Recipe: Letter T Recipes (15) - 11-07-2000 Recipe Swap (updated)
Recipe Collections15 LETTER T RECIPES
November 7, 2000 Recipe Swap
RECIPES IN THIS FILE:
Tomatillo Relish
Toffee Popcorn Crunch
Thin Mint Cheesecake
Tabasco Pickles
Snapple Iced Tea (Lemon Flavor) - copycat Recipe
Mashed Yellow Turnips with Crispy Shallots
Baked Stuffed Tomatoes
Curried Turkey, Fruit and Nut Salad in Tortilla Bowls
Tuna Melt Pie
Baked Stuffed Trout
Turkey Chili
Tuna Casserole Grandma's Way
Tortilla Wrap-Ups
Sweet and Sour Tofu
Turkey Pot Roast Dinner
TOMATILLO RELISH
From: Kelly~WA
Serve over fish dishes.
2 garlic cloves, minced
1 tbsp chopped shallots
1 tsp butter
3 tomatillos, diced
2 large tomatoes, peeled, seeded, diced, drained
1 tsp cognac or brandy
1 tbsp fresh tarragon
Salt and pepper to taste
Saute garlic and shallots in butter till transparent.
Add tomatillos and tomato, saute 5 minutes.
Add cognac, tarragon, salt and pepper. Simmer 8 minutes.
TOFFEE POPCORN CRUNCH
From: Kelly~WA
Source: Hershey Foods Corporation
Makes about 1 1/2 pounds popcorn
For best results, do not double this recipe.
10 cups popped popcorn
1 cup whole almonds
10 oz Skor English Toffee Bits (Hershey's)
2/3 cup light corn syrup
Heat oven to 275 degrees F. Grease a large roasting pan (OR two 13x9x2-inch baking pans).
Place popcorn and almonds in prepared pan.
In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely.
Store in tightly covered container in cool dry place.
THIN MINT CHEESECAKE
From: Kelly~WA
FOR THE CRUST:
1 cup crushed Thin Mint cookies
FIRST LAYER FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) package semi-sweet chocolate chips, melted
1/2 cup sugar
3/4 cup crushed Thin Mints cookies
2 eggs, beaten
1 teaspoon vanilla
SECOND LAYER FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) package semi-sweet chocolate chips, melted
1 cup sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla
1 teaspoon peppermint extract
FOR THE TOPPING:
14 ounces chocolate chips
6 ounces heavy (whipping) cream
1 teaspoon peppermint extract
Thin Mint cookies (for decorating)
Green decorators icing (for decorating)
FOR THE CRUST:
Sprinkle 1 cup crushed Thin Mint cookies into bottom of 9-inch springform pan; set aside.
TO MAKE THE FIRST LAYER:
Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in freezer to firm up.
TO MAKE THE SECOND LAYER:
Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts.
Pour second layer on top of firm first layer.
Bake at 325 degrees F for 1 1/2 hours, until top feels jiggly but firm. Cool, then refrigerate.
TO MAKE THE TOPPING:
Melt chocolate chips, whisk in cream and peppermint extract.
While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep refrigerated.
From: Kelly~WA
(I have not tried this myself)
TABASCO PICKLES
Makes 6 servings
"This makes a very tasty pickle. Of course the amount of Tabasco can be adjusted to suit your own taste."
1 quart hamburger sliced dill pickles
2 1/2 cups sugar
1 oz Tabasco sauce
Take a regular quart of pickles and drain the juice off the pickles. Add the sugar and Tabasco Sauce. Refrigerate for 5 days. Shake or invert the jar at least twice a day to insure an even coating.
SNAPPLE ICED TEA (LEMON FLAVOR)
(copycat recipe)
From: Kelly~WA
Makes 2 quarts
2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar
1/3 cup plus 2 tablespoons lemon juice
Boil the water in a large saucepan over high heat. When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar will dissolve easily. Add the lemon juice. Refrigerate.
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
From: Kelly~WA
Makes 4-6 servings
2 large yellow turnips (rutabaga), about 4 pounds total
2 teaspoons Kosher salt, divided use
1 cup milk
6 Tablespoons butter
1/2 teaspoon freshly ground black pepper
Crispy Shallots, room temperature (for garnish, recipe follows)
Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
In a separate saucepan, heat the milk and butter over low heat until the butter has melted and the milk just begins to simmer.
Drain the turnips, and puree (in several batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The turnips should be very smooth.
Return the turnip puree to the saucepan, season with the remaining 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
Serve piping hot, sprinkled generously with crispy shallots.
CRISPY SHALLOTS
5 to 6 shallots, peeled
1 1/2 cups light olive or vegetable oil
3 tablespoons butter
Slice the shallots crosswise into very thin rings; set aside. In a saucepan, heat the oil with the butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.
Remove the shallots from the oil with a slotted spoon and drain on paper towels. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days. Serve the shallots at room temperature.
Baked Stuffed Tomatoes (using ground beef and cooked rice)
BAKED STUFFED TOMATOES
From: Kelly~WA
Makes 4 to 6 servings
2 tablespoons vegetable oil
1/4 pound ground beef
1 teaspoon finely chopped onion
1/2 cup grated cheese
1 teaspoon salt
1 cup cooked rice
6 large ripe tomatoes
Chopped fresh parsley (for garnish)
Preheat oven to 375 degrees F. Grease an 8x8x2-inch baking dish.
Heat oil in skillet; brown ground beef and onion. Stir in cheese, seasonings and rice. Set aside.
With a sharp knife, cut a 1/4-inch slice from top of each tomato. Cut around inside of tomatoes, being careful not to cut through the bottom. Scoop out center pulp. Sieve the tomato pulp and set aside the liquid.
Sprinkle each tomato with salt. Lightly fill the tomatoes with filling. Place tomatoes in the prepared baking dish. Pour the reserved tomato juice over tomatoes.
Bake in a 375 degree F oven for 20 to 25 minutes.
Garnish with parsley.
CURRIED TURKEY, FRUIT AND NUT SALAD IN TORTILLA BOWLS
From: Kelly~WA
Makes 4 servings
FOR THE DRESSING:
1/2 cup chutney
1 tsp curry powder
1/2 tsp ground ginger
1/3 cup plain yogurt
FOR THE SALAD:
2 1/2 cups cooked turkey, shredded in bite-sized pieces
1 large papaya, halved, seeded, peeled and sliced
3 kiwi, peeled, cut lengthwise in half, slice crosswise
1/4 cup blanched slivered almonds, toasted
Fresh spinach leaves, stems removed, washed and well drained
4 tortilla salad shells
Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2-3 minutes. Cool slightly. Stir in yogurt.
Place dressing in a large bowl; add turkey. Refrigerate several hours.
TO SERVE:
Bake tortilla salad shells as directed on package.
Add papaya, kiwi and almonds to turkey mixture.
Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately.
TUNA MELT PIE
From: Kelly~WA
Makes 6 to 8 servings
2 medium onions, chopped
1/4 cup butter
2 cans (6 1/2 oz each) tuna, drained
2 cups shredded Cheddar cheese, divided use
1 cup Bisquick baking mix
1 1/4 cups milk
3 eggs
1/8 tsp ground black pepper
2 tomatoes, thinly sliced
Heat oven to 400 degrees F. Grease a square baking dish, 8x8x2-inches.
Cook onions and butter in 10-inch skillet over low heat, stirring occasionally, until onions are light brown.
Sprinkle tuna, 1 cup of the cheese and the sauteed onions in prepared baking dish; set aside.
Beat (dry) baking mix, milk, eggs and black pepper with wire whisk or hand beater until almost smooth, about 1 minute. Pour over ingredients in the baking dish.
Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with tomato slices and remaining 1 cup cheese.
Bake until cheese is melted, 3 to 5 minutes. Cool 5 minutes.
BAKED STUFFED TROUT
From: Kelly~WA
Makes 4 servings
2 tablespoons butter or margarine
1 onion, chopped
1 celery stalk, diced
1 cup fresh bread cubes
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Salt and pepper, to taste
4 trout, dressed (about 1/2 pound each)
8 bacon slices
Celery leaves or parsley, for garnishing
Preheat the oven to 450 degrees F.
Melt the butter or margarine in a frying pan. Add onion and celery and cook until softened, about 5 minutes. Remove the pan from the heat.
Add the bread cubes, thyme, and season with salt and pepper to taste. Stir to mix well.
Season the cavity of each trout with salt and pepper. Stuff each trout with the bread mixture, dividing it evenly among the fish. If necessary, secure the openings with wooden toothpicks. Wrap 2 bacon slices around each stuffed trout. Arrange in a baking dish, in one layer.
Bake until the fish flakes easily when tested with a fork and the bacon is crisp, 35-40 minutes.
Serve garnished with celery leaves or sprigs of parsley.
TURKEY CHILI
From: Kelly~WA
Makes 4-6 servings
1 large onion, chopped
2 tbsp olive oil
1 1/2 lb ground turkey
2 garlic cloves, minced
2 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp ground cumin
2 cans (15 oz each) black beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes in juice, undrained
1 (6 oz) can tomato paste
1 (14 1/2 oz) can reduced-sodium chicken broth
1 cup frozen corn kernels
Chopped onion, for garnish
Over medium heat, saute onion in oil in Dutch oven until soft, about 5 minutes.
Add turkey and cook, stirring with a wooden spoon to break up large pieces, until no longer pink, about 7 minutes.
Stir in garlic, chili powder, pepper and cumin. Add beans, tomatoes and their juice, tomato paste, broth and corn. Simmer about eight minutes, or until thoroughly hot, stirring often.
Garnish with chopped onion.
TUNA CASSEROLE GRANDMA'S WAY
From: Kelly~WA
Makes 4 servings
1 (10 3/4 oz) can condensed cream of mushroom soup
1/3 cup milk
1 (6 1/2 oz) can tuna, drained and flaked *
2 hard boiled eggs, sliced
1 cup peas, cooked
1 cup potato chips, slightly crumbled
Preheat oven to 350 degrees F.
Blend (undiluted) soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas.
Bake 20 minutes. Top with chips; bake 10 minutes longer.
TORTILLA WRAP-UPS
From: Kelly~WA
1 egg, beaten
1 (8-inch) flour tortilla
Cheddar cheese, shredded
Salsa
Bacon bits
Chopped tomato
Scramble egg.
Warm tortilla in microwave or wrap it in foil and place in oven for a few minutes.
Place scrambled egg in center of tortilla. Add cheese, salsa, bacon bits and tomato (or any additions that suit you or child). Fold in sides, roll up. Wrap in foil to keep in warm while eating.
SWEET AND SOUR TOFU
From: Kelly~WA
4 oz dried shiitake, soaked
2 lb tofu
2 Japanese cucumbers, peeled
1 green bell pepper
3 medium tomatoes, cut into wedges
1/2 cup vegetable oil
2 garlic cloves, crushed
SEASONINGS:
2 tbsp soy sauce
1 tbsp sugar
1 tbsp tomato paste
1 1/2 tbsp cornstarch dissolved in
3/4 cup water
1/2 tsp ground black pepper
2 tsp chili sauce
1 dash lemon juice
2 green onions, chopped (for garnish)
Trim the soaked shiitakes and set aside.
Press the tofu for 30 minutes, then cube. Quarter the cucumbers lengthwise and cut into 1 1/2-inch lengths. Chop the bell pepper.
Heat oil in a wok over medium-high heat. Add the tofu and carefully stir-fry until the color changes.
Remove the tofu and set aside. Add the garlic to the wok. Stir-fry until the color changes.
Add all the vegetables to the wok and stir-fry for 2 minutes.
Add all the seasonings and continue to stir-fry for 3 to 5 minutes.
Serve garnished with green onions.
TURKEY POT ROAST DINNER
From: Betty, Athens, Ga.
Makes 6 servings
1 1/3 cups chicken broth or vegetable broth
1 medium chopped onion
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh ginger
1 tbsp paprika
1 tbsp ground coriander
3/4 tsp ground allspice
1/2 tsp ground cardamom
1/4 tsp salt
1/8 tsp ground black pepper
1 (1 3/4 lb) boneless turkey breast half, skin removed.
5 large carrots, cut into 1-inch pieces
5 large potatoes, peeled and cut into eighths
4 large onions, quartered
In a Dutch oven, stir together the broth, chopped onion, lemon juice, oil, ginger, paprika, coriander, allspice, cardamon, salt and pepper.
Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer approx, 10 minutes. Turn the turkey over and continue simmering, for 8-10 minutes more.
Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 30 minutes or till the vegetables and turkey are tender.
TO SERVE:
Slice the turkey, then arrange it and the vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables.
TO MAKE AHEAD:
To save even more time on a busy week day evening. Cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.
November 7, 2000 Recipe Swap
RECIPES IN THIS FILE:
Tomatillo Relish
Toffee Popcorn Crunch
Thin Mint Cheesecake
Tabasco Pickles
Snapple Iced Tea (Lemon Flavor) - copycat Recipe
Mashed Yellow Turnips with Crispy Shallots
Baked Stuffed Tomatoes
Curried Turkey, Fruit and Nut Salad in Tortilla Bowls
Tuna Melt Pie
Baked Stuffed Trout
Turkey Chili
Tuna Casserole Grandma's Way
Tortilla Wrap-Ups
Sweet and Sour Tofu
Turkey Pot Roast Dinner
TOMATILLO RELISH
From: Kelly~WA
Serve over fish dishes.
2 garlic cloves, minced
1 tbsp chopped shallots
1 tsp butter
3 tomatillos, diced
2 large tomatoes, peeled, seeded, diced, drained
1 tsp cognac or brandy
1 tbsp fresh tarragon
Salt and pepper to taste
Saute garlic and shallots in butter till transparent.
Add tomatillos and tomato, saute 5 minutes.
Add cognac, tarragon, salt and pepper. Simmer 8 minutes.
TOFFEE POPCORN CRUNCH
From: Kelly~WA
Source: Hershey Foods Corporation
Makes about 1 1/2 pounds popcorn
For best results, do not double this recipe.
10 cups popped popcorn
1 cup whole almonds
10 oz Skor English Toffee Bits (Hershey's)
2/3 cup light corn syrup
Heat oven to 275 degrees F. Grease a large roasting pan (OR two 13x9x2-inch baking pans).
Place popcorn and almonds in prepared pan.
In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely.
Store in tightly covered container in cool dry place.
THIN MINT CHEESECAKE
From: Kelly~WA
FOR THE CRUST:
1 cup crushed Thin Mint cookies
FIRST LAYER FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) package semi-sweet chocolate chips, melted
1/2 cup sugar
3/4 cup crushed Thin Mints cookies
2 eggs, beaten
1 teaspoon vanilla
SECOND LAYER FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) package semi-sweet chocolate chips, melted
1 cup sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla
1 teaspoon peppermint extract
FOR THE TOPPING:
14 ounces chocolate chips
6 ounces heavy (whipping) cream
1 teaspoon peppermint extract
Thin Mint cookies (for decorating)
Green decorators icing (for decorating)
FOR THE CRUST:
Sprinkle 1 cup crushed Thin Mint cookies into bottom of 9-inch springform pan; set aside.
TO MAKE THE FIRST LAYER:
Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in freezer to firm up.
TO MAKE THE SECOND LAYER:
Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts.
Pour second layer on top of firm first layer.
Bake at 325 degrees F for 1 1/2 hours, until top feels jiggly but firm. Cool, then refrigerate.
TO MAKE THE TOPPING:
Melt chocolate chips, whisk in cream and peppermint extract.
While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep refrigerated.
From: Kelly~WA
(I have not tried this myself)
TABASCO PICKLES
Makes 6 servings
"This makes a very tasty pickle. Of course the amount of Tabasco can be adjusted to suit your own taste."
1 quart hamburger sliced dill pickles
2 1/2 cups sugar
1 oz Tabasco sauce
Take a regular quart of pickles and drain the juice off the pickles. Add the sugar and Tabasco Sauce. Refrigerate for 5 days. Shake or invert the jar at least twice a day to insure an even coating.
SNAPPLE ICED TEA (LEMON FLAVOR)
(copycat recipe)
From: Kelly~WA
Makes 2 quarts
2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar
1/3 cup plus 2 tablespoons lemon juice
Boil the water in a large saucepan over high heat. When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar will dissolve easily. Add the lemon juice. Refrigerate.
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
From: Kelly~WA
Makes 4-6 servings
2 large yellow turnips (rutabaga), about 4 pounds total
2 teaspoons Kosher salt, divided use
1 cup milk
6 Tablespoons butter
1/2 teaspoon freshly ground black pepper
Crispy Shallots, room temperature (for garnish, recipe follows)
Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
In a separate saucepan, heat the milk and butter over low heat until the butter has melted and the milk just begins to simmer.
Drain the turnips, and puree (in several batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The turnips should be very smooth.
Return the turnip puree to the saucepan, season with the remaining 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
Serve piping hot, sprinkled generously with crispy shallots.
CRISPY SHALLOTS
5 to 6 shallots, peeled
1 1/2 cups light olive or vegetable oil
3 tablespoons butter
Slice the shallots crosswise into very thin rings; set aside. In a saucepan, heat the oil with the butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.
Remove the shallots from the oil with a slotted spoon and drain on paper towels. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days. Serve the shallots at room temperature.
Baked Stuffed Tomatoes (using ground beef and cooked rice)
BAKED STUFFED TOMATOES
From: Kelly~WA
Makes 4 to 6 servings
2 tablespoons vegetable oil
1/4 pound ground beef
1 teaspoon finely chopped onion
1/2 cup grated cheese
1 teaspoon salt
1 cup cooked rice
6 large ripe tomatoes
Chopped fresh parsley (for garnish)
Preheat oven to 375 degrees F. Grease an 8x8x2-inch baking dish.
Heat oil in skillet; brown ground beef and onion. Stir in cheese, seasonings and rice. Set aside.
With a sharp knife, cut a 1/4-inch slice from top of each tomato. Cut around inside of tomatoes, being careful not to cut through the bottom. Scoop out center pulp. Sieve the tomato pulp and set aside the liquid.
Sprinkle each tomato with salt. Lightly fill the tomatoes with filling. Place tomatoes in the prepared baking dish. Pour the reserved tomato juice over tomatoes.
Bake in a 375 degree F oven for 20 to 25 minutes.
Garnish with parsley.
CURRIED TURKEY, FRUIT AND NUT SALAD IN TORTILLA BOWLS
From: Kelly~WA
Makes 4 servings
FOR THE DRESSING:
1/2 cup chutney
1 tsp curry powder
1/2 tsp ground ginger
1/3 cup plain yogurt
FOR THE SALAD:
2 1/2 cups cooked turkey, shredded in bite-sized pieces
1 large papaya, halved, seeded, peeled and sliced
3 kiwi, peeled, cut lengthwise in half, slice crosswise
1/4 cup blanched slivered almonds, toasted
Fresh spinach leaves, stems removed, washed and well drained
4 tortilla salad shells
Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2-3 minutes. Cool slightly. Stir in yogurt.
Place dressing in a large bowl; add turkey. Refrigerate several hours.
TO SERVE:
Bake tortilla salad shells as directed on package.
Add papaya, kiwi and almonds to turkey mixture.
Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately.
TUNA MELT PIE
From: Kelly~WA
Makes 6 to 8 servings
2 medium onions, chopped
1/4 cup butter
2 cans (6 1/2 oz each) tuna, drained
2 cups shredded Cheddar cheese, divided use
1 cup Bisquick baking mix
1 1/4 cups milk
3 eggs
1/8 tsp ground black pepper
2 tomatoes, thinly sliced
Heat oven to 400 degrees F. Grease a square baking dish, 8x8x2-inches.
Cook onions and butter in 10-inch skillet over low heat, stirring occasionally, until onions are light brown.
Sprinkle tuna, 1 cup of the cheese and the sauteed onions in prepared baking dish; set aside.
Beat (dry) baking mix, milk, eggs and black pepper with wire whisk or hand beater until almost smooth, about 1 minute. Pour over ingredients in the baking dish.
Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with tomato slices and remaining 1 cup cheese.
Bake until cheese is melted, 3 to 5 minutes. Cool 5 minutes.
BAKED STUFFED TROUT
From: Kelly~WA
Makes 4 servings
2 tablespoons butter or margarine
1 onion, chopped
1 celery stalk, diced
1 cup fresh bread cubes
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Salt and pepper, to taste
4 trout, dressed (about 1/2 pound each)
8 bacon slices
Celery leaves or parsley, for garnishing
Preheat the oven to 450 degrees F.
Melt the butter or margarine in a frying pan. Add onion and celery and cook until softened, about 5 minutes. Remove the pan from the heat.
Add the bread cubes, thyme, and season with salt and pepper to taste. Stir to mix well.
Season the cavity of each trout with salt and pepper. Stuff each trout with the bread mixture, dividing it evenly among the fish. If necessary, secure the openings with wooden toothpicks. Wrap 2 bacon slices around each stuffed trout. Arrange in a baking dish, in one layer.
Bake until the fish flakes easily when tested with a fork and the bacon is crisp, 35-40 minutes.
Serve garnished with celery leaves or sprigs of parsley.
TURKEY CHILI
From: Kelly~WA
Makes 4-6 servings
1 large onion, chopped
2 tbsp olive oil
1 1/2 lb ground turkey
2 garlic cloves, minced
2 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp ground cumin
2 cans (15 oz each) black beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes in juice, undrained
1 (6 oz) can tomato paste
1 (14 1/2 oz) can reduced-sodium chicken broth
1 cup frozen corn kernels
Chopped onion, for garnish
Over medium heat, saute onion in oil in Dutch oven until soft, about 5 minutes.
Add turkey and cook, stirring with a wooden spoon to break up large pieces, until no longer pink, about 7 minutes.
Stir in garlic, chili powder, pepper and cumin. Add beans, tomatoes and their juice, tomato paste, broth and corn. Simmer about eight minutes, or until thoroughly hot, stirring often.
Garnish with chopped onion.
TUNA CASSEROLE GRANDMA'S WAY
From: Kelly~WA
Makes 4 servings
1 (10 3/4 oz) can condensed cream of mushroom soup
1/3 cup milk
1 (6 1/2 oz) can tuna, drained and flaked *
2 hard boiled eggs, sliced
1 cup peas, cooked
1 cup potato chips, slightly crumbled
Preheat oven to 350 degrees F.
Blend (undiluted) soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas.
Bake 20 minutes. Top with chips; bake 10 minutes longer.
TORTILLA WRAP-UPS
From: Kelly~WA
1 egg, beaten
1 (8-inch) flour tortilla
Cheddar cheese, shredded
Salsa
Bacon bits
Chopped tomato
Scramble egg.
Warm tortilla in microwave or wrap it in foil and place in oven for a few minutes.
Place scrambled egg in center of tortilla. Add cheese, salsa, bacon bits and tomato (or any additions that suit you or child). Fold in sides, roll up. Wrap in foil to keep in warm while eating.
SWEET AND SOUR TOFU
From: Kelly~WA
4 oz dried shiitake, soaked
2 lb tofu
2 Japanese cucumbers, peeled
1 green bell pepper
3 medium tomatoes, cut into wedges
1/2 cup vegetable oil
2 garlic cloves, crushed
SEASONINGS:
2 tbsp soy sauce
1 tbsp sugar
1 tbsp tomato paste
1 1/2 tbsp cornstarch dissolved in
3/4 cup water
1/2 tsp ground black pepper
2 tsp chili sauce
1 dash lemon juice
2 green onions, chopped (for garnish)
Trim the soaked shiitakes and set aside.
Press the tofu for 30 minutes, then cube. Quarter the cucumbers lengthwise and cut into 1 1/2-inch lengths. Chop the bell pepper.
Heat oil in a wok over medium-high heat. Add the tofu and carefully stir-fry until the color changes.
Remove the tofu and set aside. Add the garlic to the wok. Stir-fry until the color changes.
Add all the vegetables to the wok and stir-fry for 2 minutes.
Add all the seasonings and continue to stir-fry for 3 to 5 minutes.
Serve garnished with green onions.
TURKEY POT ROAST DINNER
From: Betty, Athens, Ga.
Makes 6 servings
1 1/3 cups chicken broth or vegetable broth
1 medium chopped onion
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh ginger
1 tbsp paprika
1 tbsp ground coriander
3/4 tsp ground allspice
1/2 tsp ground cardamom
1/4 tsp salt
1/8 tsp ground black pepper
1 (1 3/4 lb) boneless turkey breast half, skin removed.
5 large carrots, cut into 1-inch pieces
5 large potatoes, peeled and cut into eighths
4 large onions, quartered
In a Dutch oven, stir together the broth, chopped onion, lemon juice, oil, ginger, paprika, coriander, allspice, cardamon, salt and pepper.
Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer approx, 10 minutes. Turn the turkey over and continue simmering, for 8-10 minutes more.
Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 30 minutes or till the vegetables and turkey are tender.
TO SERVE:
Slice the turkey, then arrange it and the vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables.
TO MAKE AHEAD:
To save even more time on a busy week day evening. Cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.
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Thank You To All Who Contribute
Post a Request - Answer a Question
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Thank You To All Who Contribute