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. Cook onions in bacon fat
until tender; add rice, tomatoes, broth, catsup, seasonings, and crumbled
bacon. Cook on low heat until rice is done, stirring several times during
cooking. (May substitute water f

Recipe By :

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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. Heat sufficient water in a large sauce pan to cook the lasagna noodles.
Add the salt to the water to speed cooking. Add the uncooked noodles to the
boiling water, and boil about 10 minutes or until flexi- ble but not fully
cooked. Drain on aluminum foil or waxed paper and cool completely.

2. In a large saute pan, saute turkey italian sausage until completely
cooked. Crumble. Drain and set aside.

3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one
at a time to blend well. Add parmesan cheese, mozarella cheese, parsley,
sugar, honey, salt, italian seasoning, pepper, and mix well.

4. In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce
to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese
mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1
1/2 cups of sauce over this layer, top with noodles and repeat process.
When the final layer of noodles is added, top with sauce and additional
mozarella cheese and parmesan cheese, if desired.

5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake
for an additional 30 minutes or until cheese is bubbly (and the pan is
sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.

From the warped and strange mind of Linda Fields Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098

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 until
golden brown.

Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them unp
slightly with a fork. add the herbs and enough water just to cover the
turkey.

Simmer on top of the stove or in an oven preheated to gas mark 4/350F/180C
for 45 minutes. Season generously then add sweetcorn.

If the sauce is very thin, dissolve a teaspoon of cornflour in a little
water and stir it into the casserole. Bring gently to the boil until the
sauce thickens.

You don\’t really need anything else with this, though you could follow it
with a little spinach salad.

Source: Michael Barry, Yes! Magazine

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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 with
Liquid Smoke instead). Place onion, bay leaves and wine in water pan with
hot water (we\’d add a few sticks of celery and a few cloves of garlic).
Place water pan in smoker and turkey on grid (it won\’t hurt to put a
quartered onion, a few stalks of celery and a bay leaf inside the turkey;
we also sometimes mix freshly ground black pepper, a bit of salt and some
crushed thyme together and after loosening the breast skin with your hands,
push this mix up under the skin and spread over the breast of the turkey).
Place dome on smoker and do not remove until midway through cooking time.
Then remove dome and liberally paint turkey with Super Smoking Sauce.
Replace dome and continue smoking. When turkey is done, liberally paint
again and allow to smoke for 15 minutes more. Servings: 8 to 10 servings.
Charcoal: Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks (we
use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours. Electric:
Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6 hours. Add water to
water pan after about 4 hours or as needed (you can tell when smoker needs
water by the sizzling sound it will make). Recipe from \’Cook\’n Cajun Water
Smoker Cookbook\’ by Sondra Hester. Submitted By Z@FYBITS.COM (Z PEGASUS) On
TUE, 27 JUN 1995 033213 GMT

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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. Heat oil and brown meat all around.Add the onions,
chopped garlic halved, rosemary and the pepper(cut in half and kernels
taken out) and fry with the meat. Cut up tomatoes and add with the juice,
olives and sliced almonds to the meat mix. Cover and simmer 1 1/4 hours,
add wine and heat through once.

Source:\’Actuelle\’ magazine Typed for you by Brigitte Sealing, Cyberealm BBS
315-786-1120

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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 medium
heat about 3 minutes, stirring frequently, until onion is tender. Stir in
remaining ingredients except frozen vegetables and zucchini; break up
tomatoes. Heat to boiling; reduce heat Cover and simmer I hour, stirring
occasionally. Stir in frozen vegetables and zucchini. Heat to boiling;
reduce heat. Simmer uncovered about 5 minutes, stirring occasionally,
until zucchini is crisp-tender.

6 servings. Microwave Directions: Place the bell pepper onion, garlic and
oil in 3 quart microwavable casserole. Cover tightly and microwave on high
3 minutes. Stir in remaining ingredients except frozen vegetables and
zucchini; break up tomatoes. Cover tightly and microwave 15 minutes. Stir
in frozen vegetables. Cover tightly and microwave 10 minutes. Stir in
zucchini. Cover tightly and microwave 3 to 6 minutes or until zucchini is
crisp-tender

From the files of Al Rice, North Pole Alaska. Feb 1994

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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.

Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or
similar large pot. Cook over medium heat, stirring frequently, until onion
is soft, 5 or 6 minutes. If liquid begins to evaporate, add a bit more
broth.

Stir in cumin, coriander and allspice. Add remaining broth, apricots,
chiles and tomato. Stir to mix well. Reduce heat, cover and simmer 10
minutes, or until flavors are well-blended. Stir in turkey and cook an
additional 5 minutes.

Serve over rice, garnished with apricot strips, if desired.

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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.

Place turkey in a glass pie plate. Add water and cover with vented plastic
wrap. Microwave on medium-high (70 percent) 6-8 minutes, or until juices
run clear.

When cool enough to handle, cut into 1/2\’ cubes and place in a large mixing
bowl. Add apples, celery and raisins; toss with salad dressing.

Serving suggestion: Serve on lettuce leaves garnished with chopped chives
or chopped parsley.

Nutrient data per serving: 179 calories; 18 grams protein; 1 grams fat (2
percent total calories); 25 grams carbohydrates; 2 grams dietary fiber; 45
milligrams cholesterol; 254 milligrams sodium.

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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, stirring
occasionally. Drain. Combine soup, milk, water and cheddar cheese in
3-quart saucepan. Cook and stir over medium heat until cheese melts and
sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento.
Spoon mixture into greased 11 3/4\’ x 7 1/2\’ baking dish. Combine crumbs,
parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375
degree oven 30 minutes or until hot.
Submitted By KINGMAN@ACC.NET (WESLEY KING) On SUN, 12 NOV 1995 115914
~0500

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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 heavy
frying pan until they are really thin. Peel off the clingfilm.

Heat the oil then the butter in a large frying pan. Put in the meat and
press down firmly so it is all in contact with the frying pan.

Let it sizzle for between one minute and a minute and a half, depending on
how thin you’ve managed to flatten the escalopes, turn them over and repeat
the timing.

The meat will be thoroughly cooked through - you do not ever want pink
turkey - but very tender. Put the meat on warmed plates.

Pour the grape juice or vermouth into the frying pan, stir it round to pick
up all the bits from the meat, then add the double cream and let it bubble
(double cream boils beautifully) and reduce slightly.

Pour it over the turkey and serve with pasta or new potatoes and mangetout.

Source: Michael Barry, Yes! Magazine

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