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Title:
Recipe: Tex-Mex Turkey, Corn and Barley Casserole
Board:
From:
Gladys/PR 7-29-2003
To:
 MSG ID: 214633
Tex-Mex Turkey, Corn and Barley Casserole
Source:From The How-To Book of Healthy Cooking

Getting Ahead
The night before, you can shred the turkey and chop the onions, sweet pepper and chili pepper. Store in the refrigerator in sealed bags until needed. You can also make this dish a day ahead -- the flavors will blend and intensify. Follow the recipe, then cover, refrigerate and reheat.

2 tablespoons olive or canola oil
2 onions, coarsely chopped
1 large sweet red or green pepper, coarsely chopped
1 teaspoon finely chopped hot chili pepper
1 cup pearl barley, sorted and rinsed
1 3/4 cups chicken stock
1 can (14 ounces) crushed tomatoes
1/8 teaspoon each salt and pepper
2 cups shredded cooked turkey
1 cup corn kernels

Preheat the oven to 325F. In a flameproof casserole, heat the oil over moderate heat. Sauté the onions, sweet pepper and chili pepper, stirring, about 7 minutes or until softened and lightly browned. Add the barley and cook, stirring, until well coated with the oil. Pour in the chicken stock and the crushed tomatoes, and season with salt and pepper. Bring to a boil, then stir in the turkey. Cover the casserole, and cook in the oven, stirring occasionally, about 55 minutes or until almost all the liquid has been absorbed and the barley is nearly tender. Stir in the corn kernels, cover the casserole and cook 5 to 10 minutes longer, until heated through.

Shredding Turkey:
Remove the skin from cooked turkey to reduce the fat content. Trim away any visible fat. Gently pull the meat away from the bone; if tender, it should come off easily. Using your fingers, shred the meat by pulling the fibers apart.

Serves 4.

Per serving: Calories 475, Saturated Fat 2 g, Total Fat 9 g, Sodium 262 mg, Cholesterol 53 mg, Protein 31 g, Carbohydrates 65 g, Fiber 14 g

Replies:
  ISO: Pink Hot Chocolate Mix
  diane arizona - 7-25-2003
 
MSG ID: 214624
  1 Recipe: Homemade White Chocolate Mix (with color idea)
    Kelly~WA - 7-25-2003
   
MSG ID: 214626
  2 Wow, Diane! July in AZ and you are starting on Christmas?
    Micha in AZ - 7-25-2003
   
MSG ID: 214627
  3 Some comments for Diane/Arizona;
    Gladys/PR - 7-26-2003
   
MSG ID: 214629
  4 re: Pink Neslte' Quik
    Margie-KY - 7-27-2003
   
MSG ID: 214631
  5 What a good idea! (nt)
    Kelly~WA - 7-27-2003
   
MSG ID: 214632
6 Recipe: Tex-Mex Turkey, Corn and Barley Casserole
    Gladys/PR - 7-29-2003
   
MSG ID: 214633
  7 Thanks Gladys for checking that out.
    diane arizona - 8-17-2003
   
MSG ID: 214634
  8 Recipe(tried): My vanilla cocoa mix
    diane arizona - 8-17-2003
   
MSG ID: 214635
  9 Thank You: You are certainly very welcome dear Diane. (nt)
    Gladys/PR - 8-17-2003
   
MSG ID: 214636
  10 ISO: Vanilla cocoa mix
    Janice Tn. - 8-18-2003
   
MSG ID: 214638
  11 I am curious as to the answer too. I have seen in PR a white powder
    Gladys/PR - 8-19-2003
   
MSG ID: 214639
  12 Recipe(tried): Vanilla Cocoa Mix....For gift jars
    Tina, Charleston IL - 8-20-2003
   
MSG ID: 214640
  13 ISO: French Vanilla Cocoa Mix
    Abbe, Cal City, IL - 9-29-2003
   
MSG ID: 214666
  14 re: pink hot chocolate
    heidi - 11-8-2003
   
MSG ID: 214705
  15 re: French vanilla cocoa mix
    Lynda , North Hills, Ca - 12-4-2005
   
MSG ID: 215649
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