Good Ole Comfort Foods

Good Ole Comfort Foods The Go-to Recipes They’re Sure to Love Ron Douglas www.RecipeSecrets.net Good Ole Comfort Foo...

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Good Ole Comfort Foods The Go-to Recipes They’re Sure to Love

Ron Douglas www.RecipeSecrets.net

Good Ole Comfort Foods The Go-to Recipes They’re Sure to Love By Ron Douglas Copyright © 2007, RecipeSecrets.net All rights reserved This book, nor any portion thereof, may not be stored in a retrieval system, transmitted, scanned, or otherwise copied or reproduced by any means in any form without prior written permission of both the author and copyright owner. Published and distributed by Verity Associates, LLC - Kew Gardens Hills NY LIMITS OF LIABILITY AND WARRANTY DISCLAIMER: This book is a compilation of individual recipes collected from various public sources. Verity Associates, LLC and RecipeSecrets.net are not sponsored, endorsed, or affiliated with any recipe source. We disclaim using any copyright or trademark for the individual recipes, however, the collection of recipes as presented in this publication is Copyright © 2007, RecipeSecrets.net. Author and publisher make no warranty of any kind, expressed or implied, regarding the information contained in this book, and shall not be liable in any event for incidental or consequential damages in connection with, or arising out of, the furnishing or usage of information contained herein. This book is for information purposes only and should not be construed to be medical, nutritional, or professional advice.

Table Of Contents Entreés Barbecued Beef Sandwiches Beef Bourguignon Fettuccine Beef Brisket Oven Roast Recipe Beef Burgundy Beef Stew Beef Stroganoff Braised Short Ribs Carolina Barbecue Honey Joes Meatloves with Mushroom Sauce New England Boiled Dinner Oktoberfest Savory Pot Roast Saucy Texas Ribs Spicy Beef-Topped Potatoes Steak Marinade Tenderloin Tips in Beer Lori's Mexican Chicken Casserole Shepherd's Pie Spicy Chicken Tortilla Casserole Sweet Potato Casserole With Praline Topping Sweet Potato Turkey Pie Tuna Noodle Casserole Fruit-Braised Lamb Shanks Osso Buco "Red Cooked" Pork & Vegetables All-Star Pork Meatballs Barbecued Pork-And-Potato Casserole Beer-Braised Cutlets Chinese-Style Spareribs Finger-Licking Honey Spareribs Honey BBQ Shredded Pork Pasta Stew with Rosemary Pork Ragout of Pork Stroganoff Autumn Chicken Pot Pie Batter Fried Chicken Biscuit-Topped Chicken Pie

1 4 5 7 8 9 10 11 12 13 14 15 17 18 19 20 21 22 23 24 26 27 28 30 32 33 34 35 36 37 38 39 40 41 42 44 45

Capital Chicken Casserole Cheddar Chicken Casserole Cheesy Baked Chicken Chicken and Dumplings Chicken and Mashed Potato Bake Chicken Potpie in a Bowl Crispy Chicken Bake Fried Chicken with Garlic Walnut Sauce Honey Fried Chicken Nacho Chicken Tacos Picnic Fried Chicken Skillet Chicken Stew with Corn Dumplings South of the Border Chicken Cacciatore Southern-Style Honey "Barbecued" Chicken Southwest Chicken Stew Spiced Roast Chicken Swiss Chicken Enchiladas Tucker's Chicken Potpie All-American Stuffed Turkey Burger Bbq Turkey Burgers Curried Turkey Ham Puffs Sloppy Tom Sweet & Spicy Turkey Loaf Tex-Mex Ground Turkey Potato Boats Turkey Barbecue Meatloaf Turkey Bean Joes Turkey Ham Stuffed Potatoes Turkey Hash Au Gratin Turkey Potpie a La Greco Turkey Wings with Barbecue Sauce Vegetable Turkey Popover Viking Burgers Veal Marsala with Mushrooms Veal Parmigiana

Pastas Angel Hair with Tomatoes, Basil and Garlic Baked Shells with Chicken and Cheese Beer Brat Pasta Cheesy Ham and Macaroni

47 48 49 50 52 53 54 55 56 57 58 59 61 62 63 64 65 66 68 70 71 73 74 75 76 77 78 79 80 82 83 84 85 87

88 90 91 92 93

Cheesy Turkey Ham, Spinach and Noodles Chili-Mac Classic Mac 'n Cheese with a Twist Fettucine Alfredo Gourmet Mushroom Fettuccini Italian Vegetable Creamy Fettuccine Macaroni & Cheese Macaroni and Cheese with Tomatoes Mexican Frittata Nacho Stuffed Shells One Pot Tuna Pasta Pasta with (Turkey) Sausage and Pepper Meatballs Pasta with Tomato Meat Sauce Princess Cruise Lines Fettuccine Alfredo Rigatoni with Hearty Lamb Sauce Savory Ham and Noodle Casserole Shells with Fresh Mushrooms and Baby Peas Sloppy Joe Spaghetti Cups Smoked Turkey Primavera Southwest Spaghetti Pie Spaghetti & Chicken in Roasted Garlic Sauce Spaghetti with Mushroom Clam Sauce Spicy Baked Mushroom, Beef & Pasta Ole St. Louis Blues Pasta Super Bowl Manicotti Enchiladas Traditional Spaghetti & Meatballs Turkey Spaghetti White Tie and Tails Winter Pesto Pasta with Shrimp

Pizzas Basic Pizza Crust Chicago-Style Deep-Dish Pizza Fresh Mushroom and Pepper Pizza Sourdough Pizza Crust

Sauces Guacamole Lemon Tartar Sauce Mushroom & White Bean Ragout

94 95 96 97 98 99 101 102 103 104 106 107 108 109 110 112 113 114 116 117 118 120 121 122 123 124 126 127 128

129 130 133 134 135

136 137 138 139

Pesto Spaghetti Sauce

Sides Carolina Grits Souffle Curried Carrots Spicy Fried Onion Rings

Soups Classic American Split Pea Soup Dutch Split Pea Soup Hamburger Vegetable Lentil Soup Marie's Chickpea Soup Moroccan Lentil and Chickpea Soup Pea and Pesto Soup Provencal Mushroom and White Bean Stew Split Pea Soup Milano Cream of Asparagus Soup Cream of Portabella Soup...Without the Cream Cream of Shiitake Mushroom Soup Creamy Dijon Turkey Soup Creamy Wild Rice Soup with Smoked Turkey Martin Yan's Triple Mushroom Soup A Honey Of A Chili Big Bend Texas-Style Chili Black Bean Turkey Chili Cincinnati Chili in a Nest Hearty Fresh Mushroom Chili Soup Mushroom Chili Northwest Chili Shotgun Billy's Turkey Chili with Black Beans West Coast Turkey Chili White Turkey Chili Green and Gold Chowder New England Turkey Chowder Pasta Chowder Quick Turkey Chowder Turkey Chowder Turkey Ham and Corn Chowder White Corn Chowder

140 141

142 143 144 145

146 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178

Alphabet Turkey Soup Asian Chicken Noodle Soup Cheese Tortellini in Savory Broth Chicken Noodle Soup Easy Homemade Noodle Soup Egg Drop and Noodle Soup Almond-Tomato Soup with Smoked Salmon Chicken Soup with Dumplings Fiesta Pork Soup Mushroom Shrimp Sukiyaki Rich Turkey Stock Turkey Meatball Minestrone Turkey Tortilla Soup Using It All Turkey Soup Apres Ski Turkey Stew Autumn Chicken and Apple Stew Caribbean Turkey Stew Hungarian Tokany (stew) of Turkey Jamaican Turkey Stew Tex-Mex Turkey Stew Turkey Brunswick Stew Turkey Goulash Turkey Mexican Stew Turkey Stew with Tomatoes, Peppers, and Rice Winter Portabella Mushroom Stew Almond-Broccoli Soup Baked Potato Soup Curried Date Carrot Soup Curried Mushroom Barley Soup Ojai Valley Inn Tortilla Soup Oyster Mushroom Soup Sunshine Mushroom Soup Sweet and Hot Red Pepper and Tomato Soup

Starters and Snacks Bacon and Tomato Potato Skins Beef and Salsa Topped Corn Chips Quick Quesadillas Turkey Chili Nachos Turkey Nachos

179 180 181 182 184 185 186 187 188 189 190 191 192 193 194 195 196 197 199 200 201 202 203 204 205 206 207 208 209 210 212 213 214

215 216 217 218 219 220

Sweets Apple Upside Down Coffee Cake Baby Ruth Crater Bars Baked Custard Big Chocolate Chunk Nut Cookies Blueberry Buckle Bread Pudding, Texas Style Brownie Cookies Butterscotch Apple Crisp Butterscotch Banana Cake Butterscotch Cream Cheese Bars Cherry Chewbilees Cherry Oatmeal Muffins Chocolate-Covered Cherries Cranberry Apple Sauce Dessert Waffles with Spiced Blueberry Sauce Fudge-Almond Layer Cake Honey Chocolate Cupcakes Honey Vanilla Ice Cream Jumbo 3-Chip Cookies Maple Cherry Sauce Old-Fashioned Oatmeal Pie Old-Fashioned Peanut Butter Chocolate Chip Cookies Peanutty Chocolate Bread Pudding Plum Cobbler Pumpkin Pie Sticky Date Pudding The Best Blueberry Muffins Warm Mocha Pudding Cake Whipped Carnation Evaporated Milk Topping

221 222 224 225 226 227 228 230 231 233 234 235 236 237 238 239 240 242 243 244 245 246 247 248 249 250 251 252 253 255

Entreés Barbecued Beef Sandwiches Beef Bourguignon Fettuccine Beef Brisket Oven Roast Recipe Beef Burgundy Beef Stew Beef Stroganoff Braised Short Ribs Carolina Barbecue Honey Joes Meatloves with Mushroom Sauce New England Boiled Dinner Oktoberfest Savory Pot Roast Saucy Texas Ribs Spicy Beef-Topped Potatoes Steak Marinade Tenderloin Tips in Beer Lori's Mexican Chicken Casserole Shepherd's Pie Spicy Chicken Tortilla Casserole Sweet Potato Casserole With Praline Topping Sweet Potato Turkey Pie Tuna Noodle Casserole Fruit-Braised Lamb Shanks Osso Buco "Red Cooked" Pork & Vegetables All-Star Pork Meatballs Barbecued Pork-And-Potato Casserole Beer-Braised Cutlets Chinese-Style Spareribs Finger-Licking Honey Spareribs Honey BBQ Shredded Pork

Pasta Stew with Rosemary Pork Ragout of Pork Stroganoff Autumn Chicken Pot Pie Batter Fried Chicken Biscuit-Topped Chicken Pie Capital Chicken Casserole Cheddar Chicken Casserole Cheesy Baked Chicken Chicken and Dumplings Chicken and Mashed Potato Bake Chicken Potpie in a Bowl Crispy Chicken Bake Fried Chicken with Garlic Walnut Sauce Honey Fried Chicken Nacho Chicken Tacos Picnic Fried Chicken Skillet Chicken Stew with Corn Dumplings South of the Border Chicken Cacciatore Southern-Style Honey "Barbecued" Chicken Southwest Chicken Stew Spiced Roast Chicken Swiss Chicken Enchiladas Tucker's Chicken Potpie All-American Stuffed Turkey Burger Bbq Turkey Burgers Curried Turkey Ham Puffs Sloppy Tom Sweet & Spicy Turkey Loaf Tex-Mex Ground Turkey Potato Boats Turkey Barbecue Meatloaf Turkey Bean Joes Turkey Ham Stuffed Potatoes Turkey Hash Au Gratin

2

Turkey Potpie a La Greco Turkey Wings with Barbecue Sauce Vegetable Turkey Popover Viking Burgers Veal Marsala with Mushrooms Veal Parmigiana

3

Barbecued Beef Sandwiches 1 1/2 lbs ground beef 3/4 cup celery, chopped 3/4 cup onion, chopped 1/2 cup green bell pepper, chopped 1 can tomato sauce 1/4 cup ketchup 2 Tbs brown sugar 2 Tbs prepared barbecue sauce 2 Tbs vinegar 1 Tbs prepared mustard 1 Tbs Crosse & Blackwell® Worcestershire Sauce 1 1/2 tsp salt 1/4 tsp pepper 8 hamburger buns Brown ground beef in a large skillet, stirring to crumble. Drain. Add chopped celery, chopped onion, and chopped green bell pepper. Cook for 5 minutes, or until the onion is tender. Stir in tomato sauce, ketchup, brown sugar, prepared barbecue sauce, vinegar, prepared mustard, worcestershire sauce, salt, and pepper. Cover and simmer on low for 1 hour. Serve on hamburger buns. Serves 8 Preparation time: 7 minutes Cooking time: 75 minutes Ready in: 82 minutes

Nutrition Facts Nutrition (per serving): 406.0 calories; 44% calories from fat; 19.8g total fat; 63.8mg cholesterol; 1233.9mg sodium; 582.8mg potassium; 35.9g carbohydrates; 2.5g fiber; 12.9g sugar; 20.5g protein.

Recipe Source Source: Nestlé

4

Beef Bourguignon Fettuccine 12 oz Fettuccine, uncooked 1 lb fresh baby carrots 1 10-oz. bag frozen pearl onions 1 lb beef tenderloin tips or steaks, cut into 1/2-inch pieces 1/4 cup all-purpose flour 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 Tbs margarine 2 tsp minced garlic 1 10 1/2-oz. can double-strength beef broth, undiluted 1/3 cup dry red wine such as cabernet sauvignon 1 1/2 tsp dried thyme leaves chopped fresh thyme or Italian parsley (optional) Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired. Serves 8

Nutrition Facts

5

Nutrition (per serving): 344.0 calories; 24% calories from fat; 9.0g total fat; 0.0mg cholesterol; 562.0mg sodium; 40.0g carbohydrates; 22.0g protein.

Recipe Source Source: National Pasta Association

6

Beef Brisket Oven Roast Recipe 2/3 cup soy sauce 2/3 cup water 1/4 cup dry white wine 1/4 cup brown sugar 2 tsp lemon juice 1/2 tsp garlic powder 1/2 tsp ginger 1 3 to 5 lb. beef brisket Marinate 3 to 5 lb. brisket roast overnight. Remove from marinade, wrap in foil and bake at 300°F for 3 1/2 to 4 hours. When cooked, let cool and slice. Before serving, re-heat for 30 minutes in some of the marinade and beef stock. Serves 8


Recipe Source Source: Omaha Steaks

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Beef Burgundy 1/4 lb mushrooms, sliced 6 small pearl onions, cut into fourths 3 Tbs butter 1/4 lb bacon, diced 1 lb Top Sirloin steak, cut into 1" cubes or 1 pkg. Tenderloin tips, cut in cubes 1 Tbs flour 1/2 cup Burgundy wine 3/4 cup beef broth 1 bay leaf 2 cloves garlic, minced 1/2 tsp ground thyme 1 1/2 cups carrots, diagonally sliced Salt Pepper hot buttered noodles 1 1/2 Tbs parsley chopped In a large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer. Season with salt and pepper. Before serving, remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley. Serves 3



8

Beef Stew 1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked 2 Tbs vegetable oil 1 lb lean beef stew meat, cut into 1-inch chunks 3/4 cup chopped onion 9 cups hot water 3 Tbs beef-flavor instant bouillon 1 large bay leaf 1 tsp basil leaves 1/8 tsp pepper 1 1/2 cups sliced carrots 1 1/2 cups sliced celery 1 14.5-oz. can stewed tomatoes In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned. Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours. Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally. Serves 8

Nutrition Facts Nutrition (per serving): 264.0 calories; 28% calories from fat; 8.0g total fat; 0.0mg cholesterol; 598.0mg sodium; 30.0g carbohydrates; 16.0g protein.


9

Beef Stroganoff 1/4 cup butter 1/4 cup flour 1 lb Tenderloin Tips, thawed and cut into pieces 1/2 cup onion, diced 1 clove garlic, minced 8 oz fresh mushrooms, sliced 1 (10 1/2 oz.) can beef consomme 1/4 cup dry sherry 1 cup dairy sour cream Paprika Melt butter over medium high heat in a deep sauté pan. Place flour in a plastic bag. Add tips to flour. Close bag and shake. Sauté onions and garlic in butter for a few minutes. Add Tenderloin Tips and mushrooms to pan and brown lightly. Stir in consomme and cook over low heat for about 20 minutes. Add sherry and cream and cook an additional 5 minutes. Sprinkle paprika over stroganoff, stir and serve over noodles. Serves 4



10

Braised Short Ribs 3 Tbs olive oil 6 lbs short ribs 2 carrots, diced 2 stalks celery, diced 2 medium onions, diced 1 Tbs tomato paste 3 Tbs all purpose flour 1/2 cup port wine 4 cups Cabernet Sauvignon 1 head garlic, peeled and seperated 4 cups beef stock 2 sprigs rosemary 10 sprigs parsley 8 sprigs thyme 2 bay leaves kosher salt ground pepper Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes. Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender. Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve. Serves 8


Recipe Source Source: Culinary Café

11

Carolina Barbecue 1 5-pound Boston butt roast 2 tsp vegetable oil 1 1/2 cups water 1 8-oz. tomato sauce 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup brown sugar salt to taste pepper to taste 1 tsp celery seeds 1 tsp chili powder dash hot pepper sauce

Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Slice or chop to serve. Serves 20


Recipe Source Source: National Pork Board

12

Honey Joes 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup grated carrots 2 Tbs vegetable oil 1 lb ground beef 1/2 cup tomato paste 1/4 cup honey 3 Tbs water 1 Tbs vinegar 2 tsp Worcestershire sauce 1-1/2 tsp chili powder salt to taste pepper to taste 4 hamburger buns

In a large pan over medium heat, sauté onions, celery and carrots in oil until soft. Stir in turkey; cook 5 minutes, stirring frequently, until turkey is browned and crumbly. Stir in remaining ingredients, except seasonings and hamburger buns. Simmer, covered, 3 to 5 minutes. Season to taste with salt and pepper. Divide mixture evenly between hamburger buns to serve. Serves 4


Recipe Source Source: National Honey Board

13

Meatloves with Mushroom Sauce Meatloves 2 lbs ground lean beef 8 oz (about 3 cups) fresh white mushrooms, coarsley chopped 1 package (1.4 ounces) dry vegetable soup mix 1/2 cup seasoned dry bread crumbs 1/2 cup milk 1 egg, lightly beaten Mushroom Sauce 1/4 cup milk 2 Tbs cornstarch 2 Tbs butter 8 oz (about 3 cups) fresh white mushrooms, sliced 1/3 cup chopped onion 1 can (14ounces) beef broth Meatloves: Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes. Mushroom Sauce: In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. Serves 6


Recipe Source Source: The Mushroom Council

14

New England Boiled Dinner 4 lb (to 5) lb (approx. 2 kg) corned beef 10 medium-sized beets, peeled 3 parsnips, peeled and cut into large pieces 6 large carrots, scrubbed and cut into large pieces 3 turnips, peeled and quartered 10 small onions, peeled 6 medium-sized potatoes, scrubbed and quartered 1 head cabbage, cut into wedges Dijon style mustard and prepared horseradish as condiments. 2 medium onions, peeled and quartered and cooked with the meat 2 bay leaves 1 tsp salt 10 (or more to taste) black peppercorns 1 peeled clove garlic, chopped 4 whole cloves Place the corned beef along with the pickling liquid, onion and spices in a large pot and add enough water to cover it. Simmer for about one hour per pound, adding water as necessary to keep the beef covered. Remove from the liquid, leaving the liquid in the pot, and place in a shallow baking dish or other container. Place a cutting board or other baking dish on top, and place several heavy weights (cans of food, cast iron cookware, etc) on top to compress it. Boil the beets in a separate pot for 30 to 45 minutes, until tender. Meanwhile add the parsnips, carrots, and turnips to the beef cooking liquid and simmer for 30 minutes. Add the potatoes and simmer for an additional 15 minutes, then add the cabbage wedges and simmer 15 minutes more. Slice the beef and arrange with the vegetables on a large, deep platter, along with a generous amount of the cooking liquid. Serves 12

Nutrition Facts Nutrition (per serving): 444.5 calories; 46% calories from fat; 23.0g total fat; 81.6mg cholesterol; 2189.0mg sodium;

15

1346.8mg potassium; 33.2g carbohydrates; 6.7g fiber; 10.1g sugar; 26.4g protein.


16

Oktoberfest Savory Pot Roast Introduce family and friends to a new version of an old favorite -- pot roast. This one-pot meal is juicy and tender and full of flavor. 3 lbs brisket or blade pot roast 2 Tbs Dijon mustard 2 Tbs brown sugar 2 cloves garlic, crushed 1/4 tsp nutmeg 3 large onions, sliced 1 cup each: beer or ale and beef stock 6 carrots, peeled and quartered 3 parsnips, peeled and quartered 6 to 8 medium new potatoes Place roast in oven-proof dish. Combine next 4 ingredients in a small bowl, spread mixture over roast and layer with onions. Pour beer and stock over top and season with salt and pepper. Cover and place in preheated oven at 170 C (325 F) oven for 11/2 hours. Add vegetables around beef and cook covered for another 11/2 hours, removing lid for last 20 to 30 minutes to brown roast. Remove beef and vegetables to serving platter and thicken juices with 15 mL (1 tbsp) cornstarch blended with cold water. Bring to a boil stirring to thicken and serve over roast. Serves 8

Nutrition Facts Nutrition (per serving): 467.0 calories; 32% calories from fat; 17.0g total fat; 0.0mg cholesterol; 31.0g protein.


17

Saucy Texas Ribs 3-4 Texas Red Grapefruit, halved 1/2 cup tomato paste 1/2 cup catsup 1 Tbs cornstarch 1/4 tsp liquid hot pepper sauce 12 beef rib bones (about 3 pounds) 2 eggs, lightly beaten salt pepper 1 cup fine fresh bread crumbs pepper 1/4 cup melted butter or margarine First, prepare catsup; juice enough grapefruit to make 2 cups. Pour juice into saucepan along with tomato paste, catsup, cornstarch and hot pepper sauce. Bring to boil, stirring constantly; cook 2 to 3 minutes. Keep warm. Dip ribs in beaten egg; then roll in seasoned crumbs. Arrange on foil covered broiler pan. Drizzle butter over ribs. Broil 4 to 6 inches from heat until crisp and brown (about 10 minutes), turning frequently and basting with drippings. Serve with warm grapefruit catsup as a dip. Serves 6


Recipe Source Source: Texas Sweet

18

Spicy Beef-Topped Potatoes 1 lb ground beef 2 large baking potatoes 1/2 cup chopped onion 12 ounces picante sauce 1/2 tsp salt 2 (1 oz.) slices cheddar cheese, cut diagonally into quarters 1 green onion, sliced

Scrub potatoes; prick each with fork in several places. Microwave at high 8 to 10 minutes or until tender, rotating 1/4 turn after 4 minutes. Let stand while preparing topping. Combine ground beef and chopped onion; arrange in a ring in microwave-safe sieve or small colander. Place sieve in microwave-safe bowl; microwave at high 3 minutes. Stir to break up beef. Continue cooking at high 3 minutes; stir. Pour off drippings. Place beef in same bowl. Add picante sauce, stirring to combine. Microwave at high 1 to 2 minutes or until heated through. Cut potatoes in half lengthwise; break up and fluff pulp with fork. Sprinkle with salt. Spoon an equal amount of beef mixture over each potato half. Top each with an equal amount of cheese; tent loosely with foil and let stand 1 minute. Garnish with sliced green onion. Serves 4 Preparation time: 5 minutes Cooking time: 18 minutes Ready in: 23 minutes



19

Steak Marinade 1 tsp grated lemon peel 1/2 cup lemon juice 1/3 cup cooking oil 2 Tbs green onions w/tops, sliced 1 clove garlic, minced 4 tsp sugar 1 1/2 tsp salt 1 tsp Worcestershire sauce 1 tsp prepared mustard 1/8 tsp pepper Combine all the marinade ingredients. Pour over steaks. Marinate 3-4 hours or overnight in the refrigerator, turning steaks several times. Broil steaks to the degree of doneness you prefer. Serves 4



20

Tenderloin Tips in Beer 2 (1 lb.) pkgs. Tenderloin Tips Salt Pepper 1/2 cup flour oil for sautéing 1 large onion, sliced 1 leek, white only, chopped 1 whole shallot, finely chopped 2 garlic cloves, minced 1 (12 oz.) can beer 1/4 tsp thyme 1 bay leaf Thaw Tenderloin Tips. Season with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and sauté the onion, leek, shallot and garlic until tender. Remove sautéed mixture with a slotted spoon and place in a casserole dish. In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole. Pour half the can of beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 45-60 minutes on top of the stove. Serves 4


Recipe Source Author: James Beard Source: Omaha Steaks

21

Lori's Mexican Chicken Casserole 4 boneless skinless chicken breast halves 1 (10.75-oz.) can condensed cream of mushroom soup 1 (10.75-oz.) can condensed cream of chicken soup 1 (10-oz.) can diced tomatoes with green chilies, mild or hot 1 (10-count) package flour tortillas 2 cups shredded cheddar cheese Boil chicken until cooked through; drain and cool. When cool enough to handle, tear apart. In large bowl combine chicken, both soups, and tomatoes; mix well. Tear tortillas into fourths. In large baking pan layer tortillas, then chicken mixture and cheese. Repeat until chicken mixture and cheese are gone (best if top layer is cheese). Bake at 375°F until cheese is melted and hot. Serves 5 Preparation time: 15 minutes Cooking time: 20 minutes


Recipe Source Author: Lori Alterman From McLouth Kansas Source: Nestlé

22

Shepherd's Pie 4 to 5 large potatoes 6 Sliced mushrooms Salt 2 Tbs Butter/margarine 2 Tbs Chopped parsley 1 Tbs Tomato paste 1 dash Milk/whipping cream 1 dash Worcestershire sauce 1 pinch Pepper 1 cup Brown gravy 1 lb Lean ground beef 1 pkg (10-oz) frozen peas or 1 lb peas shelled 1 large Tomato chopped oil potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. Set aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. Serves 6



23

Spicy Chicken Tortilla Casserole Spicy chicken with sautéed vegetables and salsa gets layered between flour tortillas for a south-of-the-border casserole, sometimes called chilaquiles. 1 Tbs vegetable oil 1 cup chopped green bell papper 1 cup chopped onion 2 clove garlic, finely chopped 1 lb 4 boneless, skinless chicken breast halves, about 4-oz each cut into bitesized pieces 1 (24-oz) jar Ortega® Thick & Chunky Salsa 1 (2.25-oz) can sliced ripe olives 6 corn tortillas, cut into halves, divided 2 cups shredded Monterey Jack cheese, divided 1 cup sour cream, (optional) Preheat oven to 350º F. Heat vegetable oil in large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. Stir in salsa and olives. Place half of tortillas onto bottom of 9-inch-square baking dish. Top with half of chicken mixture and 1 cup cheese; repeat layers. Cover. BAKE for 20 to 25 minutes or until bubbly and cheese is melted. Serve with sour cream. Serves 8 Preparation time: 20 minutes Cooking time: 30 minutes


Recipe Source

24

Source: Nestlé

25

Sweet Potato Casserole With Praline Topping 1 cup all-purpose flour 2/3 cup packed brown sugar 1/4 cup chopped pecans, toasted 1/4 cup stick margarine, melted 1/2 tsp ground cinnamon 4 medium sweet potatoes, peeled and halved (about 2-1/2 pounds) 1/2 cup granulated sugar 1-1/2 tsp vanilla extract 1 large egg white 1 (5-ounce) can fat-free evaporated milk Cooking spray Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes. Serves 8


Recipe Source Source: Living Cookbook Staff

26

Sweet Potato Turkey Pie 1 Can (24 ounces) sweet potatoes drained 2 Tbs margarine melted 1/4 tsp pumpkin pie spice Vegetable cooking spray 2 cups cooked turkey cut into 1/2-inch cubes 1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom 1 Package (9 ounces) frozen French-style green beans thawed and well drained 1 Can (2 ounces) mushroom stems and pieces drained 1/2 tsp salt 1/2 tsp pepper 2 Tbs canned fried onion rings crushed 1 Can (8 ounces) cranberry sauce optional In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside. In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake at 350 degrees F. 30 minutes or until hot. Serve with cranberry sauce, if desired. Serves 6


Recipe Source Source: The National Turkey Federation

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Tuna Noodle Casserole This homey and comforting tuna casserole is a welcome addition to any weeknight dinner. Round out this quick and easy dinner with a tossed green salad and refreshing Nestea. 1 1/2 cups wide egg noodles, cooked, drained and kept warm 1 Tbs butter or margarine 1 Tbs all-purpose flour 1/8 tsp dried dill 1 cup Nestlé® Carnation® Evaporated Milk 1/2 cup water 1/2 tsp Maggi® Instant Chicken Bouillon 2 (6-oz.) cans tuna, drained 1/2 cup peas 1 Tbs chopped pimiento 1/3 cup crushed potato chips Preheat oven to 400°F. Grease 1-quart casserole. Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and boullion. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Spoon into prepared casserole. Sprinkle with chips. Bake for 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper. For Freeze Ahead Prepare as above; do not top with chips. Do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 400°F. Bake for 35 to 40 minutes. Sprinkle with chips. Bake for additional 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper. Serves 4 Preparation time: 10 minutes Cooking time: 20 minutes


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Fruit-Braised Lamb Shanks 1 Tbs butter 1 Tbs vegetable oil 2 lamb shanks, about 1 1/2 to 2 pounds 1/2 onion, minced 1 clove garlic, minced 1 fresh or 1/2 dry bay leaf 1 tsp fresh thyme leaves 1 Tbs flour 1 Tbs turmeric 1/2 tsp dried chili flakes 3/4 cup dry white wine, such as Chardonay or Sauvignon Blanc 2 cups chicken broth 2 peaches, peeled, pitted and coarsely chopped 2 nectarines, pitted and coarsely chopped 2 plums, pitted and coarsely chopped In a medium skillet with a lid, melt the butter over medium heat and add the oil. Add the shanks and sauté them for 3 to 4 minutes on each side. Remove the shanks and set aside. Discard all but 2 tablespoon of fat from the pan. Stir constantly for 2 to 3 minutes to release any bits stuck to the pan. Return to medium heat and add the onion and garlic. Sauté 1 to 2 minutes, then add the bay leaf and thyme and sprinkle with the flour, turmeric and chili flakes. Stir for 1 to 2 minutes, then add the wine. Add 1 1/2 cups of the chicken broth and return the shanks to the pan. Reduce the heat to low and cover. Simmer for 1 1/2 hours, then add the fruit and continue to cook for another 45 minutes to 1 hour, until the meat is tender and can be pulled away from the bone. Stir occasionally while cooking, basting the shanks with the sauce. As the sauce thickens, the sugar in the fruit will cause it to stick to the pan, so stir more frequently. Add more broth if necessary. When the shanks are done, remove them from the pan and pull away or cut off the meat. Discard the bone. Skim the surface fat from the sauce.

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Return the meat to the sauce and cook over low heat for 3 to 4 minutes, just enough to heat the meat through. Serve immediately. Serves 5


Recipe Source Source: California Tree Fruit Agreement

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Osso Buco 4 Veal or lamb shanks Well seasoned flour 1 Clove garlic -- minced 3 Tbs Olive oil 1 cup Canned consomme 1/4 cup Dry white wine 2 Tbs Tomato paste Rind of 1 lemon -- cut into strips 3 small Carrots -- finely diced 1 Tbs Parsley -- chopped 1/4 tsp Dried marjoram -- crushed 1/4 tsp Dried oregano -- crushed 1/8 tsp Dried sage -- crushed Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to crockpot. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender. Garnish with parsley. Serve with pasta Serves 4



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"Red Cooked" Pork & Vegetables 2 lb boneless pork shoulder (Boston butt), cut into 1 1/2-inch cubes 2 Tbs vegetable oil 2 tsp minced ginger root 2/3 cup Kikkoman stir-fry sauce 2 Tbs dry sherry 1 tsp fennel seed, crushed 3 carrots, cut into 1-inch lengths 1/2 lb fresh mushrooms, quartered 1 bunch green onions, cut into 1-inch lengths, separate whites from tops 2 tsp cornstarch Hot cooked rice

Add stir-fry sauce, sherry, fennel and 3/4 cup water to pan; bring to boil. Reduce heat and simmer, covered, 45 minutes stirring occasionally. Add carrots; simmer, covered, 30 minutes. Add mushrooms and white parts of green onions. Simmer, covered, 10 minutes, or until pork and vegetables are tender. Stir in green onion tops; cover and cook 3 minutes longer. Meanwhile, blend cornstarch and 2 tablespoons water. Stir into meat mixture; cook, stirring, 1 minutes, or until sauce boils and thickens slightly. Serves 4



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All-Star Pork Meatballs 1 lb ground pork 1 Tbs onion flakes 3/4 cup crushed corn flakes 1/2 tsp salt 1/8 tsp ground black pepper 1 egg 1/4 cup ketchup 3 Tbs brown sugar 1 tsp dry mustard

Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed. Serves 6



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Barbecued Pork-And-Potato Casserole 1 (40-oz.) package frozen scalloped potatoes 5 small green onions, thinly sliced and divided 1 (20-oz.) container barbecued shredded pork 1/2 tsp dried crushed red pepper 1 cup (4-oz.) shredded sharp Cheddar cheese

Thaw frozen potatoes in refrigerator overnight. Stir together scalloped potatoes and half of the green onions. Stir together pork and red pepper in a separate bowl. Spread pork mixture into a lightly greased 9-inch square pan; top with potato mixture. Bake at 375 degrees F. for 55 to 60 minutes or until potatoes are golden brown. Sprinkle with cheese and remaining green onions. Let stand 15 minutes. Serves 6



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Beer-Braised Cutlets 4 pork sirloin cutlets, tenderized, about 1/4-inch thick 4 Tbs flour 1/2 tsp salt 1 tsp ground black pepper 2 tsp butter 1 cup beer 2 Tbs cider vinegar 2 Tbs prepared mustard 2 tsp brown sugar 2 tsp dill weed

Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce. Serves 4

Nutrition Facts Nutrition (per serving): 241.0 calories; 29% calories from fat; 8.0g total fat; 0.0mg cholesterol; 83.0mg sodium; 27.0g protein.


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Chinese-Style Spareribs 6 lbs pork spareribs 1/4 cup hoisin sauce 1/4 cup water 3 Tbs dry sherry 2 Tbs honey 2 Tbs soy sauce 2 garlic cloves, minced

Cut spareribs into serving-size portions. Place large plastic bag in large bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade. Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F. oven for 1 1/2 hours. Uncover and brush ribs with the reserved marinade. Discard leftover marinade. Bake, uncovered, for 30 minutes or till done. Serves 10



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Finger-Licking Honey Spareribs 1 cup chili sauce 1/2 cup honey, or more 1/4 cup minced onion 2 Tbs dry red wine, optional 1 Tbs Worcestershire sauce 1 tsp Dijon-style mustard 3 lbs pork spareribs salt to taste pepper to taste

Combine the first six ingredients in a small saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, 5 minutes. Sprinkle spareribs with salt and pepper. Place on a rack over a roasting pan; cover with foil and bake at 375°F 35 to 45 minutes. Uncover and brush generously with sauce. Bake 45 minutes, brushing with sauce every 15 minutes, until spareribs are fully cooked and tender. Cut spareribs into serving portions and serve with remaining sauce. Serves 4



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Honey BBQ Shredded Pork National Honey Board's Beekeepers' Favorite Recipe Contest Winner 1 pork shoulder or picnic roast (remove visible fat) or 3 to 4 pounds turkey legs 1-1/4 cups ketchup 1/2 cup water 1/2 cup honey 1 cup chopped celery 1 cup chopped onion 2 Tbs lemon juice 3 Tbs white vinegar 3 Tbs Worcestershire sauce 2 Tbs dry mustard 1 tsp salt 1/2 tsp ground black pepper 8-10 crusty rolls or flour tortillas In 9x13-inch pan, combine all ingredients. Cover with foil and roast at 300 degrees F oven for 3 to 31/2 hours. Shred meat using two forks, removing all bones and skin. Stir with sauce. Serve in crusty rolls or warmed flour tortillas. Serves 8



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Pasta Stew with Rosemary Pork 8 oz Ditalini, Orzo or Alphabets, uncooked 1 tsp vegetable oil 1 lb lean, boneless pork loin, cut into 3/4-inch cubes 1/8 tsp ground red pepper 1/8 tsp black pepper 1 cup chopped onion 1/2 cup chopped celery 3 13 1/4-oz. cans fat-free, low-sodium beef broth 1 1/2 Tbs minced fresh rosemary or 1 1/2 tsp. dried rosemary 1/2 tsp salt 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 2 cups chopped fresh spinach 2 Tbs lime juice Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside. Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately. Serves 6



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Ragout of Pork Stroganoff 1 lb Fresh Mushrooms 2 lbs Lean Loin of Pork 6 Tbs Butter, Margarine or Oil 1 cup Onions, chopped 1 1/4 cup Dry White Wine, divided 3 Tbs Tomato Paste 1 1/2 tsp Salt 1 tsp Sugar 1/2 tsp Dill Weed 1/4 tsp Ground Black Pepper 2 Tbs Flour 1 cup Dairy Sour Cream (room temperature) Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside. Cut pork into strips about ½ inch thick and 2 inches long. In large skillet melt 3 T. butter. Add half of pork; cook until lightly browned on all sides, about 5 minutes, stirring often. Remove from skillet. Repeat with remaining pork. Cook onions in drippings until tender, about 5 minutes. Add remaining 3 T. butter; heat until melted and add reserved mushrooms; cook and stir until golden, about 5 minutes. Return pork to skillet. Stir in 1 c. of the wine along with tomato paste, salt, sugar, dill weed and black pepper. Bring to boil. Reduce heat and simmer, covered, for 10 minutes. In small bowl combine flour and sour cream. Gradually stir into skillet. Add remaining ¼ c. wine. Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently. Serves 6



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Autumn Chicken Pot Pie Dough 1 cup all purpose-flour 1 tsp ground ginger 1 tsp grated lemon zest 1/2 tsp salt 1/3 cup butter, softened 3 Tbs cold water Filling 2 cups chopped cooked chicken 2 cups chicken broth 1 cup pearl onions, peeled and steamed until tender 2 medium carrots, cut into slices and steamed until tender 1 medium Granny Smith apples, cored and cut into chunks 1/4 cup dried cranberries 2 Tbs butter 1/4 cup all-purpose flour 2 Tbs lemon juice 1 Tbs minced fresh gingerroot 1/2 tsp freshly ground black pepper 1/8 tsp salt In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling. Preheat oven to 450°F. Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10inch ceramic or glass pie dish. On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut 42

several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.) Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot. Serves 4 Preparation time: 30 minutes Cooking time: 40 minutes



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Batter Fried Chicken Our Batter-Fried Chicken will have all of your chickadees cluck-cluck-clucking with happy contentment. Cooked in a minimum of oil this chicken is tender and juicy but never greasy! 1 1/4 cups flour 1 tsp salt 1 tsp baking powder 1/2 tsp dried thyme 1/4 tsp ground black pepper 1 egg 3/4 cup 2% milk 1/2 cup vegetable oil, divided 1 fresh whole chicken, cut up Combine flour, salt, baking powder, thyme and pepper in a medium-sized mixing bowl; set aside. Beat egg in a small bowl until frothy. Add milk and 2 tablespoons oil; beat until well blended. Pour into flour mixture; stir until well blended. Heat remaining 6 tablespoons oil over medium heat in a large skillet. Dip chicken pieces in batter; shake off any excess. Fry chicken for about 10 minutes, turning until lightly browned all over. Lower heat to very low, cover tightly and simmer for about 30 minutes. Turn pieces periodically to ensure even cooking; add 1-2 tablespoons water during cooking if pan becomes too dry. Uncover during final 4-5 minutes to allow skin to become crisp. Serve hot or cold. Serves 6 Preparation time: 15 minutes Cooking time: 40 minutes



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Biscuit-Topped Chicken Pie Homemade chicken potpie is a great way to make leftover chicken fabulous. It is easier than you think, and you'll never want frozen again! 1 1/2 cups chicken stock or canned chicken broth 1 medium carrot, peeled, cut in half lenghtwise 3 Tbs unsalted butter 2 Tbs vegetable oil 1 small yellow onion, peeled and sliced 8 oz white mushrooms, quartered 2 Tbs flour 1/2 cup heavy (whipping) cream 1/2 Chicken, skinned, meat cut into 1/2inch cubes 1/2 cup minced fresh parsley 8 frozen biscuits Preheat the oven to 400°F. Set four 12-ounce ramekins on a baking sheet, or use an 8-cup baking dish about 2-inches deep. In a 1-quart saucepan, bring the stock or broth to a simmer. Add the carrots and cook until crisp-tender, about 10 minute. using a slotted spoon transfer the carrots to a plate and turn off heat under the stock or broth. Meanwhile, in a 10-inch sauté pan or skillet, melt the butter with the oil over medium heat until the butter foams. Add the onion and sauté until it begins to soften, about 2 minutes. Add the mushrooms and sauté until they just begin to brown, about 3 minutes more. Sprinkle the flour over the onion-mushroom mixture and stir to dissolve. Immediately add the stock or broth, bring to a simmer, and stir until smooth and thickened, about 2 minutes. Add the cream, stir to blend, and bring to a simmer. Add the chicken, carrots, and parsley, bring to a simmer, then add salt and pepper. Remove form heat. Divide the chicken mixture among the ramekins or spoon it into the baking dish. Place 2 frozen biscuits on top of the chicken mixture in each ramekin, or evenly space them on top of the chicken mixture in the baking dish. bake for 12 minutes, or until heated through. Serve immediately. Serves 4 Preparation time: 29 minutes

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Cooking time: 4 minutes


Recipe Source Author: Kathleen Taggart Source: Nestlé

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Capital Chicken Casserole 1 chicken, cut in parts 1 cup dry white wine 4 Tbs butter 1 Tbs cooking oil 1 8-oz package fresh mushrooms, sliced 1 Tbs flour 1 11-oz can cream of chicken soup 1 cup water 1/2 cup cream 1 tsp salt 1/4 tsp tarragon leaves 1/4 tsp pepper 1 15-oz can artichoke hearts, drained 6 green onions, green and white parts included, chopped 2 Tbs chopped parsley In large frypan, place butter and oil and heat to medium temperature until butter melts. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken and place in baking pan or casserole. In same frypan, saute mushrooms about 5 minutes or until tender. Stir in flour. Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens. Stir in cream, salt, tarragon and pepper; pour over chicken. Bake, uncovered, in 350 degree F. oven for 60 minutes. Mix in artichoke hearts, green onions and parsley. Bake about 5 more minutes or until fork can be inserted in chicken with ease. Serves 4


Recipe Source Source: National Chicken Council

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Cheddar Chicken Casserole 4 fresh boneless, skinless chicken breasts, (16-20 ounces total) 1 cup stewed tomatoes 1 (10 3/4-oz) can condensed cream of mushroom soup 1 (10 3/4-oz) can condensed cheddar cheese soup 1 fresh jalapeño, seeded and chopped 1 onion, peeled and chopped 2 cups tortilla chips 2 cups grated cheddar cheese Preheat oven to 350°F. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray; set aside. Poach chicken in water to cover in a deep saucepan; cook until chicken is no longer pink, drain, cool and dice. Combine chicken in prepared baking dish with tomatoes, cream of mushroom soup, cheddar cheese soup, jalapeno, and onion. Layer tortilla chips on top and sprinkle with cheddar cheese. Bake for 25-30 minutes. Serves 9 Preparation time: 12 minutes Cooking time: 35 minutes

Nutrition Facts Nutrition (per serving): 270.0 calories; 48% calories from fat; 15.0g total fat; 0.0mg cholesterol; 780.0mg sodium; 13.0g carbohydrates; 2.0g fiber; 23.0g protein.


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Cheesy Baked Chicken These cheesy chicken legs bake up moist and juicy on the inside and tender and crunchy on the outside. Great for a casual party. 1/4 cup chopped fresh parsley 2 Tbs olive oil 1 clove garlic, crushed 1/2 tsp salt 1/4 tsp ground black pepper 3 lbs fresh chicken drumsticks 1/2 cup dry bread crumbs 1/4 cup grated Parmesan cheese Combine parsley, olive oil, garlic, salt and pepper in a large mixing bowl. Add chicken pieces, turning to coat evenly. Cover and refrigerate for 1 hour. Meanwhile heat oven to 375°F. Combine dry bread crumbs and Parmesan cheese in a pie plate. Roll each chicken piece in the mixture, shaking off any excess. Arrange in a single layer in a 13x9x2-inch baking pan. Bake for 1 hour or until chicken is thoroughly cooked. Serves 6 Preparation time: 10 minutes Cooking time: 60 minutes



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Chicken and Dumplings This is comfort food at its best - tender chicken morsels smothered in a creamy soup, rich with dumpling strips. 1 (4-lb.) fresh whole chicken, cut up 1 medium onion, peeled and chopped 1 stalk celery, trimmed and chopped 3/4 cup butter or margarine (or a combination), melted 2 cups boiling water 2 cups flour 1 tsp salt 1/2 cup flour 1/2 cup water 4 eggs Place cut-up chicken in a large pan filled with enough water to completely cover chicken. Add onion and celery, cover pan and simmer until chicken is tender - about 35 to 40 minutes. Remove chicken and cool, reserving liquid. Debone chicken and cut meat into pieces; set aside. For the dumplings, combine butter and boiling water in medium heavy saucepan over medium heat. Stir in the first addition of flour and salt; cook until mixture just pulls away from the sides of the pan, about 3 minutes; cool slightly then beat in eggs, one at a time. Pat dough out on a floured surface to about ½-inch thickness; cut into small, irregular strips, 1½ to 3 inches long. (They will resemble short, fat noodles.) Make a paste with remaining flour and water; bring reserved chicken stock to a boil, reduce heat, and whisk in the flour paste to dissolve. Stir constantly until thick, then add chicken and dough, adding extra water (or canned chicken broth, if desired) if necessary to achieve more soup-like consistency; cook until dough is done, about 5 minutes. Serves 8 Preparation time: 35 minutes Cooking time: 43 minutes


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Chicken and Mashed Potato Bake 3 (1-oz.) packages chicken gravy mix 3 cups cubed, cooked chicken breast 3 cups frozen mixed vegetables 4 cups frozen or packaged mashed potatoes, prepared according to package directions

Prepare gravy mix according package directions in skillet. Add chicken and frozen vegetables and return to boil. Reduce heat, cover and simmer 10 minutes. Pour hot stew into 4-quart baking dish. Spoon or pipe potatoes onto hot mixture using pastry bag and large tip. Bake at 375°F for 12 to 15 minutes or until potato topping is lightly browned. Serves 6 Preparation time: 5 minutes Cooking time: 22 minutes



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Chicken Potpie in a Bowl 1 (9-inch) pie shell, thawed 2 cups Nestlé Carnation® Evaporated Milk 2 Tbs butter 3 cups frozen mixed vegetables, thawed and drained 1 3/4 cups chicken broth 1/4 cup all-purpose flour 2 1/2 cups diced cooked chicken 1 1/2 tsp chopped fresh rosemary 1 tsp powdered chicken bouillon mix 1/4 tsp crushed dried tarragon 1/4 tsp salt, or to taste 1/4 tsp ground black pepper Preheat oven to 350°F. Pastry cutouts Using cookie cutters, cut out pastry into shapes; brush lightly with evaporated milk and place on foil-lined baking sheet. Bake in oven for 15 minutes or until browned. Filling In a heavy saucepan, melt butter over medium-high heat; cook mixed vegetables, stirring often, for 2 to 3 minutes or until softened. Add broth. In a small bowl, gradually stir 1 cup evaporated milk into flour until smooth; stir into broth. Add chicken, rosemary, chicken bouillon mix and tarragon; cook, stirring, over medium heat until just boiling and thickened. Add salt and pepper to taste. To serve Spoon into serving bowls; top each with baked pastry cutouts. Serves 5 Preparation time: 15 minutes Cooking time: 20 minutes



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Crispy Chicken Bake Puffed rice cereal makes a surprise appearance in this crunchy chicken dish. 1/2 cup flour 1/4 tsp ground black pepper 2 eggs 2 Tbs water 1 cup puffed rice cereal, crushed 1 cup grated Parmesan cheese 1 package dry onion soup mix 6 (4-6-oz.) fresh boneless, skinless chicken breasts 1/4 cup butter or margarine, melted Preheat oven to 375°F. Coat a 13x9x2-inch baking pan with vegetable cooking spray. In a shallow dish combine flour and pepper. Beat eggs and water in a small bowl. Combine rice cereal, Parmesan cheese and onion soup mix in a bowl. Dredge chicken in flour mixture, followed by a dip in the eggs. Roll in cereal until evenly coated. Arrange in a single layer in prepared baking dish and drizzle with melted butter. Bake, uncovered, for 30 minutes or until done. Serve warm. Serves 6 Preparation time: 15 minutes Cooking time: 30 minutes



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Fried Chicken with Garlic Walnut Sauce Garlic and walnuts are the aromatic base to a simple sauce that coats golden fried chicken. Serve with egg noodles and steamed vegetables on the side. 1 (3.5-lb.) fresh whole chicken, cut up 3/4 tsp salt, divided 1/2 tsp ground black pepper, divided 2 Tbs butter 1 Tbs vegetable oil 1 cup walnuts, toasted 10 clove garlic, peeled 1 cup water Season chicken with half the salt and half the pepper. In a large skillet melt butter and oil over medium-high heat. Cook chicken until golden brown on all sides, about 15 minutes; adjust heat as needed. Cover pan and continue cooking over low heat for 20 minutes, or until chicken is done; transfer to another dish and hold warm. Meanwhile, in a blender or food processor, finely grind together walnuts, garlic and remaining salt and pepper. Pour off all but 4 tablespoons of pan drippings and heat to medium-high. Add walnut and garlic mixture and sauté for 1 minute, until just golden. Add water and simmer for 5 minutes. Return chicken to pan, turning to coat evenly with sauce. Heat thoroughly before serving. Serves 4 Preparation time: 10 minutes Cooking time: 46 minutes



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Honey Fried Chicken 3 lbs meaty chicken pieces 3/4 cup honey 3/4 cup buttermilk baking mix, or more 2 tsp dry mustard 1/2 tsp paprika salt to taste vegetable oil pepper to taste Coat chicken with honey; set aside. Combine buttermilk baking mix, mustard, paprika, salt and pepper; dredge chicken in mixture. Heat 1/2 inch oil to 375°F in a 1 2-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces and cook about 5 minutes, turning as needed. Reduce heat to low and cook 7 to 10 minutes longer or until juices run clear. Remove chicken; drain on paper towels. Serves 4



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Nacho Chicken Tacos These are a delicious change of pace from traditional tacos. The filling is also delicious wrapped in warm flour tortillas. Serve with Nestlé Tollhouse brownies for dessert. 1 (10-oz.) package Stouffer's® frozen Welsh Rarebit, prepared according to package directions 8 Ortega® Taco Shells 1 Tbs vegetable oil 1/3 cup chopped onion 1/3 cup milk 1/2 tsp chili powder 1 1/2 cups shredded cooked chicken Toppings shredded lettuce diced tomato sliced ripe olives Heat oil in medium skillet. Add onion; cook until tender. Add welsh rarebit, milk, chili powder and chicken. Cook over low heat until heated through. Fill taco shells with chicken mixture; top with desired toppings. Serves 4 Preparation time: 10 minutes Cooking time: 15 minutes



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Picnic Fried Chicken 1/2 cup flour 2 tsp seasoned salt 2 tsp lemon pepper 1 1/2 tsp ground cinnamon 3 lbs fresh whole chicken, cut up 2 cups vegetable oil Combine flour, seasoned salt, lemon pepper and cinnamon in a shallow bowl. Wash chicken pieces and pat dry. Dredge chicken in flour mixture to coat evenly, shake off excess. Preheat oven to 350°F. In a large skillet, heat oil until hot, about 375°F. Brown chicken on all sides. Remove to a shallow baking dish and bake, covered, for 30 minutes or until done. For crispier skin, remove cover during the last 10 minutes. Serves 4 Preparation time: 6 minutes Cooking time: 35 minutes



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Skillet Chicken Stew with Corn Dumplings Homemade corn dumplings make this stew absolutely delicious. 2 packages Stouffer's® frozen Creamed Chicken, defrosted according to directions 1 package Stouffer's® frozen Corn Soufflé 1/3 cup milk 2 tsp all-purpose flour 1 cup frozen mixed vegetables 3 Tbs chopped onion 3/4 tsp salt, divided 1/4 tsp dried whole thyme 1/8 tsp ground black pepper 2/3 cup all-purpose baking mix 1/2 tsp onion powder 1/8 tsp ground black pepper 1/8 tsp paprika For Stew Combine Creamed Chicken, milk and flour in large skillet. Add mixed vegetables, 1/2 cup Corn Soufflé, onion, 1/2 teaspoon salt, thyme and pepper; cook, stirring occasionally, over medium heat until mixture just comes to a boil. Reduce heat to low; cook, stirring occasionally while preparing dumplings. For Dumplings Combine baking mix, remaining Corn Soufflé, 1/4 teaspoon salt, onion powder and pepper in medium bowl. For each dumpling, place about 1/4 cup batter onto stew; cover. Cook for 15 to 20 minutes or until dumplings are just firm. Sprinkle dumplings with paprika. Serves 5 Preparation time: 15 minutes Cooking time: 20 minutes


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South of the Border Chicken Cacciatore 4 chicken breasts, bone-in 4 clove garlic, chopped 1 (14-oz.) jar pizza sauce 1 (8-oz.) jar Ortega® Medium Taco Sauce 1 medium onion, cut into wedges 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 cup frozen corn 1/2 cup water 2 Tbs olive oil 2 tsp chopped fresh parsley 1/8 tsp salt 1/8 tsp freshly ground black pepper Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside. Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes. Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta. Serves 4 Preparation time: 25 minutes Cooking time: 52 minutes



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Southern-Style Honey "Barbecued" Chicken 1 (2-1/2 to 3 Ibs.) chicken, cut-up Salt to taste Pepper to taste 1 cup thinly sliced onions 3/4 cup tomato sauce 1/4 cup honey 1/4 cup vinegar 2 Tbs Worcestershire sauce 1 tsp paprika 1/4 tsp bottled hot pepper sauce

Place chicken, skin side down, in a large baking dish. Sprinkle with salt and pepper. Combine remaining ingredients; mix well. Pour mixture over chicken. Bake, uncovered, at 375°F for 30 minutes. Turn pieces and bake 20 minutes longer or until chicken is glazed and no longer pink. Serves 4



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Southwest Chicken Stew Serve this with rice and beans for more south of the border flair. 2 Tbs vegetable oil 1 lb fresh boneless, skinless chicken breasts, cut into 1/2-inch dice 1 (14.5-oz.) can stewed tomatoes with chiles 1 (10.75-oz.) can condensed cream of chicken soup 1 cup frozen corn 1 tsp chili powder 1/4 tsp garlic powder Heat a large, deep skillet over medium-high heat. Add oil and heat until hot, but not smoking. Sauté chicken in oil until golden brown on all sides Stir in tomatoes (undrained), breaking apart with a spatula. Add soup, corn, chili powder and garlic powder; stir well. Bring to a boil, cover and simmer for 5 minutes. Serve warm. Serves 4 Preparation time: 4 minutes Cooking time: 10 minutes



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Spiced Roast Chicken Tex-Mex flavors coat this roast chicken -- serve it with Rice and Beans and El Rancho Potatoes for a down-home dinner. 2 fresh whole chicken, about 3 pounds each 1 diced peeled onion 4 Tbs lemon juice 2 clove garlic, peeled and chopped 1 4-oz. can chopped green chile peppers 1 tsp chili powder 1 tsp cayenne pepper Preheat oven to 375°F. Remove skin from chicken and discard; place chicken in a bowl and set aside. In a separate bowl mix together onion, lemon juice, garlic, green chiles, chili powder and pepper. Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally. Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done. Remove from oven and serve hot. Serves 6 Preparation time: 5 minutes Cooking time: 60 minutes Ready in: 65 minutes



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Swiss Chicken Enchiladas 10 corn tortillas 8 oz light cream cheese, softened 1/4 cup milk 2 cups cubed, cooked chicken 1/2 cup sliced green onions 1/4 cup slivered almonds 4 oz (1 cup) shredded, low-fat Monterey Jack cheese 10 oz mild enchilada sauce 6 oz container frozen avocado dip, thawed 1/2 cup dairy non-fat sour cream sliced radishes or almonds Heat oven to 375 degrees F. In large bowl, combine cream cheese and milk. Stir in chicken, onions, 1/4 cup almonds and 1/2 cup of the cheese. Heat tortillas on griddle. Spoon about 1/4 cup filling down center of each warm tortilla; roll up. Place seam side down in ungreased 13x9 inch (3-quart) baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese. Bake in preheated oven for 10 to 15 minutes or until bubbly. In small bowl, combine guacamole and sour cream. Spoon over warm enchiladas. Garnish with radishes. Serves 10

Nutrition Facts Nutrition (per serving): 223.0 calories; 45% calories from fat; 11.0g total fat; 0.0mg cholesterol; 13.0g carbohydrates; 2.0g fiber; 17.0g protein.

Recipe Source Source: Tortilla Industry Association

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Tucker's Chicken Potpie Always an old time favorite on those cold winter nights -also great the next day for lunch or a quick dinner. 1 fresh whole chicken, cut up 4 cups water 3 cups chicken broth 3 potatoes, scrubbed and diced 3 carrots, scrubbed and sliced 1 onions, peeled and chopped 1 1/2 cups celery, trimmed and sliced 1/4 cup butter or margarine 1/2 cup flour 2 cups half-and-half 1/2 tsp salt 1/2 tsp ground black pepper 2 9-inch pie crusts In a large soup or pasta pot over medium heat, cook chicken in water until tender, 45 minute to 1 hour; drain, rinse, cool and debone. In a saucepan, heat the chicken broth and boil potatoes, carrots, onions and celery until tender, 15 to 20 minutes; drain, reserving broth. Preheat oven to 400°F. Grease a 13x9x2-inch baking dish; set aside. In a skillet, melt butter. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in reserved broth, half-and-half, salt and pepper. Cook over medium heat, stirring occasionally, until thickened and bubbly. Add the vegetables and chicken, stirring to coat, and pour into prepared 13x9x2-inch baking dish. Roll out the pie crusts and place on top, overlapping slightly in the center. Bake 30 to 35 minutes or until golden brown. Serves 10 Preparation time: 30 minutes Cooking time: 41 minutes


Recipe Source

66

Source: Nestlé

67

All-American Stuffed Turkey Burger 1 lb ground turkey 1/4 cup quick cooking oats 1 egg 1/2 tsp garlic powder dash pepper 1/2 cup onion chopped 1/4 cup dill pickle relish drained 2 Tbs catsup 2 tsp prepared mustard 2 Slices (1 ounce each) reduced-calorie and low-sodium American cheese 6 Lettuce leaves washed and dried 4-6 Tomato slices Prepare charcoal grill for direct-heat cooking. In medium-size bowl combine turkey, oats, egg, garlic powder and pepper. Divide turkey mixture in half. On 2 pieces (each 10-X 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle. Sprinkle onions and relish over one circle of turkey mixture, leaving a 1/2-inch border around outside edges; top with catsup and mustard. Cut cheese into 4 equal strips and arrange cheese strips, spoke-fashion, over catsup and mustard. Carefully place remaining turkey mixture circle on top of cheese. Remove top layer of wax paper from turkey mixture. Press turkey mixture edges together to seal. Lightly grease cold grill rack and position over hot coals. Invert giant burger onto grill rack; remove wax paper. Grill burger 8 minutes per side or until internal temperature of 165 degrees F. is reached on meat thermometer. To turn burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then slide back onto grill rack*. To serve, cut burger into fourths. Serve with lettuce and tomato slices if desired. * Can also use greased grill basket if desired. Serves 4


Recipe Source

68

Source: The National Turkey Federation

69

Bbq Turkey Burgers 1-1/2 lbs ground turkey 1/2 cup onion chopped 1/2 cup BBQ sauce 1/2 cup dried bread crumbs 1/2 tsp salt 1/4 tsp black pepper Combine all ingredients in a large bowl. Mix thoroughly and shape into 6 patties. Place on an oiled grill and grill over medium heat for 4-6 minutes on each side, or until the internal temperature reaches 165 degrees F. and the burger is no longer pink in the center. Baste with additional BBQ sauce if desired. Serves 6

Nutrition Facts Nutrition (per serving): 227.0 calories; 41% calories from fat; 10.0g total fat; 0.0mg cholesterol; 10.0g carbohydrates; 22.0g protein.


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Curried Turkey Ham Puffs Filling 1/2 lb turkey ham finely chopped 1/4 cup onion finely chopped 1/4 cup celery finely chopped 1/4 cup unsweetened applesauce 2 Tbs no cholesterol reduced-calorie mayonnaise 3/4 tsp curry powder Pastry 1/2 cup water 1/4 cup margarine at room temperature 1/2 cup flour 2 Eggs at room temperature Filling In medium-size bowl combine ham, onion, celery, applesauce, mayonnaise and curry powder. Use as a spread for sandwiches or as a filling for pastry puffs (recipe follows). Spoon 1 tablespoon turkey filling on bottom half of each pastry puff. Replace top half on puff. Pastry Place one oven rack in upper third of oven and the other rack in the lower third of the oven. In medium-size saucepan, over medium-high heat, bring water and margarine to boil. Remove from heat; add flour. Beat with spoon until smooth. Reduce heat to low; return pan to heat. Continue cooking and stirring mixture until it forms a ball (about 1 to 2 minutes). Remove from heat and allow mixture to cool 2 minutes. Using a spoon, add eggs, one at a time, beating vigorously, until dough is smooth. On 2 ungreased cookie sheets, drop 24 rounded teaspoons of dough, 1-inch apart. Bake puffs at 425 degrees F. 15 minutes. Reduce heat to 375 degrees F. and continue baking puffs 15 minutes. Do not open door during baking and do not remove puffs from oven until they are firm to touch. Allow puffs to cool completely. Cut puffs in half crosswise, and fill. Another heading Serves 24

Nutrition Facts

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72

Sloppy Tom 2 Tbs vegetable oil 1 Medium onion chopped 1 Medium green bell pepper seeded and chopped 2 Cloves garlic minced 1-1/2 lbs ground turkey 12 oz chili sauce 2 Tbs Worcestershire sauce 1/2 tsp black pepper 6 hamburger buns toasted Heat oil in large skillet over medium heat. Add onion, bell pepper and garlic; cook until softened, about 5 minutes. Add turkey and cook, breaking up turkey with a wooden spoon. Cook until no longer pink, about 5 minutes. Stir in chili sauce, Worcestershire sauce, salt and pepper to taste. Cook, covered, over low heat, 10 minutes. Serve over rolls, dividing mixture evenly. Serves 6



73

Sweet & Spicy Turkey Loaf 1 lb ground turkey 1 cup finely chopped onion 2/3 cup herb-seasoned stuffing mix crushed 2 Tbs dried parsley flakes 1 tsp salt 1 tsp poultry seasoning 1/2 tsp black pepper 1/4 tsp dried sage vegetable cooking spray 1/2 cup whole cranberry sauce 1/4 cup jalapeno jelly 2 Tbs chopped walnuts toasted In medium bowl combine turkey, onion, stuffing mix, parsley, salt, poultry seasoning, pepper, and sage. Mix well. In (9-inch diameter) pie plate, sprayed with vegetable oil, shape mixture into a round loaf approximately 7 inches in diameter. Bake at 350 degrees F. for 45 to 60 minutes or until meat thermometer, inserted in center, registers 160 to 165 degrees F. and juices run clear. In small saucepan, over low heat, combine cranberry sauce and jelly. Cook and stir 5 to 7 minutes or until sauce is smooth and bubbly; stir in walnuts. To serve, top meatloaf with sauce and slice. Serves 6



74

Tex-Mex Ground Turkey Potato Boats 2 Potatoes baked 1/2 lb ground turkey 1/2 cup onion chopped 1 Clove garlic minced 1 Can (8 ounces) stewed tomatoes 1 tsp chili powder 1/4 tsp dried oregano 1/4 tsp cumin 1/4 tsp red pepper flakes 1/4 tsp salt 1/2 cup reduced-fat Cheddar cheese grated Slice potatoes in half, lengthwise. Scoop out center of potato to within 1/4-inch of potato skin. Reserve potato for other use. In medium skillet, over medium-high heat, combine turkey, onion, and garlic. Cook 5 minutes or until turkey is no longer pink; drain meat juices if necessary. Add tomatoes, chili powder, oregano, cumin, red pepper flakes and salt. Cook 15 minutes or until most of liquid has evaporated. Spoon turkey mixture into potato shells and sprinkle with cheese. On 9-X 13-X 2-inch jellyroll pan, bake shells in 375 degrees F. oven for 15 minutes or until cheese melts. Serves 4



75

Turkey Barbecue Meatloaf 1 lb ground turkey 1 cup chopped onion 1/2 cup seasoned bread crumbs 1/2 cup grated carrots 1/2 cup bottled barbecue sauce divided 2 tsp Worcestershire sauce 1 tsp minced garlic 3/4 tsp pepper Vegetable cooking spray In medium bowl combine turkey, onion, bread crumbs, carrots, 1/4 cup barbecue sauce, Worcestershire, garlic and pepper. In 9-inch pie plate, sprayed with vegetable cooking spray, shape meat mixture into round loaf. Drizzle top of loaf with remaining barbecue sauce. Bake at 350 degrees F. 35 to 45 minutes or until meat thermometer reaches 160 degrees F. when inserted in center of meatloaf, juices run clear and meat is no longer pink. Serves 6



76

Turkey Bean Joes 1 lb ground turkey 1 cup chopped onion 1/2 cup catsup 1 Tbs prepared mustard 1 tsp horseradish 1 Can (15 oz) vegetarian beans 1 Can (15 ounces) kidney beans rinsed and drained 6 Buns (6-inches each) split lengthwise 6 Strips turkey bacon cooked and crumbled In medium non-stick skillet, over medium-high heat, saute turkey and onion 5 to 7 minutes, or until turkey is no longer pink. Drain and return mixture to skillet. Stir in catsup, mustard, horseradish and both types of beans; bring to boil. Reduce heat to low, cover and simmer 10 to 15 minutes, until mixture is heated throughout. Serve over toasted buns, garnished with crumbled bacon. Serves 6



77

Turkey Ham Stuffed Potatoes 6 Potatoes baked 1 cup diced TURKEY HAM 1/4 cup finely chopped green pepper 2 Tbs finely chopped onion 1/2 tsp salt 1/4 tsp pepper 1 cup low-fat yogurt 1/2 cup reduced-fat Cheddar cheese grated Slice top off each potato. Scoop out center of each potato to within 1/4-inch of potato skin; set aside. In medium bowl combine potato, turkey ham, green pepper, onion, salt, pepper and yogurt. Spoon turkey and potato mixture evenly into each potato shell; top with cheese. On microwave-safe plate arrange stuffed potatoes spoke- fashion. Cook in microwave oven at HIGH (100% power) 4 minutes or until cheese melts and potatoes are hot. Serves 6



78

Turkey Hash Au Gratin 1/2 lb ground turkey 1 cup onion chopped 2 cups cooked potatoes 1/2 tsp salt 1/4 tsp pepper 1/2 cup reduced-fat Cheddar cheese In medium skillet, over medium-high heat, combine turkey and onions. Cook 5 minutes or until turkey is no longer pink. Add potato, breaking up larger pieces of potato with spoon if necessary; cook 2 to 3 minutes. Add salt and pepper. Into 1-quart oven-proof casserole, lightly coated with vegetable cooking spray, bake turkey mixture in 375 degree F. oven 10 to 15 minutes. Top casserole with cheese and continue baking until cheese melts. Serves 4



79

Turkey Potpie a La Greco 2 lbs turkey thighs, skinned, boned cut into 1/2-inch cubes 1/4 cup flour 1/2 tsp cinnamon 2 Tbs vegetable oil 1 cup red wine 1 Can (8 ounces) tomato sauce 2 Tbs brown sugar 2 Tbs raisins 3 Tbs red wine vinegar 3 Cloves minced garlic 1 cup frozen whole onions 2 tsp mixed whole pickling spice 1 cup frozen peas 1 Can (8 ounces) refrigerated crescent dinner rolls 2 oz Feta cheese In a plastic bag, combine flour and cinnamon. Add meat cubes and shake to evenly coat each piece. Heat oil in a medium skillet over medium-high heat. Saute meat cubes a few at a time until evenly browned on all sides. Transfer meat to a 2- quart casserole dish. Stir wine, tomato sauce, brown sugar, raisins, vinegar and garlic into meat drippings remaining in the skillet. Bring to a boil. Pour the hot mixture over the meat. Stir in the onions. Tie pickling spices in a cheesecloth bag and submerge in the meat mixture. Cover the casserole and bake in a 350 degree F. oven 45 minutes. Remove the whole spice bag and stir in the peas. Cover and increase the oven temperature to 400 degrees F. and continue baking the casserole for 5 minutes or until the mixture is bubbly. Remove crescent dough from can and separate into 8 triangles. At the wide end of each triangle, place 1 teaspoon feta cheese. Roll end toward the point of the triangle (like a jelly roll) to encase the cheese in the dough. Arrange cheese filled crescents on top of the hot casserole (wheel-spoke fashion) with the points meeting in the center. Return to 400 degree F. oven. Bake, uncovered, 10 to 15 minutes or until crescent rolls are golden brown. Serves 4

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81

Turkey Wings with Barbecue Sauce 2 Large cloves garlic minced 1 cup chili sauce or ketchup 1/4 cup vegetable oil 1/3 cup cider vinegar 1/4 cup onion chopped 1-1/2 Tbs Worcestershire Sauce 1/2 tsp salt 1/4 tsp freshly ground pepper 1/2 tsp dried thyme 4 Each turkey wings about 3-3/4 pounds In small saucepan, combine all ingredients, except turkey. Simmer, uncovered, over low heat for 15 to 20 minutes. Arrange turkey wings in foil-lined roasting pan. Pour barbecue sauce over turkey; cover and marinate for 2 hours in refrigerator. Turn wings occasionally in sauce. Remove from refrigerator. To Grill: Spray grill with vegetable oil. Grill wings until browned, about 7 minutes on each side; turn and baste frequently; continue to cook about 1 hour until cooked throughout and tender. To Bake: Bake loosely covered at 325 degrees F. for 1-1/2 hours. Baste frequently. Uncover; continue roasting for 30 minutes or until turkey is lightly browned, tender and cooked through. Serves 4



82

Vegetable Turkey Popover 1 cup water 1/2 cup butter 1/4 tsp salt 1/4 tsp dried thyme 1/4 tsp dried dillweed 1 cup flour 4 eggs 2 Tbs butter 2 carrots peeled and thinly sliced 1 zucchini thinly sliced 1 yellow bell pepper seeded and cut into long, thin strips 3 green onions sliced 1-1/4 lbs smoked turkey breast, shredded 1 cup sour cream 2 Tbs Dijon mustard Combine water, 1/2 cup butter, salt, thyme and dillweed in a 2-quart saucepan. Bring to boil; whisk in flour all at once. Remove from heat; whisk until smooth. Beat in eggs one at a time until mixture is smooth and glossy. Spread in greased 10-inch pie plate. Bake in preheated 400 degree F. oven for 40 minutes. Turn oven off; leave popover in oven for 10 minutes. Remove. Melt remaining 2 tablespoons butter and saute carrots, zucchini, bell pepper and green onions. Combine with turkey. Spoon into center of puff. Combine sour cream and mustard and spoon on top. Bake in a preheated 350 degree F. oven for 10 minutes. Cut into wedges to serve. Serves 6



83

Viking Burgers 1 lb ground turkey 1-2 Tablespoons prepared horseradish 1-1/2 tsp paprika 1-1/2 tsp Dijon-style mustard 1/4 tsp pepper dash salt 4 Hamburger buns toasted Combine all ingredients. Shape into 4 burgers about 1/2inch thick. Place burgers on lightly greased broiling pan. Broil burgers 6-inches from heat, 3 to 4 minutes per side until no longer pink. Serve on toasted hamburger buns with additional mustard, if desired. Serves 4



84

Veal Marsala with Mushrooms 1 lb fresh mushrooms 2 lbs boneless Leg of Veal, cut 1/4" thick 1/4 cup onion, minced 1 cup Dry Marsala 1 cup beef broth 1 1/2 cups tomatoes, peeled, seeded and diced 6 Tbs oil, divided 8 Tbs butter or margarine, divided 1/4 cup lemon Juice 1 1/2 tsp salt 1/4 tsp ground black pepper 1 tsp tarragon leaves, crushed Preheat oven to 350 degrees. Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside. Pound veal between 2 pieces waxed paper until thin. Combine lemon juice, salt and black pepper. Brush on both sides of veal. Dredge meat with flour, carefully shaking off excess. In a large skillet heat 2 T. of the oil and 2 T. of the butter. Add veal, a few pieces at a time. Cook over moderate heat until brown, about 3 minutes on each side. As the meat browns place in a shallow ovenproof casserole. Add additional oil and butter to skillet as needed, reserving 4 T. of the butter to be added when all the meat is browned. To the hot butter stir in reserved mushrooms and onion; sauté until golden, about 5 minutes. Remove mushrooms and onion to a bowl. Stir Marsala and broth into skillet; bring to the boiling point. Reduce heat and simmer, uncovered, for 2 minutes, stirring to loosen particles on bottom of pan. Add tomatoes, tarragon and reserved mushroom mixture; simmer for 2 minutes. Remove from heat; season with additional salt and pepper if necessary. Pour over meat. Cover. Bake for 20 to 30 minutes. To serve, arrange meat down center of hot serving platter. Spoon sauce over meat. Serves 6


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86

Veal Parmigiana 3/4 cup Italian-style bread crumbs 3/4 cup Parmesan cheese salt pepper 1 egg beaten 1/8 cup water 6 (4 oz.) Veal Slices, thawed and pounded 4 Tbs Clarified butter 3 slices mozzarella cheese Sauce 2 Tbs Olive oil 1 small onion, chopped 2 medium cloves garlic, minced 1 (6 oz.) can tomato paste 1/3 cup water 1 (28 oz.) can crushed tomatoes 1 tsp Basil 1 Tbs Sugar Combine bread crumbs, Parmesan cheese and seasoning. Beat egg and combine with water. Dip veal into beaten egg, then coat with dry mixture. Quickly sauté and place on oven broiler. Top each piece with a slice of mozzarella cheese. Broil until cheese begins to bubble. Pour 1/3 cup of sauce on each serving. Sauce Sauté onion and garlic in oil until onion is translucent. Stir in tomato paste and water. Add tomatoes, basil, and sugar. Simmer covered for 1/2 hour. Serves 6



87

Pastas Angel Hair with Tomatoes, Basil and Garlic Baked Shells with Chicken and Cheese Beer Brat Pasta Cheesy Ham and Macaroni Cheesy Turkey Ham, Spinach and Noodles Chili-Mac Classic Mac 'n Cheese with a Twist Fettucine Alfredo Gourmet Mushroom Fettuccini Italian Vegetable Creamy Fettuccine Macaroni & Cheese Macaroni and Cheese with Tomatoes Mexican Frittata Nacho Stuffed Shells One Pot Tuna Pasta Pasta with (Turkey) Sausage and Pepper Meatballs Pasta with Tomato Meat Sauce Princess Cruise Lines Fettuccine Alfredo Rigatoni with Hearty Lamb Sauce Savory Ham and Noodle Casserole Shells with Fresh Mushrooms and Baby Peas Sloppy Joe Spaghetti Cups Smoked Turkey Primavera Southwest Spaghetti Pie Spaghetti & Chicken in Roasted Garlic Sauce Spaghetti with Mushroom Clam Sauce Spicy Baked Mushroom, Beef & Pasta Ole St. Louis Blues Pasta Super Bowl Manicotti Enchiladas Traditional Spaghetti & Meatballs Turkey Spaghetti

88

White Tie and Tails Winter Pesto Pasta with Shrimp

89

Angel Hair with Tomatoes, Basil and Garlic 1 lb Angel Hair or Capellini, uncooked 2 Tbs vegetable oil 1 Tbs minced garlic 5 cups tomatoes, diced 1/2 tsp basil 3/4 cup low-sodium chicken broth 5 Tbs Parmesan cheese Salt to taste Freshly ground pepper to taste Prepare pasta according to package directions; drain. Heat oil in a large skillet over medium-high heat. Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately. Serves 6



90

Baked Shells with Chicken and Cheese Pasta shells are smothered and swirled around succulent chicken bites and flavored with parsley and garlic. 8 medium ounces pasta shells 1 cup 2% milk 1/2 tsp garlic salt 1/8 tsp ground black pepper 2 cups shredded Monterey Jack cheese, divided 2 cups chopped cooked chicken meat 2 tsp crushed dried parsley Cook pasta as per package instructions; drain and set aside. Preheat oven to 375°F. In a saucepan over medium heat, bring milk to just boiling or until small bubbles appear around the edges, about 5 minutes. Add garlic salt, pepper, and about 3/4 of the shredded cheese; whisk until melted. Combine sauce with chicken, parsley and cooked pasta in a baking dish. Top with remaining cheese. Bake for 20 minutes or until bubbling and browned on top. Serves 4 Preparation time: 10 minutes Cooking time: 35 minutes



91

Beer Brat Pasta One of National Pasta Association's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! 1 lbs Rigatoni or other medium pasta shape 15 oz fresh bratwurst 1/2 cup beer 1-1/2 cups low-fat cheddar cheese 2 sweet red peppers, coarsely chopped 1 cup onions, coarsely chopped 4 garlic cloves, chopped 1/2 cup fresh basil 1 Tbs olive oil Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp. of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes; stirring occasionally. While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water. Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve. Serves 10



92

Cheesy Ham and Macaroni 1 1.8 oz package white sauce mix 2 cups milk 1/2 cup grated Parmesan cheese 1/2 cup cubed American Cheese 1/8 tsp ground pepper 7 oz macaroni, cooked according to directions, drained 1 1/2 cup fully-cooked ham 1 cup frozen green peas

Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot. Serves 6



93

Cheesy Turkey Ham, Spinach and Noodles vegetable spray 1 tsp minced garlic 1 lb 1/2" slices deli-cut turkey ham cut into 1/2" cubes 1 10-ounce package frozen chopped spinach defrosted and drained 1 cup nonfat cottage cheese 2 Tbs dried parsley flakes 1 tsp dried Italian seasoning 1/2 tsp salt 1/2 tsp pepper 1/3 cup water 1 6-ounce package no yolk egg noodles cooked 6 Tbs grated Parmesan cheese In 12" nonstick skillet sprayed with vegetable spray over medium high heat, saute garlic for 30 seconds. Toss in turkey ham cubes and saute for about 2 minutes. Add spinach, separating to combine. Reduce heat to medium; stir in cottage cheese, parsley flakes, Italian seasoning, salt and pepper. Add noodles; cook until hot, about 2 to 3 minutes. Serve immediately, topping each serving with a tablespoon of Parmesan cheese. Serves 6



94

Chili-Mac 1 lb Elbow Macaroni, Rotini or other medium pasta shape, uncooked 1 lb lean ground beef 3 Tbs olive or vegetable oil 1 28-oz. can tomatoes with juice 1 quart tomato juice 2 cups chopped onions 3 cloves garlic 1 tsp salt 1 Tbs chili powder 1 tsp ground cumin 1/2 tsp dried oregano 1/2 tsp pepper 1 bay leaf 1 20-oz. can red kidney beans, drained Cook pasta according to package directions; drain. In a Dutch oven or large skillet, brown beef in oil, stirring frequently. Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45 minutes. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf. Meanwhile, gradually add cooked pasta to the chili. Serve in bowls. Serves 8



95

Classic Mac 'n Cheese with a Twist 1 lb Elbow Macaroni, Rotini, or other medium pasta shape 2 Tbs margarine 6 Tbs all-purpose flour 2 cups milk 1 1/2 cups grated Cheddar cheese 1/4 tsp cayenne pepper 1 tsp salt 1/3 cup grated Parmesan cheese Prepare pasta according to package directions; drain and rinse under cold water and set aside. Preheat oven to 375°. In a medium saucepan, melt margarine over low heat. Stir in flour with a whisk and cook, stirring, for 1 minute. Gradually whisk in the milk and bring the sauce to a boil, stirring constantly. Remove from heat and add Cheddar cheese, cayenne pepper and salt. Stir until the cheese has melted. In a large mixing bowl, stir the cheese sauce and pasta together. Spoon into a 1 1/2-quart oven proof casserole dish. Sprinkle Parmesan cheese over the top. Bake until browned on top and hot all the way through, about 30-35 minutes. Serves 6



96

Fettucine Alfredo 1 lb fresh linguine 1 cup heavy cream 3 Tbs softened butter Salt to taste Pepper to taste Nutmeg to taste Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. Drain and dry linguine and set aside. In a saucepan place 3/4 cup of the heavy cream and butter. Cook over medium heat just to thicken. Add linguine to the saucepan, and toss to coat. Add remaining 1/4 cup of cream and Parmesan cheese. Season to taste with salt, pepper, and nutmeg. Transfer to a serving dish, and serve immediately. Serves 6



97

Gourmet Mushroom Fettuccini 1 lb Fettuccini 4 oz Specialty mushrooms ( Crimini, Shiitake, Enoki, Oyster) 3 Tbs Extra Virgin Olive Oil 3 cloves Garlic, minced 1/2 cup Pine nuts 3 oz Sun Dried Tomatoes, softened and minced Cook fettuccini according to package directions. Meanwhile, in medium sauce pan, heat oil and saute remaining ingredients 2-3 minutes. Remove from heat; toss with hot cooked fettuccini. Top with fresh grated Parmesan cheese. Serves 6



98

Italian Vegetable Creamy Fettuccine Italian Vegetable Creamy Fettuccine is full of tender broccoli and other garden treats. Try this satisfying dish for a change from meat and pasta combinations. dried fettuccine, cooked, drained and kept warm 1 Tbs olive oil 2 cups broccoli florets 1 cup (2 large stalks) diagonally sliced celery 1 large onion, cut into wedges 2 cloves garlic, finely chopped 3/4 tsp dried basil, crushed 1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk 3 Tbs grated Parmesan cheese 1/8 tsp ground white pepper 2 Tbs cornstarch 3/4 cup chicken broth 1 cup (1 large) thinly sliced red bell pepper strips 1/2 cup loose-pack frozen peas Grated Parmesan cheese (optional) Heat olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes. Combine cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese. Serves 6 Preparation time: 15 minutes Cooking time: 20 minutes


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100

Macaroni & Cheese Macaroni and cheese like it's supposed to be, tasty with homemade goodness. Children and adults alike will love this classic! 1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained 2 Tbs cornstarch 1 tsp salt 1/2 tsp dry mustard 1/4 tsp ground black pepper 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 1 cup water 2 Tbs butter or margarine 2 cups (8 oz.) shredded sharp cheddar cheese, divided Preheat oven to 375° F. Grease 2-quart casserole dish. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. Bake for 20 to 25 minutes or until cheese is melted and light brown. Serves 6 Preparation time: 15 minutes Cooking time: 40 minutes



101

Macaroni and Cheese with Tomatoes 8 oz Elbow Macaroni, uncooked 2 ripe tomatoes, sliced 2 Tbs butter or margarine 1 Tbs flour 1/4 tsp dry mustard 1/2 tsp salt 2 cups skim milk 2 cups grated hard cheese (such as Cheddar) 1/2 cup fresh bread crumbs Prepare pasta according to package directions; drain in colander. Preheat oven to 375° F. Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. Crumble the bread crumbs with your fingertips. Set aside on another small plate. Into a 2-quart saucepan over medium heat, melt the butter or margarine. Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. Place two slices of tomato in bottom of pan, then half the pasta. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all. Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately. Serves 4



102

Mexican Frittata 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked) 1 8 oz. carton egg substitute 1 cup evaporated skim milk 1 cup shredded, reduced-fat Cheddar cheese 1 4 oz. can chopped green chiles, drained 1/2 cup sliced scallions 1/2 tsp ground cumin 1/2 tsp salt Vegetable oil cooking spray Combine first 8 ingredients in a large bowl; set aside. Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately Serves 4



103

Nacho Stuffed Shells 32 to 36 Jumbo Shells (12-oz. package), uncooked 3/4 lb extra-lean ground beef 1.25-oz. package low-sodium taco seasoning mix 1 cup water 16-oz. can refried beans with chilies 1 cup low-fat cheddar cheese, shredded 3/4 cup mild, medium or hot picante sauce 8-oz. can low-sodium tomato sauce 2-oz. can sliced ripe olives, drained 1/2 cup thinly sliced green onions Optional Garnishes Low-fat sour cream Low-fat grated Cheddar cheese Chopped jalapeños Chopped cilantro Salsa Guacamole Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell). Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately. Garnish as desired. Serves 8


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105

One Pot Tuna Pasta 8 oz Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked 2 1/2 cups water 2 chicken bouillon cubes 1/8 tsp black pepper 1 tsp fresh basil leaves 1 4-oz. jar pimento 1 9-oz. package frozen cut green beans 1 cup skim milk 4 oz low-fat Cheddar cheese, grated 1 6 1/8-oz. can white albacore tuna packed in water, drained 1/4 cup chopped fresh parsley Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately. Serves 4



106

Pasta with (Turkey) Sausage and Pepper Meatballs 1 lb Rigatoni, Ziti or other medium pasta shape, uncooked Meatballs: 8 oz lean ground beef 8 oz turkey sausage, casings removed 1/2 cup minced onion (1 small) 1/2 cup diced red bell pepper (1/2 medium) 2 large egg whites 1 1/2 cups fresh bread crumbs (about 3 slices) 2 Tbs minced fresh parsley 1 tsp fennel seeds 1/2 tsp salt 1/4 tsp pepper Sauce 1 tsp vegetable oil, divided Place all meatball ingredients in a medium bowl. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls. Pour the tomato sauce into a large, heavy-bottom saucepan and bring it to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve. Serves 6



107

Pasta with Tomato Meat Sauce 1 lb of your favorite pasta shape, uncooked 8 oz lean ground beef 1 medium onion, chopped 2 cloves garlic, minced 6 large tomatoes, peeled, seeded and diced 1/2 to 1 tsp. salt 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp sugar 1/4 cup red wine Prepare pasta according to package directions. While pasta is cooking, combine beef, onion and garlic in a large skillet; cook until meat is no longer pink. Set aside. In blender, combine remaining ingredients; process for 30 seconds. Add tomato mixture to meat; simmer about 20 minutes. When pasta is done, drain well. Add the sauce to the pasta and serve. Serves 4



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Princess Cruise Lines Fettuccine Alfredo This Fettuccine Alfredo is one of several turkey dishes featured on the Princess Cruise ships. Additionally, this appetizer is prepared by Maitre d'Hotel Lorenzo Tarini during the Culinary Arts Demonstrations on the Pacific Princess during the European cruises. 1 lb fettuccine 6 egg yolks lightly beaten 1 pint Half and Half cream 2 oz butter 1/2 lb white turkey cooked and julienne cut black pepper freshly ground, to taste salt, to taste 4 oz Parmesan cheese freshly grated Cook fettuccine in boiling salted water until tender. Drain. In a medium bowl, blend egg yolks and cream together. Place butter in a saute pan and melt, add turkey strips and brown lightly. Add cooked fettuccine and heat through. Add the egg/cream mixture and gently fold in until all the liquid is used. Season to taste with pepper and salt. Add grated Parmesan. Serves 6


Recipe Source Author: Lorenzo Tarini Source: The National Turkey Federation

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Rigatoni with Hearty Lamb Sauce 1 lb Rigatoni, Medium Shells or other medium pasta shape, uncooked 12 oz lamb stew meat or 2 pounds shoulder lamb chops 1 cup canned Italian plum tomatoes, or 1 cup canned crushed tomatoes 1 Tbs olive or vegetable oil 2 cloves garlic, peeled and finely chopped 1 medium onion, finely chopped 1 tsp finely chopped fresh rosemary or 1/2 tsp. dried rosemary* 1/2 tsp finely chopped fresh thyme or 1/4 tsp. dried thyme 1 1/2 cups dry red wine 1 pinch each ground nutmeg and ground cloves Salt to taste Pepper to taste 1/3 cup grated Parmesan cheese Ask the grocery butcher to remove fat from the meat and coarsely grind the lamb for you. Or, remove the fat and bone and coarsely chop the meat in a food processor. Place the plum tomatoes in a bowl and break up with a fork until coarsely crushed. Heat oil in a medium saucepan over medium-high heat. Add the lamb and garlic and cook until the meat begins to brown, about 3 minutes. Add the onion, rosemary and thyme; cook 1 minute. Add the crushed tomatoes, wine, nutmeg, cloves and salt and pepper to taste. Heat to a boil and reduce the heat to simmering. Cook, uncovered, until the lamb is very tender, about 45 minutes. Check the lamb occasionally. There should always be enough liquid to cover the meat. If not, add a small amount of water. Prepare pasta according to package directions; drain. Return the pasta to the pot. Add the lamb sauce to the pot and cook over low heat until heated through, stirring constantly. Stir in half the Parmesan cheese. Divide pasta among serving bowls. Sprinkle with remaining cheese and serve. Serves 4

Nutrition Facts 110



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Savory Ham and Noodle Casserole 12 oz Medium or Wide Egg Noodles 1 15-oz. low-fat ricotta cheese 1 cup low-fat sour cream 3/4 cup skim milk 1 cup finely chopped, cooked ham 1/3 cup grated Parmesan or Romano cheese 1 10-oz. package frozen peas, thawed 3 egg whites, lightly beaten or 3/4 cup egg substitute 2 Tbs chopped fresh dill or your favorite herb or 2 tsp. dried herbs 1/4 tsp salt 1/4 tsp freshly ground black pepper Heat oven to 350° F. Prepare noodles according to package directions. Meanwhile, combine ricotta cheese, sour cream, milk, Parmesan and ham in a large bowl; mix well. Add peas, egg whites, dill or other herb, salt and pepper. Drain noodles; rinse with cool water. Add noodles to bowl; toss to coat with ricotta mixture. Spread evenly into 9 x 13-inch glass baking dish coated with cooking spray. Bake 40 to 45 minutes or until golden brown. Let stand 5 minutes before serving. Serves 8



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Shells with Fresh Mushrooms and Baby Peas 1 lb fresh white mushrooms 3 Tbs extra virgin olive oil 1 cup sliced leeks or scallions (green onions) 1 cup canned vegetable or low-sodium chicken broth 1 can (14-1/2 ounces) diced tomatoes, drained 1/2 tsp salt 1/4 tsp ground black pepper 1 1/2 cups frozen baby peas 1 lb pasta shells 1/2 cup freshly grated ParmigianoReggiano cheese Trim mushrooms and thickly slice (makes about 6 cups); set aside. In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat. Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes. Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated. Serves 6



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Sloppy Joe Spaghetti Cups 8 oz spaghetti, uncooked, broken in half vegetable cooking spray 1 egg, lightly beaten 1/2 cup fat-free sour cream 3/4 cup fat-free sharp cheddar cheese, grated and divided 1/4 tsp salt 3/4 lb lean ground beef 1 1.31 oz package Sloppy Joe seasoning mix 1 6 oz can tomato paste 1 cup water

Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F. Break spaghetti in half; cook pasta according to package directions. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately. Serves 6


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Smoked Turkey Primavera 6 cups fresh winter vegetables i.e. broccoli, cauliflower, carrots, mushrooms 2 Tbs margarine 1/2 cup reduced-sodium chicken bouillon 1/2 cup skim milk 1/2 cup plus 2 tablespoons Parmesan cheese grated 10 oz spaghetti or linguini cooked 1 lb smoked turkey cut into 1/2-inch cubes freshly ground black pepper to taste Cut broccoli and cauliflower into florets. Slice carrots and stemmed mushrooms into medium slices. In large skillet, over medium-high heat, saute vegetables in margarine until crisp-tender. Add bouillon and milk. Cook 1 to 2 minutes or until bubbly. Fold in 1/2 cup cheese, cooked pasta and turkey. Cook 1 to 2 minutes or until mixture is heated throughout. Serve on large platter, topped with remaining cheese and pepper to taste. Serves 6



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Southwest Spaghetti Pie 8 oz Spaghetti or Linguine, uncooked 1/2 cup skim milk 1 egg 8 oz ground pork 1 cup chopped onion 1 medium green bell pepper, chopped 1 large clove garlic, minced 1 jalapeño pepper, minced 1 Tbs chili powder 1/2 tsp ground cumin 1/2 tsp dried oregano Salt to taste Pepper to taste 1 16-oz. can low-sodium tomato sauce 8 oz Monterey Jack or Cheddar cheese Preheat oven to 425° F. Prepare pasta according to package directions; drain. Whisk together the milk and egg and mix in the hot pasta in a greased 9 x 12 x 2-inch baking dish. Cook the pork, onion, green pepper, garlic and jalapeño together in a large skillet over medium heat for about 6 minutes, until the pork is cooked through. Drain off excess fat. Stir the chili powder, cumin, oregano, salt and pepper into the pork and cook for about 2 minutes. Spread the meat over the pasta in the baking dish. Sprinkle both cheeses evenly over the top. Bake in the lower third of the oven for about 10 minutes, until the cheese is melted and the casserole begins to bubble. Let stand 5 minutes before serving. Serves 4



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Spaghetti & Chicken in Roasted Garlic Sauce Cooked with a minimum of oil, this creamy pasta dish is enriched with chicken stock, evaporated milk and nonfat sour cream. Roasted garlic and sage add depth to the sauce. 6 large clove garlic 1 Tbs chicken broth 8 oz spaghetti pasta 4 oz Nestlé® Carnation® Evaporated Milk 2 Tbs cornstarch 1 lb fresh boneless, skinless chicken breasts, cut into 1/2-inch dice 1 1/2 cups chicken broth, divided 1 cup sliced mushrooms 2 Tbs thinly sliced green onion 1/2 tsp crushed red pepper flakes 1 Tbs chopped fresh sage 1/2 tsp salt 1/4 tsp ground black pepper 3 Tbs nonfat sour cream Preheat oven to 350°F. Place unpeeled garlic cloves on a piece of aluminum foil. Drizzle with 1 tablespoon chicken stock and wrap tightly. Bake in oven until tender, about 45 minutes. When cool enough to handle, squeeze pulp from cloves, mash and set aside. When garlic is done, cook spaghetti according to package directions; drain. Dissolve cornstarch in evaporated milk in a small bowl and set aside. Heat a large, nonstick skillet over medium-high heat. Spray with vegetable cooking spray and sauté chicken until golden brown, about 5 minutes; transfer to a plate. Add 1/2 cup chicken broth, mushrooms, green onions and red pepper flakes and simmer over high heat until liquid evaporates, about 7 minutes. Return chicken to skillet along with remaining chicken broth, roasted garlic, sage, salt and pepper; bring to a boil, reduce heat and simmer for 5 to 7 more minutes. Stir in reserved cornstarch mixture, simmer until slightly thickened, about 3 minutes. Whisk in sour cream. Toss with spaghetti and serve immediately.

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Serves 4 Preparation time: 20 minutes Cooking time: 65 minutes



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Spaghetti with Mushroom Clam Sauce 2 1/2 cups Fresh Mushrooms, sliced 1/3 cup Onion, diced 3/4 tsp Garlic, finely minced 1/2 cup Salad or Olive Oil 10 1/2 oz can Minced Clams or 1 dozen Cherrystone Clams 2 Tbs Sweet Pepper Flakes 1/2 lb Spaghetti, cooked 1/8 tsp Thyme Leaves 1 1/2 cups Water 16 oz can Tomato Paste 1 medium Tomato, diced 2 1/2 tsp Salt 1/4 tsp Ground Black Pepper 1 cup Mozzarella Cheese, shredded Using fresh mushrooms, approximately 1/2 pound, sauté with onion and garlic in oil. Combine mushrooms with water, clams, tomato paste, tomato and seasonings. Bring to boil, simmer for 1 hour. Pour sauce over spaghetti and serve hot. Serves 6



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Spicy Baked Mushroom, Beef & Pasta Ole 2 cups Wagon Wheel Pasta, uncooked 2 Tbs Vegetable Oil 8 oz Fresh White Mushrooms, quartered 1/2 tsp Garlic, minced 1/4 cup Green Onions (scallions), sliced 1/2 tsp Salt 1/4 tsp Ground Black Pepper 8 oz Lean Ground Beef 1 can (19-1/2 oz.) Black Beans, rinsed 1 jar (11-1/2 oz.) Chunky Salsa 1 1/2 cups Hot pepper Monterey Jack Cheese, shredded, divided 1/4 cup Tortilla Chips, crushed Heat oven to 375 degrees. Cook pasta in salted water according to package directions. Drain; rinse under warm water; set aside. Meanwhile, in a large skillet heat vegetable oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until golden, about 5 minutes. Stir in green onions, salt and pepper; heat until hot, about 1 minute. Add beef; cook until brown, stirring occasionally to crumble beef, about 5 minutes. Stir in black beans, salsa and 1 cup of the cheese; cook, stirring frequently, about 1 minute; remove from heat. Stir in reserved pasta. Spoon into a 9" square baking pan; sprinkle with tortilla chips and the remaining 1/2 cup cheese. Bake uncovered, until hot and bubbly, about 30 minutes. Serve immediately. Serves 4



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St. Louis Blues Pasta One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! 1 lb Penne or other medium pasta shape 1/2 lb bacon 4 cloves garlic, chopped 1 cup onion, chopped 1 tsp salt 1 lb collard greens, chopped and rinsed 1 14.5 oz can chicken broth 1 Tbs wine vinegar 1 tsp hot pepper sauce 1/2 cup parmesan cheese, grated Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tbsp. bacon drippings. Sauté garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce. Mix collard greens and pan juices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon. Serve immediately. Serves 6



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Super Bowl Manicotti Enchiladas 14 pieces Manicotti, uncooked 1 lb extra-lean ground beef 1 medium onion, chopped (1 cup) 1 green bell pepper, ribs and seeds removed, diced 1 4-oz. can chopped green chilies, drained 3/4 cup non-fat sour cream, divided 1/2 tsp salt 1 16-oz. jar mild picante sauce, heated 1/2 cup shredded low-fat Cheddar cheese 1/4 cup sliced green onions or red onion Prepare pasta according to package directions. While pasta is cooking, sauté beef, onion and green pepper in a large skillet until browned; drain well. Stir in chilies, 1/2 cup sour cream and salt. When pasta is done, drain well. Fill manicotti with beef mixture. Preheat oven to 375° F. Spread 1/2 cup picante sauce over bottom of a glass 9 x 13-inch baking dish that has been coated with cooking spray. Place filled manicotti side by side on top of sauce. Pour remaining sauce evenly over manicotti. Sprinkle with cheese. Cover with aluminum foil and bake for 20 to 25 minutes or until thoroughly heated. Garnish with remaining sour cream and sprinkle green onions on top. Serve immediately. Serves 7



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Traditional Spaghetti & Meatballs 1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked Meatballs 4 slices white bread 1/2 cup skim milk 2 large egg whites 8 oz ground turkey 8 oz extra lean ground beef 1/4 cup grated Romano cheese 1 Tbs minced fresh basil or 1 tsp. dried basil 1 tsp minced fresh oregano or 1/2 tsp. dried oregano 1/2 tsp salt 1/4 tsp pepper Sauce 1 recipe Basic Tomato Sauce (see recipe below) 1 tsp vegetable oil, divided Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2inch balls. Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve. Serves 6

Nutrition Facts Nutrition (per serving): 762.0 calories; 19% calories from fat; 16.0g total fat; 0.0mg cholesterol; 480.0mg sodium; 110.0g carbohydrates; 43.0g protein. 124


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Turkey Spaghetti 1 lb ground turkey 2 cups chopped onion 1 tsp minced garlic 1 tsp Italian seasoning 1 tsp pepper 8 oz spaghetti cooked according to package directions 3 cups prepared chunky vegetable spaghetti sauce In large non-stick skillet, over medium-high heat, saute turkey, onion, garlic, Italian seasoning and pepper 8 to 10 minutes or until turkey is no longer pink and onion is tender. Drain. Add spaghetti sauce to turkey mixture. Reduce heat to low and simmer 15 minutes. To serve, arrange cooked spaghetti on large platter and pour sauce over pasta. Serves 6



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White Tie and Tails 8 oz Bow Ties, Radiatore or other medium pasta shape, uncooked 1 cup half-and-half 1/2 cup crumbled blue cheese 1/2 cup grated low-fat Swiss cheese 1/2 cup grated Romano cheese 1/4 cup grated low-sodium Parmesan cheese 1/3 cup 1/4-inch prosciutto strips 2 Tbs chopped fresh basil or 2 tsp. dried basil Cook pasta according to package directions. While pasta is cooking, heat half-and-half in 2-quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat. When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately. Serves 4



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Winter Pesto Pasta with Shrimp 12 oz Fettuccine, uncooked 1 cup chopped fresh kale, stems removed 1/2 cup fresh basil leaves (about 1/2 oz.) 2 cloves garlic, halved 1/4 cup grated Parmesan cheese 1/8 tsp salt 1 cup plain, non-fat yogurt 1 tsp vegetable oil 1 lb medium shrimp, peeled and deveined 1 medium red bell pepper, cut into bitesize pieces Prepare pasta according to package directions. While pasta is cooking, puree kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt. Place oil in large skillet. Saute the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through. When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately. Serves 4



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Pizzas Basic Pizza Crust Chicago-Style Deep-Dish Pizza Fresh Mushroom and Pepper Pizza Sourdough Pizza Crust

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Basic Pizza Crust 1 Tbs dry yeast 1/2 tsp sugar 2 2/3 cups warm water 2 Tbs olive oil 7 1/2 cups unbleached all-purpose flour 1/4 cup whole-wheat or rye flour 1 Tbs coarse salt or 2 teaspoons fine salt Proof the yeast for 5 to 10 minutes in 1 cup of warm water and a pinch of sugar, until the yeast dissolves and the liquid begins to appear creamy. Add the remaining water and 1 1/2 to 2 cups flour, including the whole-wheat or rye flour. Beat this well (a hundred strokes) until it’s smooth and soupy, and then let it stand for 10 to 15 minutes, until it’s bubbly and swollen. Add the salt and olive oil and proceed to stir in the rest of the flour by the cupful until the dough is stiff but still slightly sticky. Tip: Stir the dough in the same direction so that the gluten strands retain a smooth, consistent pattern. When the dough begins to form a cohesive mass that’s thick enough to hold its shape, turn it out onto a lightly floured surface and let it rest. Meanwhile, clean and oil the bowl. Knead the dough, turning it clockwise by quarter turns and sprinkling a little flour on top and on the surface underneath before folding it over. Add just enough flour so the dough doesn’t stick and tear. (A dough scraper is invaluable for lifting the mass of dough cleanly from the counter.) Kneading takes about 5 to 8 minutes. When the dough is smooth, springy, and pliant -- earlobe-soft -return it to the oiled bowl, cover it with a damp cloth, and let it rise until doubled. This generally takes between 35 and 45 minutes at 70 to 75 degrees. After the first rise, you can form the crust, assemble the pizza and bake it immediately or punch the dough down and let it rise again before baking. This doesn’t substantially change the resulting crust, but it gives you more time if you need it before baking the pizza. Or, you can refrigerate the dough for several hours or up to two days. In this case, give it a final punch down after it has chilled for about 40 minutes and put it in a plastic bag. By letting the dough mature in the refrigerator, the gluten ripens and relaxes and the dough becomes less sticky, and will stretch farther when working with it. With this 130

refrigerated dough, you can obtain a thin, crisp crust, or a thick, chewy crust, depending on how thin you roll or stretch the dough when forming it, and on whether or not you allow it to warm up and rise before baking it. A thick crust made from chilled dough is likely to have larger air bubbles and be less delicate and more chewy--rather like the difference between regular and sourdough breads. Three options for crusts For a light, risen crust, use a freshly made dough, although you can use a chilled dough. For the highest, puffiest results, add 2 teaspoons more yeast to the recipe and use the dough within three hours of making it. For a finer-textured crust, simply roll it out thinner and let it rise to the same height. Let the dough rise until it’s puffy, and fingerprints disappear when dough is pressed. This takes about 10 minutes with freshly made, roomtemperature dough, or about 15 minutes with chilled dough. A thick, chewy crust can be made either with fresh or chilled dough. Stretch or press the dough to about 1/3 to 1/2 inch thick and let it rise just slightly. Whether you’ll end up with a thick and chewy crust or a light and risen one depends on how thick you roll it out and how high you let it rise. For a thin, crisp crust, use dough straight out of the refrigerator. Roll it out as thin as you want it -- usually about 1/4 inch -- and get it into the oven within minutes, before it has a chance to rise. Assembly Assemble the pizza on an oiled, rimless cookie sheet. A third of the recipe will make a 12- to 16-inch round crust, depending on how thin you roll or spread it. Lightly form the dough into a ball and stretch it out. First, hold it vertically by one edge and turn it in your hands, allowing gravity to stretch it as you turn it. Then lay it on the cookie sheet and press out the dough, starting from the center. Be careful not to tear or poke holes in the dough. A floured rolling pin is handy for rolling out thin crusts. If the dough springs back, let it rest a minute or two, or chill it in the fridge, and then continue to work it out. Arrange the toppings, usually three to four items, so that they don’t overlap. Apply the cheese a little more than halfway through the baking process. By adding the cheese when the crust is just lightly browned, you can tell when the topping is sufficiently cooked and also avoid overbrowned, leathery cheese and an undercooked crust. Those toppings that don’t need much cooking, like blanched

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spinach or asparagus, paper-thin prosciutto, or steamed shellfish, also go on at halftime, along with the cheese Bake pizza in a very hot oven -- 475 degrees -- on a heavy baking sheets and on a baking stone. Check the pizza during baking and rotate it if it appears to be cooking unevenly. Lift the crust to see how it’s cooking underneath. If the bottom is still pale while the top seems almost done, turn the oven temperature down and leave the pizza in longer. When the crust is lightly browned and the toppings are cooked, sprinkle on the cheeses. Then bake the pizza an additional 8 to 10 minutes, or until the cheese is melted and bubbly. By this time, the crust will be perfectly done. Serves 20



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Chicago-Style Deep-Dish Pizza 3/4 lb ground round 3 cups sliced fresh mushrooms 2 cups chopped onion 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 tsp dried whole basil 1/2 tsp dried whole oregano 1/2 tsp fennel seeds, crushed 2 cups shredded part-skim mozzarella cheese 1/2 tsp salt 1 deep-dish version of Basic Crust 1 cup Pizza Sauce Cook beef and next 7 ingredients in a large skillet over medium-high heat until browned, stirring to crumble beef. Drain well and place in a large bowl; stir in cheese and salt. Spoon beef mixture into pizza crust; spread 1 cup pizza sauce over beef mixture. Bake at 425 degrees F for 20 minutes on bottom rack of oven. Serves 8



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Fresh Mushroom and Pepper Pizza 8 oz fresh white mushrooms 1 large sweet red bell pepper 1 1/2 cups shredded fontina cheese, divided 1 prebaked (16 ounce) pizza shell 1/4 cup grated Parmesan cheese 3 Tbs Italian salad dressing Preheat oven to 450 degrees. Trim mushrooms; cut into thin slices (makes about 3 cups). Cut bell pepper in thin strips. Sprinkle 1/2 cup fontina over pizza shell. In a large bowl, combine mushrooms, pepper strips, Parmesan and salad dressing until well blended; scatter over pizza shell. Sprinkle with remaining 1 cup fontina. Bake until mushrooms are tender and cheese has melted, 10 to 12 minutes. Top with chopped parsley, if desired. Variations: In addition to or in place of the red bell pepper, use 1/2 cup thinly sliced plum tomatoes, green onions or pepperoni. Serves 4



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Sourdough Pizza Crust 1 1/2 packages dry yeast 2 cups water 1 tsp sugar 1 Tbs salt 1/2 cup prepared sourdough starter 6 1/2 cups flour In a large bowl, dissolve yeast in water with sugar. Let stand until foam appears. Add salt, sourdough starter and flour. Mix approximately 510 minutes in mixer with dough hook or knead until a soft silky dough is produced. Let stand 5-10 minutes. Divide into five equal parts. Wrap each individual piece in plastic and freeze or refrigerate at least overnight. Thaw dough at room temperature. DO NOT KNEAD. Sprinkle with flour and stretch or roll to desired size. Serves 20



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Sauces Guacamole Lemon Tartar Sauce Mushroom & White Bean Ragout Pesto Spaghetti Sauce

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Guacamole 5 ripe avocados, preferably Haas 6 Tbs chopped fresh cilantro 1 medium red onion, diced 4 jalapeno chiles, stemmed, seeded and finely diced 3 Tbs freshly squeezed lime juice 1 1/2 tsp salt 1/2 tsp freshly ground black pepper Lettuce, shredded for serving In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Serves 10



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Lemon Tartar Sauce 1/2 cup mayonnaise 2 Tbs dill pickle, finely chopped 2 Tbs green onion, finely chopped 1 Tbs lemon peel, freshly grated 2 tsp lemon juice, freshly squeezed In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 serving.

hours

before

Serves 6



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Mushroom & White Bean Ragout 1 1/2 lbs fresh white mushrooms 3 Tbs oil 1 cup diced onion 1 1/2 tsp Italian seasoning 3/4 tsp salt 1 can (15 to 19 ounces) white beans (cannellini), rinsed and drained 1 can (14.5 ounces) stewed tomatoes, lightly crushed 1/4 cup Parmesan cheese If mushrooms are large cut in halves. In a large skillet over medium heat, heat oil until hot. Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add stewed tomatoes and white beans to skillet; heat through. Stir in Parmesan cheese. Serves 6



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Pesto Freshness is vital to basil's alluring flavor. Fresh basil is commonly available in supermarkets, but avoid plants with black or wilted leaves. If you grow your own, pick it the morning of the day you intend to use it, and place cut stems into a glass of water.Pesto's simplicity is sublimea perfect sauce of raw basil, pinenuts, extra-virgin olive oil, and grated cheese. Enjoy pesto tossed with fettuccine, spread on bread, or put atop a fresh-vegetable soup. 2 large handfuls basil leaves, about 3 cups 3 Tbs Parmesano-Reggiano 1-2 Tbs pinenuts 2 garlic cloves, chopped 1 cup extra-virgin olive oil salt freshly ground pepper Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serves 8



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Spaghetti Sauce 2 Tbs vegetable oil divided 1/2 lb ground turkey 1 Small onion chopped 1 Small green bell pepper seeded and chopped 1 Clove garlic crushed 2 14-Ounce Cans plum tomatoes with juice 1 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper Heat 1 tablespoon oil in medium skillet over medium heat. Add turkey and cook, breaking up with wooden spoon until no longer pink, about 5 minutes. Remove with a slotted spoon; reserve. Add remaining tablespoon of oil and saute onion, green pepper and garlic about 5 minutes. Add reserved turkey, tomatoes with juice, oregano, salt and pepper. Break up tomatoes with wooden spoon and gently simmer about 20 minutes. Serve hot over pasta. Serves 4



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Sides Carolina Grits Souffle Curried Carrots Spicy Fried Onion Rings

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Carolina Grits Souffle This wonderful side dish is inspired by a recipe from Ben's mama, fancied up a bit. It's cheeze-a-licious! 2 cups homemade chicken stock + 1 cup water (or use 3 cups water instead) 1 cup half-and-half 2 tsp salt 1 cup white grits (preferably stoneground, definitely not instant) 5 eggs, separated 1 1/2 cups white or yellow sharp cheddar, grated 1/4 cup roasted garlic puree or 1 tablespoon minced fresh garlic 4 Tbs unsalted butter salt to taste 1/2 cup scallions, sliced thin crosswise coarsely ground black pepper to taste Tabasco to taste Butter a 2-quart casserole or souffle dish. In a 3-quart, heavy-bottomed saucepan, bring the stock, water, half-and-half, and salt to a boil. Stir in the grits, reduce the heat to medium, and cook, stirring often, until thick, smooth, and creamy (the consistency of polenta). Beat the egg yolks, temper with a spoonful of hot grits, and then stir into the grits. Stir in the cheese, garlic puree, and butter, and season with salt, pepper, and Tabasco to taste. Cool at room temperature. Serves 8


Recipe Source Author: Ben and Karen Barker Source: Culinary Café

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Curried Carrots 1 lb carrots, peeled and cut into 1/2 inch slices 1 Tbs apricot jam 1-1/2 tsp lemon juice 3/4 tsp Dijon mustard 1 tsp curry powder 1 tsp unsalted butter 2 tsp vegetable oil 1-1/2 tsp brown sugar 1/4 cup raisins Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steamer and set aside. Combine apricot spread, lemon juice, mustard and curry powder in a small bowl. Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute. Stir in brown sugar and raisins and sauté another 1-2 minutes. Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed. Serves 1 Preparation time: 10 minutes Cooking time: 15 minutes

Nutrition Facts Nutrition (per serving): 126.0 calories; 0.0mg cholesterol; 90.0mg sodium; 23.0g carbohydrates; 4.0g fiber.


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Spicy Fried Onion Rings 1 cup flour 1/2 tsp salt 1/4 tsp black pepper 1 tsp dried oregano flakes 1 tsp Cajun spice 4 large onions 3 cups corn oil for frying salt Cut onions into very thin slices and separate into rings. Soak onions in ice water for one hour. Set aside. Combine flour, salt, pepper, oregano and Cajun spice in a large bowl. Heat oil. Remove onions from ice water and dry thoroughly with paper towels. Dredge in coating, then fry until brown. Drain on paper towels. Season with salt and serve. Serves 8



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Soups Classic American Split Pea Soup Dutch Split Pea Soup Hamburger Vegetable Lentil Soup Marie's Chickpea Soup Moroccan Lentil and Chickpea Soup Pea and Pesto Soup Provencal Mushroom and White Bean Stew Split Pea Soup Milano Cream of Asparagus Soup Cream of Portabella Soup...Without the Cream Cream of Shiitake Mushroom Soup Creamy Dijon Turkey Soup Creamy Wild Rice Soup with Smoked Turkey Martin Yan's Triple Mushroom Soup A Honey Of A Chili Big Bend Texas-Style Chili Black Bean Turkey Chili Cincinnati Chili in a Nest Hearty Fresh Mushroom Chili Soup Mushroom Chili Northwest Chili Shotgun Billy's Turkey Chili with Black Beans West Coast Turkey Chili White Turkey Chili Green and Gold Chowder New England Turkey Chowder Pasta Chowder Quick Turkey Chowder Turkey Chowder Turkey Ham and Corn Chowder White Corn Chowder

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Alphabet Turkey Soup Asian Chicken Noodle Soup Cheese Tortellini in Savory Broth Chicken Noodle Soup Easy Homemade Noodle Soup Egg Drop and Noodle Soup Almond-Tomato Soup with Smoked Salmon Chicken Soup with Dumplings Fiesta Pork Soup Mushroom Shrimp Sukiyaki Rich Turkey Stock Turkey Meatball Minestrone Turkey Tortilla Soup Using It All Turkey Soup Apres Ski Turkey Stew Autumn Chicken and Apple Stew Caribbean Turkey Stew Hungarian Tokany (stew) of Turkey Jamaican Turkey Stew Tex-Mex Turkey Stew Turkey Brunswick Stew Turkey Goulash Turkey Mexican Stew Turkey Stew with Tomatoes, Peppers, and Rice Winter Portabella Mushroom Stew Almond-Broccoli Soup Baked Potato Soup Curried Date Carrot Soup Curried Mushroom Barley Soup Ojai Valley Inn Tortilla Soup Oyster Mushroom Soup Sunshine Mushroom Soup Sweet and Hot Red Pepper and Tomato Soup

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Classic American Split Pea Soup 1 cup green or yellow split peas, rinsed 1 medium potato, peeled and diced 4 cups ham or chicken stock 1 bay leaf 1/3 cup diced onion 1/3 cup celery 1/3 cup carrots 1 cup diced cooked ham Combine all ingredients in large soup pot. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until vegetables are tender and soup has thickened, about 45 minutes to one hour. Add salt and pepper to taste, but only after the cooking time. Serves 4

Nutrition Facts Nutrition (per serving): 192.0 calories; 0.0mg cholesterol; 225.0mg sodium; 24.0g carbohydrates; 1.0g fiber; 15.0g protein.

Recipe Source Source: USA Dry Pea and Lentil Council

148

Dutch Split Pea Soup 1 lb green split peas 1 large onion, chopped 10 cups water 2 1/2 cup potatoes, diced (3/4 pound) 4 tsp chicken bouillon granules 1 1/2 cup carrots, diced (2 large) 1/2 lb ham, diced 1/2 tsp salt 3/4 cup celery, chopped 1/2 tsp freshly ground pepper 2 leeks (white part only), thinly sliced 1 dash hot pepper sauce (Tabasco), or to taste Combine peas, water, bouillon, ham, celery, leeks, and onion in a large soup pot. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Add potatoes and carrots, simmering another 15 to 30 minutes until vegetables are tender. If the soup is too thick, thin it with water. Season with salt, pepper, and hot pepper sauce to taste. Serves 12



149

Hamburger Vegetable Lentil Soup 1 lb hamburger 5 3/4 cups tomato juice 4 cups water 1 cup lentils, washed 1 cup diced carrots 1 cup diced cabbage 1 cup chopped celery 1/2 cup chopped onion 1 tsp salt 1/2 tsp pepper 1 tsp green pepper (or green pepper flakes) - optional 1 bay leaf Brown hamburger until crumbly. Drain. Bring tomato juice and water to a boil. Add the rest of the ingredients. Bring back to a boil; reduce heat and simmer 1 1/2 hours. Freezes well. Serves 6



150

Marie's Chickpea Soup 3 Tbs olive oil 2 Tbs garlic, minced 2 leeks, (white and green parts), washed & thinly sliced 1 tomato, peeled, seeded and chopped 2 Tbs tomato sauce 1 Tbs fresh rosemary, or 1 tsp. dried 2 cups cooked or canned chickpeas, drained and rinsed 2 Tbs fresh basil, minced, or 1 Tbs. dried 2 Tbs fresh parsley, minced 6 cups chicken broth 1/3 lb orzo, or other small pasta Salt, to taste Freshly ground pepper, to taste Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer. Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly. Stir in the chickpeas, basil, parsley and broth. Turn heat to high and bring to a rapid boil. Add the orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness. Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired. Serves 6



151

Moroccan Lentil and Chickpea Soup 2 cups drained, canned chickpeas a pinch of saffron threads, pulverized 1 tsp ground turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1 tsp black pepper 1 stick (1/4 cup) margarine 3/4 cup chopped celery 2 medium yellow onions, chopped 1 cup chopped leaves and stems of fresh cilantro 1 large can Italian plum tomatoes, seeded, drained, and chopped Juice from canned tomatoes 2 tsp salt 3/4 cup lentils, rinsed 2 quarts water 1/2 lemon Thin slices of lemon Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes do not brown. Add the cilantro and tomatoes with juice and cook for another 15 minutes. Add the water, lentils, chickpeas and salt. Bring to a boil and simmer, partially covered, for about 2 hours (or until the chickpeas are cooked). Just before serving, stir in the lemon juice and garnish with reserved cilantro sprigs and lemon slices. Serves 4



152

Pea and Pesto Soup 1 2 2 1 1 1

cup green or yellow split peas, rinsed to 3 Tbs. prepared pesto 1/2 cup water cup sliced zucchini (14 1/2 oz.) can chicken broth cup chopped green onions

Combine peas, broth, and water in a large saucepan, bring to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in pesto, zucchini, and green onions, simmer 5 to 10 minutes. Garnish with shredded Parmesan cheese, if desired. Serves 4



153

Provencal Mushroom and White Bean Stew 2 Tbs olive oil 1 lb fresh white mushrooms, sliced (about 5 cups) 1 cup chopped onion 1 tsp minced garlic 3/4 tsp dried thyme, crushed 2 cans (13-3/4 oz each) ready-to-serve chicken broth 1 can (14-1/2 oz) stewed tomatoes, cut into bite size pieces 1/4 cup dry white wine 2 cans (15 ozs each) white (cannellini) beans, drained In a Dutch oven or large saucepot, heat oil until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes. Add chicken broth, tomatoes with their liquid and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot. Serve immediately with a mound of steamed rice, if desired. Serves 4



154

Split Pea Soup Milano Italian sausage, dry red wine, and lots of grated Parmesan cheese give this split pea soup an Italian accent. 1 cup dry green or yellow split peas, rinsed 5 cups water 5 bouillon cubes or 5 teaspoons beef bouillon granules dash freshly ground black pepper 1/2 lb Italian sausage 1 cup chopped celery 1/2 cup chopped onion 1 clove garlic, minced 1/2 cup minced red bell pepper 1/4 cup dry red wine or hot water Grated Parmesan cheese

In a large saucepan or pot, combine peas, water, bouillon, and pepper. Heat to boiling. Reduce heat, cover, and simmer until peas are tender, about 40 minutes, stirring occasionally. In a large skillet over medium heat, cook sausage until there is no trace of pink, breaking it up as it cooks. Add celery, onion, garlic, and red pepper and cook until onion is tender and translucent, about 5 minutes. Add sausage-vegetable mixture to peas along with the wine and simmer 10 to 15 minutes to allow flavors to blend. Serve sprinkled with grated Parmesan cheese. Serves 4



155

Cream of Asparagus Soup 1 can (14.5 oz) asparagus cuts and tips Milk 1/4 cup finely chopped onions 1/4 cup margarine or butter 1/4 cup flour 1/2 tsp salt 1 tsp chicken bouillon

Drain Michigan Asparagus, reserving liquid. Add enough milk to liquid to measure 4 cups; set aside. In food processor or electric blender, puree asparagus; set aside. In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add mild mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired. Serves 4


Recipe Source Source: Michigan Asparagus Advisory Board

156

Cream of Portabella Soup...Without the Cream 1 lb (about 3 cups) potatoes, peeled, cut in 1/2 inch cubes 3 Tbs butter 2 (about 1 cup) large carrots, chopped 1 (about 1 cup) large onion, chopped 1 tsp minced garlic 1 lb (about 6 cups) portabella mushrooms, coarsely chopped 1/4 cup dry sherry 1 1/2 cup milk 1 cup chicken broth 1/2 tsp dried thyme leaves 1/2 tsp salt pinch ground black pepper In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a large skillet melt butter over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes. Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside. In a food processor place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes. Serves 6



157

Cream of Shiitake Mushroom Soup 2 lbs fresh Shiitake mushrooms, stemmed and sliced Extra Virgin Olive Oil, as needed to taste Salt to taste Ground Black Pepper 2 cloves Garlic, peeled and finely diced 2 Shallots, peeled and finely diced 24 oz Stock ( chicken or fish) 1 Large Onion, diced 4 Shallots, sliced 1 Tbs Extra Virgin Olive Oil 1 cup dry White Wine 2 cups Chicken Stock 2 cups Heavy Cream Cream Base Cook onion and 4 shallots with a bit of oil until they are clear. Add white wine; reduce until almost dry. Add chicken stock; reduce until almost dry. Add cream and reduce slowly for 10 minutes. Strain. Mushrooms Heat a heavy pan, cast iron if possible, and add 1/4" olive oil. Add mushrooms; cook for 15 seconds. Salt and pepper to taste while they are cooking. Add garlic and shallots, but keep stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute, add stock. Remove from heat; puree mushrooms in a blender. When ready to serve, combine mushrooms and cream base. Heat throughly, but do not boil. Serve immediately. Serves 6



158

Creamy Dijon Turkey Soup 1 cup celery chopped 1 cup onion thinly sliced 3 Tbs margarine 1 Large clove garlic minced 3 Tbs flour 1/2 tsp salt 1/4 tsp white pepper 4 cups skim milk 1/4 cup Dijon-style mustard 2 tsp reduced-sodium chicken bouillon crystals 2 cups cooked turkey cubed French bread In 3-quart saucepan, over medium-high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly. Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread. Serves 6



159

Creamy Wild Rice Soup with Smoked Turkey 2 tsp butter or stick margarine 1 cup chopped carrot 1 cup chopped onion 1 cup chopped green onions 1 tsp chopped fresh rosemary OR 1/4 teaspoon dried rosemary 1/4 tsp black pepper 3 Cloves garlic minced 2 16-Ounce cans fat-free, less-sodium chicken broth OR 32-Ounces turkey broth 1-1/2 cups smoked turkey breast chopped 1 cup uncooked wild rice 1/3 cup flour 2-3/4 cups 2% reduced fat milk 2 Tbs dry sherry 1/2 tsp salt Melt the butter in a Dutch oven over medium-high heat. Add carrot, onions, rosemary, pepper and garlic. Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt. Serves 8



160

Martin Yan's Triple Mushroom Soup 1 Tbs butter or margarine 1/2 cup chopped onions 2 cups julienned fresh shiitake mushrooms 1 cup fresh white mushrooms 1 cup fresh oyster mushrooms 1 tsp fresh minced ginger 2 Tbs cornstarch 3 cups vegetable broth 1 cup half and half 1 1/2 Tbs vegetable oyster flavored sauce 1 Tbs coarsely chopped cilantro 1 Tbs coarsely chopped green onion 1 tsp sesame oil 1/4 tsp ground white pepper 2 sprigs Enoki mushrooms for garnish Melt butter in a 3-quart pan over medium heat. Add onion and cool for 2 minutes or until soft. Add fresh shiitake, white, oyster mushrooms and ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in cornstarch and cook for 1 minute. Stir in vegetable broth and half-and-half; bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce, and stir to mix well. Place soup and cilantro sprigs in a blender or food processor until smooth. Add sesame oil and pepper. Return soup to pot and reheat without boiling. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves. Serves 4



161

A Honey Of A Chili 1 package (15 oz.) firm tofu 1 Tbs vegetable oil 1 cup chopped onion 3/4 cup chopped green bell pepper 2 cloves garlic, finely chopped 2 Tbs chili powder 1 tsp ground cumin 1 tsp salt 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes 1 can (28 oz.) diced tomatoes, undrained 1 can (15-1/2 oz.) red kidney beans, undrained 1 can (8 oz.) tomato sauce 1/4 cup honey 2 Tbs red wine vinegar

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu; cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Serves 6

Nutrition Facts Nutrition (per serving): 296.0 calories; 0.0mg cholesterol; 41.0g carbohydrates; 9.0g fiber; 18.0g protein.


162

Big Bend Texas-Style Chili 2 Tbs olive oil 5 cloves garlic, minced 2 onions, diced 1 1/2 lbs lean Omaha Steaks ground beef 1/2 tsp salt 1 tsp freshly ground black pepper 2 Tbs pure red chile powder 4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced 1/2 cup tomato paste 1/2 cup Beef Stock 1 cup dark beer 2 Tbs cider vinegar 3/4 tsp ground cumin 2 tsp minced oregano 1/4 cup minced parsley 1 can (15 ounces) red kidney beans, drained 4 oz crumbled goat cheese, for garnish To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and sauté over mediumhigh heat for 5 minutes. Add the beef and sauté for 7 or 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chile powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine. Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle the goat cheese over. Serves 4



163

Black Bean Turkey Chili 1 lb ground turkey 1 cup onion coarsely chopped 1 red bell pepper seeded & cut into 1/4inch cubes 2 Cloves fresh garlic minced 2 jalapeno peppers seeded and minced 1 Tbs chili powder 1-1/2 tsp ground cumin 1-1/2 tsp ground coriander 1/2 tsp dried oregano 1/2 tsp dried marjoram 1/4 tsp red pepper flakes 1/4 tsp ground cinnamon 1 Can (16 ounces) whole tomatoes undrained & coarsely chopped 1 Can (16 ounces) black beans rinsed and well drained 1/4 cup fresh cilantro chopped 4 Tbs Cheddar cheese grated In a 3-quart saucepan, combine turkey, onion, red pepper, garlic, jalapeno pepper, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir in beans and cilantro. Continue cooking for an additional 15 minutes. Serve topped with Cheddar cheese. Serves 6



164

Cincinnati Chili in a Nest 1 lb ground turkey 1 cup onion chopped 1/2 cup celery chopped 2 tsp garlic minced 1 Tbs chili powder 1 Tbs lemon juice 1-1/2 tsp sugar 1 tsp cinnamon 1/2 tsp pepper 1/2 tsp cumin 1/4 tsp salt 1/4 tsp allspice 1/8 tsp ground cloves 2 bay leaves 2 cup Water 1 Can (15-1/2 ounces) kidney beans rinsed and drained 1 Can (15 ounces) tomato sauce 8 oz spaghetti cooked according to package instructions, drained 1/2 cup shredded non-fat Cheddar cheese 1/2 cup onion chopped In large non-stick skillet, over medium-high heat, saute ground turkey, onions, celery, and garlic until meat is no longer pink. Drain and return mixture to skillet. Stir in chili powder, lemon juice, sugar, cinnamon, pepper, cumin, salt, allspice, cloves, bay leaves, water, kidney beans, and tomatoe sauce. Bring to boil. Reduce heat and simmer 30 minutes or until thickened; remove and discard bay leaves. Serve over spaghetti, garnished with cheese and onions. Serves 4



165

Hearty Fresh Mushroom Chili Soup 2 Tbs vegetable oil 8 oz fresh white mushrooms, sliced (about 3 cups) 1 tsp minced garlic 1 Tbs chili powder 1 can (about 15 ounces) ready to serve chicken or vegetable broth 1 can (about 15 ounces) stewed tomatoes 1 can (about 15 ounces) kidney beans, rinsed and drained 1 can (about 7 ounces) vacuum packed corn kernels In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes Serves 4



166

Mushroom Chili 2 Tbs vegetable oil 1 cup chopped onion 1 Tbs minced garlic 2 Tbs chili powder 1 tsp ground cumin 1 1/2 lbs fresh white mushrooms, sliced (about 9 cups) 8 oz fresh shiitake mushrooms (stems removed), sliced (about 2-1/2 cups) 1 can (about 14-1/2 ounces) stewed tomatoes 1 can (about 19 ounces) white kidney beans, rinsed and drained 1/2 cup sliced ripe olives In a large saucepan heat oil until hot. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are tender, 6 to 8 minutes. Add tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes Serves 4



167

Northwest Chili At the core of this chili are the Northwest’s chickpeas and lentils. 1 cup chopped onion 2 large garlic cloves, minced 1 1/2 Tbs canola oil 1 cup dry lentils, rinsed 1 cup diced potato 1/2 cup shredded carrots 1 green bell pepper, seeded and chopped 1 Tbs chili powder, or to taste 2 1/2 cups water 2 tsp beef bouillon granules or 2 beef bouillon cubes 1 141/2-ounce can tomatoes 1 8-ounce can tomato sauce 1 15-ounce can chickpeas, drained and rinsed, or about 2 cups boiled 1/4 tsp crushed red pepper, or to taste Salt, to taste Freshly ground pepper, to taste In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes. Add lentils, and stir to coat them with oil. Add potatoes, carrots, bell pepper, chili powder, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer about 25 minutes, or until lentils are tender. Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt, and black pepper. Serves 6



168

Shotgun Billy's Turkey Chili with Black Beans 1 cup onion coarsely chopped 1 red bell pepper cut into 1/4-inch cubes 2 Cloves garlic minced 2 jalapeno peppers seeded and minced 1 Can (28 ounces) tomatoes undrained and coarsely chopped 1 Tbs chili powder 1-1/2 tsp ground cumin 1-1/2 tsp ground coriander 1/2 tsp dried oregano 1/2 tsp marjoram 1/4 tsp red pepper flakes 1/4 tsp ground cinnamon 1 Can (16 ounces) black beans rinsed and drained 2 cups cooked turkey cut in 1/2 inch cubes 1/2 cup fresh cilantro coarsely chopped 4 Tbs reduced-fat Cheddar cheese grated In 3-quart microwave-safe dish combine onion, bell pepper, garlic, jalapeno peppers and tomatoes. Stir in chili powder, cumin, coriander, oregano, marjoram, red pepper flakes, cinnamon; cover dish. Cook in microwave oven at HIGH (100% power) 10 minutes; stir halfway through. Stir in beans and turkey; recover dish. Cook in microwave oven at HIGH (100% power) 4 minutes; stir in cilantro. To serve, ladle into bowls and garnish each with 1 tablespoon cheese. Serves 4



169

West Coast Turkey Chili 1 cup green pepper seeded and cut into 1/4 inch cubes 1-1/4 cups onions coarsely chopped 2 Cloves garlic minced 3 Tbs canola oil 2 Cans (15-1/2 ounces) kidney beans rinsed and well drained 1 Can (28 ounces) stewed tomatoes crushed 1 cup dry red wine 3 cups cooked turkey cut into 1/2 inch cubes 1 Tbs chili powder 1 Tbs fresh cilantro coarsely chopped 1 tsp crushed red pepper 1/2 tsp salt In a 3-quart saucepan over medium-high heat, saute green pepper, onion and garlic in oil 5 minutes or until vegetables are tender-crisp. Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat and bring mixture to boil; reduce heat and simmer, uncovered, 25 minutes. To serve, ladle into bowls and garnish with additional onion or fresh cilantro. Serves 6



170

White Turkey Chili 1-1/2 cups onions coarsely chopped 2 Cloves garlic minced 1 Tbs olive oil 1 jalapeno pepper minced 1 4-Ounce Can chopped mild green chilies 1 tsp ground cumin 1/2 tsp dried oregano 1/4 tsp cayenne pepper 1/4 tsp salt 1 cup reduced-sodium chicken bouillon 1 19-Ounce Can white kidney beans (cannellini) drained and rinsed 2 cups cooked turkey cut into 1/2-inch cubes 1/4 cup fresh cilantro coarsely chopped 1/2 cup reduced-fat Monterey Jack cheese grated In 3-quart sauce pan, over medium-high heat, saute onions and garlic in oil 5 minutes or until onion is tender. Add jalapeno pepper, chilies, cumin, oregano, cayenne pepper, and salt. Cook 1 minute. Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve, ladle into bowls and top with 2 tablespoons cheese. Serves 4



171

Green and Gold Chowder 1 cup green split peas, rinsed 1 Tbs vegetable base 4 cups water 1 cup cream-style corn 1/4 cup chopped onion or 1 Tbs. instant chopped onion 1/2 cup fresh chopped cilantro

Combine peas, vegetable base, and water in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 45 minutes, or until peas are tender. Stir in corn and onion and simmer another 10 minutes or until onions are tender. Stir in the chopped cilantro just before serving Serves 4



172

New England Turkey Chowder 1 Tbs margarine 1/2 cup onion chopped 1 cup celery finely chopped 2 cups turkey broth or reduced-sodium chicken bouillon 2-1/2 cups potatoes diced 1/2 tsp salt 1/4 tsp white pepper dash cayenne pepper 1/4 cup cornstarch 2 cups cooked turkey diced 2 cups skim milk In a 3-quart saucepan, melt margarine. Saute onions and celery until soft. Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey. In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened. Serves 4



173

Pasta Chowder 2 cups Small Shells, Ditalini or Stars, uncooked 3 Tbs margarine 1 small onion, chopped 1 clove garlic, minced 4 cups milk 2 Tbs chopped fresh parsley 1 1/2 cups shredded Cheddar cheese 2 6 1/2-oz. cans minced clams, undrained Salt to taste Pepper to taste Prepare pasta according to package directions; drain. In large saucepan or Dutch oven, melt margarine. Add onion and garlic. Cook until tender. Stir in remaining ingredients, except pasta. Cook over medium heat, stirring constantly, until soup is hot and cheese melts. Do not boil. Stir in pasta. Heat through. Serves 6



174

Quick Turkey Chowder 2 Tbs butter 1 small onion diced 1 celery stalk diced 2 carrots peeled and diced 2 Tbs all-purpose flour 3 cups turkey stock 2 cups cooked turkey chopped 1 potato peeled and diced 3/4 cup frozen corn 1/2 tsp dried thyme salt to taste pepper to taste In a saute pan, heat butter and cook onion, celery and carrots for one minute. Remove from heat and whip in flour. Continue to cook and stir on low heat for one minute. Stir in turkey stock and bring to a boil. Reduce heat and add turkey, potato, corn and thyme. Cook over low heat for 15 minutes or until the potato is cooked. Season with salt and pepper to taste. Serves 4



175

Turkey Chowder 1 Tbs olive oil 1 onion peeled and chopped 2 Cloves garlic peeled and crushed 12 oz red skinned potatoes peeled and diced 1 red bell pepper seeded and chopped 2 Tbs all-purpose flour 3 cups turkey stock 10 oz cooked turkey diced 2 oz sweet corn kernels salt to taste freshly ground black pepper to taste 1/4 cup light cream or table cream 2 Tbs freshly chopped parsley Heat the oil in a large saucepan. Gently saute the onion, garlic and potatoes for 5 minutes, stirring occasionally. Add red pepper and saute for 2 more minutes. Sprinkle flour onto vegetables and stir to blend well. Cook for 2 minutes. Remove pan from the heat and gradually stir in the stock. Return pan to heat and bring to a boil, reduce heat to low and simmer for 10 minutes. Add diced turkey and corn. Add salt and pepper to taste and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot. Stir in cream and adjust seasonings. Serve in warm soup bowls and sprinkle each portion with chopped parsley. Serves 6



176

Turkey Ham and Corn Chowder 1 cup onion chopped 1 Tbs vegetable oil 3 Tbs flour 1/2 tsp black pepper 1 quart skim milk 2 cups frozen hash brown potatoes 2 Cans (11 ounces each) corn with red and green peppers drained 3/4 lb turkey ham cut into 1/2-inch cubes In 3-quart saucepan, over medium-high heat, saute onions in hot oil for 3 minutes or until translucent. Blend in flour and pepper. Cook for a few minutes until lightly golden brown. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat and stir until thickened. Add potatoes; bring mixture to boil, stirring constantly. Add corn and turkey ham; return mixture to boil. Immediately reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened. Serves 8



177

White Corn Chowder Serve this hearty chowder on a chilly fall evening. 2 oz Butter 1 medium Onion, diced 3 stalks Celery, diced 2 Carrots, peeled and diced 2 Tbs Flour 2 cups Chicken broth 4 cups Milk 2 medium Potatoes, diced and boiled 3 cups White corn Salt to taste Pepper to taste Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm. Serves 4 Preparation time: 3 minutes



178

Alphabet Turkey Soup 1 Can (16 ounces) tomatoes 4 cups turkey broth or reduced-sodium chicken bouillon 2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1 cup onion chopped 1 cup carrots peeled and thinly sliced 4 cups cabbage thinly sliced 2 cups cooked turkey cut into 1/2-inch cubes 1/2 cup alphabet pasta In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until cabbage and pasta are tender. Serves 8



179

Asian Chicken Noodle Soup 2 lbs boneless, skinless chicken breasts cut in 1/4-inch slices 2 Tbs canola oil 2 small onions, minced 4 cloves garlic, minced 2 stalks lemon grass, cut in 1-inch pieces 1 Tbs Thai red curry paste 1 Tbs freshly grated ginger 2 limes, zest grated, juice reserved 2 quarts chicken stock 2 13-oz cans unsweetened coconut milk 3 cups shiitake mushrooms, cut in strips 1 8-oz package linguine, cooked, drained 4 Tbs Asian fish sauce 6 scallions, sliced diagonally 1/2 cup minced cilantro In large stockpot, place oil over medium heat. Add onion and garlic and saute 5 minutes. Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more. Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes. Add coconut milk, chicken, mushrooms and pasta. Cook about 10 minutes until chicken is done and pasta is heated through. Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro. Serves 8



180

Cheese Tortellini in Savory Broth Tortellini is a warming, homey dish just right for cold, blustery days. Simmered with bits of zucchini and chunks of tomato, this zesty and filling dish is dressed with grated Parmesan. Serve with fresh focaccia bread and Perrier water. 7 cups water 6 Maggi® Chicken Bouillon Cubes 1 (9 oz.) package Buitoni® Refrigerated Three Cheese Tortellini 1 medium zucchini, shredded 1 medium tomato, chopped 1/4 cup grated Parmesan cheese

Boil water and bouillon in stockpot. Stir in pasta; cook for 5 to 6 minutes. Reduce heat to low; stir in zucchini and tomato. Cook until vegetables are heated through. Sprinkle with cheese before serving. Season with ground black pepper. Serves 4 Preparation time: 10 minutes Cooking time: 10 minutes



181

Chicken Noodle Soup 1 3-pound chicken, liver discarded 2-1/2 quarts cold water 4 carrots, peeled and cut into bitesized pieces 2 onions, peeled 2 celery stalks with leaves, cut into 4 pieces 6 cloves garlic, peeled 2 fresh thyme sprigs (or 1/2 teaspoon dried thyme) 1-1/2 tsp Kosher salt 1 tsp whole black peppercorns Soup: 1 cup small pasta, cooked 1 cup frozen peas, thawed 2 Tbs fresh dill, chopped 2 Tbs fresh parsley, chopped 1/8 tsp salt 1/8 tsp pepper To prepare broth: Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1-1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.) Reserve onions and carrots. Remove any excess fat from top of broth with spoon. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired. To prepare soup: In large soup pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley. Serves 8 Cooking time: 90 minutes

182



183

Easy Homemade Noodle Soup Making noodles from scratch is worth the effort! This delicious soup warms you from the inside out. Soup 4 quarts chicken broth (homemade or stock) 4 carrots, roughly chopped or diced 2 celery stalks, roughly chopped or diced 2 large potatoes, cooked and cubed 2 onion, roughly chopped or diced 1 lb chicken, cooked and shredded Noodles 1 cup flour 1 egg dash salt Noodles Mix flour, salt and egg together with a dash of water. If the dough is too sticky, add a bit more flour, or if its too dry, add more water. Roll out flat with a bowling pin (about 1/8 inch thick). Cut into 1/2 inch wide strips then cut again so the noodles are about 1 1/2 inch long. Soup Add cooked chicken, carrots, celery, and onions to 8 quart stockpot. Cover with chicken stock and bring to a boil. Reduce heat. Simmer 10 minutes. Add potatoes and noodles, being sure to separate noodles as you put them in the boiling water. Cook 5 minutes, or until noodles are cooked through. Serve hot. Serves 8


Recipe Source Author: Ruth Shaw Source: Living Cookbook Staff

184

Egg Drop and Noodle Soup 8 oz Medium Egg Noodles, uncooked 8 14 1/2 oz cans low-sodium chicken broth 2 large eggs 4 Tbs water 1/2 cup grated Parmesan cheese 1/2 tsp freshly ground black pepper 1 cup frozen chopped spinach, thawed and drained well or 1 cup chopped fresh spinach, stems removed Salt to taste In a medium saucepan, heat the chicken broth to a boil. Stir in the egg noodles and cook according to package directions. Meanwhile, beat the eggs and water together until blended. Beat in the Parmesan cheese and pepper. Stir the spinach into the broth and reheat to boiling. Pour the egg mixture into the soup slowly while stirring constantly with a fork. Cook 30 seconds. Check the seasoning and add salt if desired. Serve hot. Serves 8



185

Almond-Tomato Soup with Smoked Salmon 4 large, fully-ripe tomatoes (about 2 lbs, cored and quartered) 2 Tbs sweet almond oil or olive oil 1 Tbs sherry wine vinegar or red wine vinegar 1/2 tsp sea salt 1/4 tsp ground white pepper 1/3 cup fresh cucumber; peeled, sliced lengthwise, cored and cut into matchstick-size slivers 1/3 cup fresh celery, very thinly sliced (1 small stalk) 1/4 cup jicama, peeled and cut into matchstick-size slivers 1/4 cup red onion, very finely chopped 1/4 cup smoked salmon, thinly sliced into strips 1 Tbs chopped fresh cilantro 1/2 cup sliced almonds, toasted Put tomatoes into blender or food processor and puree (about 15 sec.). Turn into a fine sieve and force through to remove seeds. Turn into mixing bowl and whisk in oil and vinegar, salt and pepper to taste. Stir in vegetables and salmon; mix well and chill for at least 2 hours. To serve: Spoon 1 cup each into 4 chilled bowls. Sprinkle each bowl with 2Tbs toasted almonds and some of the chopped cilantro. Drizzle with additional oil, if desired. Serves 4


Recipe Source Source: Almond Board of California

186

Chicken Soup with Dumplings Almost every cuisine in the world has its version of dumpling from French quenelles, Italian gnocchi, Chinese dumplings or the southern classic Chicken and Dumplings. Try this easy chicken soup with spoonfuls of dough dropped in for a heartier meal. 1 fresh whole chicken 6 cups chicken broth, divided 1 Tbs poultry seasoning 1 1/2 tsp salt 1/4 tsp ground black pepper 2 cups flour 1 tsp baking powder 1/4 tsp salt 1/8 tsp ground black pepper 1/4 cup shortening 1/2 cup 2% milk 1/4 cup chicken broth In a stockpot, combine chicken with 6 cups chicken broth and simmer until chicken is tender, 30 to 45 minutes. Drain, strain broth and debone chicken. Return broth and meat to stockpot and season with poultry seasoning, salt and pepper. In a medium mixing bowl, sift together flour, baking powder, salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and remaining chicken broth. Drop dough by spoonfuls into boiling soup and simmer for 10 to 15 minutes or until dumplings are cooked thoroughly. Dumplings will be cooked when a toothpick inserted in the center comes out clean. Serve hot. Serves 8 Preparation time: 15 minutes Cooking time: 45 minutes



187

Fiesta Pork Soup Younger cooks can help fix this with some supervision. Or have teen cooks fix this for a quick and tasty family dinner. 1 lb lean ground pork 1 (14 1/2 oz) can of chicken broth 1 jar picante sauce (8 oz) 1/8 tsp ground cumin 1/8 tsp ground pepper 1 11-oz. can condensed fiesta nacho cheese soup 1 cup small round tortilla chips 1/4 cup sour cream

In medium saucepan, cook and stir pork until browned. Drain. Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in cheese soup; simmer until heated through. Do not boil. Pour into serving bowls; garnish with tortillas chips and sour cream. Serves 5



188

Mushroom Shrimp Sukiyaki 3/4 lb Fresh Mushrooms 1/4 cup Salad Oil 2 cups Celery, sliced 2 large Green Peppers, sliced 2 large Onions, sliced 1/2 cup Soy Sauce 2 Tbs Sugar 1 Tbs Dry Sherry 1 lb Frozen Shrimp, peeled & deveined 1/2 cup Beef Broth or Water 6 servings Hot Cooked Rice Rinse, pat dry and slice fresh mushrooms (makes 3 ¾ cups). Set aside. In a large skillet heat oil. Add celery, green peppers and onions. Sauté for 5 minutes or until onions are pale gold. Combine broth, soy sauce, sugar and sherry. Gradually add to sautéed vegetables. Bring to boiling point. Add reserved mushrooms and shrimp. Return to boil; reduce heat and simmer 8 to 10 minutes longer or until shrimp turn pink. If desired, thicken sauce with 1 T. cornstarch blended with 1 T. water. Blend into mixture and cook until clear and slightly thickened, stirring often. Serves 6



189

Rich Turkey Stock 2 lbs bony turkey pieces (back, neck, and wings) 6 cups water 3 Stalk celery with leaves coarsely chopped 2 Medium carrots coarsely chopped 1 Large onion cut in chunks 3 Whole cloves 2 bay leaves 5 Cloves garlic (adjust amount used to taste- 1 to 10 cloves) peeled 1 tsp salt 1/4 tsp white pepper In a 5 qt. saucepan or Dutch oven, combine all ingredients. Over high heat, bring mixture to a boil. Skim foam from surface. Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender. Lift out turkey pieces with a slotted spoon. Strain stock through a sieve lined with 1 or 2 layers of cheesecloth. Discard vegetables. Skim off fat. Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer that forms. When turkey is cool enough to handle, remove meat from bones. Discard skin and bones. Reserve meat for future use. Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months. Serves 5



190

Turkey Meatball Minestrone 1 lb ground turkey 2 cups chopped onion divided 1 cup seasoned bread crumbs 2 tsp minced garlic divided 1/2 tsp Italian seasoning Vegetable cooking spray 1 cup celery chopped 2 tsp olive oil 2 Cans (14-1/2 ounces) no-fat chicken broth 1 Can (14 ounces) chopped tomato undrained 1 Can (8 ounces) chick peas 1 Can (8 ounces) cut green beans drained 1 tsp sage leaves 1 tsp basil 1 tsp parsley 1 cup dry rotini pasta In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs. Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center. In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until limp. Add chicken broth, tomatoes, chick peas, green beans, sage, basil, and parsley. Increase heat and bring mixture to boil; add rotini. Reduce heat, cover and simmer for 15 to 20 minutes or until pasta is al dente. Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout. Serves 6



191

Turkey Tortilla Soup 1 cup onion chopped 1 tsp olive oil 1 Can (4 ounces) green chilies chopped 1 Package (1.25 ounces) taco seasoning mix 1 Can (16 ounces) tomatoes, undrained 6 cups turkey broth or reduced-sodium chicken bouillon 1 Package (10 ounces) frozen corn 2 cups cooked turkey cut into 1/2-inch cubes 1/3 cup fresh cilantro chopped 4 oz unsalted tortilla chips coarsely crumbled 1/2 cup Monterey Jack cheese grated In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese. Serves 8



192

Using It All Turkey Soup 1 turkey carcass with 2 cups cooked meat remaining on carcass 2 Tbs canola oil 3 cups sweet onions thinly sliced 1 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp ground sage 1/2 tsp dried thyme leaves 1-1/2 cups celery cut into 1-inch pieces 2 cups carrots peeled and sliced thin 2 cups green beans cut into 1-inch pieces 2/3 cup small shell pasta Remove meat from carcass and chop into bite size pieces. Cover and reserve in refrigerator. Chop turkey carcass into several large pieces. Heat oil in a large Dutch oven over medium heat. Sauté onions until soft and light brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water. Increase heat to high and quickly bring mixture to a boil. Immediately reduce heat to low. Cover and simmer for one hour, stirring occasionally. Remove and discard carcass pieces. Stir in vegetables, cover and continue to simmer for 20-25 minutes. Increase heat to high, bring mixture to a quick boil and stir in shell pasta. Lower heat to medium and cook 8-12 additional minutes until pasta and vegetables are tender. Stir in reserved turkey. Heat over low heat for 5-10 minutes or until the temperature reaches 165 degrees F. Serve hot with crusty rolls. Serves 8



193

Apres Ski Turkey Stew 1-1/2 lbs turkey thighs skinned, boned and cut into 1-inch cubes 1 Tbs vegetable oil 1 cup tomato peeled and cut into chunks 1 cup green pepper seeded and thinly sliced 1 clove garlic minced 2 Tbs fresh lemon juice 1 tsp Italian seasoning salt to taste 2 cups rice, cooked pepper to taste In 3-quart saucepan, over medium-high heat, saute turkey thighs in oil until all sides are browned. Add tomato, green pepper, garlic, lemon juice, seasonings, salt and pepper. Cover, reduce heat to low and simmer about 12 minutes or until turkey is done. Cook until thickened. Serve over rice, if desired. Serves 4



194

Autumn Chicken and Apple Stew 1 chicken, cut in parts 1/4 cup apple cider vinegar 1/2 tsp nutmeg 6 whole cloves 1/2 tsp salt 3 carrots, peeled, sliced 1/4 tsp pepper 6 apples, peeled, sliced 2 tsp Dijon mustard 1 cup shredded cabbage 1 3/4 cups low sodium chicken broth, warm 1 cup applesauce Spray large Dutch oven with vegetable cooking spray and heat over medium high temperature. Add chicken and cook, turning to brown on all sides, about 10 minutes. Sprinkle with nutmeg, salt and pepper. Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil. Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid. Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease. With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm. Into liquid, stir applesauce; boil on high temperature 5 minutes and pour over chicken and vegetables. Serve with brown rice, if desired. Serves 4



195

Caribbean Turkey Stew 2 lbs turkey thighs skin removed 1 Tbs oil 3 cups onion thinly sliced 1/2 tsp red pepper flakes 1/2 tsp salt 1/4 cup sweetened flaked coconut 1 cup turkey broth 1 Can (16 ounces) stewed tomatoes drained 1 Can (16 ounces) black beans drained 1 lb butternut squash peeled and cut into 1-inch cubes 1 lb sweet potatoes peeled and cut into 1-inch cubes 2 Medium bananas sliced 10 Green onions sliced 1/2 cup sweetened flaked coconut 1 to 2 Limes cut into wedges In 5-quart saucepan, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside. In same saucepan, saute onions 2 to 3 minutes or until translucent. Add red pepper, salt, coconut, broth, tomatoes, black beans, squash, sweet potatoes and turkey thighs. Bring mixture to boil; reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180-185 degrees F. on meat thermometer inserted into thickest portion. Ten minutes before serving, remove turkey thighs from stew and strip meat from bones with fork; return meat strips to stew. Heat throughout. To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top. Serves 6



196

Hungarian Tokany (stew) of Turkey 1/3 cup flour 1 tsp salt 1/2 tsp pepper 2-1/2 lbs turkey thighs skinned & boned; cut into 1-inch cubes 1 Tbs vegetable oil divided 3 cups onion chopped 1/2 cup mushrooms sliced 1 Medium green pepper sliced into 1/4inch rings 2 Carrots sliced into 1/4-inch rounds 1 Can (16 ounces) no-salt added tomatoes drained 1 cup dry white wine 1 Tbs paprika 1/2 tsp marjoram 1 cup turkey broth or reduced-sodium chicken bouillon 12 oz dry broad egg noodles cooked according to package directions 6 Tbs non-fat sour cream 3 Slices turkey bacon cooked and crumbled In plastic bag, combine flour, salt and pepper. Add turkey several pieces at a time, shaking to coat. In 5-quart Dutch oven, over medium heat, saute one-half of the turkey cubes in 1 teaspoon oil 4 to 5 minutes. Remove turkey and reserve. Repeat with remaining turkey cubes and 1 teaspoon oil. In Dutch oven, combine remaining oil and onions, saute and stir onions 4 to 5 minutes or until translucent. Add mushrooms, green pepper rings, carrot rounds, tomatoes and wine. Bring mixture to boil, reduce heat and simmer 10 minutes. Stir in paprika, marjoram, bouillon and turkey; bring mixture to boil. Reduce heat, cover and simmer 1-1/4 to 1-1/2 hours or until turkey and carrots are tender. To serve, spoon turkey stew over cooked noodles, top with 1 tablespoon sour cream and sprinkle with bacon. Serves 6

Nutrition Facts Nutrition (per serving): 490.0 calories; 20% calories from fat; 11.0g total fat; 0.0mg cholesterol; 698.0mg sodium; 62.0g carbohydrates; 35.0g protein. 197


198

Jamaican Turkey Stew 2 lbs turkey drumsticks 1 Tbs vegetable oil 1-1/2 cups orange juice 1/2 cup turkey broth or reduced-sodium chicken bouillon 1-1/2 tsp orange rind grated 1-1/2 tsp vinegar 1/8 tsp hot pepper sauce 1 Small bay leaf 1 tsp cornstarch 1 Tbs water In 5-quart saucepan, over medium-high heat, brown drumsticks in oil 4 minutes per side. Add orange juice, bouillon, orange rind, vinegar, hot pepper sauce and bay leaf. Bring mixture to boil; reduce heat, cover and simmer 45 minutes or until drumsticks are fork tender, juices run clear and meat thermometer registers 180-185 degrees F. Remove drumsticks. With a fork remove meat from bones; set aside. In same saucepan, over high heat, bring cooking liquid to boil; boil 4 to 5 minutes or until it is reduced by half (about 1-1/4 cups). Remove bay leaf. In small bowl, combine cornstarch and water; stir into boiling cooking liquid. Stirring constantly, cook until mixture is slightly thickened. Fold in turkey meat and serve over rice if desired. Serves 4



199

Tex-Mex Turkey Stew 1 Tbs oil 1 lb ground turkey 1 1-3/4 oz Package taco seasoning 1 cup canned diced tomatoes with juices 1 cup whole kernel corn 1 Small green chili pepper seeded and chopped 1/2 cup water 2 cups red, yellow, orange or green peppers chopped 1 cup cubed potatoes cooked 1 cup dark red kidney beans rinsed and drained well 1/4 tsp salt 1/2 tsp pepper 6 Medium to Large red, yellow, orange or green peppers halved and seeded 1 cup dried bread crumbs buttered 1/2 cup Monterey Jack cheese shredded Over medium heat, heat oil in a large fry pan. Add turkey and lightly brown, breaking turkey into medium size chunks. Stir in taco seasoning mix and blend well. Add next 4 ingredients; stir and cook for 5 minutes. Add chopped peppers and potatoes; simmer covered for 3 minutes. Stir in drained kidney beans. Cover and reduce heat to warm. Microwave pepper halves for 7 minutes, turning halfway through. Fill pepper shells with turkey mixture, top with bread crumbs and cheese. Broil about 4 inches from the heat source for 5 minutes to brown bread crumbs and melt cheese. Serves 6



200

Turkey Brunswick Stew 1-1/2 lbs turkey thighs skin removed 5 to 6 cups water to cover 2 bay leaves 5 peppercorns 3 sprigs parsley 1 stalk celery cut into 1-inch chunks 1 large red-skinned potato cut into 1/2inch cubes 1 large onion cut in half and quartered 1 large carrot peeled and cut into 1/2inch slices 1 14-ounce can tomatoes drained 1 10-ounce package frozen kernel corn 1 10-ounce package frozen lima beans 1/4 cup dried tart cherries 1 Tbs sugar 1-1/2 tsp salt 1 tsp garlic minced 1/2 tsp coarsley ground pepper 1/2 tsp dried oregano 1/8 tsp ground mace 1 cup wild rice cooked according to package directions In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery. Skim foam from top of liquid. Cover, reduce heat and simmer for 45 minutes. Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove turkey from the bone and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked wild rice. Serves 6



201

Turkey Goulash 2 cups onion thinly sliced 1 Large clove garlic minced 2 Tbs margarine 2 Tbs paprika 1-1/2 cups dry red wine 1-1/2 cups reduced-sodium chicken bouillon 2-1/2 lbs turkey thighs skinned, boned 4 cups potatoes peeled and cut into 1/2inch cubes Juice of one lemon 1/2 tsp salt 1/4 tsp cracked pepper 1/2 cup non-fat sour cream In 5-quart Dutch oven, over medium-high heat, saute onion and garlic in margarine 4 to 5 minutes or until onion is translucent. Stir in paprika and cook 1 minute. Reduce heat to medium; stir in wine and bouillon. Add turkey thighs to mixture. Increase heat to high, bring mixture to boil for 2 minutes. Reduce heat to low, cover and simmer 1 to 1-1/2 hours or until a meat thermometer inserted in thickest part of turkey thigh registers 180-185 degrees F and turkey is fork tender. Remove turkey, cool slightly, cut into 1/2-inch cubes, cover and reserve in refrigerator. Increase heat to medium, add potatoes and simmer mixture 15 to 20 minutes or until potatoes are fork tender. Return turkey to mixture and heat for 3-4 minutes, until hot. Add lemon juice, salt and pepper. Remove saucepan from heat and quickly stir in sour cream. Return to heat 1 minute or until mixture is heated throughout. Serves 4



202

Turkey Mexican Stew 1-1/2 cups onion coarsely chopped 1 cup green pepper cut into 1/2-inch cubes 1 Large clove garlic minced 1 Tbs margarine 1 Can (15 ounces) tomato sauce 2 tsp chili powder 1/2 tsp cinnamon 1/2 tsp salt 2-1/2 lbs turkey thighs skinned and boned 2 cups sweet potatoes peeled and cut into 1/2-inch cubes In 5-quart non-stick saucepan over medium-high heat, saute onion, green pepper and garlic in margarine until translucent and pepper is tender. Blend in tomato sauce, chili powder, cinnamon and salt. Increase heat and bring mixture to boil. Add thighs, reduce heat, cover and simmer 45 to 60 minutes. Add potatoes; cook 30 minutes or until a meat thermometer inserted in thickest part of meat registers 180-185 degrees F. If desired, serve over rice or with cornbread. Serves 4



203

Turkey Stew with Tomatoes, Peppers, and Rice 1 Tbs olive oil 1-1/2 lbs turkey thighs boneless, skinless, quartered 1/4 tsp salt 1/4 tsp freshly ground pepper 1 cup onion chopped 1/2 cup red bell pepper seeded and sliced 1/2 cup green bell pepper seeded and sliced 14 oz turkey broth 1 Can (14-1/2 ounces) whole peeled tomatoes with juice 1-1/3 cups white rice uncooked 1 cup frozen green peas thawed Heat oil in large skillet. Add turkey and cook until brown; season with salt and pepper. Stir in onion; cover tightly and cook over low heat, 10 minutes. Stir in peppers, broth, tomatoes with juice, and rice; heat to boiling, stirring to break up tomatoes. Cover and cook over low heat 20 minutes or until liquid is absorbed. Sprinkle peas on top; cover and cook 5 minutes more. Serves 4



204

Winter Portabella Mushroom Stew 4 Tbs olive oil 1 large onion, cut into 1/2-inch dice 2 tsp chopped fresh rosemary 8 oz portabella mushrooms, sliced 1/2inch thick, gills removed 1 lb large white mushrooms, thickly sliced 1 can (14.5 ounces) diced tomato 3 Tbs tomato paste 2 garlic cloves, minced 1 tsp sherry vinegar 2 Tbs butter (optional) Salt, to taste Ground black pepper, to taste 2 pinches Red pepper flakes Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl. Return the pan to the stove and add half the remaining oil. When it's hot, add the portabella mushrooms and saute until nicely browned, about 5 minutes. Add portabellas to the onion mixture and repeat sauteing with the remaining oil and the white mushrooms. Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Season with salt, pepper and red pepper flakes. Serves 4



205

Almond-Broccoli Soup 3/4 cup condensed chicken broth 1 Tbs olive oil 1/2 cup chopped onion 2 cloves garlic, halved 4 cups coarsely chopped broccoli florets and tender stems (1 large bunch) 1/2 cup water 1 can (14 1/2 ounces) vegetable broth 1/2 cup slivered or blanched almonds, toasted, divided 2 Tbs lemon juice 1/2 Tbs hot pepper sauce Salt, to taste 1/4 cup sour cream 2 Tbs sliced almonds, toasted Heat oil in 3-quart saucepan over medium heat. Add onion and garlic. Saute until onion is transparent and golden, about 10 minutes. Add broccoli, water and broths. Bring to simmering and cook just until broccoli is tender, about 10 minutes. Add broccoli mixture and slivered or blanched almonds to container of blender, filling up to the 4-cup capacity mark, or as manufacturer directs. Remove or open center of lid and begin blending at the lowest speed. Blend until almost smooth. Return to saucepan. Bring just to boiling over medium-low heat. Mix in lemon juice and pepper sauce. Season with salt. Ladle into bowls and add 1 tablespoon sour cream to each. Garnish with sliced almonds. Serves 4



206

Baked Potato Soup 1/4 cup (1/2 stick) butter or margarine (we recommend LAND O LAKES® Butter) 1/4 cup chopped onion 1/4 cup all-purpose flour 1 can (14 1/2 oz.) chicken broth 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk 2 large or 3 medium baking potatoes, baked or microwaved salt 4 strips bacon, cooked and crumbled 1/2 cup (2 oz.) shredded cheddar cheese 3 Tbs sliced green onion pepper Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion. Serves 4



207

Curried Date Carrot Soup 2/3 cup pitted dates, chopped 1 onion, chopped 2 stalks celery, chopped 2 cloves garlic, minced (or ginger) 2 Tbs olive oil 2 Tbs flour 2 (14oz) cans low sodium chicken broth 2 1/2 cups carrots 1 tsp ground cumin 1/2 tsp curry powder 1 pinch cayenne pepper 1 pinch black pepper 1 Tbs lemon juice Saute onions, celery, garlic and ginger in oil in a heavy saucepan over medium heat for 3-4 minutes, or until translucent. Remove from heat and stir in flour. Cook for 1-2 minutes, then whisk in chicken broth. Stir in carrots, cumin, curry powder, cayenne and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally Stir in dates and simmer another 5-10 minutes, or until carrots are soft. Remove from heat and puree in blender of food processor until smooth. Pour back into pan. Stir in lemon juice and heat until hot. Spoon into bowls and garnish with a spoonful of yogurt. Serves 4


Recipe Source Source: California Date Commission

208

Curried Mushroom Barley Soup 2 Tbs butter 1 cup sliced carrots 1 cup chopped onion 1 lb (about 5 cups) fresh white mushrooms, sliced 8 oz (about 1-1/2 cups) smoked ham, diced 4 tsp curry powder 2 cans (13-3/4 ounces) ready-to-serve chicken broth 1 can (14-1/2 ounces) stewed tomatoes 1/2 cup quick cooking barley In a large saucepan, melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisptender, about 5 minutes. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes. Add ham and curry powder; cook, stirring constantly, until curry is fragrant, 30 to 60 seconds. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes. Serves 4



209

Ojai Valley Inn Tortilla Soup 4 corn tortillas, coarsely chopped 1 1/2 lbs large tomatoes, quartered 1 medium onion, quartered 1/2 cup plus 3 tablespoons vegetable oil 6 garlic cloves, finely chopped 8 cups chicken stock or canned low-salt broth 1/4 cup tomato paste 1 Tbs chopped fresh cilantro 1 Tbs ground cumin 2 tsp ground chili powder 2 bay leaves 3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips 1 cup diced, cooked chicken 1 avocado, peeled, pitted, diced 1 cup shredded Cheddar cheese sour cream Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3 tablespoons vegetable oil in heavy, large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden, about 3 minutes. Transfer to paper towels and drain well. Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avocado, cheese and sour cream. Serves 6


Recipe Source 210

Source: Tortilla Industry Association

211

Oyster Mushroom Soup 1 large clove Garlic, minced 3 Tbs Melted Butter 3 Tbs Olive Oil 1 medium Onion, diced 1 lb Oyster Mushrooms, sliced 3 cups Chicken Stock 2 Tbs Tomato Paste 2 jiggers White Port 3 large Egg Yolks 2 Tbs Parmesan Cheese, grated 1/2 cup Parsley, minced Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes. Mix 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes. Serves 2



212

Sunshine Mushroom Soup 5/8 lb yellow split peas (dried) 5 cups water 1 7/8 chicken bouillon cubes 1 1/4 tomatoes, peeled and chunked 5/8 cup sliced carrots 5/8 cup sliced celery 5/8 cup chopped onions 5/8 garlic clove, minced 5/8 cup canned mushrooms, drained and sliced/or 1 cup fresh mushrooms, sliced 1 7/8 Tbs margarine 5/8 small bay leaf 5/32 tsp thyme 5/8 pinch cayenne salt, to taste pepper, to taste Rinse peas, then combine with water in large soup pot and bring to boil. Stir in bouillon, tomatoes, and carrots. Return to boil, then reduce heat to simmer. Place margarine in skillet over medium heat. Sauté celery, onion, garlic, and mushrooms until onion is golden. Add to soup. Add remaining seasoning. Simmer covered for 45 minutes or until peas are tender. Serves 5



213

Sweet and Hot Red Pepper and Tomato Soup 3 Tbs vegetable oil 2 leeks, white part only, cleaned and chopped 1 stalk celery, chopped 2 medium red bell peppers, seeded and chopped pinch cayenne pepper 1 Tbs grated fresh ginger root 1 can (28 ounces) plum tomatoes, chopped (reserve juice) 3 cups chicken and vegetable broth 6 Tbs honey 2 Tbs balsamic vinegar salt to taste pepper to taste 3 Tbs chopped fresh mint 3 Tbs chopped fresh parsley In a large saucepan, heat oil over medium heat until hot. Add leeks, celery and peppers; cook 8 to 10 minutes or until soft. Stir in cayenne and ginger; cook 1 minute. Stir in tomatoes with juice, broth, honey and vinegar. Bring to a boil; reduce heat and simmer, partially covered, 25 minutes. Remove from heat. Cool soup slightly; puree in blender or food processor until smooth. Season with salt and pepper. Reheat if necessary and serve sprinkled with mint and parsley. Serve warm or cold. Serves 6

Nutrition Facts Nutrition (per serving): 206.0 calories; 0.0mg cholesterol; 32.0g carbohydrates; 3.0g fiber; 5.0g protein.


214

Starters and Snacks Bacon and Tomato Potato Skins Beef and Salsa Topped Corn Chips Quick Quesadillas Turkey Chili Nachos Turkey Nachos

215

Bacon and Tomato Potato Skins 6 large baking potatoes 2 tsp cooking oil 1 tsp chili powder Several dashes bottled hot pepper sauce 2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon 1 medium tomato, finely chopped 2 Tbs finely chopped green onion 4 oz cheddar cheese or reduced-fat cheddar cheese, shredded (1 cup) 1/2 cup dairy sour cream (optional) Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or till tender.) Cool. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours. Bake in 450 degrees F. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through. Serve with sour cream, if desired. Serves 6



216

Beef and Salsa Topped Corn Chips Crunchy corn chips topped with spicy beef and cheese makes a quick meal or the perfect snack when the gang unexpectedly drops over. 1 lb ground beef, cooked and drained 1 cup Ortega® Salsa Prima Homestyle Mild 1 (4-oz.) can Ortega® Diced Green Chiles 1/3 cup sliced green onions 4 cups corn chips 1 cup shredded Mexican-style cheese blend

Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 minutes over medium heat until hot. Place corn chips on dinner plates; top with meat mixture and cheese. Serves 4 Preparation time: 10 minutes Cooking time: 5 minutes



217

Quick Quesadillas 12 oz turkey breast cubed 1 Tbs vegetable oil 8 8 inch flour tortillas 2 cups cheddar cheese shredded 1 cup green onions chopped 1/4 cup canned mild jalapeno chile chopped 1 cup mild salsa As needed sour cream optional As needed guacamole optional As needed salsa optional Stir-fry turkey in oil until the pinkness disappears. Sprinkle 4 tortillas with turkey, cheese, onions and jalapeno. Drizzle salsa over top. Cover each tortilla with the remaining tortillas. Place on microwavable plates and microwave on high for 1 to 2 minutes until the cheese is melted and the turkey is heated through. Cut each tortilla into wedges and serve immediately with optional sour cream, guacamole and salsa. Serves 16



218

Turkey Chili Nachos 1 Tbs oil 1 lb ground turkey 1 Medium onion chopped 1 Clove garlic minced 1 tsp dried oregano 1/2 tsp chili powder 1/2 tsp cumin Salt, as needed Pepper, as needed 1 cup cooked black beans 1 Can (7-1/2-Ounces) tomato sauce 1 Package (320 grams) white corn tortilla chips 1/2 red bell pepper seeded and diced 1/2 green bell pepper seeded and diced 1 Large jalapeno seeded and minced 1/2 cup black olives 2 cups Monterey Jack cheese shredded As needed sour cream As needed guacamole In a large skillet over medium-high heat, heat oil. Stir in turkey, breaking up with spoon; cook until no longer pink. Stir in onion, garlic, oregano, chili powder and cumin. Saute until onions are soften. Season with salt and pepper. Stir in beans and tomato sauce, simmer until heated through. Place tortillas on large baking sheet, spoon turkey chili over top. Sprinkle with peppers and olives. Sprinkle with cheese. Bake at 425 degrees F. about 5 minutes or until cheese melts. Serve with sour cream and guacamole. Serves 6



219

Turkey Nachos 3 cups no-salt-added tortilla chips 2 Slices (1 ounce each) turkey ham cut into 1/2-inch dice 1/4 cup cheddar cheese shredded 1 Tbs canned green chilies chopped 1 Tbs salsa Line toaster oven tray with aluminum foil. Arrange chips on tray. Sprinkle with ham, cheese, chilies and salsa. In toaster oven at 350 degrees F., heat nachos 5 to 8 minutes or until cheese melts. Serves 1



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Sweets Apple Upside Down Coffee Cake Baby Ruth Crater Bars Baked Custard Big Chocolate Chunk Nut Cookies Blueberry Buckle Bread Pudding, Texas Style Brownie Cookies Butterscotch Apple Crisp Butterscotch Banana Cake Butterscotch Cream Cheese Bars Cherry Chewbilees Cherry Oatmeal Muffins Chocolate-Covered Cherries Cranberry Apple Sauce Dessert Waffles with Spiced Blueberry Sauce Fudge-Almond Layer Cake Honey Chocolate Cupcakes Honey Vanilla Ice Cream Jumbo 3-Chip Cookies Maple Cherry Sauce Old-Fashioned Oatmeal Pie Old-Fashioned Peanut Butter Chocolate Chip Cookies Peanutty Chocolate Bread Pudding Plum Cobbler Pumpkin Pie Sticky Date Pudding The Best Blueberry Muffins Warm Mocha Pudding Cake Whipped Carnation Evaporated Milk Topping

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Apple Upside Down Coffee Cake A delicious coffee cake ideal for breakfast or brunch. Served with a warm apple topping this delicious treat is sure to please! 1/3 cup packed brown sugar 1/3 cup chopped pecans, toasted 3 Tbs all-purpose flour 2 Tbs butter or margarine, melted (we recommend LAND O LAKES® Butter) 2 cups all-purpose baking mix 1/2 cup granulated sugar 2 tsp ground cinnamon 2/3 cup NESTLÉ CARNATION COFFEE-MATE Liquid Coffee Creamer 1/4 cup vegetable oil 1 large egg, lightly beaten 2 Tbs hot water 1 Tbs TASTER’S CHOICE 100% Pure Instant Coffee 1 tsp vanilla extract Apple Topping (recipe follows) Preheat oven to 350° F. Lightly grease 9-inch-round cake pan. Combine brown sugar, nuts, flour and butter in small bowl; mix well. Sprinkle over bottom of prepared cake pan. Stir together baking mix, granulated sugar and cinnamon in medium bowl. Combine Coffee-mate, vegetable oil, egg, water, Taster’s Choice and vanilla extract in small bowl; stir into baking mix mixture. Pour over nut mixture in cake pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around edge to loosen side; invert onto serving platter. Top with Apple Topping. Apple Topping Combine 2 cups STOUFFER’S frozen Escalloped Apples, thawed, 1/4 cup packed brown sugar, 1/4 cup toasted chopped pecans and 2 tablespoons butter or margarine in medium skillet. Cook over medium heat until warm. Serves 8 Preparation time: 15 minutes Cooking time: 30 minutes

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Baby Ruth Crater Bars If you're a Baby Ruth fan you'll love these peanut buttery bars with the candy melted on top. They're a cinch to make and the kids will love them! 2 1/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 3/4 cup packed brown sugar 3/4 cup granulated sugar 1/2 cup (1 stick) butter or margarine, softened (we recommend LAND O LAKES® Butter) 1/2 cup creamy or chunky peanut butter 2 large eggs 1 tsp vanilla extract 6 (2.1 oz. each) NESTLÉ BABY RUTH Candy Bars, coarsely chopped Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan. Combine flour, baking soda and salt in small bowl. Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in lightly. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. Serves 36 Preparation time: 15 minutes Cooking time: 20 minutes



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Baked Custard Baked custards are so simple and taste delicious.Grated nutmeg garnishes this time-honored and comforting custard. 4 large eggs 1/2 cup granulated sugar 1/2 tsp salt 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 1 cup water 1 tsp vanilla extract Ground nutmeg Preheat oven to 350° F. Combine eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-oz. custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve. Serves 6 Preparation time: 10 minutes Cooking time: 35 minutes



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Big Chocolate Chunk Nut Cookies These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream. 1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough 1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts 1/4 cup (1.5 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Premier White Morsels (optional) Preheat oven to 350° F. Crumble cookie dough into medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets. Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds; knead until smooth. Microwave at additional 10- to 20second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over each cookie. Serves 12 Preparation time: 12 minutes Cooking time: 16 minutes



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Blueberry Buckle Makes 1 ten-inch round cake or 2 six-inch 1/2 cup (1 stick), unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour, plus more for pan 1 1/2 tsp baking powder 1/2 tsp salt 3/4 cup sugar 1 large egg 1 tsp pure vanilla extract 1/2 cup milk 5 cups wild or cultivated blueberries Streusel Topping (see tips) Heat oven to 350°. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving. Serves 8



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Bread Pudding, Texas Style Cake 1/2 cup butter or margarine, softened 3/4 cup sugar 4 eggs 1 3/4 cups milk 1 1/2 tsp cinnamon 1 1/2 tsp nutmeg 1 1/2 tsp vanilla 5 cups (1-inch) french bread cubes, crusts removed 1/3 cup raisins (optional) Citrus Pecan Sauce 2 Texas Red Grapefruit, sectioned 2 Texas Oranges 1/4 cup sugar 1 1/2 Tbs cornstarch dash of salt 3 Tbs water 2 tsp butter or margarine 3 Tbs chopped pecans, toasted Cake Cream butter and sugar until smooth. Add eggs and beat well. Stir in milk, cinnamon, nutmeg and vanilla. Add bread cubes and raisins, stirring just until bread is moistened. Pour into a greased 9-inch square baking pan. Let stand at room temperature for 15 minutes. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 10 minutes or until knife inserted in center comes out clean. Serve warm or at room temperature with Citrus Pecan Sauce. Sauce Peel and section one grapefruit and one orange over a bowl, reserving juice. Set sections aside. Measure grapefruit juice; squeeze enough juice from remaining grapefruit to equal 6 tablespoons juice. Measure orange juice; squeeze enough juice from remaining orange to equal 6 tablespoons juice. Set aside. Combine sugar, cornstarch, and salt in a saucepan; stir in juices and water. Cook over medium heat, stirring constantly, until thickened and bubbly.

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Add butter and stir until melted. Stir in grapefruit and orange sections and pecans. Serve warm or at room temperature with bread pudding. Serves 6


Recipe Source Source: Texas Sweet

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Brownie Cookies What could be easier than a brownie you can break and then bake into delicious cookies! The kids in the family will be sure to enjoy! 1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Brownie or Walnut Brownie Bar Dough

Preheat oven to 325° F. Break dough along pre-scored lines. Place dough about 3 inches apart on ungreased baking sheets Bake for 18 to 20 minutes or until centers are set. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Serves 12 Preparation time: 5 minutes Cooking time: 18 minutes

Nutrition Facts Nutrition (per serving): 0.0 calories; 0.0g total fat; 0.0mg cholesterol; 0.0mg sodium; 0.0mg potassium; 0.0g carbohydrates; 0.0g fiber; 0.0g sugar; 0.0g protein.


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Butterscotch Apple Crisp Bring the fun of caramel apples into your kitchen with this Butterscotch Apple Crisp. Chopped nuts and oatmeal make for a chewy and delicious baked dessert perfect for crisp Fall nights. Apple Layer 2 1/2 lbs (about 6 medium) tart apples, peeled and thinly sliced 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 1/4 cup packed brown sugar 1/4 cup all-purpose flour 1/2 tsp ground cinnamon Topping 1/2 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup (1/2 stick) butter or margarine (we recommend LAND O LAKES® Butter) 1 cup chopped nuts 3/4 cup quick or old-fashioned oats Ice cream or whipped cream (optional)

Preheat oven to 375° F. Apple Layer Arrange apples in 13 x 9-inch baking pan. Combine morsels, sugar, flour and cinnamon in small bowl; sprinkle over apples. Bake for 20 minutes; remove from oven. Toppping Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle over apple layer. Bake for additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with ice cream. Serves 10 Preparation time: 15 minutes Cooking time: 50 minutes

Nutrition Facts Nutrition (per serving): 399.5 calories; 29% calories from fat; 13.9g total fat; 14.8mg cholesterol; 18.5mg sodium;

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291.8mg potassium; 66.8g carbohydrates; 5.2g fiber; 19.9g sugar; 6.3g protein.


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Butterscotch Banana Cake This banana cake has something extra special inside and out -- sweet butterscotch. Try it for dessert tonight or for your next party. 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided 1 package (18.5 ounces) yellow cake mix 4 large eggs 3/4 cup (2 medium) mashed ripe bananas 1/2 cup vegetable oil 1/4 cup water 1/4 cup granulated sugar Preheat oven to 375° F. Grease 10-cup bundt or round tube pan. Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Stir 2 cups batter into melted morsels. Alternately spoon batters into prepared bundt or round tube pan. Bake for 35 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool completely. Place remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake. Serves 24 Preparation time: 20 minutes Cooking time: 38 minutes



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Butterscotch Cream Cheese Bars These cream cheese bars have a sweet, butterscotch graham crust and topping. 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 6 Tbs butter or margarine 2 cups graham cracker crumbs 2 cups chopped walnuts 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 4 large eggs 1/4 cup all-purpose flour 2 Tbs lemon juice Preheat oven to 350° F. Microwave morsels and butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in crumbs and nuts. Reserve 2 cups crumb mixture; press remaining mixture into ungreased 15 x 10inch jelly-roll pan. Bake for 12 minutes. Beat cream cheese and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes or until set. Cool in pan on wire rack. Cut into bars or diamonds; refrigerate. Serves 48 Preparation time: 15 minutes Cooking time: 32 minutes



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Cherry Chewbilees Beyond ordinary, try these cookies made with extraordinary dried cherries! 1 cup margarine, softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 2 eggs 1 tsp vanilla extract 2 1/4 cups all-purpose flour 1 tsp baking soda 1 package (10 ounces) vanilla-flavored morsels or 1 cup coarsely chopped white chocolate 1 1/2 cups dried tart cherries 1 cup coarsely chopped cashews

Put margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Combine flour and baking soda. Gradually add flour mixture to butter mixture; mix well. Stir in vanilla-flavored morsels, dried cherries and cashews. Drop by rounded tablespoons onto ungreased baking sheets. Bake in a preheated 350-degree oven 10 to 12 minutes, or until light golden brown. Do not overbake. Transfer to wire racks to cool. Store in a tightly covered container. These cookies freeze well. Serves 24


Recipe Source Source: Cherry Marketing Institute

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Cherry Oatmeal Muffins Perfect for breakfast-on-the-run or lunchbox treats. 1 cup old-fashioned or quick-cooking oats, uncooked 1 cup all-purpose flour 1/2 cup firmly packed brown sugar 11/2 tsp baking powder 1/4 tsp ground nutmeg 3/4 cup buttermilk 1 egg, slightly beaten 1/4 cup vegetable oil 1 tsp almond extract 1 cup frozen tart cherries, coarsely chopped Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter). Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Bake in a preheated 400-degree oven 15 to 20 minutes. Serves 12

Nutrition Facts Nutrition (per serving): 159.0 calories; 28% calories from fat; 5.0g total fat; 0.0mg cholesterol.


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Chocolate-Covered Cherries 2 1/2 cups confectioners' sugar 1/4 cup butter or margarine, softened 1 Tbs milk 1/2 tsp almond extract 2 (8 oz. each) jars maraschino cherries with stems, well drained 2 cups semisweet chocolate chips 2 Tbs shortening In mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into large ball. Roll into 1 inch balls and flatten each into 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 1-2 weeks before serving. The longer the candies sit the juicier the center will be. Serves 12



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Cranberry Apple Sauce A good cranberry sauce for those who are avoiding a lot of sugar, which is usually abundant in cranberry sauces. 12 oz cranberries 6 oz unsweetened apple juice concentrate In a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. Chill and serve. Serves 8



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Dessert Waffles with Spiced Blueberry Sauce 2 cups fresh blueberries, divided 3 Tbs sugar 1-1/2 Tbs cornstarch 1 tsp ground cinnamon 1/4 to 1/2 teaspoon ground black pepper 4 (4-1/2 inch) fresh or frozen waffles 4 scoops vanilla frozen yogurt or ice cream

In a small saucepan, combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water. Over medium heat, bring to a boil: boil for 1 minute; remove from heat. Stir in remaining blueberries; cool. Toast waffles; place on dessert plates. Scoop frozen yogurt onto waffles; top with blueberry sauce. Serves 4 Preparation time: 10 minutes Cooking time: 7 minutes


Recipe Source Source: North American Blueberry Council

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Fudge-Almond Layer Cake Cake 3 oz unsweetened chocolate 1 cup butter, softened 1 cup granulated sugar 1/2 cup packed light brown sugar 3 large eggs 2-1/4 cups cups cake flour 2 tsp baking soda 1/2 tsp salt 1/4 cup sour cream 1 cup hot coffee 1 tsp vanilla Chocolate Ganache 1 1/3 cups whipping cream 2 cups (12 ounces) semisweet chocolate chips Mocha Filling 2 Tbs water 2 Tbs unsweetened cocoa 2 Tbs instant coffee 1/2 cup butter, softened 2 cups powdered sugar, divided 1/2 cup sliced almonds, toasted 1/4 cup caramel candies (about 1 ounce) 1 Tbs water Cake Heat oven to 375 degrees. Grease and flour two 9- x 1 ½inch round layer cake pans; set aside. In double boiler over simmering water melt chocolate, stirring until smooth; remove from heat and set aside. In large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition. Mix in chocolate. In another bowl, mix the flour, baking soda and salt. Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly. On low speed, mix in the coffee and vanilla to blend thoroughly. Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles. Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely. If cake tops are

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rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers. Chocolate Ganache In 1-quart saucepan, bring cream to boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth. Refrigerate until mixture reaches thin spreading consistency, stirring occasionally. Mocha Filling In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool. In mixer bowl, cream butter. Gradually beat in 1 cup of the sugar. Gradually beat in coffee mixture. Beat in remaining sugar. Assembly Place one cake layer on serving plate; spread evenly with half the mocha filling. Top with another cake layer; spread evenly with 1/3 cup of the Chocolate Ganache. Add another cake layer and spread with the remaining Mocha Filling. Top with last cake layer. Spread top and sides evenly with the remaining Chocolate Ganache. Arrange almonds on top of cake. In small saucepan over low heat, stir caramels and water until caramels are completely melted and mixture is smooth. Cool slightly and drizzle over top of cake. Refrigerate cake one to four hours. Cut into wedges to serve. Serves 8



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Honey Chocolate Cupcakes Ingredients 1 cup all-purpose flour 3 Tbs cocoa 3/4 tsp baking soda 1/4 tsp salt 1/4 cup butter or margarine 3/4 cup honey 1 egg 1/2 tsp vanilla 1/3 cup low fat milk Chocolate Honey Glaze (recipe follows) Procedure In a small bowl, combine flour, cocoa, baking soda and salt; set aside. Using electric mixer beat butter until light; gradually add honey, beating until light and creamy. Beat in egg, vanilla and milk. Gradually add flour mixture, mixing until well blended. Spoon batter into 12 paper-lined or greased muffin cups, filling each 3/4 full. Bake at 350°F for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove from oven to wire rack. Let cool in pan for 5 minutes; remove from pan to wire rack to cool completely. Spread top of each cupcake with Chocolate Honey Glaze, if desired. Chocolate Honey Glaze In a small saucepan, melt 1/2 cup semi-sweet chocolate chips over low heat; remove from heat. Add 1/4 cup honey, stirring until well blended. Spread on cupcakes. Birthday Cupcakes-Decorate with ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles. Serves 12



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Honey Vanilla Ice Cream 3 eggs, well beaten 2 cups milk 1/2 cup honey 1/4 tsp salt 2 cups half-and-half 1 Tbs vanilla Beat eggs and milk together in large saucepan. Stir in honey and salt. Cook and stir over low heat about 10 minutes or until thickened. Cool. Stir in half-and-half and vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer's directions. Alternate recipe For a richer, sweeter ice cream: Follow basic directions above but prepare egg-milk base with I cup each milk and half-and-half and 3/4 cup honey. Add 1 cup each half-andhalf and whipping cream to cooled mixture. Serves 6



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Jumbo 3-Chip Cookies 4 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 1/2 cups (3 sticks) butter, softened (we recommend LAND O LAKES® Butter) 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 2 large eggs 1 Tbs vanilla extract 1 cup (6 oz.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels 1 cup (6 oz.) NESTLÉ TOLL HOUSE SemiSweet Chocolate Morsels 1/2 cup NESTLÉ TOLL HOUSE Premier White Morsels 1 cup chopped nuts Preheat oven to 375° F. Combine flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4-cup measure 2 inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Serves 24



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Maple Cherry Sauce Cherries team up with maple syrup for a flavorful sauce that's terrific with roasted or grilled meats or poultry. 1/3 cup cherry juice blend 2 Tbs cornstarch 1 cup frozen unsweetened tart cherries, thawed and well drained 3/4 cup real maple or maple-flavored syrup 1/2 cup chopped walnuts 1 tsp grated orange peel Put cherry juice blend and cornstarch in a small saucepan; mix well. Cook over medium heat until thickened. Add cherries, maple-flavored syrup, walnuts and orange peel; mix well. Cook, stirring frequently, over low heat until all ingredients are hot. Serves 6

Nutrition Facts Nutrition (per serving): 196.0 calories; 27% calories from fat; 6.0g total fat; 0.0mg cholesterol.


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Old-Fashioned Oatmeal Pie 3/4 cup honey 2 eggs, beaten 3/4 cup quick cooking rolled oats 3/4 cup coconut 3/4 cup dried cranberries, currants or raisins 3/4 cup chopped walnuts 9-inch unbaked pie shell whipped cream, if desired Combine all ingredients except pie shell and whipped cream; mix well. Pour into pie shell. Bake at 350°F 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream, if desired, and serve. Serves 8



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Old-Fashioned Peanut Butter Chocolate Chip Cookies Everyone will love this classic cookie combination of peanut butter and chocolate! 1 1/2 cups all-purpose flour 1 tsp baking soda 1 cup (2 sticks) butter or margarine, softened 1/2 cup creamy or chunky peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 tsp vanilla extract 1 large egg 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels Granulated sugar Preheat oven to 375° F. Combine flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar. Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely. Serves 42 Preparation time: 20 minutes Cooking time: 8 minutes



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Peanutty Chocolate Bread Pudding 10 cups French bread cubes 1 cup (6 oz.) NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels 4 large eggs 3 1/2 cups milk 1 bottle (22 fl. oz.) Chocolate Flavor NESTLÉ NESQUIK Syrup 3/4 cup packed brown sugar 2 tsp vanilla extract Powdered sugar Preheat oven to 350° F. Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish. Sprinkle morsels over bread. Beat eggs in large bowl. Stir in milk, Nesquik, sugar and vanilla extract; pour over bread mixture. Bake for 60 to 65 minutes or until knife inserted near center comes out clean. Cool slightly. Sprinkle with powdered sugar before serving. Serves 15



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Plum Cobbler 4 cups fresh, unpeeled plums 1/2 cup brown sugar Topping 1 cup flour 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 tsp salt 1/2 tsp cinnamon 1 beaten egg 1/2 cup melted butter In a 10"x10" casserole, cut up and mix plums with brown sugar. Topping: Mix dry ingredients together, and add beaten egg. Mix will be crumbly. Place over plums and drizzle with melted butter. Bake at 375º for 45 minutes. Serves 9


Recipe Source Author: Allene Westbrook Source: California Tree Fruit Agreement

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Pumpkin Pie 1 Can (16 ounces) solid pack pumpkin 1 Can (12 ounces) evaporated skim milk 2 eggs 2/3 cup sugar 2 tsp pumpkin pie spice 1 9-inch diameter pie shell unbaked In large bowl combine pumpkin, milk, eggs, sugar and pumpkin pie spice. Pour into pie shell. Bake at 425 degrees F. 15 minutes. Reduce oven to 350 degrees F. and bake 40 to 50 minutes or until knife inserted in center comes out clean. Serves 12



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Sticky Date Pudding 8 oz dates 1 tsp baking soda 1 1/4 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 4 Tbs butter 1/3 cup granulated sugar 2 eggs 1/2 tsp vanilla extract 2/3 cup brown sugar 1/4 pint whipping cream 4 Tbs margarine 1/2 tsp vanilla extract In a deep saucepan, cover dates with water, bring to a boil. Reduce heat to medium; boil 3 minutes. Remove from heat. Stir in baking soda; set aside. Stir together flour, baking powder and salt; set aside. Cream butter and sugar; thoroughly beat in eggs one at a time. Beat in 1/2 teaspoon vanilla. Fold reserved flour mixture into butter mixture. (The batter will be like a sticky dough.) Stir in chopped dates and 1/4 cup liquid from dates. (Discard the remainder of the liquid.) The batter will now resemble a thick pancake batter. Pour batter into a buttered 8 x 2 inch cake pan. Bake at 350°F until center is just firm to the touch, about 25 minutes. Sticky Date Pudding Sauce: In a deep saucepan stir together brown sugar, cream and butter; bring to a boil. Reduce heat to medium; boil 3 minutes. Remove from heat; stir in vanilla. Pour 1/4 cup over hot cake; cool. To serve, reheat sauce, Pour 1/2 tablespoon sauce over each serving; garnish with a dollop of whipped cream, if desired. Serves 12


Recipe Source Source: California Date Commission

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The Best Blueberry Muffins 1 cup fresh or frozen blueberries 1-3/4 cups plus 1 tablespoon flour, divided 1/2 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1 tsp nutmeg 3/4 tsp salt 1 egg 1 cup sour cream 1/3 cup milk Preheat oven to 400 F. Grease twelve 2-1/2-inch muffin cups. Toss blueberries with 1 tablespoon of the flour. Combine the remaining 1-3/4 cup flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill muffin cups 2/3 full with batter. Bake about 20 minutes until golden. Serves 12


Recipe Source Source: North American Blueberry Council

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Warm Mocha Pudding Cake A warm and steamy mocha pudding cake topped off with fluffy whipped cream and seasonal berries 1 cup all-purpose flour 1 cup packed brown sugar, divided 4 Tbs NESTLÉ TOLL HOUSE Baking Cocoa, divided 2 Tbs TASTER’S CHOICE 100% Pure Instant Coffee, divided 1 tsp baking powder 1/8 tsp salt 1/3 cup milk 5 Tbs butter or margarine, melted (we recommend LAND O LAKES® Butter) 1 large egg 2 tsp vanilla extract 3/4 cup boiling water 1 1/2 cups whipped cream (optional) 1 1/2 cups fresh assorted berries (optional) Preheat oven to 350° F. Grease 8-inch-round cake pan. Combine flour, 1/2 cup sugar, 2 tablespoons cocoa, 1 tablespoon Taster’s Choice, baking powder and salt in small bowl. Beat milk, butter, egg and vanilla extract in medium bowl until blended. Add flour mixture; stir until combined. Spoon batter into prepared pan. Combine remaining sugar, remaining cocoa and remaining Taster’s Choice in small bowl. Sprinkle evenly over batter. Pour water evenly over batter. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve warm with whipped cream and berries. Serves 8 Preparation time: 15 minutes Cooking time: 45 minutes


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Whipped Carnation Evaporated Milk Topping Sweeten evaporated milk with powdered sugar and vanilla before whipping it into a foamy topping. 1 cup NESTLÉ CARNATION Evaporated Milk 1/4 to 1/2 cup powdered sugar 1 tsp vanilla extract Pour evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Beat on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff. Serve immediately spooned over fresh fruit or your favorite dessert. Serves 16 Preparation time: 30 minutes Cooking time: 2 minutes



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Index A A Honey Of A Chili ..... 162 All-American Stuffed Turkey Burger ................ 68 All-Star Pork Meatballs . 34 almond .. 65, 186, 206, 226, 236, 237, 240, 241 Almond-Broccoli Soup ... 206 Almond-Tomato Soup with Smoked Salmon ........ 186 Alphabet Turkey Soup ... 179 Angel Hair with Tomatoes, Basil and Garlic ...... 90 apple 42, 195, 222, 231, 238 Apple Upside Down Coffee Cake ................. 222 Apres Ski Turkey Stew .. 194 apricot ................ 144 artichoke ............... 47 Asian Chicken Noodle Soup ..................... 180 asparagus ......... 132, 156 Autumn Chicken and Apple Stew ................. 195 Autumn Chicken Pot Pie .. 42 avocado ....... 65, 137, 210

B Baby Ruth Crater Bars .. 224 bacon 8, 77, 122, 197, 207, 216 Bacon and Tomato Potato Skins ................ 216 Baked Custard .......... 225 Baked Potato Soup ...... 207 Baked Shells with Chicken and Cheese ............ 91 banana ............ 196, 233 barbecue ......... 4, 76, 82 Barbecued Beef Sandwiches 4 Barbecued Pork-And-Potato Casserole ............. 35 Basic Pizza Crust ...... 130 Batter Fried Chicken .... 44

Bbq Turkey Burgers....... 70 bean... 27, 63, 77, 95, 104, 106, 121, 139, 154, 162, 163, 164, 165, 166, 167, 169, 170, 171, 191, 193, 196, 200, 201, 219 Beef and Salsa Topped Corn Chips ................. 217 Beef Bourguignon Fettuccine ........................ 5 Beef Brisket Oven Roast Recipe .................. 7 Beef Burgundy............. 8 Beef Stew................. 9 Beef Stroganoff.......... 10 Beer Brat Pasta.......... 92 Beer-Braised Cutlets..... 36 beet..................... 15 Big Bend Texas-Style Chili ...................... 163 Big Chocolate Chunk Nut Cookies ............... 226 Biscuit-Topped Chicken Pie ....................... 45 Black Bean Turkey Chili. 164 Blueberry Buckle........ 227 Braised Short Ribs....... 11 Bread Pudding, Texas Style ...................... 228 broccoli....... 99, 116, 206 Brownie Cookies......... 230 Butterscotch Apple Crisp 231 Butterscotch Banana Cake 233 Butterscotch Cream Cheese Bars .................. 234

C cabbage... 15, 150, 179, 195 Capital Chicken Casserole 47 Caribbean Turkey Stew... 196 Carolina Barbecue........ 12 Carolina Grits Souffle.. 143 carrot. 5, 8, 9, 11, 13, 15, 17, 33, 42, 45, 66, 76, 83, 116, 144, 148, 149, 1

150, 157, 160, 168, 175, 178, 179, 182, 184, 190, 193, 195, 197, 201, 208, 209, 213 cashew ................. 235 cauliflower ............ 116 celery 4, 9, 11, 12, 13, 39, 40, 50, 66, 71, 99, 148, 149, 150, 152, 155, 159, 165, 173, 175, 178, 182, 184, 186, 189, 190, 191, 193, 201, 208, 213, 214 Cheddar Chicken Casserole 48 Cheese Tortellini in Savory Broth ................ 181 Cheesy Baked Chicken .... 49 Cheesy Ham and Macaroni . 93 Cheesy Turkey Ham, Spinach and Noodles ........... 94 cherry . 201, 235, 236, 237, 245 Cherry Chewbilees ...... 235 Cherry Oatmeal Muffins . 236 Chicago-Style Deep-Dish Pizza ................ 133 Chicken and Dumplings ... 50 Chicken and Mashed Potato Bake .................. 52 Chicken Noodle Soup .... 182 Chicken Potpie in a Bowl 53 Chicken Soup with Dumplings ..................... 187 chile ......... 64, 163, 218 chili .. 12, 13, 30, 38, 57, 63, 64, 73, 75, 82, 95, 117, 162, 163, 164, 165, 166, 167, 168, 169, 170, 200, 203, 210, 216, 219 Chili-Mac ............... 95 Chinese-Style Spareribs . 37 Chocolate-Covered Cherries ..................... 237 cilantro 104, 137, 152, 161, 164, 169, 170, 171, 172, 180, 186, 192, 210 Cincinnati Chili in a Nest ..................... 165

Classic American Split Pea Soup .................. 148 Classic Mac 'n Cheese with a Twist ................ 96 coconut....... 180, 196, 246 corn 24, 34, 59, 61, 63, 65, 145, 166, 172, 175, 176, 177, 178, 192, 200, 201, 210, 217, 219 cranberry.. 27, 42, 74, 238, 246 Cranberry Apple Sauce... 238 Cream of Asparagus Soup. 156 Cream of Portabella Soup...Without the Cream ...................... 157 Cream of Shiitake Mushroom Soup .................. 158 Creamy Dijon Turkey Soup 159 Creamy Wild Rice Soup with Smoked Turkey ......... 160 Crispy Chicken Bake...... 54 cucumber................ 186 Curried Carrots......... 144 Curried Date Carrot Soup 208 Curried Mushroom Barley Soup .................. 209 Curried Turkey Ham Puffs. 71

D Dessert Waffles with Spiced Blueberry Sauce ....... 239 Dutch Split Pea Soup.... 149

E Easy Homemade Noodle Soup ...................... 184 Egg Drop and Noodle Soup 185

F fennel......... 33, 107, 133 Fettucine Alfredo........ 97 Fiesta Pork Soup........ 188 Finger-Licking Honey Spareribs .............. 38

2

Fresh Mushroom and Pepper Pizza ................ 134 Fried Chicken with Garlic Walnut Sauce .......... 55 Fruit-Braised Lamb Shanks 30 Fudge-Almond Layer Cake 240

G ginger 7, 33, 42, 152, 161, 180, 208, 214 Gourmet Mushroom Fettuccini ...................... 98 grapefruit .... 18, 228, 229 Green and Gold Chowder . 172 Guacamole .............. 137

H ham ... 71, 78, 93, 94, 112, 148, 149, 177, 209, 220 Hamburger Vegetable Lentil Soup ................. 150 Hearty Fresh Mushroom Chili Soup ................. 166 honey .. 13, 37, 38, 39, 56, 62, 162, 214, 242, 243, 246 Honey BBQ Shredded Pork . 39 Honey Chocolate Cupcakes 242 Honey Fried Chicken ..... 56 Honey Joes .............. 13 Honey Vanilla Ice Cream 243 Hungarian Tokany (stew) of Turkey ............... 197

I Italian Vegetable Creamy Fettuccine ............ 99

J Jamaican Turkey Stew ... 199 Jumbo 3-Chip Cookies ... 244

L lamb ........... 30, 32, 110 leek 21, 113, 149, 151, 214

lemon 7, 20, 32, 39, 42, 58, 64, 85, 138, 144, 152, 165, 180, 194, 202, 206, 208, 234 Lemon Tartar Sauce...... 138 lentil........ 150, 152, 168 lime...... 40, 137, 180, 196 Lori's Mexican Chicken Casserole .............. 22

M macadamia............... 226 Macaroni & Cheese....... 101 Macaroni and Cheese with Tomatoes .............. 102 Maple Cherry Sauce...... 245 Marie's Chickpea Soup... 151 Martin Yan's Triple Mushroom Soup ......... 161 Meatloves with Mushroom Sauce .................. 14 Mexican Frittata........ 103 Moroccan Lentil and Chickpea Soup ......... 152 mushroom. 8, 10, 14, 22, 23, 27, 33, 41, 45, 47, 48, 85, 98, 113, 116, 118, 120, 121, 133, 134, 139, 154, 157, 158, 161, 166, 167, 180, 189, 197, 205, 209, 212, 213 Mushroom & White Bean Ragout ................ 139 Mushroom Chili.......... 167 Mushroom Shrimp Sukiyaki 189 mustard.. 4, 15, 17, 20, 34, 36, 38, 39, 56, 68, 77, 83, 84, 101, 102, 144, 159, 195

N Nacho Chicken Tacos...... 57 Nacho Stuffed Shells.... 104 New England Boiled Dinner 15 New England Turkey Chowder ...................... 173

3

Northwest Chili ........ 168

O Ojai Valley Inn Tortilla Soup ................. 210 Oktoberfest Savory Pot Roast ................. 17 Old-Fashioned Oatmeal Pie ..................... 246 Old-Fashioned Peanut Butter Chocolate Chip Cookies 247 olive .. 11, 24, 49, 57, 61, 92, 95, 99, 104, 110, 113, 130, 140, 151, 154, 158, 163, 167, 171, 176, 186, 191, 192, 204, 205, 206, 208, 219 One Pot Tuna Pasta ..... 106 orange . 199, 200, 228, 229, 245 Osso Buco ............... 32 Oyster Mushroom Soup ... 212

P parsnip ............. 15, 17 Pasta Chowder .......... 174 Pasta Stew with Rosemary Pork .................. 40 Pasta with (Turkey) Sausage and Pepper Meatballs . 107 Pasta with Tomato Meat Sauce ................ 108 pea 23, 28, 80, 93, 99, 112, 113, 148, 149, 153, 155, 172, 182, 191, 204, 213 Pea and Pesto Soup ..... 153 peach ................... 30 peanut ............ 224, 247 Peanutty Chocolate Bread Pudding .............. 248 pecan 26, 222, 226, 228, 229 pepperoni .............. 134 Pesto .................. 140 Picnic Fried Chicken .... 58 pine nut ............... 140

plum 30, 110, 134, 141, 152, 214, 249 Plum Cobbler............ 249 pork 12, 33, 34, 35, 36, 37, 38, 39, 40, 41, 117, 188 Princess Cruise Lines Fettuccine Alfredo .... 109 Provencal Mushroom and White Bean Stew ....... 154 pumpkin............. 27, 250 Pumpkin Pie............. 250

Q Quick Quesadillas....... 218 Quick Turkey Chowder.... 175

R radish................... 65 Ragout of Pork Stroganoff 41 raisin.... 80, 144, 228, 246 ribs.... 11, 18, 37, 38, 123 rice... 33, 54, 61, 63, 154, 160, 194, 195, 199, 201, 203, 204 Rich Turkey Stock....... 190 Rigatoni with Hearty Lamb Sauce ................. 110

S Saucy Texas Ribs......... 18 sausage............ 107, 155 Savory Ham and Noodle Casserole ............. 112 sesame.................. 161 shallot............. 21, 158 Shells with Fresh Mushrooms and Baby Peas ......... 113 Shepherd's Pie........... 23 Shotgun Billy's Turkey Chili with Black Beans 169 Skillet Chicken Stew with Corn Dumplings ......... 59 Sloppy Joe Spaghetti Cups ...................... 114 Sloppy Tom............... 73 Smoked Turkey Primavera. 116

4

Sourdough Pizza Crust .. 135 South of the Border Chicken Cacciatore ............ 61 Southern-Style Honey .... 62 Southwest Chicken Stew .. 63 Southwest Spaghetti Pie 117 soy ............. 7, 37, 189 Spaghetti & Chicken in Roasted Garlic Sauce . 118 Spaghetti Sauce ........ 141 Spaghetti with Mushroom Clam Sauce ........... 120 Spiced Roast Chicken .... 64 Spicy Baked Mushroom, Beef & Pasta Ole .......... 121 Spicy Beef-Topped Potatoes ...................... 19 Spicy Chicken Tortilla Casserole ............. 24 Spicy Fried Onion Rings 145 spinach ... 40, 94, 132, 185 Split Pea Soup Milano .. 155 squash ................. 196 St. Louis Blues Pasta .. 122 steak .................... 8 Steak Marinade .......... 20 Sticky Date Pudding .... 251 Sunshine Mushroom Soup . 213 Super Bowl Manicotti Enchiladas ........... 123 Sweet & Spicy Turkey Loaf 74 Sweet and Hot Red Pepper and Tomato Soup ...... 214 sweet potato ... 26, 27, 40, 196, 203 Sweet Potato Casserole With Praline Topping ....... 26 Sweet Potato Turkey Pie . 27 Swiss Chicken Enchiladas 65

T Tenderloin Tips in Beer . 21 Tex-Mex Ground Turkey Potato Boats .......... 75 Tex-Mex Turkey Stew .... 200 The Best Blueberry Muffins ..................... 252

tofu.................... 162 tomato 4, 9, 11, 12, 13, 18, 22, 23, 41, 48, 57, 62, 63, 68, 75, 80, 85, 87, 90, 95, 102, 104, 107, 108, 110, 113, 114, 117, 120, 124, 134, 139, 141, 150, 151, 152, 154, 162, 163, 164, 165, 166, 167, 168, 169, 170, 179, 181, 186, 191, 192, 194, 196, 197, 200, 201, 203, 204, 205, 209, 210, 212, 213, 214, 216, 219 tortilla 22, 24, 39, 48, 57, 65, 121, 188, 192, 210, 218, 219, 220 Traditional Spaghetti & Meatballs ............. 124 Tucker's Chicken Potpie.. 66 Tuna Noodle Casserole.... 28 turkey.. 13, 27, 39, 68, 70, 71, 73, 74, 75, 76, 77, 78, 79, 80, 82, 83, 84, 94, 107, 109, 116, 124, 126, 141, 159, 160, 164, 165, 169, 170, 171, 173, 175, 176, 177, 179, 190, 191, 192, 193, 194, 196, 197, 199, 200, 201, 202, 203, 204, 216, 218, 219, 220 Turkey Barbecue Meatloaf. 76 Turkey Bean Joes......... 77 Turkey Brunswick Stew... 201 Turkey Chili Nachos..... 219 Turkey Chowder.......... 176 Turkey Goulash.......... 202 Turkey Ham and Corn Chowder ...................... 177 Turkey Ham Stuffed Potatoes ....................... 78 Turkey Hash Au Gratin.... 79 Turkey Meatball Minestrone ...................... 191 Turkey Mexican Stew..... 203 Turkey Nachos........... 220

5

Turkey Potpie a La Greco 80 Turkey Spaghetti ....... 126 Turkey Stew with Tomatoes, Peppers, and Rice .... 204 Turkey Tortilla Soup ... 192 Turkey Wings with Barbecue Sauce ................. 82 turnip .................. 15

U Using It All Turkey Soup 193

V veal ................ 85, 87 Veal Marsala with Mushrooms ...................... 85 Veal Parmigiana ......... 87 Vegetable Turkey Popover 83 Viking Burgers .......... 84

walnuts... 55, 74, 226, 234, 245, 246 Warm Mocha Pudding Cake. 253 West Coast Turkey Chili. 170 Whipped Carnation Evaporated Milk Topping ...................... 255 White Corn Chowder...... 178 White Tie and Tails..... 127 White Turkey Chili...... 171 Winter Pesto Pasta with Shrimp ................ 128 Winter Portabella Mushroom Stew .................. 205

Y yogurt.... 78, 128, 208, 239

Z zucchini....... 83, 153, 181

W walnut .................. 55

6

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