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| The Recipes |
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Turkey a la King Ingredients: 1/2 cup margarine or butter 1 small green pepper, chopped 1 can (4 oz) mushroom stems and pieces, drained and liquid reserved or 1 cup chopped mushrooms 1/2 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups milk 1 1/4 cups chicken broth 2 cups cut-up cooked chicken or turkey 1 jar (2 oz) diced pimientos drained (optional) Noodles, hot cooked rice or toasted bread triangles to serve it on Preparation Directions: 1. Heat margarine in 3 quart saucepan over medium high heat. Cook bell pepper and mushrooms in the margarine 3 minutes, stirring occasionally. 2. Stir in flour, salt, and pepper. 3. Cook over medium heat stirring constantly until bubbly; remove from heat. 4. Stir in milk, broth, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. 5. Stir in chicken and pimientos. Heat until hot. Serve over rice, noodles, biscuits, potatoes, whatever you like. Kim's note: We love this dish and it freezes well. Just be sure to reheat it thoroughly in an oven before serving, the white sauce tends to separate, just stir it and it will be fine. We love fresh mushrooms in this, and you can omit the pimiento, we don't use it Click here for a printable recipe Turkey Pot Pie Ingredients: 1 package (10 ounces) frozen peas and carrots 1/3 cup margarine or butter 1/3 cup all purpose flour 1/3 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon pepper 1 3/4 cups chicken/ turkey broth 2/3 cup milk 2 1/2 to 3 cups cut up chicken or turkey pastry of your choice- homemade, frozen, or you can use biscuit dough (I do not put crust on the bottom, only the top) Preparation Instructions: 1. Preheat oven to 425. 2. Rinse frozen peas and carrots in cold water to separate; drain. 3. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Boil and stir one minute. Stir in chicken and vegetables. 4. Prepare pastry ( I freeze this ahead and then thaw ahead when I make this or make a big batch the same day and freeze.) Roll two thirds of pastry into a 13-inch square. Ease into an ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into an 11-inch square. Cut out designs with a cookie cutter. Place square over filling. Turn edges under and flute. Bake about 35 minutes or until golden. 6 servings Kim's adaptations: If I am serving this in a large pan, I omit the bottom layer. I put the filling in the pan then the crust and freeze it. When I want to serve it, I thaw it out and cook for 35 minutes or more. It turns out great. You can also make individual pot pies in those extra large muffin tins- they are the perfect size (be sure to have a top and bottom crust and line the muffin tin with foil so it is easier to get the pot pies out). The best way to freeze individual pot pies is to freeze the entire muffin tin and then take out the pies, it is so much easier! Less mess! You can also use this recipe to make beef pot pies, just use shredded beef and beef stock in place of the chicken or turkey. Click here for a printable recipe Turkey Curry I adapted this easy recipe from my mother. She always made this for me and it is one of my favorites. I hope you like it too! Don't let the ingredient list scare you- the beauty of this dish is that it is made entirely in the microwave! Easy! Ingredients: Sauce: 1 tbsp. butter 1/2 cup chopped onion 1 tbsp. flour 2 tbsp. curry powder 1 tsp. salt 1/2 tsp. ginger paprika to taste 1 cup canned evaporated milk The rest: 4 cups cooked chicken or turkey 1 egg well beaten 1 tbsp. Worcestershire sauce cooked hot rice (or reheated from freezer) Optional: chutney and "side boys": raisins, chapatis and other traditional Indian side dishes Preparation Instructions: 1. Melt butter in casserole dish in your microwave. Add onion, flour, curry, salt, ginger, and paprika. Cook for 4 minutes on high, stirring occasionally. 2. Gradually blend in milk, cook 3 minutes to thicken, stirring occasionally. 3. Add chicken or turkey, blend a little sauce into the egg (so it does not cook) and add the egg into the curry sauce. Mix well. Heat but do not boil or the sauce will curdle. Stir in Worcestershire sauce. 4. Serve over rice with "side boys"/side dishes. We like coconut, peanuts and raisins. Note: This should freeze fine. If sauce separates after reheating, just stir and make sure it is heated all of the way through. If you do not want to use the egg since it is not fully cooked, you can use egg white or those egg beaters at the store to avoid any salmonella problems. I have never had a problem with this recipe. I have not tried to eliminate the egg, but you could do that if you wanted to. Don't forget- rice freezes beautifully! Make a big batch and freeze in meal portions. Click here for a printable recipe Turkey Enchiladas with Homemade Red Chili Sauce My recipe is a bit of departure from the traditional corn enchiladas. I wanted something that was easy to make, freezes very well (keep the sauce in separate container), and absolutely delicious! Here was what I came up with: 2 cups of chopped turkey 1 package of flour tortillas 2 cups of homemade red chili sauce (recipe follows) cheddar cheese optional toppings: diced fresh tomatoes shredded lettuce sliced olives 1. I do not use a traditional method for making enchiladas, but the effect is the same and we all love this dish. Here goes: 2. Put two cups of chopped turkey, shredded beef or pork in a mixing bowl and add 1/2 cup red chili sauce and 1/2 cup of cheddar cheese. (You can freeze the filling and tortillas separately and assemble later or you can assemble and freeze.) 3. Place 1/4 cup of this mixture on to a tortilla and roll up, placing seam side down in a Pyrex dish. Do this until all of the mixture is used up, this should yield 8 enchiladas. (I use a Pyrex casserole dish with a plastic cover that can go from freezer to oven by just taking off the lid and adding foil.) Freeze enchiladas and sauce separately so that the enchiladas do not get soggy. Freeze extra cheese (about 1/2-1 cup) in a small Ziploc baggie (you can tape this onto the Pyrex dish). 4. To serve: Preheat oven to 350. Defrost red chili sauce. Using a pasty brush, "paint" the enchiladas, completely covering them with all of the sauce. Top with cheese and bake until thoroughly heated, about 30 minutes. When done, top with tomatoes, lettuce and olives. Note: I serve this with refried beans, homemade or store bought. I put them in a casserole and put a little of the red chili sauce and cheddar cheese on them. This dish winds up tasting like the authentic Mexican restaurants that I grew up around! Que magnifico! Click here for a printable recipe Homemade Red Chili Sauce 2/3 cup flour 2/3 up olive oil (or vegetable oil) 4 tsp. cumin 1/2-2/3 cup chili powder ( I use 2/3 and it's great, if too spicy, reduce. I buy big canisters of chili powder at Sam's, you want the regular red chili powder, not the hot stuff!) 8 cups of water or beef broth 4 tsp. garlic powder 2 tsp. or less of sea salt or regular salt 2 tsp. oregano 1. Mix flour and oil in sauce pan over medium heat. Stir until smooth 2. Add cumin and chili powder, stir, add water or beef broth 3. Add remaining ingredients 4. Simmer, uncovered, stirring frequently, until sauce is thick enough to coat the back of your mixing spoon. Kim's note: Makes about 8 cups, I freeze it in 2 cup portions. This is an extremely versatile sauce. You can change spices and spiciness to your taste. It can be used in many recipes. I made enchiladas, Mexican lasagna and a Mexican "spaghetti sauce" by mixing it half and half with my no cook spaghetti sauce (tomato sauce plan)-delicious! Eventually I will write a Mexican plan, figured no one would want to wait that long for the recipe! LOL I would like to try this in the crock pot. If any one does, let me know how it turns out! Click here for a printable recipe Mexican Turkey Lasagna This recipe has a few "non-scratch" ingredients, but it is so delicious that I had to include it! You can substitute your own homemade salsa if you make it. I am looking for a good salsa recipe to can next year, will post what I find! 1 (16-ounce) jar mild salsa 1 (16-ounce) jar medium salsa 1/2 teaspoon ground black pepper 2 tablespoons chili powder 1 teaspoon ground cumin 2 cloves garlic, minced 1 (10-ounce)package dry lasagna (6 noodles) 2 cups nonfat cottage cheese 2 eggs 1/3 cup chopped fresh parsley 1 (4-ounce) can diced green chilies 4 cups diced cooked chicken or turkey 1 cup shredded sharp Cheddar cheese 1 cup shredded Monterey Jack cheese 1. Pour both jars of salsa into a large non-aluminum saucepan. Add pepper, chili powder, cumin, and garlic. Bring to a boil; reduce the heat and simmer uncovered, stirring often, until the sauce is reduced to 4 cups, about 10 minutes. 2. Meanwhile, cook the lasagna noodles according to package directions and drain well. Preheat the oven to 375 degrees. Lightly coat a 13 x 9-inch baking dish with vegetable oil cooking spray. Combine noodles, the cottage cheese, eggs, parsley, and chilies; mix well and set aside. 3. Arrange half the cooled lasagna noodles in the bottom of the prepared baking dish. Spread half the cottage cheese mixture over the pasta then half the cooked chicken, then half the salsa mixture 4. Sprinkle half the shredded cheeses on top. Repeat the layering steps, ending with the shredded cheeses. Bake, covered, until bubble and heated through, about 45-50 minutes. Let stand uncovered for 10 minutes before cutting. You can freeze this fully assembled and reheat by cooking for 1 hour at 350 (thaw it in the microwave or overnight first). This is magnificent! Serves 8-12 From "Making Waves in the Kitchen" Indian River, FL Click here for a printable recipe © Copyright 1999-2000 Frugal-Moms.com Inc. |
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Let's Get Cooking!
