TURKEY PICADILLO

Servings: 2
Ingredients:

-JUDI M. PHELPS
2 tb Vegetable oil
1 sm Or 1/2 large onion; chopped
1/2    Green bell pepper; chopped
1/2 lb Ground turkey or chicken
-(about 1 cup packed)
2 md Ripe tomatoes OR
4    Plum tomatoes; peeled,
-seeded, and chopped
1/2 ts Dried oregano; crumbled
Salt and pepper
3 tb Raisins
1/4 c  Diced green olives
1 tb Capers; rinsed and chopped
1    Hard-boiled egg

Heat oil in skillet, add onion and pepper, and saute over medium
heat 7 minutes or until softened. Add turkey and saute, stirring,
until it changes color, about 3 or 4 minutes. Add tomatoes, oregano,
salt, pepper, and raisins; bring to boil and cook over medium heat 5
minutes. Remove from heat. Stir in remaining ingredients. Taste
and adjust seasoning. Picadillo can be kept, covered, 2 days in
refrigerator. Serve hot.

Serving suggestions: Use as a filling for stuffed peppers, tamales,
tortillas, or empanadas. It can also be served by itself
accompanied by rice or tortillas. Makes 2 servings (4 servings with
tortillas). Makes 2 servings (4 servings with tortillas).
Source: Faye Levy’s International Chicken Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

Makes 2 servings (4 servings with tortillas).

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