almond extract; mix well. Cut in 1/2 cup butter with a fork or pastry blender. The mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of an ungreased 10-inch springform pan. Bake until just light brown, about 10 minutes.
Remove from oven and reduce oven temperature to 350 degrees. For the filling: Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond extract; blend well. Mix in the white chocolate and 1 cup of slivered almonds. Pour mixture into crust-lined pan. Sprinkle with the remaining crumbs (cover all), then sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.
Bake at 350 degrees for about 40 to 50 minutes, or until golden brown and almonds are lightly toasted. Cool for 10 minutes; run a knife around side to loosen and remove pan sides. Garnish with maraschino cherries if desired.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans.
Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking
powder into another large bowl. Stir into pumpkin mixture in 2
additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester
inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes. Using sharp knife, cut around
edge of loaves. Turn loaves out onto racks and cool completely.
Streusel:
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
Filling:
2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered,
cored, cut into 1/2-inch-thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 Flaky Pie Crust
Vanilla ice cream
For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in
processor. Using on/off turns, process until nuts are finely chopped. Add butter and
process until small moist clumps form. (Can be prepared 1 day ahead. Cover and
refrigerate.)
For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour
cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small
bowl. Sprinkle mixture over apples and toss to coat.
Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely.
Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel
browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature with vanilla ice cream.