GEORGETOWN RED RICE
Servings: 4
Ingredients:
1/4 lb Bacon
1/2 c Chopped onion
2 c Uncle Ben’s rice
2 1/2 c Red tomatoes
1 c Broth (chicken or turkey)
1/3 c Catsup
1/2 ts Salt
1/4 ts Pepper
1/8 ts Tabasco sauce (optional)
Cook bacon; remove from pan, cool, and crumble. (…)
WORLD\’S BEST LOW-FAT LOW-CAL LASAGNA
Servings: 20
Ingredients:
1 pk Uncooked lasagna noodles
Water to cook noodles
1 ts Salt for water
4 c Shredded mozzarella cheese
-low cal, low fat
3 Jars pasta sauce of your
-choice (or 8 cups)
2 lb Low-fat ricotta cheese
1 tb Sugar
1/2 c Low-fat parmesan cheese
3 tb Parsley flakes
1 tb Italian seasoning
2 lb Turkey italian sausage
1 ts Honey
1 ts Salt
Pepper to taste
4 Eggs (or egg substitute to
-equal 4 eggs)
Parmesan cheese to taste
1. (…)
VERMONT STEW
Servings: 4
Ingredients:
1 1/2 lb Boneless turkey meat, cut
-into walnut sized pieces
1 lg Onion, Peeled and Diced
12 oz New or Waxy potatoes, peeled
-and cut into 1 inch cubes
1 Green Pepper, de-seeded and
-diced
14 oz Tin Italian Tomatoes,drained
1/2 ts Freeze-dried thyme
1/2 ts Freeze-dried oregano
Salt and Pepper
6 oz Sweetcorn Kernels
1 tb Oil
Heat the oil in a flameproof casserole and fry the turkey pieces untilgolden brown. (…)
ULTIMATE SMOKED TURKEY
Servings: 10
Ingredients:
1 Turkey; 8 to 10 pounds
1 md Onion
2 Bay leaves
1/2 c White wine
Super smoking sauce; (see r
-ecipe)
Rinse turkey, pat dry and rub liberally with oil (we\’d rub it withLiquid Smoke instead). (…)
TURKEYLEGS PROVENCIALE
Servings: 6
Ingredients:
22 oz Turkey Legs
3 tb Olive oil
2 Rosemary Twigs
2 Onions
Salt and Pepper to taste
4 Garlic cloves
1 Piece of Hot Pepper
1 cn Tomatoes,whole (16 oz)
15 Olives
8 oz Peeled Almonds
1 1/2 c White Wine
Cut meat in big pieces. (…)
TURKEY-VEGETABLE CHILI
Servings: 1
Ingredients:
1/2 c Chopped green bell pepper
-(about 1 small)
1/4 c Chopped onion (about 1
-small)
2 Cloves garlic, finely
-chopped
2 ts Olive or vegetable oil
3 c Cut-up cooked turkey or
-chicken
1/2 c Water
1 tb Chopped fresh or I teaspoon
-dried oregano leaves
1 tb Chili powder
1 ts Ground cumin /2 teaspoon
-salt
1 cn (16 ounces) whole tomatoes,
-undrained
1 pk (10 ounces) frozen mixed
-vegetables
2 c 1/2-inch slices zucchini
-(about 2 medium)
Cook bell pepper, onion and garlic in oil in 3-quart saucepan over mediumheat about 3 minutes, stirring frequently, until onion is tender. (…)
TURKEY WITH APRICOTS And CHILES
Servings: 6
Ingredients:
1 1/2 c Uncooked long-grain white
-rice
2 ts Nondiet tub-style canola
-margarine or corn oil
-margarine
1 c Chopped onion
2 Garlic cloves, minced
1 1/4 c Defatted chicken broth,
-divided
1 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Ground allspice
10 Dried apricots, quartered
1 tb Chopped canned green chiles
1 c Chopped fresh tomato
1 lb Cooked turkey breast meat,
-cut into bite-sized pieces
Apricots sliced into strips
-for garnish, if desired
Cook rice according to package directions. (…)
TURKEY WALDORF SALAD 2
Servings: 6
Ingredients:
1/3 c Apricot preserves
1/2 c Non-fat yogurt
2 tb Lemon juice
1 tb Chopped chives, parsley or
-curry powder
1 ts Dijon-style mustard
1/2 ts Lemon zest
1/2 ts Salt
1/8 ts Pepper
1 lb Turkey breast tenderloin
1/4 c Water
1 Red apple with skins, cut
-into 1/2\’ pieces
1 Green apple with skins, cut
-into 1/2\’ pieces
2 Celery ribs, cut into 1/4\’
-pieces
1/4 c Raisins
To make salad dressing, combine preserves, yogurt, lemon juice, chives,mustard, lemon zest, salt and pepper; set aside. (…)
TURKEY TETRAZINNI (KING)
Servings: 6
Ingredients:
1 pk 12oz PACKAGE FROZEN EGG
NOODLES
1 cn 10 3/4 oz CREAM OF MUSHROOM
SOUP
1 3/16 c MILK
1/2 c WATER
2 c SHREDDED CHEDDAR CHEESE
1 1/2 c TURKEY, COOKED AND CUBED
1 1/2 c MIXED FROZEN PEAS AND
CARROTS, THAWED
2 tb PIMIENTO
1 3/8 c SEASONED BREAD CRUMBS
2 tb PARMESAN CHEESE
2 tb SNIPPED FRESH PARSLEY (1 1/2
Teaspoons dried)
Cook noodles, uncovered, in boiling water 20 minutes, stirringoccasionally. (…)
TURKEY SCALLOPINE
Servings: 2
Ingredients:
2 6 ounce Turkey Escalopes
1 Glass Sparkling Muscatel
-grape juice or vermouth
5 fl Double Cream
Salt and Pepper
1 tb Oil
1 tb Butter
Wrap the escalopes in clingfilm and flatten gently with the back of a heavyfrying pan until they are really thin. (…)