TURKEY RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ASPARAGUS TURKEY DIVAN (02/06/94) (18:05) 3/4 - LB FRESH ASPARAGUS 3 - CUPS COOKED RICE 2 - CUPS COOKED TURKEY MEAT, CUBED 1 - TBSP SLIVERED ALMONDS, TOASTED SAUCE: 3/4 - CUP MILK 3/4 - CUP TURKEY BROTH 3 - TBSP FLOUR 1/2 - TSP SALT 1/8 - TSP DRY MUSTARD 3 - TBSP BUTTER 2 - TBSP BRANDY (OPTIONAL) SNAP OFF ENDS OF ASPARAGUS. WHISK MILK, BROTH, FLOUR AND SALT TOGETHER. ADD BUTTER. HEAT IN MICROWAVE ON HIGH, STIRRING AT ONE MINUTE INTERVALS UNTIL SAUCE HAS THICKENED (4 - 6 MINUTES). ADD BRANDY (OPTIONAL) AND TURKEY. TO ASSEMBLE, PLACE RICE IN BOTTOM OF TWO QUART CASSEROLE DISH. SPOON TURKEY OVER RICE. LAY ASPARAGUS SPEARS OVER TURKEY. POUR SAUCE OVER ALL. COVER AND MICROWAVE 8 MINUTES ON HIGH, TURNING DISH 1/4 TURN AT TWO MINUTE INTERVALS. SPRINKLE TOASTED ALMONDS ACROSS ASPARAGUS AND SERVE. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED TURKEY (11-19-93) (19:50) 1 TURKEY, ANY WEIGHT 1 TSP ALLSPICE 1/2 C BUTTER, IN SLICES 1 TSP VEGETABLE SALT (SEASONING SALT) 1/2 C OIL 4 CLOVES GARLIC PRESSED PREHEAT OVEN TO 400 DEGREES. PLACE TURKEY IN ROASTING PAN. LIFT SKIN ABOVE BODY CAVITY AND INSERT BUTTER SLICES. RUB OIL ALL OVER SKIN ON BODY OF BIRD. SPRINKLE WITH SEASONINGS. COVER THE TOP OF THE TURKEY WITH ALUMINUM FOIL. WRAP THE OVERLAPPING FOIL AROUND THE TOP OF THE ROASTING PAN. COVER WITH LID ALSO, IF AVAILABLE. REDUCE HEAT TO 350 DEGREES AND FIGURE AMOUNT OF COOKING TIME AT 20 MINUTES PER POUND. REMOVE FOIL DURING LAST 20 MINUTES OF COOKING TO ALLOW SKIN TO BROWN. MAKES 1 TURKEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED BREAST OF DUCK (02/06/94) (23:09) 1 - TBSP LIGHT VEGETABLE OIL LIKE SAFFLOWER 2 - TBSP BUTTER 3 - MEDIUM SIZE FIRM MUSHROOMS, SLICED 2 - TURKEY LIVERS 4 TO 6 - HALF BREASTS OF TURKEY, SKINNED AND BONED 1/2 - TSP FINELY CHOPPED FRESH GARLIC 2 - TBSP GRATED ORANGE RIND 1 - TSP TOMATO PASTE 1 - TSP MEAT FLAVORING 1 - CUP STRONG TURKEY STOCK 1/4 - CUP ORANGE JUICE 1 - TBSP LIGHT HONEY 3/4 - CUP PUREED FRESH PEACHES 1 - TSP GUAVA OR RED CURRANT JELLY 1/2 - CUP HOLLANDAISE SAUCE OR 1/3 - CUP HEAVY CREAM, WHIPPED 4 TO 6 - FRESH PEACHES, PEELED AND QUARTERED IN DEEP, HEAVY POT, HEAT OIL. ADD 1 TBSP BUTTER AND LET IT MELT AND FOAM. ADD MUSHROOMS. STIR OVER HIGH HEAT 2 MINUTES. REMOVE MUSHROOMS WITH SLOTTED SPOON AND SET ASIDE. BROWN LIVERS; REMOVE AND SET ASIDE. LIGHTLY TURKEY ON BOTH SIDES AND REMOVE FROM PAN. REDUCE HEAT TO LOW, ADD 1 TBSP BUTTER AND MELT IT. ADD GARLIC AND ORANGE RIND. STIR OVER LOW HEAT 2 MINUTES. ADD TOMATO PASTE AND MEAT FLAVORINGS AND BLEND. ADD STOCK, ORANGE JUICE AND HONEY AND STIR OVER MODERATE HEAT UNTIL MIXTURE BOILS. ADD PEACH PUREE AND JELLY AND BRING TO A BOIL. PLACE BREASTS IN POT AND COAT WITH SAUCE. COOK OVER LOW HEAT ABOUT 20 MINUTES OR UNTIL DONE. ARRANGE BREASTS ON HEATPROOF SERVING PLATTER. WHISK HOLLANDAISE SAUCE OR WHIPPED CREAM INTO SAUCE. ADD MUSHROOMS AND PEACHES. SPOON SAUCE MIXTURE OVER BREASTS AND BROWN TOP LIGHTLY UNDER BROILER. SLICE LIVERS NEATLY AND ARRANGE AS GARNISH ON TOP OF DISH. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BULGAR-STUFFED TURKEY BREAST WITH GRAVY (02/06/94) (18:16) BULGAR STUFFING (RECIPE FOLLOWS) 1 - 5 LB TURKEY BREAST SALT FRESHLY GROUND PEPPER 1/2 - CUP MARGARINE, MELTED 1/2 - TSP POULTRY SEASONING 2 /3 - CUPS TURKEY BROTH, DIVIDED 1/4 - CUP WHITE WINE 1/3 - CUP CORNSTARCH PREPARE BULGAR STUFFING. TO BONE TURKEY BREAST, PLACE SKIN SIDE DOWN ON CUTTING BOARD. WITH SMALL SHARP KNIFE, CUT ALONG BONES TO RELEASE MEAT, BEING CAREFUL NOT TO CUT THROUGH SKIN. CUT CAREFULLY AROUND WISHBONE AND REMOVE ALL BONES. PARTIALLY, CUT THROUGH THE THICK MEAT AROUND WISHBONE AREA SO THAT MEAT ON EACH SIDE IS SPLIT AND CAN BE OPENED LIKE A BOOK TO FILL THE V-SHAPED AREA OF SKIN. THE BONED BREAST SHOULD BE AN EVEN LAYER OF MEAT, ABOUT 14 X 10". (CAN BE BONED UP TO 24 HOURS AHEAD; COVER AND REFRIGERATE. )WITH SIN SIDE DOWN, SPRINKLE TURKEY WITH SALT AND PEPPER. SPREAD 2 CUPS BULGAR STUFFING ON TURKEY TO WITHIN 1 1/2" OF EDGE. STARING FROM SHORT EDGE, ROLL UP TURKEY TO OPPOSITE EDGE. SECURE WITH SMALL METAL SKEWERS TO ENCLOSE FILLING. PLACE TURKEY, SEAM SIDE DOWN, ON RACK IN ROASTING PAN. COMBINE MARGARINE AND POULTRY SEASONING; BRUSH 1/3 ON TURKEY. BAKE IN 325 DEGREE OVEN, BRUSHING OCCASIONALLY WITH SEASONED MARGARINE ABOUT 2 HOURS OR UNTIL TEMPERATURE ON MEAT THERMOMETER REACHES 170 DEGREES. REMOVE TURKEY FROM PAN; LET STAND 15 MINUTES. TO MAKE GRAVY, STIR 2 CUPS BROTH AND WINE INTO DRIPPINGS IN ROASTING PAN. BRING TO SIMMER OVER MEDIUM HEAT. MIX CORNSTARCH AND REMAINING 1/3 CUP BROTH UNTIL SMOOTH. ADD TO ROASTING PAN. STIRRING CONSTANTLY, BRING TO BOIL AND BOIL 1 MINUTE. REMOVE SKEWERS FROM TURKEY. CUT INTO 1/2" SLICES. SERVE WITH GRAVY AND BAKED STUFFING. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERBALL CARIBE WITH PINEAPPLE RUM SAUCE (02/06/94) (18:08) 3 - LB BUTTERBALL BONELESS TURKEY, THAWED OIL 1 - TSP GROUND NUTMEG 1 - TSP GROUND CLOVES 1/2 - TSP GROUND BLACK PEPPER 1/4 - TSP GROUND RED PEPPER, OPTIONAL PREPARED RUM SAUCE HOT COOKED SWEET POTATOES PREPARE GRILL FOR INDIRECT METHOD. BRUSH TURKEY WITH OIL. COMBINE NUTMEG, CLOVES, BLACK PEPPER AND RED PEPPER. RUB SPICES OVER ENTIRE TURKEY. PLACE TURKEY ON GRILL. COVER GRILL AND COOK ACCORDING TO PACKAGE DIRECTIONS. PREPARE PINEAPPLE RUM SAUCE. WHEN TURKEY IS DONE, WRAP IN FOIL AND LET STAND 10 TO 15 MINUTES FOR EASIER NET REMOVAL. REMOVE NETTING FROM TURKEY. SLICE TURKEY AND SERVE WITH SWEET POTATOES AND SAUCE. YIELD:8 SERVINGS. PINEAPPLE RUM SAUCE: 1 - 8 OZ CAN CRUSHED PINEAPPLE IN UNSWEETENED JUICE, UNDRAINED 1/2 - CUP LIGHT BROWN SUGAR 1 - TBSP CORNSTARCH 1/4 - TSP GROUND NUTMEG 1/16 - TSP GROUND CLOVES 2 - 6 OZ CANS UNSWEETENED PINEAPPLE JUICE (1 3/4 CUPS) 1 - TSP RUM EXTRACT 1 - TBSP BUTTER OR MARGARINE COMBINE UNDRAINED PINEAPPLE, BROWN SUGAR, CORNSTARCH, NUTMEG AND CLOVES IN MEDIUM SAUCEPAN. ADD PINEAPPLE JUICE. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED, ABOUT 5 MINUTES. BLEND IN RUM EXTRACT AND BUTTER. NOTE: TURKEY MAY BE ROASTED IN CONVENTIONAL OVEN. PREPARE TURKEY WITH SPICES. ROAST IN 325 DEGREE OVEN ACCORDING TO PACKAGE DIRECTIONS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CALIFORNIA TURKEY MELT (11-18-92) (2:57) IBM 1 MEDIUM AVOCADO 4 SLICES BREAD, ABOUT 1 INCH THICK 1 LARGE TOMATO, SLICED 12 OUNCES SLICED TURKEY BREAST 4 OUNCES MONTEREY JACK CHEESE, SLICED 1/4 CUP SALSA CUT AVOCADO IN HALF; REMOVE SEED AND SKIN; CUT INTO 12 SLICES. IN 12 X 8 INCH BAKING DISH, PLACE BREAD SLICES. ON EACH SLICE ARRANGE IN LAYERS. 1/4 EACH OF TOMATO, TURKEY, AVOCADO AND CHEESE. COOK, COVERED ON MICROWAVE HIGH 2 TO 3 MINUTES UNTIL CHEESE MELTS. TOP EACH WIT 1 TABLESPOON SALSA. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARIBBEAN GINGER TURKEY (08-16-93) (21:26) SERVINGS: 4 2 LB TURKEY BREAST, SKINNED 1/2 C WATER 1/4 C SOY SAUCE 1/4 C BROWN SUGAR 1/4 C DRY SHERRY 2 T VEGETABLE OIL 2 T APRICOT JAM 2 T LEMON JUICE 1/2 T GINGER 1 EA CLOVE GARLIC, CHOPPED CAREFULLY BONE TURKEY BREAST. REMOVE FILLET FROM UNDERSIDE OF BREAST BY DETACHING THE FEATHER-SHAPED PIECE OF BONELESS MEAT BESIDE THE BREAST BONE. CUT REMAINING BREAST MEAT INTO 3 EQUAL PORTIONS. IN A PLASTIC BAG, COMBINE WATER, SOY SAUCE, SUGAR, SHERRY, OIL, APRICOT JAM, LEMON JUICE, GINGER AND GARLIC; MIX WELL TO DISSOLVE SUGAR. PROP BAG IN A BOWL; ADD TURKEY, SUBMERGE IN MARINADE. MARINADE 4 TO 6 HOURS OR OVERNIGHT. REMOVE MEAT FROM MARINADE, RESERVING MARINADE. BROIL OR BARBECUE TURKEY 12 TO 15 MINUTES, TURNING AND BRUSHING MEAT WITH MARINADE. SERVE WITH RICE AND GARNISH WITH SLICED FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLASSIC ROAST TURKEY (02/06/94) (18:06) 1 - 12 TO 14 LB FRESH OR FROZEN READY TO STUFF TURKEY 1 - TBSP VEGETABLE OIL FRESH THYME SPRIGS OR FRESH HERB SPRIGS OF CHOICE, OPTIONAL HEAT OVEN TO 325 DEGREES. REMOVE GIBLETS AND NECK FROM TURKEY; SET ASIDE FOR USE IN GRAVY, IF DESIRED. RINSE TURKEY UNDER COLD RUNNING WATER; DRAIN WELL; PAT DRY WITH PAPER TOWELS. STUFF NECK AND BODY CAVITIES LOOSELY WITH STUFFING(SEE NOTE); CLOSE BOTH CAVITIES WITH SKEWERS AND STRING. TIE LEGS TOGETHER; TUCK WINGS UNDER BODY. PLACE TURKEY, BREAST SIDE UP ON RACK IN OVEN ROASTING PAN. ROAST 30 MINUTES; BRUSH WITH OIL. CONTINUE ROASTING 2 1/2 TO 3 HOURS LONGER UNTIL BREAST IS CRISP AND GOLDEN AND JUICES RUN CLEAR WHEN THIGH IS PIERCED WITH FORK, OR UNTIL MEAT THERMOMETER READS 180 DEGREES. BASTE OCCASIONALLY WITH PAN DRIPPINGS DURING ROASTING. REMOVE TURKEY FROM PAN TO SERVING PLATTER; RESERVE DRIPPINGS IN PAN FOR GRAVY, IF DESIRED. LET TURKEY STAND 10 TO 15 MINUTES BEFORE CARVING. TO SERVE:MAKE GRAVY DURING STANDING TIME. GARNISH TURKEY WITH THYME OR FRESH HERB SPRIGS, IF DESIRED. MAKES 12 TO 14 SERVINGS. PLACE ANY REMAINING STUFFING IN SMALL BAKING DISH; COVER WITH FOIL. THIRTY MINUTES BEFORE END OF TURKEY ROASTING TIME, PLACE COVERED DISH OF STUFFING IN OVEN. REMOVE FROM OVEN AFTER 45 MINUTES. SERVE WITH TURKEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILL DIJON TURKEY PATTIES (11-05-93) (20:33) 1 (1 POUND SIZE) PACKAGE RAW GROUND TURKEY, THAWED 2 1/4 TEASPOONS DRIED WHOLE DILLWEED, DIVIDED VEGETABLE COOKING SPRAY 1 TABLESPOON MARGARINE 1/2 POUND FRESH MUSHROOMS, SLICED 2 GREEN ONIONS, SLICED 1/4 CUP CHABLIS OR OTHER DRY WHITE WINE 2 TABLESPOONS WATER 1 TABLESPOON DIJON MUSTARD 2 TABLESPOONS LOW FAT SOUR CREAM COMBINE TURKEY AND 1/4 TEASPOON DILLWEED IN A BOWL; STIR WELL. SHAPE MIXTURE INTO (3/4 INCH THICK) PATTIES. COAT A LARGE SKILLET WITH COOKING SPRAY; PLACE OVER MEDIUM HEAT UNTIL HOT. ADD PATTIES, AND COOK 5 TO 7 MINUTES ON EACH SIDE OR UNTIL BROWNED. REMOVE PATTIES, AND DRAIN ON PAPER TOWELS; TRANSFER TO A PLATTER. WIPE SKILLET DRY WITH A PAPER TOWEL. RECOAT SKILLET WITH COOKING SPRAY; ADD MARGARINE, AND PLACE OVER MEDIUM HEAT UNTIL MARGARINE MELTS. ADD MUSHROOMS AND ONIONS, AND SAUTE UNTIL TENDER. STIR IN WINE, WATER, MUSTARD, SOUR CREAM, AND REMAINING 2 TEASPOONS DILLWEED, BLENDING WELL. RETURN PATTIES TO SKILLET AND COOK UNTIL THOROUGHLY HEATED. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN FRESH TURKEY BURGERS (04-18-92) 1 POUND GROUND TURKEY 1 CUP OATS, UNCOOKED 3/4 CUP FINELY CHOPPED ONION 3/4 CUP FINELY CHOPPED RED OR GREEN BELL PEPPER 1/2 CUP SHREDDED ZUCCHINI (ABOUT 1 SMALL) 1/4 CUP CATSUP 2 CLOVES GARLIC, CRUSHED 6 WHOLE GRAIN ROLLS, SPLIT, TOASTED 1/2 CUP SOUR HALF AND HALF LIGHTLY SPRAY RACK OF BROILER PAN WITH VEGETABLE OIL COOKING SPRAY OR OIL LIGHTLY. COMBINE FIRST 7 INGREDIENTS; MIX WELL. SHAPE INTO 6 BURGERS. PLACE ON RACK OF PREPARED PAN OR OVER MEDIUM HOT COALS ON OUTDOOR GRILL 6 INCHES FROM HEAT. BROIL 7 TO 9 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. SERVE ON ROLLS WITH ROUNDED TABLESPOON SOUR HALF AND HALF PER SERVING. GARNISH WITH LETTUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC TURKEY (02/06/94) (18:11) 1 - CUP SLICED FRESH MUSHROOMS 1/4 - CUP DICED CELERY 7 - GARLIC CLOVES, MINCED 1 - TBSP BUTTER OR MARGARINE 1 - TSP GRATED GINGER ROOT 1 - 14 1/2 OZ CAN TURKEY BROTH 2 - TBSP CORNSTARCH 1/4 - TSP SALT 1/8 - TSP PEPPER 3 - CUPS DICED COOKED TURKEY 1 - 8 OZ CAN SLICED WATER CHESTNUTS, DRAINED 1 - 6 OZ PKG FROZEN PEAPODS 1 - CARROT COMBINE FIRST 5 INGREDIENTS IN 2 QT. CASSEROLE. COOK, COVERED, ON FULL POWER 2 1/2 TO 3 1/2 MINUTES OR UNTIL VEGETABLES ARE TENDER. STIR HALFWAY THROUGH COOKING TIME. COMBINE BROTH, CORNSTARCH, SALT AND PEPPER. ADD TO VEGETABLE MIXTURE. STIR. COOK, COVERED, ON FULL POWER 3 TO 4 MINUTES, OR UNTIL THICKENED. STIR HALFWAY THROUGH COOKING TIME. STIR TURKEY, WATER CHESTNUTS AND PEAPODS INTO THICKENED MIXTURE. HEAT, COVERED, ON FULL POWER 4 1/2 TO 5 1/2 MINUTES OR UNTIL HEATED THROUGH. STIR HALFWAY THROUGH COOKING TIME. SHRED CARROT INTO LONG STRIPS. ADD TO MIXTURE. SERVE OVER RICE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGERED SNOW PEAS AND TURKEY (02/05/94) (23:38) 3/4 - LB TURKEY BREAST SLICES 4 - TBSP SHERRY OR VERMOUTH 2 - TBSP SOY SAUCE 1 - TBSP SESAME OIL 1 - TSP MINCED FRESH GINGER ROOT 1 - GARLIC CLOVE, MINCED 1 1/2 - TBSP CORNSTARCH 4 - OZ FRESH MUSHROOMS, SLICED 2/3 - CUP THINLY SLICED ONION 1/2 - LB FRESH SNOW PEAS, STEMS AND STRINGS REMOVED 1 - 11 OZ CAN MANDARIN ORANGE SECTIONS, DRAINED SLICE TURKEY INTO 1/4" STRIPS. PLACE IN A 2 QUART ROUND CASSEROLE. COMBINE SHERRY, SOY SAUCE, SESAME OIL, GINGER, GARLIC AND CORNSTARCH. STIR INTO TURKEY. ADD MUSHROOMS AND ONION; STIR. COVER AND STIRRING MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 6 MINUTES. STIR IN SNOW PEAS AND ORANGES; COVER AGAIN. MICROWAVE ON HIGH 1 1/2 MINUTES OR UNTIL PEAS ARE BRIGHT GREEN AND ORANGES ARE HEATED THOROUGH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRANADA TURKEY EMPANADA (02/05/94) (23:06) 1 - LB GROUND TURKEY 1 - CLOVE GARLIC, MINCED 1 - CUP ONION, CHOPPED 1/2 - GREEN BELL PEPPER, CHOPPED 2 - CUPS FRESH TOMATO, CHOPPED 1 - TBSP DRIED PARSLEY 1 - TSP DRIED CILANTRO 1 - TSP CUMIN 1/2 - TSP OREGANO 1/2 - TSP RED PEPPER FLAKES 1/8 - TSP BLACK PEPPER 1 - 15 OZ PKG REFRIGERATED PIE CRUSTS 1 - EGG WHITE, BEATEN PREHEAT OVEN TO 400 DEGREES. IN A LARGE SKILLET, OVER MEDIUM HEAT, SAUTE TURKEY, GARLIC, ONION AND GREEN BELL PEPPER UNTIL TURKEY IS NO LONGER PINK IN COLOR, ONIONS ARE TRANSPARENT AND GREEN BELL PEPPERS ARE TENDER-CRISP. STIR IN TOMATOES, PARSLEY, CILANTRO, CUMIN, RED PEPPER FLAKES AND BLACK PEPPER. STIRRING, OCCASIONALLY, COOK OVER MEDIUM HEAT ABOUT 15 MINUTES OR UNTIL LIQUID IS REDUCED. SPRAY COOKIE SHEET WITH NON STICK VEGETABLE OIL. UNFOLD, ONE PIE CRUST IN THE CENTER OF THE COOKIE SHEET. CAREFULLY, SPREAD ONE HALF THE MEAT MIXTURE TO WITHIN 1" OF ONE HA; F OF PIE CRUST. BRUSH EXPOSED 1" OF PIE CRUST WITH EGG WHITE. ENCASE MEAT BY FOLDING OTHER HALF OF PIE CRUST OVER MEAT MIXTURE. USING A FORK, PRESS EDGES OF CRUST TOGETHER. PIERCE TOP OF CRUST TO MAKE VENT HOLES, ALLOWING STEAM TO ESCAPE. REPEAT STEPS WITH REMAINING INGREDIENTS AND PIE CRUST. BAKE FOR 20 TO 25 MINUTES OR UNTIL PASTRY IS GOLDEN BROWN. TO SERVE, CUT EACH EMPANADA INTO 4 WEDGES. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED TURKEY BREAST W/CHIVE BUTTER (05-01-93) (19:13) 4 TURKEY BREAST STEAKS (1-1/2 LBS.) SALT AND PEPPER TO TASTE 2 T. OLIVE OIL 2 T. FRESH SAGE (2 T. DRIED) 1/4 C. BUTTER 1 T. LEMON JUICE 1/4 T. GROUND CUMIN 1 T. WORCESTERSHIRE CAUSE 1/4 C. CHOPPED CHIVES POUND STEAKS ABOUT 1/4 INCH THICK. BRUSH WITH OIL AND SEASON WITH SALT, PEPPER, AND SAGE. MELT BUTTER AND ADD REMAINING INGREDIENTS. GRILL STEAKS OVER HOT COALS ABOUT 2 MINUTES PER SIDE. POUR BUTTER OVER AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED TURKEY EN BROCHETTE (02/05/94) (23:37) 4 - TURKEY TENDERLOIN STEAKS(ABOUT 1 POUND) 1/3 - CUP CHILI SAUCE 2 - TBSP LEMON JUICE 1 - TBSP SUGAR 2 - BAY LEAVES 8 - MEDIUM CHERRY TOMATOES 8 - MEDIUM MUSHROOMS 1 - LARGE SEEDED GREEN PEPPER, CUT INTO EIGHTHS 2 - SMALL PEELED, QUARTERED ONIONS 1 - MEDIUM ZUCCHINI, CUT INTO 1/2"SLICES 2 - TBSP VEGETABLE OIL CUT TURKEY STEAKS INTO 2" CUBES AND PLACE IN BOWL. COMBINE CHILI SAUCE, LEMON JUICE, SUGAR AND BAY LEAVES. POUR OVER TURKEY CUBES. REFRIGERATE AT LEAST 4 HOURS OR OVERNIGHT. STIR TO COAT SEVERAL TIMES DURING MARINATING. THREAD TURKEY ON SKEWERS, ALTERNATING WITH TOMATOES, MUSHROOMS, GREEN PEPPER, ONION AND ZUCCHINI. BRUSH LIGHTLY WITH OIL. GRILL OVER HOT COALS 6" FROM HEAT SOURCE, TURNING OCCASIONALLY, ABOUT 10 TO 15 MINUTES. BRUSH WITH RESERVED MARINADE WHILE TURNING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED TURKEY SHISH KABOB (08-17-93) (1:02) SERVINGS: 4 1 1/4 LB TURKEY BREAST TENDERLOINS 1/3 C CHILI SAUCE 2 T LEMON JUICE 1 T SUGAR 2 EA BAY LEAVES 8 EA MUSHROOMS 8 EA CHERRY TOMATOES 1 X ZUCCHINI MEDIUM (1/2" SLICES 1/2 X GREEN PEPPER (2" SQUARES) 2 EA ONIONS (CUT INTO 1/4'S) 2 T COOKING OIL CUT TURKEY TENDERLOINS INTO 1 1/2-INCH CUBES. MIX NEXT 4 INGREDIENTS; POUR OVER TURKEY CUBES. TOSS TO COAT; REFRIGERATE AT LEAST 4 HOURS OR OVERNIGHT, STIRRING OCCASIONALLY. THREAD TURKEY AND VEGETABLES ALTERNATELY ON SKEWERS. BRUSH LIGHTLY WITH OIL. BROIL OR GRILL 6" FROM HEAT OR COALS FOR 10 MINUTES. TURN AND BRUSH OCCASIONALLY WITH MARINADE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GROUND TURKEY LOAF (11-04-93) (23:29) 2 POUNDS GROUND TURKEY 1/2 CUP OATMEAL 1/4 CUP CATSUP 2 T CHOPPED ONION 1/2 T SALT 1/2 T OREGANO 1/2 T PEPPER 2 EGGS PLACE INGREDIENTS, EXCEPT TURKEY, IN MIXING BOWL. MIX THOROUGHLY AND LET STAND A FEW MINUTES. MIX IN TURKEY UNTIL WELL BLENDED. SHAPE INTO A LOAF. PLACE IN 5X9 LOAF PAN OR IN A SHALLOW PAN WITH A LITTLE WATER. BAKE IN 325 F OVEN FOR ONE HOUR OR UNTIL THERMOMETER REGISTERS 160-165 F. COOL TO SET LOAF. SLICE AND SERVE. EXTRAS CAN BE USED FOR SANDWICHES. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY BASTED TURKEY (08-16-93) (22:18) SERVINGS: 10 6 LB TURKEY 1/2 C OIL 1/2 C SOYA SAUCE 2 T HONEY 1 1/2 T GROUND GINGER 1 1/2 T DRY MUSTARD 2 EA CLOVES GARLIC, MINCED CUT TURKEY INTO PIECES AS FOLLOWS; 2 WINGS, 2 DRUMSTICKS, 2 THIGHS, 4 BREAST PIECES AND 4 BACK PIECES. COMBINE OIL, SOYA SAUCE, HONEY, GINGER, MUSTARD AND GARLIC. MARINATE TURKEY IN SOYA MIXTURE 2 HOURS IN REFRIGERATOR. DRAIN TURKEY PIECES, RESERVING MARINADE. PLACE DRUMSTICKS, THIGHS AND BREAST PIECES 6 - 8" ABOVE MEDIUM HOT COALS. GRILL FOR 30 MINUTES, TURNING OCCASIONALLY. ADD WINGS AND BAKE PIECES. GRILL ANOTHER 30 MINUTES, TURNING OCCASIONALLY. BASTE WITH MARINADE AND GRILL UNTIL TURKEY IS TENDER ABOUT 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KENTUCKY TURKEY AND BACON BROCHETTES (03/14/94) (19:50) 2 SKINLESS, BONELESS TURKEY THIGHS KENTUCKY MARINADE (RECIPE FOLLOWS) 1/2 TEASPOON SALT 8 STRIPS THINLY SLICED BACON 1) RINSE TURKEY WITH COLD WATER AND PAT DRY. CUT EACH THIGH INTO 8 EQUAL PIECES AND SEASON WITH SALT. PLACE IN BOWL WITH MARINADE AND TOSS WELL. COVER AND MARINATE 2 HOURS AT ROOM TEMPERATURE, OR AS LONG AS 48 HOURS REFRIGERATED. 2) PREPARE A HOT FIRE. CUT BACON STRIPS IN HALF CROSSWISE ANDS LAY FLAT ON A CLEAN WORK SURFACE. LIFT TURKEY FROM MARINADE AND PLACE 1 PIECE ON EACH BACON SLICE. WRAP BACON AROUND TURKEY MEAT AND THREAD 4 PIECES ONTO EACH OF 4 OILED METAL SKEWERS, TAKING CARE THAT THE BACON IS SECURED. 3) PLACE BROCHETTES ON AN OILED GRILL SET ABOUT 6 INCHES FROM COALS. GRILL BROCHETTES, TURNING AND MOVING OCCASIONALLY AND BASTING WITH RESERVED MARINADE, UNTIL BACON IS WELL BROWNED AND TURKEY IS COOKED THROUGH, ABOUT 10 MINUTES. KENTUCKY MARINADE 1 BUNCH SCALLIONS 1/4 CUP (PACKED) BROWN SUGAR 1/3 CUP DIJON MUSTARD 1/4 CUP FLAVORLESS COOKING OIL 1/4 CUP KENTUCKY BOURBON WHISKEY PROCESS ALL INGREDIENTS IN A BLENDER OF FOOD PROCESSOR UNTIL THOROUGHLY COMBINED. MARINADE CAN BE STORED IN A COVERED JAR IN REFRIGERATOR FOR 3 DAYS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MESQUITE GRILLED CAJUN TURKEY (02/06/94) (18:05) 3 - LB BUTTERBALL BONELESS BREAST OF TURKEY, THAWED 1/4 - TSP CAYENNE 1/4 - TSP ANISE SEED 1/4 - TSP GROUND CLOVES 1/4 - TSP GROUND ALLSPICE 1 - BAY LEAF, CRUSHED OIL 1 - TBSP ONION FLAKES 1 - TBSP GARLIC POWDER 1/2 - TSP THYME LEAVES PREPARE GRILL FOR INDIRECT METHOD USING MESQUITE CHIPS OR COALS. BRUSH TURKEY WITH OIL. COMBINE REMAINING INGREDIENTS AND SPRINKLE OVER TURKEY. PLACE TURKEY ON GRILL. COVER GRILL AND COOK ACCORDING TO PACKAGE DIRECTIONS. WRAP IN FOIL AND LET STAND 10 TO 15 MINUTES. REMOVE NETTING FROM TURKEY AND SLICE TURKEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN CASSEROLE (12/26/93) (1:50) 1 1/2 CUPS CHOPPED COOKED TURKEY 1 12 OZ JAR TURKEY GRAVY 1 8 OZ CARTON SOUR CREAM 1 4 OZ CAN DICED GREEN CHILI PEPPERS, DRAINED 2 GREEN ONIONS, SLICED 2 TABLESPOONS SLICED PITTED RIPE OLIVES 1 1/2 CUPS COARSLY CRUSHED CORN CHIPS 1 1/2 CUPS SHREDDED CHEDDAR OR MONTEREY JACK CHEESE (6 OZ) 1 LARGE TOMATO, CHOPPED SHREDDED LETTUCE IN LARGE MIXING BOWL COMBINE THE TURKEY, GRAVY, SOUR CREAM, CHILI PEPPERS, GREEN ONIONS, AND OLIVES. GREASE THE SIDES OF A MICROWAVE-SAFE 1 1/2 QUART CASSEROLE. SPRINKLE ONE-THIRD OF THE CORN CHIPS OVER THE BOTTOM OF CASSEROLE. POUR HALF THE TURKEY MIXTURE OVER THE CHIPS. TOP WITH HALF THE CHEESE. REPEAT LAYERS, RESERVING LAST PORTION OF CORN CHIPS. BAKE IN CONVENTIONAL OVEN AT 350XF FOR 30-35 MINUTES OR UNTIL HOT AND BUBBLY. OR MICROWAVE COVERED, ON 100 PERCENT POWER (HIGH) FOR 9 TO 12 MINUTES OR UNTIL HEATED THROUGH, STIRRING ONCE. TOP WITH RESERVED CORN CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MICRO-GRILL TURKEY BREAST (02/05/94) (23:38) THAW TURKEY BREAST. CALCULATE MICROWAVE COOKING TIME AT 5 MINUTES PER POUND. RUB WITH OIL AND PLACE SKIN SIDE DOWN IN A GLASS BAKING DISH. COVER WITH VENTED PLASTIC WRAP. ROTATING DISH MIDWAY THROUGH COOKING, MICROWAVE ON HIGH FOR HALF THE CALCULATED COOKING TIME. MEANWHILE, LIGHT CHARCOAL IN OUTDOOR GRILL. TURN TURKEY SKIN SIDE UP. COVER AGAIN. ROTATING DISH MIDWAY THROUGH COOKING, MICROWAVE FOR REMAINING HALF OF CALCULATED COOKING TIME. IMMEDIATELY, TRANSFER TO GRILL. TURNING SEVERAL TIMES, GRILL UNTIL MEAT THERMOMETER REGISTERS 170 DEGREES IN THE THICKEST PART OF BREAST. MAKES 2 TO 3 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MICROWAVE CHOW MEIN FOR TWO (02/06/94) (18:02) 8 - OZ TURKEY BREAST TENDERLOIN, CUT INTO BITE SIZE PIECES 1 - TBSP SOY SAUCE 2 - TSP CORNSTARCH 1 - RIB CELERY, SLICED 1/2" THICK DIAGONALLY 1/2 - CUP FRESH BEAN SPROUTS 1/4 - CUP THINLY SLICED ONION 2 - OZ FRESH MUSHROOMS, ABOUT 4 MEDIUM, SLICED CHOW MEIN NOODLES OR COOKED RICE PLACE TURKEY IN 1 QUART CASSEROLE. STIR IN SOY SAUCE AND CORNSTARCH, COATING EACH PIECE OF MEAT. ADD CELERY, BEAN SPROUTS, ONION AND MUSHROOMS; COVER WITH LID. STIRRING, MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 5 TO 6 MINUTES. LET STAND 2 MINUTES BEFORE SERVING OVER CHOW MEIN NOODLES OR RICE. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE-MUSTARD GLAZED TURKEY (02/06/94) (22:59) 1 - LB HICKORY SMOKED BREAST OF TURKEY 1/4 - CUP MARMALADE 2 - TBSP DIJON MUSTARD 1 - TBSP BROWN SUGAR CUT TURKEY INTO FOUR 1/2" SLICES. MAKES GLAZE BY COMBINING REMAINING INGREDIENTS IN SMALL BOWL. HEAT TURKEY OVER HOT COALS IN COVERED GRILL, 8 TO 10 MINUTES, TURNING ONCE AND BRUSHING WITH GLAZE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OZARK MOUNTAIN TURKEY GRILL (02/06/94) (23:02) 1/2 - LB THINLY SLICED HONEY CURED HAM 1/2 - LB THINLY SLICED TURKEY BREAST 1/4 - CUP COARSE GROUND MUSTARD 2 1/2 - TSP HONEY 1/4 - TSP RUBBED SAGE 1 - EGG 1/3 - CUP MILK 4 - LARGE RECTANGULAR WHOLE WHEAT ROLLS (ABOUT 5 1/2 X 3 X 2") OR A LONG LOAF WHOLE WHEAT BREAD, CUT INTO 5 1/2" LENGTHS 3/4 - CUP FINELY CHOPPED WALNUTS 3 - TBSP MELTED BUTTER OR MARGARINE, DIVIDED 4 - LETTUCE LEAVES 4 - SLICES (1 OZ EACH) SWISS CHEESE 4 - SLICES (1 OZ EACH) CHEDDAR CHEESE DIVIDE HAM AND TURKEY INTO 4 EQUAL PORTIONS; COVER AND SET ASIDE. STIR TOGETHER MUSTARD, HONEY AND SAGE. BEAT 1 TBSP MUSTARD MIXTURE, EGG AND MILK IN SHALLOW CONTAINER UNTIL WELL BLENDED. SLICE ROLLS LENGTHWISE INTO THIRDS. SPREAD REMAINING MUSTARD MIXTURE ON CUT SIDE OF ROLL TOPS AND BOTTOMS. (DO NOT SPREAD MIDDLE LAYERS. )DIP MIDDLE LAYERS INTO EGG MIXTURE; COAT EACH SIDE WITH WALNUTS, PRESSING NUTS LIGHTLY INTO BREAD. HEAT LARGE GRIDDLE OVER MEDIUM HEAT. OR PREHEAT ELECTRIC GRIDDLE TO 375 DEGREES. BRUSH GRIDDLE WITH 1 TBSP OF MELTED BUTTER. ARRANGE MIDDLE ROLL LAYERS ON GRIDDLE. GRILL, TURNING ONCE, UNTIL GOLDEN BROWN; KEEP WARM IN LOW OVEN. BRUSH GRIDDLE WITH ADDITIONAL 1 TBSP BUTTER. GRILL ROLL TOPS, MUSTARD SIDE DOWN, UNTIL GOLDEN; KEEP WARM IN LOW OVEN. BRUSH GRIDDLE WITH REMAINING BUTTER. GRILL ROLL BOTTOMS, MUSTARD SIDE DOWN, UNTIL GOLDEN BROWN. TOP EACH ROLL BOTTOM WITH LETTUCE, HAM, SWISS CHEESE, MIDDLE ROLL LAYER, TURKEY AND CHEDDAR CHEESE. COVER WITH ROLL TOPS. TO SERVE, CUT INTO HALVES, DIAGONALLY. MAKES 4 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARMESAN TURKEY WITH POTATOES (02/06/94) (18:18) 1 - LB BARBECUED BREAST OF TURKEY 1/4 - CUP MELTED BUTTER 2 - TBSP GRATED PARMESAN CHEESE 1/2 - TSP DRY MUSTARD 1/8 - TSP GARLIC POWDER 1 - 12 OZ PKG FROZEN SHREDDED HASH BROWN POTATOES, THAWED CUT TURKEY INTO FOUR 1/2" SLICES. LIGHTLY SCORE ONE SIDE OF TURKEY WITH SHARP KNIFE; SET ASIDE. COMBINE BUTTER, PARMESAN, MUSTARD AND GARLIC POWDER IN LARGE BOWL; SET ASIDE 1 TBSP BUTTER MIXTURE. ADD POTATOES TO BOWL AND TOSS. PLACE POTATO MIXTURE IN 9 X 13" METAL BAKING PAN. PLACE PAN AND TURKEY SLICES ON SHALLOW BAKING SHEET. BROIL 5 MINUTES 3" FROM HEAT SOURCE. TURN TURKEY OVER; BRUSH WITH RESERVED BUTTER MIXTURE. STIR POTATOES. BROIL BOTH 5 TO 6 MINUTES MORE UNTIL GOLDEN BROWN. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PITA PIZZAS (11-04-92) (3:22) IBM 1 TABLESPOON VEGETABLE OIL 8 OUNCES GROUND TURKEY 1 8 OUNCE CAN TOMATO SAUCE 2 TABLESPOONS CHOPPED FRESH OR DRIED PARSLEY 1/2 TEASPOON DRIED OREGANO LEAVES 4 WHOLE WHEAT MINI PITA BREADS 1/2 CUP COARSELY GRATED MOZZARELLA CHEESE IN 10 INCH SKILLET OVER MEDIUM HEAT, HEAT OIL; ADD GROUND TURKEY; COOK ABOUT 5 MINUTES, STIRRING FREQUENTLY, UNTIL MEAT IS WELL BROWNED. STIR IN TOMATO SAUCE, PARSLEY AND OREGANO; COOK ABOUT 2 MINUTES LONGER, STIRRING FREQUENTLY UNTIL HEATED THROUGH. MEANWHILE, TOAST PITA BREADS. SPOON TURKEY MIXTURE OVER PITAS; SPRINKLE EACH WITH 2 TABLESPOONS GRATED MOZZARELLA. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTTED TURKEY SPREAD (04-09-93) (2:23) IBM 1/2 POUND GROUND TURKEY 1 SMALL YELLOW ONION, CHOPPED 2 TABLESPOONS SWEET PICKLE RELISH 2 TABLESPOONS PLAIN YOGURT 1/4 TEASPOON PAPRIKA PINCH GROUND NUTMEG 1/8 TEASPOON BLACK PEPPER IN A 10 INCH NONSTICK SKILLET, BROWN THE TURKEY OVER MODERATE HEAT FOR 5 MINUTES OR UNTIL COOKED THROUGH. TRANSFER THE TURKEY TO A FOOD PROCESSOR OR ELECTRIC BLENDER AND ADD THE ONION, RELISH, YOGURT, PAPRIKA, NUTMEG AND PEPPER. WHIRL THE MIXTURE FOR 15 SECONDS. TRANSFER TO A SMALL CROCK OR BOWL, COVER TIGHTLY, AND REFRIGERATE AT LEAST 2 HOURS BEFORE SERVING. MAKES ABOUT 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK TURKEY POT PIES (02/06/94) (23:14) 1 - 10 OZ BOX FROZEN MIXED VEGETABLES 2 - TBSP WATER 1 - TSP INSTANT MINCED ONION 1 - 10 1/2 OZ CAN CREAM OF CELERY SOUP 1/2 - CUP MILK 1 1/2 - CUPS COOKED CHOPPED TURKEY 4 - FROZEN BUTTERMILK MICROWAVE PANCAKES 1 - TBSP GRATED PARMESAN CHEESE PAPRIKA EMPTY VEGETABLES INTO A 2 QUART ROUND CASSEROLE. ADD WATER AND ONION; COVER WITH LID OR VENTED PLASTIC WRAP. MICROWAVE ON HIGH 5 TO 6 MINUTES. STIR IN CELERY SOUP AND MILK UNTIL SMOOTH; THEN STIR IN TURKEY. COVER AGAIN AND MICROWAVE ON HIGH 3 TO 4 MINUTES DIVIDE MIXTURE AMONG FOUR (10 OZ) CUSTARD CUPS OR RAMEKINS. PLACE A FROZEN PANCAKE ON TOP OF EACH. SPRINKLE PANCAKES WITH CHEESE AND PAPRIKA. ROTATING CUPS MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 3 TO 4 MINUTES OR UNTIL PANCAKES ARE THAWED AND HOT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST TURKEY (12/15/93) (22:23) 1 TURKEY CHESTNUT FILLING RECIPE 1/2 CUP BUTTER 1/4 CUP FLOUR SALT DRESS AND CLEAN TURKEY AND FILL WITH CHESTNUT STUFFING. CREAM TOGETHER THE BUTTER AND FLOUR AND RUB THE LEGS, WINGS, AND BREAST WITH THE MIXTURE. PLACE IN OVEN (400-F) FOR 15 MINUTES. SEASON WITH SALT. REDUCE THE HEAT TO 350-F AND FINISH ROASTING FOR 3-1/2 HOURS OR UNTIL TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST TURKEY 1 (02/06/94) (18:03) 1 - TBSP FLOUR 8 - LB WHOLE TURKEY, UNSTUFFED MELTED BUTTER OR MARGARINE SALT PEPPER PAPRIKA 1 - SMALL ONION, SLICED 1/2 - CUP CHOPPED CELERY 1 - CARROT, QUARTERED PREHEAT OVEN TO 350 DEGREES. SHAKE FLOUR IN LARGE SIZE (14 X 20") COOKING BAG AND PLACE IN 12 X 8 X 2 BAKING DISH. RINSE TURKEY; PAT DRY. BRUSH ENTIRE SURFACE WITH BUTTER; SPRINKLE WITH SEASONINGS. SPREAD ONION AND CELERY IN BOTTOM OF BAG; PLACE TURKEY IN BAG AND SURROUND WITH CARROTS. CLOSE BAG WITH NYLON TIE; MAKE 6 HALF-INCH SLITS IN TOP. BAKE 2 TO 2 1/2 HOURS OR UNTIL MEAT THERMOMETER READS 185 DEGREES. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST TURKEY /W CORN BREAD-CHORIZO STUFFING (02/06/94) (18:13) 1 - 12 LB TURKEY 1/2 - CUP UNSALTED BUTTER, SOFTENED STUFFING: 4 - ONIONS, COARSELY CHOPPED 5 - CELERY STALKS, COARSELY CHOPPED 1 - LB CHORIZO (SPANISH SAUSAGE), BROKEN UP 6 - CUPS DAY-OLD CORN BREAD, CRUMBLED 3 - CUPS DAY-OLD WHITE BREAD, CUBED 2 - CUPS FROZEN CORN KERNELS, THAWED 2 - TBSP CHOPPED FRESH CILANTRO OR 2 TBSP DRIED 2 - TBSP CHOPPED FRESH PARSLEY SALT AND PEPPER, TO TASTE GRAVY: 3 - CUPS TURKEY STOCK, AS NEEDED 1 - CUP WHITE OR ROSE WINE WASH TURKEY UNDER HOT WATER. PAT EXTERIOR AND CAVITIES COMPLETELY DRY WITH PAPER TOWELS. SMEAR TURKEY WITH 4 TBSP BUTTER. SAUTE ONIONS AND CELERY IN THE REMAINING BUTTER OVER MEDIUM HEAT UNTIL TRANSLUCENT. REMOVE WITH SLOTTED SPOON TO A VERY LARGE BOWL. SAUTE THE CHORIZO IN THE SAME PAN UNTIL LIGHTLY BROWN. REMOVE TO SAME BOWL AND ADD REMAINING STUFFING INGREDIENTS. TOSS TO COMBINE COMPLETELY. (IF MIXTURE SEEMS DRY, ADD TURKEY STOCK OR APPLE JUICE. ) SALT AND PEPPER THE TURKEY'S CAVITY AND LOOSELY STUFF THE CAVITY AND THE NECK WITH THE BREAD-CHORIZO MIXTURE, LEAVING SOME ROOM FOR EXPANSION DURING COOKING. (EXTRA STUFFING CAN BE REFRIGERATED IN A COVERED CASSEROLE AND BAKED @ 375 DEGREES FOR 40 MINUTES. )SEW UP AND TRUSS THE TURKEY. RETURN TO RACK IN ROASTING PAN AND TURN TURKEY ON ITS LEFT SIDE. ADD 1 CUP STOCK AND WINE GRAVY TO PAN. PLACE IN PREHEATED 400 DEGREE OVEN FOR 20 MINUTES. TURN TURKEY ONTO ITS RIGHT SIDE AND CONTINUE ROASTING ANOTHER 20 MINUTES. LOWER OVEN TO 325 DEGREES. TURN TURKEY BREAST-SIDE-DOWN AND ROAST FOR 1 HOUR AND 20 MINUTES. BASTE EVERY 15 MINUTES OR SO, ADDING STOCK AS NEEDED. TURN TURKEY BREAST-SIDE-UP AND CONTINUE BASTING EVERY 15-20 MINUTES. (FOR A 12 LB TURKEY, COOKING TIME WILL BE FROM 15 TO 20 MINUTES PER POUND; THE INTERNAL TEMPERATURE SHOULD REACH 180 DEGREES. THE JUICES IN THE THIGH SHOULD RUN CLEAR WHEN PIERCED WITH A FORK. )REMOVE TO A HEATED PLATTER TO REST. SKIM OFF AS MUCH FAT AS POSSIBLE FROM THE PAN DRIPPINGS. TRANSFER PAN DRIPPINGS, INCLUDING BROWN BITS, TO A SAUTE PAN. REDUCE TO A GRAVY OVER HIGH HEAT. CARVE TURKEY. SERVE GRAVY AND DRESSING ON THE SIDE. TOTAL COOKING TIME: 3 - 4 1/2 HOURS. SERVES 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST TURKEY /W CORN BREAD STUFFING (02/06/94) (23:00) 1 - 12 TO 16 LB TURKEY CORN BREAD STUFFING: 3/4 - CUP BUTTER FLAVOR CRISCO 1/4 - CUP WATER 2 - 8 OZ PKG CORN BREAD STUFFING 1/2 - CUP CHOPPED PARSLEY 1 - EGG, BEATEN 1/2 - CUP CHOPPED ONIONS 1 - CUP CHOPPED CELERY 1 - 10 3/4 OZ CAN DOUBLE STRENGTH TURKEY BROTH FOLLOW PACKAGE DIRECTIONS FOR PREPARING TURKEY FOR ROASTING. MELT 1/4 CUP BUTTER FLAVOR CRISCO IN LARGE SKILLET OVER MEDIUM HEAT. ADD ONIONS AND CELERY. COOK AND STIR OVER MEDIUM HEAT UNTIL TENDER. ADD CAN OF BROTH AND 1/4 CUP WATER. REMOVE FROM HEAT AND SET ASIDE. COMBINE STUFFING AND PARSLEY IN LARGE BOWL. SLOWLY ADD VEGETABLES WITH LIQUID EGG AND TOSS UNTIL EVENLY MOISTENED. STUFF TURKEY LOOSELY. PLACE TURKEY IN ROASTING BAG AND BRUSH WITH REMAINING (1/2 CUP) BUTTER FLAVOR CRISCO. FOLLOW PACKAGE DIRECTIONS FOR BAKING. TURKEY IS DONE WHEN MEAT THERMOMETER IN THICKEST PART OF THIGH REGISTERS 185 DEGREES. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST TURKEY WITH SMIRNOFF STUFFING (02/06/94) (18:17) 10 TO 12 - LB FRESH TURKEY SALT AND PEPPER SMIRNOFF STUFFING RECIPE OIL SPRINKLE TURKEY WITH SALT AND PEPPER. STUFF CAVITY WITH SMIRNOFF STUFFING. LIGHTLY OIL TURKEY SKIN. ROAST IN 350 DEGREE OVEN FOR 3 HOURS OR UNTIL TENDER. PLACE ANY REMAINING STUFFING IN GREASED OVENPROOF SERVING DISH AND BAKE WITH TURKEY DURING LAST 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROASTED TURKEY BREASTS (12-12-92) (0:12) IBM 3 - 4 POUND TURKEY BREAST WITH BONE AND WING 2 TABLESPOONS BUTTER, MELTED 1 TEASPOON TARRAGON 1/2 TEASPOON GARLIC SALT 1/2 TEASPOON ROSEMARY 1/2 TEASPOON PEPPER RINSE TURKEY AND PAT DRY WITH PAPER TOWELS. MIX BUTTER, HERBS AND SPICES. BRUSH THIS MIXTURE OVER TURKEY. BAKE ON MICROWAVE/CONVECTION UNTIL PROBE REACHES 175 DEGREES, APPROXIMATELY 1 1/4 HOURS. LET STAND 20 MINUTES BEFORE SERVING. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEASONED TURKEY PATTIES (02/05/94) (23:13) 1 - 1 1/4 LB PKG FRESH GROUND TURKEY 1/3 - CUP FINE DRY BREAD CRUMBS 1/2 - CUP CHOPPED ONION 1 - EGG 1 1/4 - TSP WORCESTERSHIRE SAUCE 1/2 TO 3/4 - TSP POULTRY SEASONING 1/2 - TSP EACH:GARLIC SALT AND SEASONED SALT MIX ALL INGREDIENTS. FORM INTO 4 TO 5 PATTIES, EACH 1/2" THICK. BROIL OR GRILL IN PREHEATED 550 DEGREE OVEN - BROILER OR OVER HOT COALS, 4" FROM HEAT, ABOUT 4 MINUTES ON EACH SIDE, UNTIL MEAT SPRINGS BACK WHEN TOUCHED AND IS NO LONGER PINK. BRUSH WITH BUTTER OR BROTH WHILE COOKING. MAKES 4 TO 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED TURKEY ROLL-UP (02/05/94) (23:35) 6 - OZ FRESH SNAP PEAS, CLEANED (ABOUT 1 1/3 CUPS) 1 - TBSP WATER 1 - BEATEN EGG 1 - CUP HERB-SEASONED STUFFING MIX 1 - MEDIUM CARROT, SHREDDED 2 - TBSP BUTTER OR MARGARINE, MELTED 4 - TURKEY BREAST TENDERLOIN STEAKS (ABOUT 1 LB) 1/2 - 12 OZ JAR (2/3 CUP) TURKEY GRAVY 2 - TSP SNIPPED PARSLEY 1/4 TO 1/2 - TSP FINELY SHREDDED LEMON PEEL IN A 8 X 8 X 2" MICROWAVE SAFE BAKING DISH, COMBINE SNAP PEAS AND WATER. COVER WITH VENTED MICROWAVE SAFE PLASTIC WRAP. COOK ON 100 % POWER (HIGH) 2 TO 3 MINUTES OR UNTIL ALMOST TENDER; DRAIN SNAP PEAS AND SET ASIDE. IN A SMALL MIXING BOWL, COMBINE EGG, STUFFING MIX, CARROT AND BUTTER. TO ASSEMBLE ROLLS, LAY TURKEY STEAKS FLAT. PLACE 1/4 OF SNAP PEAS ON TOP OF EACH TURKEY STEAK TOWARD ONE END. PLACE 1/4 CUP STUFFING MIXTURE ON TOP OF PEAS ON EACH STEAK. CAREFULLY, FOLD THE EMPTY END OF EACH TURKEY STEAK OVER THE STUFFING; FASTEN WITH A WOODEN TOOTHPICK. PLACE IN SAME BAKING DISH USED FOR PEAS. COVER WITH VENTED PLASTIC WRAP. COOK ON HIGH 6 TO 8 MINUTES OR UNTIL TURKEY IS TENDER AND NO LONGER PINK, GIVING DISH A HALF TURN AND ARRANGING ROLLS AFTER 4 MINUTES. IN A 2 CUP GLASS MEASURE, COMBINE GRAVY, PARSLEY AND LEMON PEEL. COOK, UNCOVERED, ON HIGH 2 TO 3 MINUTES OR UNTIL HEATED THROUGH, STIRRING ONCE. TRANSFER ROLL UP STEAKS TO PLATTER, SPOON GRAVY OVER THEM. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEDISH TURKEY MEATBALLS (05/26/93) (17:39) 2 LBS. GROUND TURKEY 1/4 C. CHOPPED ONIONS 4 EGGS 1-1/4 C. BREAD/CRACKER CRUMBS 1 T. NUTMEG 1/2 T. ALLSPICE 1 T. SALT 1/2 T. PEPPER 1 QT. MILK 3/4 C. FLOUR 6 OZ. MELTED BUTTER 1/2 T. SALT 1/4 T. PEPPER MIX FIRST 8 INGREDIENTS AND FORM INTO SMALL ROUND BALLS. BROWN IN 1 TABLESPOON BUTTER. REMOVE AND PUT IN GREASED CASSEROLE DISH. ADD BUTTER, FLOUR, SALT AND PEPPER INTO THE BROWNING PAN. GRADUALLY ADD MILK. HEAT AND STIR UNTIL THICKENED. POUR OVER CREAM SAUCE AND BAKE AT 325 DEGREES FOR 1- 1/2 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= THAI TURKEY BALLS (05/26/93) (17:43) 1 LB. GROUND RAW TURKEY 1 T. LIGHT SOY SAUCE 1 T. CHILI POWDER 1/2 T. SESAME OR SALAD OIL 1/4 C. BOILING WATER 3 T. BROWN SUGAR 3 T. LIME OR LEMON JUICE 1 T. INSTANT MINCED ONION 4 OZ. CHOPPED CHILIES, DRAINED COMBINE FIRST 4 INGREDIENTS. SHAPE INTO 25 1-INCH BALLS (12 REGULAR SIZED MEATBALLS) AND FLATTEN SLIGHTLY. MICROWAVE, COVERED WITH WAX PAPER, ON HIGH FOR 5 MINUTES, TURNING ONCE. DRAIN. COMBINE REMAINING INGREDIENTS AND POUR OVER TURKEY BALLS. HEAT THROUGH IN MICROWAVE FOR 1 MINUTE. MAKES 25 APPETIZERS OR 4 MAIN SERVINGS, 240 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= THAI TURKEY STRIPS (05/26/93) (17:43) 1 LB. BONELESS RAW TURKEY STRIPS 2 T. LIME OR LEMON JUICE 2 T. OYSTER OR FISH SAUCE 1 T. BROWN SUGAR 4 MINCED GARLIC CLOVES 1-1/2 T. GROUND CORIANDER 1 T. GROUND CUMIN 1/8 TO 1/4 T. CAYENNE 1 T. LIGHT SOY SAUCE SLICE TURKEY INTO 2 X 1/4 X 1/4 INCH STRIPS. COMBINE REMAINING INGREDIENTS AND MARINADE TURKEY OVERNIGHT OR LONGER. SOAK BAMBOO SKEWERS IN WATER FOR 1 HOUR. THREAD TURKEY ON SKEWERS, BASTE WITH MARINADE, AND MICROWAVE ON MEDIUM POWER FOR 3-1/2 TO 4 MINUTES, TURNING ONCE. SERVE WITH THAI PEANUT SAUCE IF DESIRED. MAKES 4 MAIN DISH SERVINGS, 319 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY AND PECAN CASSEROLE (11-14-93) (16:53) 8 C TURKEY, COOKED & CUBED 1/2 TSP MIXED VEGETABLE SEASONING 8 T BUTTER 4 CLOVES GARLIC, MINCED 2 T SCALLIONS, CHOPPED 6 T BRANDY 1 C WHITE WINE 2 T TOMATO PASTE 6 T WHOLE WHEAT FLOUR 1 C MUSHROOMS, CHOPPED 2 C BROTH 1 LB PECANS 1 1/2 C SOUR CREAM 1/2 C FRESH PARSLEY, CHOPPED SEASON TURKEY WITH MIXED VEGETABLE SEASONING. IN SKILLET, MELT 1/2 OF BUTTER AND BROWN TURKEY; PLACE TURKEY IN OVENPROOF CASSEROLE WITH LID. IN SAME SKILLET, SAUTE GARLIC AND SCALLIONS. ADD BRANDY AND WINE; INCREASE HEAT AND BOIL ABOUT 1 MINUTE. REDUCE HEAT TO LOW AND WHISK IN TOMATO PASTE, AND FLOUR. COOK, STIRRING UNTIL SMOOTH. ADD MUSHROOMS AND BROTH. POUR SAUCE OVER TURKEY IN CASSEROLE. ADD PECANS. BAKE COVERED 35 TO 40 MINUTES OR UNTIL TURKEY IS TENDER. REMOVE FROM OVEN. SPOON ABOUT 2 CUPS OF TURKEY SAUCE INTO BOWL; STIR IN SOUR CREAM; RETURN TO CASSEROLE, STIRRING UNTIL THOROUGHLY COMBINED. RETURN TO OVEN AND BAKE COVERED ABOUT 10 MINUTES. SPRINKLE WITH PARSLEY AND SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY APPLE CROISSANT (02/06/94) (18:11) 6 - CROISSANTS, SPLIT 1/2 - CUP MAYONNAISE OR SALAD DRESSING 6 - LETTUCE LEAVES 6 - OZ TURKEY 1 - LB(18 SLICES) BACON, COOKED 6 - OZ RED OR GOLDEN DELICIOUS APPLES, CORED, THINLY SLICED AND PREPPED* SPREAD MAYONNAISE ON EACH CROISSANT BOTTOM AND TOP. PLACE 1 LETTUCE LEAF, 1 OZ TURKEY, 3 SLICES BACON AND ABOUT 1 OZ APPLE SLICES ON BOTTOM. COVER WITH CROISSANT TOP. SECURE WITH TOOTHPICKS, IF NEEDED. * DIP APPLES IN DILUTE SOLUTION OF LEMON JUICE AND WATER TO PREVENT BROWNING. VARIATIONS: SUBSTITUTE SPLIT HARD ROLLS, BAGELS, BRIOCHE, ENGLISH MUFFINS OR POCKET BREAD FOR CROISSANTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY BAKE WITH CHEESE SWIRLS (02/06/94) (18:16) 1/3 - CUP CHOPPED GREEN PEPPER 1/3 - CUP CHOPPED ONION 3 - TBSP SHORTENING 1/4 - CUP BISQUICK 1 - 10 3/4 OZ CAN CREAM OF CELERY SOUP 1 1/2 - CUPS MILK 1 1/2 - CUPS COOKED TURKEY 1 - CUP FROZEN PEAS 2 - CUPS BISQUICK 1/2 - CUP COLD WATER 1/4 - CUP SHREDDED PROCESS AMERICAN CHEESE HEAT OVEN TO 425 DEGREES. COOK AND STIR PEPPER AND ONION IN SHORTENING IN 2 QT. SAUCEPAN UNTIL TENDER. STIR IN 1/4 CUP BISQUICK MIX. ADD SOUP. GRADUALLY STIR IN MILK. HEAT TO BOILING OVER MEDIUM HEAT. STIR CONSTANTLY. BOIL AND STIR FOR 1 MINUTE. STIR IN TURKEY AND PEAS. POUR INTO AN OBLONG, 12 X 7 1/2 X 2" BAKING DISH. MIX 2 CUPS BAKING MIX WITH WATER UNTIL SOFT DOUGH FORMS. BEAT WITH VIGOR 20 STROKES, GENTLY SMOOTH DOUGH INTO A BALL ON FLOURED CLOTH-COVERED BOARD. KNEAD 5 TIMES. ROLL INTO A RECTANGLE, 15 X 9". SPRINKLE WITH CHEESE. ROLL UP TIGHTLY, BEGINNING AT 15" SIDE. SEAL WELL BY PINCHING EDGE OF DOUGH INTO ROLL. CUT INTO 12 - 1 1/4" SLICES. PLACE CUT SIDES DOWN ON TURKEY MIXTURE. BAKE UNTIL GOLDEN BROWN, 20 TO 25 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY BALLS (02/05/94) (23:04) 1 - LB GROUND TURKEY 1/2 - CUP FINELY CHOPPED ONION 2 - TSP MINCED GARLIC 3 - TBSP PARMESAN CHEESE 1/2 - CUP PLAIN BREAD CRUMBS 1 - TBSP OLIVE OIL 3 - TBSP TOMATO JUICE 1/4 - TSP BLACK PEPPER 1/4 - TSP SALT 1/4 - CUP CHOPPED PARSLEY 1 - TSP ITALIAN SEASONING VEGETABLE OIL SPRAY COMBINE ALL INGREDIENTS BUT THE VEGETABLE OIL SPRAY IN A MIXING BOWL AND MIX WELL. FORM INTO 18 BALLS AND PLACE ON A BAKING SHEET SPRAYED WITH VEGETABLE OIL SPRAY. LIGHTLY SPRAY THE TURKEY BALLS WITH VEGETABLE OIL SPRAY. BAKE FOR 15 MINUTES IN A PREHEATED 450 DEGREE OVEN. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY BLACK BEAN CHILI (05/26/93) (17:53) 1 LB. GROUND TURKEY 1 CHOPPED ONION 1 T. OIL 2 LARGE GARLIC CLOVES 1-1/2 T. CHILI POWDER 1/2 T. SALT 4 OZ. DICED GREEN CHILIES 2 28-OZ. CANS WHOLE TOMATOES, CRUSHED 2 16-OZ. CANS BLACK BEANS SOUR CREAM SHREDDED CHEDDAR CHEESE GUACAMOLE BROWN TURKEY AND ONION IN OIL. DRAIN OFF FAT. ADD CRUSHED GARLIC AND NEXT 5 INGREDIENTS. BRING TO BOIL, REDUCE HEAT, AND SIMMER, STIRRING OCCASIONALLY, FOR 30 MINUTES. SERVE TOPPED WITH REMAINING INGREDIENTS. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY BREAST FLORENTINE (02/06/94) (18:06) 1 - 3 LB TURKEY BREAST PORTION 5 - SLICES BACON 1/2 - CUP CHOPPED ONION 3 - TSP ALL-PURPOSE FLOUR 1/2 - TSP DRIED TARRAGON, CRUSHED 1 1/2 - CUP MILK 1 - 10 OZ PACKAGE FROZEN CHOPPED SPINACH, COOKED AND WELL DRAINED 1 - 2 1/2 OZ JAR SLICED MUSHROOMS, DRAINED BUTTER OR MARGARINE, MELTED 1/3 - CUP SHREDDED AMERICAN CHEESE BONE TURKEY BREAST. BUTTERFLY TURKEY BY SPLITTING LENGTHWISE ABOUT HALFWAY THROUGH; SPREAD MEAT OPEN. AT THE V FORMED BY THE CUT, MAKE 2 MORE LENGTHWISE SLITS PERPENDICULAR TO THE RIGHT AND LEFT OF THE V; SPREAD MEAT OPEN. PLACE TURKEY BETWEEN PLASTIC WRAP. POUND TO 1/2" THICKNESS. (TURKEY SHOULD MEASURE ABOUT 11 X 8". )CUT UP 2 SLICES BACON. COOK CUT-UP BACON JUST UNTIL DONE; DRAIN, RESERVING DRIPPINGS. COOK ONION IN DRIPPINGS UNTIL TENDER. BLEND IN FLOUR, TARRAGON AND DASH PEPPER. ADD MILK. COOK AND STIR UNTIL THICKENED AND BUBBLY. REMOVE FROM HEAT. COMBINE 1/2 CUP SAUCE, COOKED BACON, SPINACH AND MUSHROOMS. COVER AND CHILL REMAINING SAUCE. PLACE TURKEY, SKIN SIDE DOWN; TOP WITH SPINACH MIXTURE. ROLL UP. SECURE WITH STRING. PLACE ON RACK IN BAKING PAN. BRUSH TURKEY WITH BUTTER. BAKE, LOOSELY COVERED WITH FOIL, IN A 350 DEGREE OVEN 1 1/2 HOURS. UNCOVER; REMOVE STRING. LAY REMAINING BACON SLICES OVER TURKEY. BAKE 30 MINUTES OR UNTIL INTERNAL TEMPERATURE IS 180 DEGREES. MEANWHILE, STIR CHEESE INTO REMAINING SAUCE; HEAT THROUGH. SERVE SAUCE WITH TURKEY. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY BREAST WITH EGG NOODLE STUFFING (02/06/94) (18:07) 8 - OZ FINE EGG NOODLES(ABOUT 4 CUPS) 1 - TBSP SALT 3 - QTS. BOILING WATER 1 - FROZEN TURKEY BREAST(ABOUT 5 LBS), THAWED 1/4 - CUP BUTTER 3/4 - CUP CHOPPED ONION 3/4 - CUP CELERY 1/3 - CUP CHOPPED PARSLEY 1/4 - CUP TURKEY BROTH 1/2 - TSP POULTRY SEASONING 1/4 - TSP THYME 1/4 - TSP SALT DASH PEPPER 1/3 - CUP TURKEY BROTH TURKEY BROTH FOR BASTING GRADUALLY ADD NOODLES AND 1 TBSP SALT TO RAPIDLY BOILING WATER SO THAT WATER CONTINUES TO BOIL. COOK UNCOVERED, STIRRING OCCASIONALLY, UNTIL TENDER. DRAIN IN COLANDER. MEANWHILE, SET TURKEY ON RACK OF ROASTING PAN, CAVITY SIDE UP. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT. ADD ONION, CELERY, PARSLEY, 1/4 CUP TURKEY BROTH AND SEASONINGS. COVER AND COOK ABOUT 5 MINUTES OR UNTIL ONION IS TENDER. POUR OVER NOODLES; STIR WELL. SPOON SOME OF THE STUFFING INTO TURKEY CAVITY. BRUSH TURKEY WITH TURKEY BROTH. DO NOT COVER. ROAST @ 350 DEGREES ABOUT 2 HOURS, BASTING WITH MORE TURKEY BROTH AS NEEDED. IF TURKEY BROWNS TOO QUICKLY, COVER WITH FOIL. ADD 1/3 CUP TURKEY BROTH TO REMAINING NOODLE MIXTURE. PLACE IN LIGHTLY OILED 2 QT. CASSEROLE. COVER. BAKE WITH TURKEY DURING LAST 1/2 HOUR. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY BREAST W/SOUTHWESTERN CORN BREAD DRESSING 5 C. CORN BREAD, COARSELY CRUMBLED 4 CRUMBLED ENGLISH MUFFINS 3 MILD GREEN CHILIES, ROASTED, PEELED, SEEDED AND CHOPPED 1 RED BELL PEPPER, SAME AS ABOVE 3/4 C. TOASTED PINE NUTS 1/2 C. PLUS 1 T. CHOPPED FRESH CILANTRO 1 T. CHOPPED FRESH PARSLEY 1-1/2 T. CHOPPED FRESH BASIL 1-1/2 T. CHOPPED FRESH THYME 1-1/2 T. CHOPPED FRESH OREGANO 1 LB. BULK TURKEY SAUSAGE 3 C. CHOPPED CELERY 1 C. CHOPPED ONION 2 TO 4 T. TURKEY BROTH OR WATER 1 BONE-IN TURKEY BREAST, 5 OR 6 POUNDS 2 T. CHOPPED GARLIC COMBINE FIRST 10 INGREDIENTS, RESERVING 1/2 C. CILANTRO. SAUTE SAUSAGE, CELERY AND ONION FOR 8 TO 10 MINUTES. COMBINE WITH CORN BREAD MIXTURE. ADD BROTH OR WATER IF TOO DRY. LOOSE SKIN ON BOTH SIDES OF TURKEY BREAST, LEAVING CONNECTED AT BREAST BONE. SPREAD GARLIC UNDER LOOSENED SKIN. REPEAT WITH 1/2 C. CILANTRO. PLACE BREAST IN LIGHTLY GREASED 9 X 13 PAN. SPOON HALF THE STUFFING UNDER BREAST CAVITY. SPOON REMAINING STUFFING INTO GREASED 2-QT. CASSEROLE. ROAST TURKEY 2 TO 2-1/2 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES 170. BAKE REMAINING STUFFING UNCOVERED DURING LAST 45 MINUTES OF COOKING TIME. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY CASSEROLE (05/17/93) (1:07) SERVINGS: 1 1 X CUBED TURKEY 2 C PEPPERIDGE FARM SND STUFFING 1 PK STRING BEANS, FRENCH CUT 2 1/2 T BLANCHED SLIVERED ALMONDS 1 CN CREAM OF MUSHROOM SOUP 1/2 C MILK 2 T BUTTER, MELTED USE AS MUCH SLICED OR CUBED TURKEY AS DESIRED. PARTIALLY COOK FROZEN GREEN BEANS. ARRANGE 2/3 C PEPPERIDGE FARM SEASONED STUFFING, GREEN BEANS, AND ALMONDS IN LAYERS IN GREASED, SHALLOW CASSEROLE. POUR OVER ALL 1-1/2 C GRAVY OR 1 CAN CONDENSED CREAM OF MUSHROOM SOUP BLENDED WITH 1/2 C MILK. MOISTEN 1-1/3 C STUFFING WITH 1/4 C HOT WATER AND 2 T MELTED BUTTER. SPREAD OVER CASSEROLE. BAKE IN HOT (400 DEGREE) OVEN FOR 30 MINUTES OR UNTIL HOT AND BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY CHILI MACARONI (02/05/94) (23:32) 1 - L 1/4 LB PKG FRESH GROUND TURKEY 2 - TBSP COOKING OIL 1 - MEDIUM ONION CHOPPED 1 - CUP CHOPPED GREEN PEPPER OR CELERY 2 1/2 - CUPS CHICKEN BROTH 1 - 7 OZ PKG UNCOOKED ELBOW MACARONI 1 - 15 OZ CAN TOMATO SAUCE 2 - TBSP VINEGAR 1 1/2 - TSP SUGAR 1 - TSP EACH:CHILI POWDER AND GARLIC SALT 6 - TBSP, DIVIDED, GRATED PARMESAN CHEESE 1 1/2 - TBSP SNIPPED PARSLEY HEAT OIL IN DUTCH OVEN OVER MEDIUM HIGH HEAT. SAUTE TURKEY, ONION AND GREEN PEPPER UNTIL MEAT IS NO LONGER PINK; DRAIN, RESERVING JUICES. SET ASIDE. RETURN JUICES TO PAN, ADD BROTH. BRING TO A BOIL. ADD MACARONI AND SIMMER 10 MINUTES, STIRRING OFTEN, UNTIL BROTH IS ALMOST ABSORBED. STIR IN ALL REMAINING INGREDIENTS, EXCEPTING 2 TABLESPOONS PARMESAN CHEESE AND PARSLEY. SIMMER 10 MINUTES. TRANSFER TO SERVING DISH AND SPRINKLE WITH REMAINING PARMESAN CHEESE AND PARSLEY. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY CRUNCH (05/20/93) (0:15) SERVINGS: 4 3 C DICED COOKED TURKEY 1/4 C GREEN PEPPER, CHOPPED 4 OZ MUSHROOMS 1/2 T POULTRY SEASONING 2 CN CREAM OF MUSHROOM SOUP 1/2 C CELERY, CHOPPED 1/4 C ONION, CHOPPED 1 C MILK 2 OZ JAR SLICED PIMENTO, DRAINED 3 OZ CHOW MEIN NOODLES 1 X BUTTER COMBINE TURKEY, MUSHROOMS, CELERY, ONION, GREEN PEPPER, PIMENTO AND POULTRY SEASONING INTO 2 QUART CASSEROLE GREASED WITH BUTTER. BLEND TOGETHER MUSHROOM SOUP AND MILK AND POUR OVER THE TURKEY MIXTURE. SPRINKLE CHOW MEIN NOODLES OVER TOP. BAKE IN SLOW (325 DEGREE) OVEN FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY DINNER IN A PACKET (12-07-93) (22:08) 1-1/4 TURKEY TENDERLOINS 8 QUARTERED NEW POTATOES 9 OZ. FROZEN CUT GREEN BEANS 1/2 PKG. DRY LEEK SOUP MIX 1 CUP WATER CUT TENDERLOIN LENGTHWISE THEN CROSSWISE. DIVIDE TURKEY, POTATOES AND BEANS AMONG 4 SQUARES ALUMINUM FOIL. COMBINE SOUP MIX AND WATER. POUR OVER TURKEY MIXTURE AND WRAP TIGHTLY. GRILL OR BAKE AT 350 DEGREES UNTIL MEAT IS NO LONGER PINK, ABOUT 45 OR 55 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY DIVAN (11-14-93) (17:26) 4 T BUTTER 2 T FLOUR 1 C CREAM 2 C DICED TURKEY 4 SPEARS BROCCOLI, SLICED LENGTHWISE 1/2 TSP MIXED VEGETABLE SEASONING 1/2 C PARMESAN CHEESE, GRATED IN A SAUCE PAN, MELT BUTTER AND GRADUALLY STIR IN FLOUR TO MAKE A SMOOTH PASTE. SLOWLY ADD CREAM AND WHISK UNTIL SMOOTH. PLACE TURKEY IN BAKING DISH, ALTERNATING WITH LAYERS OF BROCCOLI SPEARS. POUR SAUCE OVER ALL AND SPRINKLE ON VEGETABLE SEASONING. TOP WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 20-30 MINUTES; CHEESE WILL BE BUBBLING AND SLIGHTLY BROWNED. SERVES 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY DIVAN 1 (02/06/94) (18:19) TURKEY SLICES 8 - OZ RICOTTA CHEESE 2 - CLOVES GARLIC 1/4 - CUP CHOPPED FRESH PARSLEY FRESH ASPARAGUS SPEARS COMBINE ALL EXCEPT TURKEY AND ASPARAGUS IN BLENDER. COAT A SLICE OF TURKEY WITH 2 TBSP RICOTTA MIXTURE. ROLL THE TURKEY AROUND 2 SPEARS OF ASPARAGUS. FREEZE, IF DESIRED. TO COOK, BAKE IN 350 DEGREE OVEN IN A COVERED DISH FOR 30 MINUTES OR UNTIL HEATED. OR HEAT IN MICROWAVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY DIVAN STRATA (02/06/94) (18:21) 48 - TRISCUIT WAFERS 8 - OZ SLICED COOKED TURKEY BREAST 1 - 2 OZ JAR SLICED PIMENTOS, DRAINED 8 - OZ SLICED SWISS CHEESE 5 - EGGS 3 - CUPS MILK 1 - 10 OZ PKG FROZEN CHOPPED BROCCOLI, COOKED 1 - 4 OZ JAR SLICED MUSHROOMS, DRAINED PARSLEY SPRIGS AND CRANBERRIES, FOR GARNISH ARRANGE 24 TRISCUIT WAFERS ON BOTTOM OF GREASED 2 QUART BAKING DISH. LAYER TURKEY, BROCCOLI, MUSHROOMS, PIMENTOS AND CHEESE OVER WAFERS; TOP WITH REMAINING WAFERS. IN LARGE BOWL, BEAT TOGETHER EGGS AND MILK; POUR OVER LAYERED MIXTURE. REFRIGERATE, COVERED, 6 HOURS OR OVERNIGHT. BAKE @ 350 DEGREES FOR 1 HOUR AND 10 MINUTES OR UNTIL SET. LET STAND 10 MINUTES BEFORE SERVING. TO SERVE, CUT INTO SQUARES AND GARNISH WITH PARSLEY SPRIGS AND CRANBERRIES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY DRUMSTICKS ON THE GRILL (02/05/94) (23:36) 4 - TURKEY DRUMSTICKS(ABOUT 4 POUNDS) 1/4 - CUP BUTTER 1/3 - CUP VEGETABLE OIL 1/3 - CUP SHERRY 1/3 - CUP SOY SAUCE 1 - CLOVE GARLIC, MINCED 1/4 - CUP CHOPPED CHIVES 1/4 - CUP CHOPPED PARSLEY 1/2 - TSP SALT 1/4 - TSP PEPPER MELT BUTTER AND ADD REMAINING INGREDIENTS. POUR MARINADE OVER TURKEY DRUMSTICKS AND PLACE IN REFRIGERATOR. MARINATE FOR AT LEAST 8 HOURS, TURNING SEVERAL TIMES. WHEN READY TO GRILL, DIVIDE MARINADE INTO 4 EQUAL PORTIONS, ABOUT 1/4 CUP EACH. WRAP EACH DRUMSTICK AND 1/4 CUP MARINADE IN HEAVY DUTY ALUMINUM FOIL, DULL SIDE OUT. PLACE ON CHARCOAL GRILL 6 TO 8" FROM HOT COALS AND GRILL, TURNING OCCASIONALLY FOR 1 HOUR. REMOVE FOIL AND CONTINUE COOKING AND TURNING FOR AN ADDITIONAL 30 TO 40 MINUTES. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY EMPENADAS (11-14-93) (17:32) 1 C COOKED TURKEY, CUBED 1 1/3 C CHEDDAR CHEESE, COARSELY GRATED 1 CAN (4 OZ) GREEN CHILIES, DRAINED 1 C FLOUR WHOLE WHEAT 1/4 C CORN MEAL 1/2 TSP SALT 1/3 C BUTTER 1/4 C WATER, COLD 1 T MILK 4 TSP CORN MEAL FOR TOPPING MIX TOGETHER TURKEY, CHEESE AND CHILIES; SET ASIDE. IN A DIFFERENT BOWL, MIX TOGETHER FLOUR, CORNMEAL AND SALT. CUT IN BUTTER UNTIL PARTICLES ARE THE SIZE OF SMALL PEAS (A PASTRY BLENDER MAKES THIS AN EASY JOB). SPRINKLE WITH WATER AND MIX WITH PASTRY BLENDER OR FORK UNTIL PASTRY CAN BE FORMED INTO A BALL. ADD A LITTLE MORE WATER IF NECESSARY. DIVIDE DOUGH INTO BALLS, ONE BALL FOR EACH TWO SERVINGS; DIVIDE TURKEY MIXTURE INTO SAME NUMBER AS DOUGH. TURN ONE DOUGH BALL ONTO FLOURED BOARD AND ROLL INTO AN 11" SQUARE. PLACE ON OILED COOKIE SHEET. SPOON ONE PART OF TURKEY MIXTURE OVER 1/2 OF PASTRY, COMING TO 1 1/2" OF THE EDGE. FOLD OTHER HALF OF PASTRY OVER IT, AND CRIMP EDGES TO SEAL THEM. REPEAT THIS PROCEDURE WITH EACH BALL OF DOUGH. BRUSH TURNOVERS WITH MILK. SPRINKLE REMAINING CORN MEAL ON TOP. BAKE AT 400 DEGREES FOR 25 MINUTES OR UNTIL GOLDEN BROWN. ALLOW TO COOL SLIGHTLY; SLICE INTO WEDGES TO SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY EN CROUTE (03/01/93) (0:11) IBM 1 PACKAGE (ABOUT 1 POUND) FRESH TURKEY BREAST TENDERLOINS 1 TABLESPOON BUTTER 1 PACKAGE (17 1/2 OUNCES) FROZEN PUFF PASTRY, THAWED SAUCE: 1 1/4 CUPS HALF-AND-HALF 1 TABLESPOON CORNSTARCH 1/2 TEASPOON DILL WEED 1/8 TEASPOON DRIED BASIL LEAVES 1/8 TEASPOON PEPPER 1/8 TEASPOON ONION POWDER COOK TURKEY IN BUTTER IN SKILLET ON MEDIUM HIGH HEAT 5 MINUTES, TURNING TO BROWN. REMOVE TURKEY AND ALLOW TO COOL SLIGHTLY. CUT PASTRY IN HALF; WRAP EACH AROUND A TENDERLOIN, GENTLY STRETCHING PASTRY TO COVER TURKEY. PINCH EDGES OF PASTRY TOGETHER TO SEAL. DECORATE WITH ADDITIONAL PASTRY. PLACE SEAM SIDE DOWN ON UNGREASED BAKING SHEET. BAKE IN 375 DEGREE OVEN FOR 25 TO 30 MINUTES UNTIL GOLDEN BROWN. MEANWHILE, COMBINE SAUCE INGREDIENTS IN SKILLET USED TO BROWN TURKEY. COOK ON MEDIUM, STIRRING CONSTANTLY UNTIL THICKENED. SERVE WITH TURKEY. MAKES 2 TO 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY HASH (02/05/94) (23:34) 1 - 10 3/4 OZ CAN CONDENSED CREAM OF CHICKEN OR MUSHROOM SOUP 1/4 - CUP DRY SHERRY (OR MILK) 2 - CUPS DICED COOKED TURKEY 1 - 4 OZ CAN SLICED MUSHROOMS, DRAINED 1 TO 2 - TSP DRIED CHOPPED FINE HERBS - CHIVES, CHERVIL AND OR PARSLEY SALT AND PEPPER HEAT SOUP, SHERRY OR MILK AND MUSHROOMS OVER MEDIUM HEAT, STIRRING UNTIL SAUCE IS SMOOTH AND BARELY SIMMERING. STIR IN TURKEY. HEAT THROUGH AND SEASON TO TASTE. IF THE HASH IS TOO THICK, THIN WITH A LITTLE MILK. GOOD WITH CORNBREAD OR BISCUITS. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY JOES (04-29-92) (3:16) 3 TABLESPOONS BUTTER OR MARGARINE 1 MEDIUM ONION, CHOPPED 1 GREEN PEPPER CHOPPED 1 CLOVE GARLIC MINCED 2 POUNDS GROUND FRESH TURKEY 1 TEASPOON SALT 1/2 TEASPOON SUGAR 1/4 TO 1/2 TEASPOON GROUND RED PEPPER 3/4 CUP BOTTLED BARBECUE SAUCE 1/4 CUP CHILI SAUCE 8 HAMBURGER ROLLS, TOASTED IN MEDIUM SKILLET MELT BUTTER OR MARGARINE OVER MEDIUM HIGH HEAT. ADD ONION, GREEN PEPPER AND GARLIC; SAUTE UNTIL ONION IS TRANSLUCENT. CRUMBLE IN GROUND TURKEY AND SAUTE 10 MINUTES. SPRINKLE WITH SALT, SUGAR AND RED PEPPER; STIR TO MIX. STIR IN BARBECUE AND CHILI SAUCES. REDUCE HEAT, COVER AND SIMMER 20 TO 30 MINUTES. SERVE ON HAMBURGER ROLLS. MAKES 8 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY LOAF (08-16-93) (21:27) SERVINGS: 8 2 LB GROUND TURKEY 1 T WORCESTERSHIRE SAUCE 2 T HOT KETCHUP 1 EA MEDIUM ONION, CHOPPED 1 T SALT 1/2 T PEPPER 1 EA CELERY, FINELY CHOPPED 1 T ROSEMARY 1 T THYME 1 T BASIL 1 T CHOPPED PARSLEY 1/2 C OATMEAL MIX ALL THE INGREDIENTS TOGETHER AND FORM INTO A LOAF. PLACE IN A NONSTICK LOAF PAN, BAKE 350F FOR 2 HRS. CAL: 184; FAT: 1 3/5G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY LOAF 1 (11-29-93) (0:03) 2 LBS. GROUND TURKEY 1 C. CHOPPED CELERY 1/2 C. MILK 1/2 C. CHOPPED ONION 1 T. SALT 1/4 T. PEPPER 1/8 T. GARLIC POWDER 2 T. WORCESTERSHIRE SAUCE 1 T. DRY MUSTARD SAUTE ONIONS IN OIL FIRST. THEN COMBINE ALL INGREDIENTS AND PLACE IN 9 X 13 GREASED PAN. BAKE AT 350 DEGREES FOR 1-1/4 HOURS. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY LOAF WITH SPINACH FOR THE MEAT MIXTURE: 1 - LB TURKEY BREAST MEAT, CUT INTO 1" CUBES AND FROZEN FOR 45 MINUTES 1 - CUP ONIONS, PEELED AND DICED 1 - LARGE CARROT, PEELED AND SLICED 1/4 - CUP PLAIN BREAD CRUMBS 4 - EGG WHITES 1/4 - TSP SALT 1/4 - TSP CAYENNE PEPPER 1 - TSP PAPRIKA 1/2 - TSP THYME FOR THE FILLING: 1 - 10 1/2 OZ PKG FROZEN CHOPPED SPINACH, COOKED AND DRAINED 2 - EGG WHITES 2 - TBSP PARMESAN CHEESE 1/4 - TSP SALT 1/4 - TSP BLACK PEPPER VEGETABLE OIL SPRAY PLACE THE TURKEY, ONIONS AND CARROT IN THE BOWL OF A FOOD PROCESSOR FITTED WITH THE STEEL BLADE AND PUREE. COMBINE WITH THE REMAINING MEAT INGREDIENTS IN A BOWL. MIX WELL. COMBINE THE FILLING INGREDIENTS (BUT NOT THE VEGETABLE SPRAY) AND MIX WELL. SPRAY A BAKING SHEET WITH VEGETABLE OIL SPRAY. PLACE HALF THE MEAT ON THE SHEET AND FORM A RECTANGLE 8 X 4". MAKE A LONG MOUND IN THE CENTER WITH THE SPINACH AND THEN COVER WITH THE REMAINING MEAT, SMOOTH THE EDGES. BAKE FOR 1 HOUR IN A PREHEATED 375 DEGREE OVEN AND THEN SERVE HOT, WARM OR CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY LURKEY LITE (01/08/94) (21:59) 1 LB GROUND SKINLESS TURKEY 4-5 CLOVES CRUSHED GARLIC 1 TSP SALT 2 CUPS SLICED MUSHROOMS 1 CUP CELERY, CHOPPED 1 MEDIUM ONION, DICED 1 CAN PEELED TOMATOES, WITH JUICE (LIQUID RESERVED) 1 MEDIUM RED BELL PEPPER, COARSELY CHOPPED 2 TBSP WORCESTERSHIRE SAUCE 1/2 CUP WATER CHESTNUTS, CHOPPED (IF CANNED, RESERVE LIQUID) 1 TSP GROUND CUMIN 1/2 TSP CAYENNE RED PEPPER (OR MORE TO TASTE) 1 SMALL CAN NIBLETS CORN, DRAINED (LIQUID RESERVED) JUICE OF ONE SMALL LIME 1 CUP RAW RICE RESERVED VEGGIE LIQUID FROM ABOVE, PLUS WATER 1 TSP OREGANO BROWN TURKEY AND GARLIC IN NON-STICK SKILLET. ADD SALT TO BROWNED MEAT. STIR IN CELERY, ONIONS, MUSHROOMS, TOMATOES, BELL PEPPER, CORN, WORCHESTERSHIRE SAUCE, AND RED PEPPER. CONTINUE TO STIR. COMBINE RESERVED LIQUID FROM CANNED VEGGIES, AND ADD ENOUGH WATER TO MAKE 2 CUPS OF LIQUID. ADD OREGANO TO LIQUID AND COOK RICE, USING BASIC INSTRUCTIONS. SERVE COOKED TURKEY MIXTURE OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY MEXICAN (02/06/94) (23:10) 1 - LB BARBECUED BREAST OF TURKEY 1 - 8 OZ JAR SALSA 1/2 - CUP SHREDDED CHEDDAR CHEESE 1/4 - CUP SLICED RIPE OLIVES 1/2 - CUP SOUR CREAM FRESH PARSLEY CUT TURKEY INTO EIGHT 3/4" SLICES. PLACE TURKEY IN LARGE SKILLET, OVERLAPPING SLICES. ADD SALSA. BRING TO A BOIL; TURN DOWN HEAT. COVER. SIMMER 10 MINUTES. ADD CHEESE AND OLIVES. COVER. HEAT ONE MINUTE MORE UNTIL CHEESE MELTS. PLACE TURKEY ON SERVING PLATTER. GARNISH WITH SOUR CREAM AND PARSLEY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY, MICROWAVED (01/08/94) (22:02) SERVINGS: 10 -----INGREDIENTS----- 1 12-14 DEFROSTED TURKEY 1 LARGE OVEN ROASTING BAG - (TURKEY SIZE) 1 RECIPE TURKEY BASTING AGENT TURKEY COOKED IN THE MICROWAVE REMAINS TASTY LONGER THEN OVEN FIRST STUFF THE TURKEY WITH YOUR FAVORITE STUFFING MIX. THEN PAINT THE TURKEY WITH THE PREPARED TURKEY BASTING AGENT (SEE INDEX). GENTLY PLACE THE STUFFED AND PAINTED BIRD IN THE FLOUR DUSTED ROASTING BAG AND PLACE INTO A GLASS MICROWAVE ROASTING PAN. ENTER THE WEIGHT OF THE TURKEY ON YOUR MICROWAVE COMPUTER. FOR EXAMPLE, A 12 LB, 8 OZ BIRD WILL COOK IN THE MICROWAVE OVEN 115-121 MINUTES AT 70% POWER. STANDING TIME WILL BE 57-60 MINUTES. DIVIDING THE TIME INTO FOURTHS, THE BIRD WILL COOK AT 70% POWER FOR ABOUT 29 MINUTES ON ITS BREAST SIDE; TURN THE DISH AND COOK ANOTHER 29 MINUTES. NOW CAREFULLY TURN THE BIRD UPSIDE DOWN (THERE WILL BE A LOT OF JUICES IN THE BAG, SO BE EXTRA CAREFUL). WITH THE BIRD BREAST SIDE UP, COOK ANOTHER 29 MINUTES AT 70% POWER. TURN THE ROASTING PAN AROUND AGAIN TO COOK FOR THE REMAINING 29 MINUTES AT 70% POWER. CAREFULLY REMOVE BIRD FROM ROASTING BAG, SAVING THE JUICES FOR THE GRAVY. REMOVE THE STUFFING AT THIS POINT AND PLACE IN A COVERED DISH TO KEEP WARM. COVER THE BIRD LOOSELY WITH A TENT OF TIN FOIL AND LEAVE ALONE FOR 1 HOUR TO LET THE BIRD FINISH COOKING. CARVE AND SERVE. REFRIGERATE ANY LEFTOVERS IN A PLASTIC SACK OR A TUPPERWARE CONTAINER. THE MEAT WILL REMAIN MOIST AND JUICY FOR SEVERAL DAYS. IF YOUR BIRD IS SMALLER OR LARGER THAN THE EXAMPLE GIVEN AND YOU DO NOT HAVE A MEAT MICROWAVE COMPUTER, ADJUST THE TIMES ACCORDINGLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY NOODLE HOTDISH (11-29-93) (0:04) 2 C. COOKED NOODLES 1 C. BREAD, CUBED 1 C. CHEDDAR OR AMERICAN CHEESE 3 EGGS 2-1/2 C. CHOPPED COOKED TURKEY 1-1/2 C. MILK 1 CAN CREAM OF CELERY OR MUSHROOM SOUP 1/2 C. GREEN PEPPER 1/4 C. MELTED BUTTER STIR TOGETHER SOUP AND MILK FIRST. THEN MIX IN ORDER GIVEN. POUR IN GREASED 12 X 7 DISH AND BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY POT PIE (11-14-93) (16:52) 5 POTATOES, MASHED 1 EGG, SLIGHTLY BEATEN 1/2 C MAYONNAISE 1 T LEMON JUICE 3 C DICED TURKEY 2 C CHOPPED CELERY 1 C COOKED PEAS, DRAINED 1 C NATURAL CHEDDAR CHEESE, GRATED COOK & MASH POTATOES, OR USED LEFTOVERS. STIR IN EGG. SPREAD IN WELL OILED 9-INCH PIE PAN. BAKE AT 375 DEGREES FOR 10 MINUTES. COMBINE MAYONNAISE AND LEMON JUICE; STIR IN TURKEY, CELERY, AND PEAS. SPOON INTO POTATO CRUST. TOP WITH CHEESE. CONTINUE BAKING 15-20 MINUTES OR UNTIL HOT THROUGH. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY POT PIE 1 (02/05/94) (22:59) 2 - CUPS COOKED TURKEY, CUT IN CHUNKS OR SHREDDED 1 - 16 OZ PKG FROZEN MIXED VEGETABLES, THAWED 1 - TBSP POWDERED INSTANT CHICKEN BOUILLON 2 1/2 - CUPS MILK 1/3 - CUP FLOUR 1 - TBSP PARSLEY 1 1/2 - CUPS BISCUIT MIX PREHEAT OVEN TO 350 DEGREES. IN A SAUCEPAN, MIX POWERED BOUILLON AND 2 CUPS MILK. POUR THE REST OF THE MILK INTO A SMALL BOWL AND ADD FLOUR. STIR UNTIL SMOOTH. ADD THIS TO SAUCEPAN OF BOUILLON AND MILK. HEAT MIXTURE ON MEDIUM HIGH HEAT UNTIL IT BOILS. COOK AND STIR FOR ABOUT A MINUTE OR TWO. STIR IN FROZEN VEGETABLES, TURKEY AND PARSLEY. POUR INTO SIX 1 TO 2 PINT BAKING DISHES. SET DISHES IN BAKING PAN. NOW FOLLOW DIRECTIONS FOR THE BISCUIT MIX TO MAKE 6 BISCUITS. COVER THE TOP OF EACH TURKEY MIXTURE WITH A 1 1/2 TABLESPOON OF THE BISCUIT MIX. PLACE IN OVEN AND BAKE FOR 15 TO 20 MINUTES OR UNTIL BROWN ON TOP. REMOVE FROM HEAT AND SERVE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY SAUTE (02/05/94) (23:02) 1 - LB TURKEY TENDERLOINS, CUT INTO 1" CUBES 1 0 GARLIC CLOVE, MINCED 2 - TBSP BUTTER OR MARGARINE 3 - CUPS FROZEN MIXED VEGETABLES 3/4 - LB VELVEETA PASTEURIZED PROCESS CHEESE SPREAD, CUBED 4 - CUPS HOT COOKED RICE 1/3 - CUP COARSELY CHOPPED PECANS IN A LARGE SKILLET, COOK TURKEY AND GARLIC IN BUTTER OR MARGARINE OVER A LOW HEAT FOR 5 MINUTES, STIRRING OCCASIONALLY. STIR IN VEGETABLES; CONTINUE COOKING FOR 10 TO 15 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OCCASIONALLY. ADD CHEESE; STIR UNTIL MELTED. SERVE OVER COOKED RICE. TOP WITH PECANS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY SCALOPPINE WITH ARTICHOKE SAUCE (02/05/94) (22:59) 4 - TURKEY SCALOPPINE (THINLY SLICED TURKEY BREAST) FLOUR 1 - JAR MARINATED ARTICHOKE HEARTS SALT AND BLACK PEPPER TO TASTE DRAIN THE LIQUID FROM THE ARTICHOKE HEARTS INTO A SKILLET LARGE ENOUGH TO HOLD THE TURKEY SLICES. HEAT OVER A MEDIUM HIGH HEAT. COAT THE TURKEY SLICES WITH FLOUR AND SHAKE OFF EXCESS. ADD TURKEY SLICES TO THE SKILLET. (COOK IN BATCHES, IF NECESSARY TO AVOID CROWDING.) BROWN, LIGHTLY, FLIP AND BROWN ON REMAINING SIDE (NO MORE THAN 2 MINUTES ON EACH SIDE). CHOP ARTICHOKE HEARTS INTO SMALL PIECES. REMOVE TURKEY FROM SKILLET TO WARM SERVING PLATES. ADD ARTICHOKE HEARTS TO SKILLET ALONG WITH SALT AND BLACK PEPPER. HEAT THROUGH. ADD 1/2 CUP DRY WHITE WINE OR VERMOUTH TO THE SKILLET. BOIL OVER HIGH HEAT, STIRRING UNTIL THE LIQUID IS REDUCED TO 2 TO 3 TBSPSERVE OVER TURKEY. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY STEAKS WITH HERB BUTTER (02/06/94) (18:23) 1 - LB OVEN ROASTED BREAST OF TURKEY 1/4 - CUP BUTTER, MELTED 3/4 - TSP DRIED THYME LEAVES, CRUSHED 1/2 - TSP DRIED ROSEMARY LEAVES, CRUSHED 1/4 - TSP PAPRIKA DASH GARLIC POWDER CUT TURKEY INTO FOUR 1/2" SLICES. COMBINE REMAINING INGREDIENTS IN SMALL BOWL. HEAT TURKEY OVER HOT COALS IN COVERED GRILL 8 TO 10 MINUTES, TURNING ONCE AND BRUSHING OCCASIONALLY WITH BUTTER MIXTURE. MAKES 4 SERVINGS. BROILER: PREPARE AS ABOVE; PLACE TURKEY ON BROILER PAN. BROIL 3 TO 4" FROM HEAT SOURCE ABOUT 10 MINUTES, TURNING ONCE AND BRUSHING WITH BUTTER MIXTURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY STEAKS WITH SAUSALITO SALSA (02/06/94) (23:12) 3 - SLICES 1/2" THICK TURKEY BREAST, ABOUT 1 1/2 LB 3/4 - CUP DICED, SEEDED TOMATO 1/2 - CUP PEELED, DICED ORANGE 1 - 4 OZ CAN DICED GREEN CHILIES 1/2 - CUP THINLY SLICED GREEN ONIONS 3 - TBSP CHOPPED FRESH CILANTRO 2 TO 3 - TSP PARED, MINCED GINGERROOT 1/4 - TSP SALT 1 TO 2 - TBSP BUTTER OR MARGARINE CILANTRO SPRIGS CUT EACH TURKEY SLICE INTO 2 PIECES; COVER AND SET ASIDE. COMBINE TOMATO, ORANGE, CHILIES, ONIONS, CILANTRO, GINGERROOT AND SALT IN MEDIUM BOWL; SET ASIDE. MELT BUTTER IN LARGE SKILLET OVER MEDIUM- HIGH HEAT. SAUTE TURKEY STEAKS, HALF AT A TIME, IF NECESSARY, UNTIL LIGHTLY BROWNED ON BOTH SIDES, ABOUT 3 TO 5 MINUTES. TRANSFER TO SERVING PLATTER; SPOON SALSA ON TOP. GARNISH WITH CILANTRO SPRIGS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY STRIPS WITH ARTICHOKES (11-13-93) (21:45) 2 T FLOUR 1 ONION, SLICED 1/4 TSP SALT 1/4 C BUTTER 1/8 TSP PEPPER 1/4 C CHICKEN BROTH 1/8 TSP PAPRIKA 1 T LEMON JUICE 3/4 LB TURKEY BREAST, SLICED 2 T GRATED PARMESAN CHEESE AND POUNDED 1/2 C SOUR CREAM 1 JAR (6 OZ) MARINATED ARTICHOKE 1 PKG (8 OZ) NOODLES, COOKED HEARTS COMBINE FLOUR, SALT, PEPPER AND PAPRIKA. COAT MEAT SLICES WITH IT. POUR ARTICHOKE LIQUID INTO A FRYING PAN AND COOK ON MEDIUM HEAT UNTIL BUBBLY. ADD MEAT SLICES AND BROWN 3-5 MINUTES; REMOVE FROM PAN. ADD ONION AND BUTTER TO PAN. SAUTE 5 MINUTES. ADD BROTH AND STIR IN LEMON JUICE, CHEESE, AND SOUR CREAM. ADD TURKEY AND HEAT THROUGH. SERVE OVER NOODLES. GARNISH WITH ARTICHOKE HEARTS. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY TAMALE PIE (02/05/94) (23:07) 1 1/2 - CUPS CORNMEAL 2 - TSP SALT 4 - CUPS BOILING WATER 2 - TBSP BUTTER 1 - CUP CHOPPED ONION 2 - CLOVES GARLIC, MINCED 1/2 - CUP CHOPPED GREEN BELL PEPPER 2 - TBSP VEGETABLE OIL 2 1/2 - LB GROUND TURKEY, COOKED (ABOUT 5 CUPS) 2 - TBSP CHILI POWDER 1 - TSP CUMIN FRESH GROUND BLACK PEPPER TO TASTE 1 - 12 OZ CAN ITALIAN STEWED TOMATOES 3/4 - CUP CORN KERNELS 1/3 - CUP CUT UP BLACK OLIVES ADD CORNMEAL AND SALT TO BOILING WATER IN A SAUCEPAN. STIR CONSTANTLY OVER MEDIUM HEAT UNTIL SMOOTH AND THICKENED. REMOVE FROM HEAT AND STIR IN BUTTER. SPOON HALF THE CORNMEAL INTO A GREASED 2 QUART SHALLOW CASSEROLE. KEEP THE REMAINING CORNMEAL COVERED. IN A SKILLET, SAUTE THE ONIONS, GARLIC AND GREEN BELL PEPPER IN VEGETABLE OIL UNTIL LIGHTLY BROWNED. ADD THE REMAINING INGREDIENTS AND MIX WELL, BREAKING UP THE TOMATOES WITH A FORK. HEAT A FEW MINUTES. TURN INTO CASSEROLE OVER THE CORNMEAL AND SMOOTH THE TOP WITH THE BACK OF A SPOON. SPOON THE REMAINING CORNMEAL ON TOP AND SPREAD OUT EVENLY WITH A RUBBER SPATULA. BAKE ABOUT 1 HOUR IN A PREHEATED 350 DEGREE OVEN UNTIL CORN BREAD TOPPING IS FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY TETRAZZINI (02/05/94) (23:33) 8 - OZ UNCOOKED LINGUINE, BROKEN INTO QUARTERS 1/4 - CUP BUTTER OR MARGARINE 1/4 - CUP FLOUR 1 - TSP SALT 1/4 - TSP WHITE PEPPER 1 - 10 3/4 OZ CAN CHICKEN BROTH 1 - 5. 33 OZ CAN EVAPORATED MILK 1/2 - CUP DRY WHITE WINE 1/2 - LB FRESH MUSHROOMS, SLICED 3 - CUPS DICED COOKED TURKEY 1/2 - CUP PARMESAN CHEESE COOK LINGUINE ACCORDING TO PACKAGE DIRECTIONS. DRAIN. SET ASIDE. IN ELECTRIC SKILLET, MELT BUTTER WITH HEAT CONTROL SET AT 225 DEGREES. BLEND IN FLOUR, SALT AND PEPPER UNTIL SMOOTH. STIR IN CHICKEN BROTH, EVAPORATED MILK AND WINE. COOK, STIRRING CONSTANTLY, UNTIL THICKENED. ADD MUSHROOMS, TURKEY AND COOKED LINGUINE. COMBINE THOROUGHLY. SPRINKLE WITH CHEESE. RUN HEAT CONTROL DOWN UNTIL LIGHT GOES OUT (SIMMER POINT). COVER AND SIMMER 20 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY TETRAZZINI 1 (02/06/94) (18:18) 16 - OZ FROZEN EGG NOODLES 2 - CUPS COOKED TURKEY, DICED 2 - OZ PIMENTO, CHOPPED 10 - OZ PKG (2 1/2 CUPS) FROZEN PEAS AND CARROTS 1 - 10 OZ CAN CREAM OF MUSHROOM SOUP 1/2 - CUP MILK 1 - CUP WATER 3 - CUPS SHREDDED CHEDDAR CHEESE COOK NOODLES IN BOILING WATER FOR 20 MINUTES. DRAIN. WHILE NOODLES COOK, COMBINE SOUP, MILK, WATER AND CHEESE IN MEDIUM SAUCEPAN. HEAT TO BOILING POINT, STIRRING FREQUENTLY, TO PREVENT SCORCHING. COMBINE NOODLES, TURKEY, PIMENTO AND PEAS AND CARROTS IN LARGE MIXING BOWL. POUR CHEESE SAUCE OVER SAUCE OVER INGREDIENTS AND MIX. PLACE NOODLE MIXTURE INTO 9 X 13" BAKING DISH. BAKE @ 375 DEGREES FOR 30 MINUTES. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY TETRAZZINI 2 (02/06/94) (23:02) 1/4 - LB SPAGHETTI, BROKEN INTO 2" PIECES 1 - 12 OZ JAR HEINZ HOME-STYLE TURKEY GRAVY 1 - 4 OZ CAN MUSHROOMS, DRAINED 1 1/2 - CUPS CUBED COOKED TURKEY 1/2 - CUP HALF AND HALF OR MILK 1/3 - CUP GRATED PARMESAN CHEESE 1 - TBSP DRY SHERRY, OPTIONAL DASH NUTMEG 1/8 - TSP PEPPER 1/4 - CUP PARMESAN CHEESE PAPRIKA COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. COMBINE GRAVY AND NEXT 7 INGREDIENTS. ADD SPAGHETTI AND MIX WELL. POUR INTO A 1 1/2 QT. OBLONG BAKING DISH. SPRINKLE TOP WITH REMAINING 1/4 CUP PARMESAN CHEESE AND PAPRIKA. BAKE IN 375 DEGREE OVEN 35 MINUTES OR UNTIL BUBBLY AND LIGHTLY BROWNED. LET STAND 5 MINUTES BEFORE SERVING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY TORTILLIA PIZZAS (02/25/94) (1:39) SERVINGS: 1 1 TS GROUND CUMIN INTO THIN JULIENNE STRIPS 1 TS GARLIC POWDER 1 MD ONION, CUT INTO CRESCENT 1 TS CHILI POWDER SLIVERS 1 TS DRIED OREGANO 6 8" FLOUR TORTILLIAS 1/4 TS CAYENNE PEPPER 1/2 LB SHREDDED SMOKED CHEDDAR 2 C COOKED TURKEY BREAST MEAT, CHEESE OR REGULAR CHEDDAR CUT INTO JULIENNE STRIPS CHEESE 5 TB OLIVE OIL 4 PLUM TOMATOES, SEEDED & 1 RED PEPPER, SEEDED & CUT IN- CHOPPED TO THIN JULIENNE STRIPS 1/4 C MINCED FRESH CILANTRO 1 YELLOW PEPPER, SEEDED & CUT COMBINE ALL OF THE DRIED HERBS & SPICES, TOSSING TO BLEND. TOSS THE HERBS W/ THE STRIPS OF TURKEY & DRIZZLE W/ 1 TB OLIVE OIL. SET ASIDE. HEAT 2 TB OLIVE OIL IN A LG SKILLET OVER MD-HIGH HEAT. ADD THE PEPPER STRIPS & ONION & SAUTE UNTIL SOFTENED, 5 TO 7 MIN. ADD THE TURKEY MIXTURE & SAUTE ANOTHER 2 MIN. REMOVE FROM HEAT & SET ASIDE. WHEN READY TO ASSEMBLE THE PIZZAS, PREHEAT OVEN TO 375 DEGREES. BRUDH THE TORTILLIAS LIGHTLY ON 1 SIDE W/ THE REMAINING OLIVE OIL. PLACE THE TORTILLIAS, OIL-SIDE UP, ON BAKING SHEETS & COOK IN THE OVEN UNTIL JUST BEGINNING TO CRISP, ABOUT 5 MIN. REMOVE THE TORTILLIAS FROM THE OVEN & SPRINKLE EACH W/ SOME OF THE GRATED CHEDDAR TOO COVER THE SURFACE LIGHTLY ALL OVER. DIVIDE THE TURKEY- VEGETABLE MIXTURE EVENLY AMONG THE PIZZAS. SPRINKLE THE TOP OF EACH W/ SOME OF THE DICED TOMATOES & CILANTRO. BAKE THE PIZZAS UNTIL THE CHEESE HAS MELTED & THE TOPS ARE BEGINNING TO BROWN LIGHTLY, ABOUT 10 MIN. CUT EACH PIZZA W/ A PIZZA CUTTER INTO 6 SEDGES & SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY TROPICALE (08-16-93) (22:59) SERVINGS: 4 1 EA CHICKEN COATING MIX 2 LB TURKEY PARTS, CUT IN PIECES 2 T BUTTER 1/2 C BROWN SUGAR 1/3 C ORANGE JUICE 1/4 C GOLDEN RUM 1 T CORNSTARCH 4 EA SMALL BANANAS, CUT IN HALF COAT TURKEY PIECES WITH COATING MIX ACCORDING TO PACKAGE DIRECTIONS. ARRANGE IN A SINGLE LAYER IN A 8 INCH BAKING DISH. BAKE UNCOVERED AT 400 F FOR 40 MINUTES. IN A MEDIUM SKILLET, MELT BUTTER. ADD SUGAR, STIRRING CONSTANTLY UNTIL MELTED. STIR ORANGE JUICE AND RUM INTO CORNSTARCH; WHISK TOGETHER AND GRADUALLY ADD TO SUGAR MIXTURE. BRING MIXTURE TO A BOIL, REDUCE HEAT AND SIMMER, STIRRING CONSTANTLY, UNTIL SAUCE IS THICK AND CLEAR (ABOUT 3 MINUTES). ADD BANANAS AND COOK UNTIL HEATED THROUGH (ABOUT 1 MINUTE). PLACE BAKED TURKEY ON SERVING PLATE; POUR BANANA SAUCE OVER TURKEY AND SERVE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY VEGETABLE MEDLEY (02/06/94) (23:11) 1 - LB HICKORY SMOKED BREAST OF TURKEY 1 - 16 OZ PKGFROZEN VEGETABLE BLEND (BROCCOLI, CAULIFLOWER AND CARROTS 1/2 - CUP ITALIAN SALAD DRESSING CUT TURKEY INTO 8 - 1/4" SLICES. PLACE TURKEY IN LARGE SKILLET, OVERLAPPING SLICES. COMBINE FROZEN VEGETABLES AND SALAD DRESSING IN A LARGE BOWL; PLACE OVER TURKEY. BRING TO A BOIL; TURN DOWN HEAT. COVER. SIMMER 12 TO 15 MINUTES OR UNTIL VEGETABLES ARE TENDER. DRAIN. ARRANGE TURKEY AND VEGETABLES ON SERVING PLATTER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY WITH ALMOND BUTTER (02/06/94) (18:24) 1 - LB OVEN ROASTED BREAST OF TURKEY 1/4 - CUP FLOUR 2 - TBSP SLICED ALMONDS 3 - TBSP BUTTER, DIVIDED 2 - TBSP LEMON JUICE 1 - TBSP WATER CUT TURKEY INTO EIGHT 1/4" SLICES. COAT WITH FLOUR; SET ASIDE. LIGHTLY BROWN ALMONDS IN 1 TBSP BUTTER IN LARGE SKILLET; SET ASIDE. MELT ANOTHER TBSP OF BUTTER IN SKILLET. HEAT HALF OF TURKEY 2 TO 3 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. PLACE TURKEY ON SERVING PLATTER; COVER TO KEEP WARM. REPEAT WITH REMAINING BUTTER AND TURKEY. COMBINE LEMON, WATER AND ALMOND IN SKILLET; HEAT BRIEFLY. POUR OVER TURKEY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY /W GRAY POUPON CREAMY TARRAGON SAUCE (02/06/94) 1 - 3 LB BUTTERBALL BONELESS BREAST OF TURKEY 1 - TBSP BUTTER 1 - CUP WHIPPING CREAM 2 - TBSP MINCED SHALLOTS 2 - TBSP GREY POUPON DIJON MUSTARD 1/4 - CUP WHITE WINE 1/4 - CUP WATER 2 - TBSP TARRAGON FLAVORED WHITE WINE VINEGAR 1/8 - TSP DRIED TARRAGON LEAVES COOK TURKEY ACCORDING TO PACKAGE DIRECTIONS. WRAP TURKEY IN FOIL AND LET STAND 10 TO 15 MINUTES. MEANWHILE, PREPARE SAUCE. MELT BUTTER IN SMALL SAUCEPAN. ADD SHALLOTS. SAUTE UNTIL SOFT. ADD WINE VINEGAR. REDUCE BY HALF OVER MEDIUM-HIGH HEAT. REDUCE HEAT TO LOW. GRADUALLY, BLEND IN CREAM. COOK, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS SLIGHTLY, ABOUT 8 TO 10 MINUTES. REMOVE FROM HEAT; STIR IN MUSTARD AND TARRAGON. REMOVE NETTING FROM TURKEY. SLICE AND SERVE WITH SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY WITH MUSHROOM-WINE SAUCE (02/06/94) (18:23) 1 - LB OVEN ROASTED BREAST OF TURKEY 1/2 - CUP SLICED MUSHROOMS 2 - TBSP BUTTER 5 - TSP CORNSTARCH 1 - TSP INSTANT CHICKEN BOUILLON 1/2 - TSP GARLIC POWDER 1 - CUP WATER 2 - TBSP SHERRY CUT TURKEY INTO EIGHT 1/4" SLICES; SET ASIDE. LIGHTLY BROWN MUSHROOMS IN BUTTER IN LARGE SKILLET. COMBINE CORNSTARCH, BOUILLON, AND GARLIC POWDER IN SMALL BOWL; GRADUALLY STIR IN WATER AND SHERRY. ADD TO SKILLET AND COOK ON MEDIUM HEAT, STIRRING UNTIL MIXTURE THICKENS AND BEGINS TO BOIL. ADD TURKEY. COVER. SIMMER 10 MINUTES MORE. SERVE TURKEY WITH SAUCE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TURKEY WITH TOMATO-BASIL MAYONNAISE (02/06/94) (23:11) 1 - LB HICKORY SMOKED BREAST OF TURKEY 1/2 - CUP MAYONNAISE 1/2 - CUP MILK 1/4 - TSP DRIED BASIL LEAVES, CRUSHED 1 - SMALL TOMATO, CHOPPED 1 - GREEN ONION WITH TOP, CHOPPED CUT TURKEY INTO EIGHT 1/4" SLICES. PLACE TURKEY IN LARGE SKILLET, OVERLAPPING SLICES. COVER. HEAT ON MEDIUM 10 MINUTES. MEANWHILE, MAKE SAUCE BY COMBINING MAYONNAISE, MILK AND BASIL IN SAUCEPAN. COOK ON MEDIUM, STIRRING UNTIL MIXTURE THICKENS AND BEGINS TO BOIL. STIR IN HALF OF TOMATO AND ONION. PLACE TURKEY ON SERVING PLATTER. POUR SAUCE OVER TURKEY. GARNISH WITH REMAINING TOMATO AND ONION. MAKES 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VERSATILE TURKEY FILLING (02/06/94) (23:16) 1 - 3 TO 4 LB TURKEY 1 - 8 OZ PKG CREAM CHEESE 1 - SMALL ONION SALT AND BLACK PEPPER TO TASTE BOIL AND THEN CUT TURKEY INTO BITE SIZE PIECES. CHOP ONION. COMBINE ONION AND TURKEY IN A LARGE BOWL. MIX IN CREAM CHEESE WITH YOUR HANDS UNTIL WELL BLENDED. THIS FILLING CAN BE USED IN MANY WAYS! THE EASIEST WAY IS TO SPREAD IT ON BREAD AND SIZZLE IN A FRYING PAN LIKE A GRILLED CHEESE SANDWICH. IT IS, ALSO, GOOD IN COLD SANDWICHES. IT CAN BE PUT IN CREAM PUFF PASTRY SHELLS OR CRESCENT ROLLS AND BAKED @ 325 DEGREES UNTIL BROWNED. IT CAN BE SERVED ON LETTUCE LEAVES AS A SALAD. (ADD CELERY, IF DESIRED.) IT CAN BE SERVED ON CRACKERS AS APPETIZERS, IF DESIRED. GOOD HOT OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WAYSIDE INN ROAST TURKEY (02/05/94) (23:00) PREHEAT OVEN TO MODERATE (325 DEGREES). RUB INSIDE OF A READY TO COOK 12 POUND TURKEY WITH: 1 TEASPOON SALT AND 1/4 TEASPOON PEPPER. STUFF BODY AND NECK CAVITIES WITH:WAYSIDE STUFFING. TRUSS LEGS AND WINGS CLOSE TO BODY. RUB SKIN WITH:1/2 CUP BUTTER AND SPRINKLE WITH:1 TEASPOON SALT AND A LITTLE PEPPER. PLACE BREAST UP IN A SHALLOW ROASTING PAN AND ARRANGE:2 SLICES BACON OVER THE BREAST. TO ROASTING PAN ADD: 2 CUPS WATER, 1 ONION STUCK WITH 3 CLOVES, 1 STALK CELERY, 2 CARROTS, 2 BAY LEAVES, 5 STRIPS PARSLEY AND 1/2 TEASPOON THYME. COOK TURKEY IN THE MODERATE OVEN FOR 10 TO 20 MINUTES PER POUND (3 1/2 TO 4 HOURS) OR UNTIL IT IS A RICH, EVEN BROWN, BASTING EVERY 30 MINUTES WITH DRIPPINGS IN PAN. PLACE TURKEY ON A LARGE HEATED PLATTER AND SERVE WITH GIBLET GRAVY. GIBLET GRAVY WHILE TURKEY IS COOKING, SIMMER: THE TURKEY GIBLETS, NECK AND WING TIPS IN 1 QUART WATER FOR 2 HOURS. WHEN TURKEY IS ARRANGED ON SERVING PLATTER, STRAIN LIQUID IN ROASTING PAN AND LET FAT RISE TO SURFACE. RETURN 6 TABLESPOONS FAT TO BAKING PAN. STIR IN: 6 TABLESPOONS FLOUR AND COOK FOR 5 MINUTES, STIRRING IN ALL THE BROWN BITS FROM THE BOTTOM AND SIDES OF PAN. STIR IN: 3 CUPS COMBINED STOCK FROM GIBLETS AND LIQUID FROM ROASTING PAN (DEGREASED) AND COOK, STIRRING, UNTIL GRAVY IS THICKENED AND SMOOTH. ADD THE CHOPPED GIBLETS. WAYSIDE STUFFING IN A SKILLET MELT: 1/2 CUP BUTTER. ADD: 2 ONIONS, CHOPPED, 2 STALKS CELERY, CHOPPED AND COOK OVER LOW HEAT FOR 10 MINUTES. ADD: 1 CUP FINELY DICED HAM, 1 CUP FINELY DICED COOKED TURKEY MEAT, 1/2 CUP WAYSIDE COUNTRY SAUSAGE AND COOK FOR 5 MINUTES, STIRRING OCCASIONALLY. POUR MIXTURE OVER: 6 CUPS CORN BREAD CRUMBS IN A LARGE MIXING BOWL. ADD 4 EGGS, LIGHTLY BEATEN, 1 TEASPOON CRUMBLED SAGE, 1/4 TEASPOON PEPPER, 1/4 TEASPOON THYME, 1/4 TEASPOON MACE, 1/4 TEASPOON MARJORAM AN 1 TEASPOON SALT. MIX LIGHTLY AND STIR IN: 1/2 CUP TURKEY STOCK TO MOISTEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHITE CHILI (02/23/94) (14:31) SERVINGS: 1 1 LB DRIED SM WHITE BEANS, RINSED 9 C CANNED CHICKEN BROTH & PICKED OVER 4 C LEFTOVER COOKED TURKEY 3 TB OLIVE OIL INTO 1" PIECES 1 LG ONION, MINCED SALT & PEPPER TO TASTE 2 CN (4 OZ EACH) CHOPPED GREEN 3/4 LB SHREDDED MONTEREY JACK CHILIES CHEESE 1 TB GROUND CUMIN STORE-BOUGHT SALSA 1 TB GROUND OREGANO NISHING 1 TS GROUND CINNAMON MINCED FRESH CILANTRO PN CAYENNE PEPPER GARNISHING THE NIGHT BEFORE, PLACE BEANS IN A LG POT OR BOWL, COVER AMPLY W/ COLD WATER & LET SOAK OVERNIGHT. DRAIN THE BEANS THE FOLLOWING DAY. HEAT THE OIL OVER MD-HIGH HEAT IN A LG POT & SAUTE THE ONION UNTIL SOFT & TRANSLU- CENT, ABOUT 10 MIN. STIR IN THE GARLIC, CHILIES, CUMIN, OREGANO, CINNAMON, & CAYENNE & SAUTE FOR 3 MIN. MORE. ADD THE BEANS & 8 C OF THE CHICKEN BROTH. BRING TO A BOIL, THEN REDUCE HEAT & SIMMER UNTIL THE BEANS ARE TENDER, 2 TO 3 HRS. IF THE MIXTURE SEEMS TO DRY AT ANY POINT, ADD ADDITIONAL CHICKEN BROTH. STIR IN THE LEFTOVER TURKEY & SEASON THE CHILI TO TASTE W/ SALT & PEPPER. JUST BEFORE SERVING, STIR IN 1 1/2 C SHREDDED CHESSE & COOK UNTIL MELTED, 1 TO 2 MIN. LADDLE THE CHILI INTO BOWLS & GARNISH W/ THE REMAINING CHEESE, SALSA, SOUR CREAM, & MINCED FRESH CILANTRO. SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WILLIAMSBURG INN BREAST OF TURKEY SUPREME (02/06/94) 1/2 - CUP BUTTER 1/2 - CUP ALL-PURPOSE FLOUR 2 - CUPS HOT CHICKEN STOCK 1 - TSP SALT 1/8 - TSP WHITE PEPPER 1 - CUP MILK 1 - CUP LIGHT CREAM 1 - LB COOKED TURKEY BREAST, SLICED COOKED RICE 3 - TBSP TOASTED, CHOPPED ALMONDS MELT BUTTER AND ADD THE FLOUR, STIRRING UNTIL SMOOTH. POUR THE HOT CHICKEN STOCK INTO THE BUTTER-FLOUR MIXTURE AND STIR UNTIL SMOOTH. ADD SALT AND PEPPER. HEAT THE MILK AND CREAM IN A SAUCEPAN. POUR INTO THE THICKENED CHICKEN STOCK AND COOK OVER LOW HEAT FOR 10 MINUTES, STIRRING OFTEN. SERVE THE SAUCE, VERY HOT, OVER SLICED TURKEY AND COOKED RICE. TOP WITH THE TOASTED ALMONDS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=