Turkey Plum Stir Fry

Turkey Plum Stir Fry
Ingredients



1/2 lb turkey cooked breast fillets - cut into strips
2 Tbs. oil
1 tsp. minced garlic
1 tsp. minced ginger
3 C. fresh sliced vegetables of your choice
1 C. plum sauce
1/4 C. water


Directions

Heat 1 Tbs. oil in a wok or pan.
Add the garlic, ginger and vegetables, stir frying over med / high heat for 2-3 minutes, Set aside.
Add remaining oil and stir fry turkey breast for 2-3 minutes over high heat until cooked.
Mix together plum sauce and water.
 Return the vegetables to the pan.
Pour over the plum sauce and water mix, stirring until heated through.
 Serve over steamed rice.

Crock Pot Spinach Dip

Crock Pot Spinach Dip


8 ounces Cream cheese, cubed
5 ounces Frozen chopped spinach
2 tablespoons Pimento, diced
1 teaspoon Worcestershire sauce
1/4 teaspoon Garlic salt
1/4 cup Whipping ceram
2 tablespoons Parmesan cheese, grated
2 teaspoons Onion, finely chopped
1/2 teaspoon Thyme

Place cream cheese and cream in Crockpot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes.

CREAMY PUMPKIN PIE

CREAMY PUMPKIN PIE

1 graham cracker crust
1/2 c cold milk
1 pkg (6 serving) butterscotch
1 tsp pumpkin spice
1 cup canned pumpkin
2 1/2 c non dairy whipped topping (french vanilla)


Mix all ingredients together except for whipped cream.
Fold in whipped cream.
Pour into shell.
Refrigerate at least two hours

Tex-Mex Macaroni

Tex-Mex Macaroni
Quick Cooking

Ingredients:
1/2 pound ground beef
1/2 cup chopped onion
3 cups prepared macaroni and cheese
1 cup salsa
1/2 cup shredded cheddar cheese


Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the macaroni and cheese and salsa.
Transfer to a greased 1-qt. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 4 servings.

Country Fried Squash

Country Fried Squash

6 pounds Butternut Squash, peeled, seeded and sliced
1 Egg, beaten
1/2 cup Milk
1/2 cup Cornmeal
1/2 cup All-Purpose Flour
1 pinch Salt
1 pinch Fresh Ground Black Pepper
1 pinch Garlic Salt
1 cup Oil, for frying

 Combine beaten egg and milk in small bowl.
 In shallow bowl, combine cornmeal, flour, salt, pepper, and garlic salt.
Heat 1/2-inch oil in heavy skillet over medium high heat.
 Dip squash pieces in egg mixture, then dredge in flour mixture.
Fry quash until golden brown.

Wonderful Site

Ask Uncle Phaedrus Archives
http://www.hungrybrowser.com/phaedrus/archives02.htm

Garlic Mashed Potatoes

Garlic Mashed Potatoes


Ingredients


3 tablespoons butter or margarine
4 garlic cloves, pressed
2 2/3 cups frozen mashed potatoes
1 1/3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper


Preparation


Melt butter in a saucepan over medium-low heat; add garlic, and sauté until tender. Remove garlic from saucepan, and set aside. Prepare mashed potatoes and milk in saucepan according to package directions, stirring with a wire whisk. Stir in garlic mixture, salt, and pepper. Let stand 5 minutes. Serve immediately.


For Chive Mashed Potatoes: Omit butter and garlic; stir in 1 (8-ounce) container soft cream cheese and 2 tablespoons frozen chopped chives.

Yield
Makes 4 servings

Southern Living, DECEMBER 1997

Banana-Kiwi Salad

Banana-Kiwi Salad

From EatingWell: February/March 2006


Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.


4 servings

Ingredients


2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted


Preparation


Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a
medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat.


Serve sprinkled with cashews.

Turkey Dumpling Soup

Turkey Dumpling Soup


16 Servings
Prep: 20 min.
Cook: 20 min. + simmering


Ingredients


1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper


SOUP INGREDIENTS:


1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk


Directions


In a large soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.


Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Strain broth, discarding vegetables and bay leaf.


Return broth to kettle; add onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.


Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 16 servings (4 quarts).




Turkey Dumpling Soup published in Country Woman November/December 2000, p29

Beef Fried Rice

Beef Fried Rice


3 eggs
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar




In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until
partially set. Lift the edges, letting the uncooked egg flow underneath. When
eggs are completely set but still moist, remove from skillet. Cut into strips;
return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5
minutes or until heated through.

Juicy Fruit Salad

Juicy Fruit Salad


1 (15 ounce) can pineapple chunks with juice
1 apple - peeled, cored and diced
1 orange - peeled, diced and juice reserved
1 banana, sliced
1 cup seedless green grapes, halved


In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juice from the pineapple and orange and let chill until serving.

Baked Rice Casserole

Baked Rice Casserole
http://www.massrecipes.com/

1 1/2 c. chopped celery
2 med. chopped onions
1 1/2 sticks butter
2 sm. cans mushrooms
2 sm. bell peppers, chopped
2 sm. cans water chestnuts
2 lb. lean pork sausage (spicy)
2 c. uncooked rice
1 can chicken broth

Saute chopped vegetables. Cook rice. Mix ingredients
together. Bake at 350 degrees in covered dish 30-45 minutes.

Hot Cross Buns

Hot Cross Buns


1 package active dry yeast

2/3 cup warm water (105-115)

1 egg

1/4 cup sugar

2 3/4 cups Bisquick Baking Mix

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup currants

1/4 cup chopped citron

Quick Icing

Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and

1 1/2 cups of the baking mix. Blend 1/2 minute on low speed, scraping

bowl constantly. Beat 2 minutes medium speed, scraping bowl

occasionally. Stir in remaining baking mix, the cinnamon, nutmeg,

currants and citron; beat vigorously 1/2 minutes. Spoon dough into 12

greased medium muffin cups. Cover and let rise in warm place until

double, about 1 hour. Heat oven to 375 degrees. Bake 15 to 20

minutes or until golden brown. Make a cross on each bun with Quick

Icing.

Makes 12 buns.


Quick Icing Blend
1/2 cup confectioners sugar

1-2 teaspoons water.

Recipes from Bisquick

Herbed Wheat Muffins

Herbed Wheat Muffins
Taste of Home

3/4 cup whole wheat flour

2/3 cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons beaten egg

2/3 cup buttermilk

2 tablespoons honey

2 tablespoons butter, melted

1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

In a small bowl, combine the flours, cornmeal, baking powder, salt and baking soda. Combine the egg, buttermilk, honey and butter; stir into dry ingredients just until moistened. Fold in basil and tarragon.

Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 6 muffins.

Irish Soda Bread

Irresistible Irish Soda Bread


3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Preheat oven to 325 degrees. Grease a 9x5 inch loaf pan. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Balsamic Chicken with Thyme

Balsamic Chicken with Thyme

1/4 cup flour

3/4 teaspoon salt -- divided

3/4 teaspoon freshly ground black pepper -- divided

4 skinned and boned chicken breast halves -- (about 5 oz. each)

2 tablespoons olive oil

1 large red onion -- halved & sliced thin

1 cup chicken broth -- approximately

2 tablespoons balsamic vinegar

2 teaspoons fresh thyme leaves -- or 1/2 teaspoon dried

1. Mix flour and 1/2 teaspoon each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.

2. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.

3. Add onion to skillet and sauté 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy. (If onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.)

4. To serve: Place chicken on serving plates and spoon on onions and sauce. Serves 4.

　

　

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Sandy.

Hamburger Stroganoff Casserole

Hamburger Stroganoff Casserole




1-1/2 lbs. ground beef

1 onion, diced

4 oz. can mushroom stems and pieces, drained

1 can cream of mushroom soup

1 cup sour cream

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic powder

8 oz. pkg. pasta, macaroni, or noodles



Cook ground beef and onions in skillet until done. Drain. In large

saucepan, cook pasta according to package directions. Drain. Return to

saucepan. Stir meat, mushrooms, soup, and spices into the pasta

mixture. Heat through. Fold in sour cream. Blend well. Heat for just a

couple of minutes (do not boil sour cream). Serve with salad and

garlic bread

　

Recipe source: All Betty Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.

White Chocolate Covered Popcorn

White Chocolate Covered Popcorn




1 (12 ounce) bag white chocolate chips

2 bags buttered microwave popcorn

1 can mixed nuts



Make popcorn in microwave according to directions take out kernels that don't pop. Place in large bowl add mixed nuts.

Breakfast Burritos

Breakfast Burritos
Servings 2

2 medium tomato(s), finely chopped
2 tablespoon tomato ketchup
2 spring onions, finely chopped
1/4c mushrooms, sliced
1 stock cube, vegetable, made up with 150ml hot water
1/2 teaspoon pepper, black, freshly ground, to taste
1 spray low-fat cooking spray
3 medium egg(s)
2 tablespoon skimmed milk
2 medium soft tortilla(s)
1 pinch salt, to taste

1. First make the salsa by mixing together the tomatoes, tomato ketchup and spring onions. Set aside

2. Next, simmer the mushrooms and vegetable stock in a saucepan for about 3 – 4 minutes, stirring occasionally.

3. Meanwhile, spray a medium non-stick saucepan with low fat cooking spray. Beat the eggs and milk together and season with salt and pepper. Add to the saucepan and scramble the eggs over a medium heat until just set. Remove from the heat.

4. Warm the tortillas in a hot frying pan, one at a time, flipping them over after a few seconds.

5. Lay the tortillas on two separate serving plates and fill the centre with scrambled eggs and well-drained mushrooms. Fold up one edge of each tortilla to form the base, then fold in the sides to form pockets. Serve with the tomato salsa.

6. Cook’s tips: For extra flavour, stir a couple of snipped grilled turkey rashers into the scrambled eggs. This will add 1/2 Point per serving. If you like, add some chopped fresh herbs to the salsa, such as coriander or parsley.