Recipe: Recipes Using Chicken or Turkey (35) Part 1 of 2 - 10-07-97 Recipe Swap

35 RECIPES USING CHICKEN OR TURKEY - PART 1 OF 2
Recipe Swap - October 7, 1997

RECIPES IN THIS FILE:
Chicken Dressing Casserole
Tetrazzini
Chicken Pot Pie
Chicken a la King
Turkey Broccoli Casserole
Turkey Enchiladas
Turkey-Pasta Salad
Turkey-Barley Soup
Turkey Barbecue for Sandwiches
Turkey Chili
Pecan Breaded Chicken
Baked Turkey Croquettes
Filo Pastries with Smoked Turkey and Mushrooms
Chicken and Dressing Casserole
Creamy Chicken Casserole Lo Cal, Lo Fat
Chicken and Hash Brown Bake
Chicken Cashew Casserole
Creamy Chicken Broccoli Noodles
Turkey and Scalloped Potato Bake
Turkey Soup Continental
Turkey Empenadas
Easy Chicken Pot Pie
Lemony Chicken Salad
Autumn Chicken Salad
Festive Turkey or Chicken Salad
...Cranberry French Dressing
Holiday Turkey and Biscuits
Turkey or Chicken a la King
Grilled Chicken Salad with Cilantro Pesto Mayonnaise
Chicken 'Ono Nui
Chicken Ravioli In Port Mustard Creme Sauce with Mango Ginger Chutney
Curry with Pineapple
Linguine with Smoked Chicken, Roasted Red Peppers and Pinenuts
Curried Chicken Salad
Jambalaya

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Chicken Dressing Casserole

2 Boxes Cornbread Stove Top Stuffing
1 cn French style green beans (drained)
1 cn Cream of celery soup
1 cn Cream of chicken soup
1 c Milk, mix soups and milk
1 cn Mushrooms
2 c Cut up cooked chicken

Prepare the stuffing as directed on the box. Put 1/2 of the stuffing in bottom of 9 x 13 inch baking dish. Layers as follows: green beans, chicken, soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40 minutes. Serve with salad. Can be made ahead.

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Tetrazzini

1/4 c Butter
1/3 c Chopped green pepper
1/3 c Chopped onion
4 oz. can of mushrooms
4 tb Cornstarch
1/4 ts Pepper
1/2 ts Salt
2/3 c Non fat dry milk
1 3/4 c Chicken broth
1 c Grated Cheddar cheesed
2 c Diced cooked chicken
4 oz. noodles

Prepare noodles according to package directions. Saute peppers, onions and mushrooms in butter. Add cornstarch, salt and pepper; add chicken broth all at once; add dry milk; cook until thick and bubbly. Combine meat and cheese; add to sauce. Turn into 1 1/2 quart casserole; bake until cheese metls (about 15 minutes). Serve over noodles. Bake in oven at 350 degrees.

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Chicken Pot Pie
From: Bill,DC
Makes 6 servings

"Deep-dish pie goes elegant with a topping of puff pastry. Cut out decorative shapes from pastry scraps and fasten to pastry lid with egg wash."

5 1/8 ounces carrots -- peeled and Large diced
4 1/4 ounces celery -- large diced
1/4 cup butter
4 ounces pearl onions -- thawed
2 cloves garlic -- minced
1/4 cup flour
1 pint chicken stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons dried thyme
1 1/4 pounds pulled chicken -- chunked
1 sheet prepared puff pastry -- thawed if necessary
egg wash (see directions) -- for glazing

In large saucepan over medium heat, melt butter. Saute onion and garlic until onion is translucent but not browned (3 to 4 minutes).Add celery and carrots and saute for 2-3 minutes more. Whisk in flour and cook until mixture thickens and starts to turn golden brown (about 2 minutes). Whisk in stock and cook, stirring constantly, until thickened (about 3 minutes). Season with salt, pepper,and thyme. Stir in shredded chicken. 3. Preheat oven to 400 degrees F. Butter a shallow 2 inch hotel pan. Fill with chicken and vegetable filling. Roll out puff pastry sheet slightly larger than baking dish. Brush edge of underside of pastry with egg wash (1 egg yolk and 1 tablespoon water, beaten together); set over filling and press pastry edge all around to adhere to baking dish. Brush top of pastry with egg wash. Bake until pastry has puffed slightly and is golden brown (30 to 35 minutes). Serve immediately.

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Chicken a`la King
Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987
Makes 4 servings

2 chicken bouillon cubes
1 1/2 c hot tap water
3 tb margarine
3 tb flour
2 1/2 c diced cooked chicken
1 c cooked peas
4 oz can sliced mushrooms drained
1/2 c sliced cooked carrots
1/4 c chopped onion
2 tb chopped pimiento
1 ts salt

Dissolve bouillon cubes in hot water. (or start with 1 1/2 cup home made chicken broth for less sodium content.) In saucepan, melt margarine, blend in flour. Add broth slowly, stirring. Cook on medium heat until thick, stirring constantly. Add other ingredients and heat until mixture bubbles. Serve over biscuits, rice, toast. Remember to add the necessary

Bread Exchange.

3/4 cup serving (1/4 recipe) - 164 calories 14.8 gm protein, 7.8 gm fat, 8.2 gm carbohydrate, 781.2 mg sodium, 211.6 mg potassium, 2.1 gm fiber, 39 mg cholesterol.

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Turkey Broccoli Casserole
Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987
Makes 6 servings

2 (10 oz each) pkg. frozen broccoli
2 c Coarsely diced cooked turkey
1 Cr. Mushroom Soup 10 1/2 oz.
1/2 c Skim milk
1/2 c Grated cheddar cheese (2 oz)

Preheat oven to 375 F. Cook broccoli according to package directions. Layer in 12 x 8 inch baking dish. Spread turkey evenly on top. Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 min. Let stand 5 min.

1/6 recipe - 199 calories, 2 med-fat meat, 2 veg 20.3 gm protein, 9.1 gm fat, 9.3 gm carbohydrate, 534.2 mg sodium, 372.6 mg potassium, 2.3 gm fiber, 47 mg cholesterol.

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Turkey Enchiladas
Makes 4 servings

3 c cooked turkey, shredded
2 c sour cream
2 c shredded cheddar cheese
1 ts salt
12 (10") corn or flour tortillas
1/3 c corn oil
SAUCE FOR TURKEY
2 cn 4 oz green chilli peppers
1 lg garlic, minced
2 tb salad or olive oil
2 c chopped onions
1 ts salt
1/2 ts oregano
1/2 c water
1 1/2 lb stewed tomatoes

Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll. Arrange side-by-side with seam side down in shallow pan.

TO PREPARE THE SAUCE:
Rinse seeds from chillies and chop. Saute with garlic in oil. Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered until thick, about 1/2 hour. Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes. Let set 5-10 minutes before serving.

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Turkey-Pasta Salad
Makes 6 servings

4 c Wagon Wheel Or Spiral Pasta; Cooked And Drained, About 2 Cups Uncooked
2 c cooked turkey or chicken strips; about 8 ounces
8 oz whole kernel corn or; drained, 1 can
1 c frozen corn kernels; thawed
1 lg zucchini; cut into 1/2-inch slices, each slice cut into quarters
1 lg tomato; cut into 1/2-inch slices
1 sm red bell pepper; cut into 1/2-inch chunks
1/2 c cilantro or parsley; chopped
3/4 c picante sauce; pace preferred
1/3 c reduced calorie creamy garlic salad dressing
1/4 ts salt; optional
Additional picante sauce; optional, Pace preferred

Combine the pasta, turkey, corn, zucchini, tomato, red bell pepper, and cilantro in a large bowl. Combine the picante sauce, dressing and salt in a small bowl, mixing well to blend. Pour the dressing over the pasta mixture and toss gently to coat all of the ingredients. Refrigerate. Serve with additional picante sauce, if desired.

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Turkey-Barley Soup
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Makes 6 servings

6 c Turkey or chicken broth
1 c Diced cooked turkey
1 c Pearl barley*
1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 ts Dry thyme
1/4 ts Dried marjoram
1/4 ts Ground black pepper
2 tb Chopped fresh parsley (2 tsp.dry)

Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until carrots are tender and the barley is soft.

1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol.

*Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.

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Turkey Barbecue for Sandwiches
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman
Makes 4 servings

16 oz can tomatoes, cut up
6 oz can tomato paste
1 ts powdered mustard
1/4 c chopped onion
1 ts chili powder (or 2 to taste)
2 c chopped cooked turkey

Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns or toast.

1/4 recipe, not including bun - 176 calories, 3 lean meat + 2 vegetable
exchanges 12 grams carbohydrate, 23 grams protein, 4 grams fat, 220 mg sodium, 767 mg potassium, 54 mg cholesterol.

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Turkey Chili
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Makes 4 servings

2 c chopped cooked turkey
1 garlic clove, minced
1 md onion, chopped
1 sweet green pepper, chopped
17 oz can red kidney beans
6 oz can tomato paste
28 oz can tomatoes
1 bay leaf
1 tb chili powder (or 2 to taste)
1/2 ts cumin seeds

Combine the turkey, garlic, onion, and green pepper in a nonstick skillet. Saute until the vegetables are soft. Add the remaining ingredients and cover. Simmer over low heat for 30 to 60 minutes or until the flavors are blended.

1/4 recipe - 340 calories, 3 lean meat, 1 bread, 2 vegetable exchanges 33 grams carbohydrate, 30 grams protein, 10 grams fat, 355 mg sodium, 1211 mg potassium, 60 mg cholesterol.

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PECAN BREADED CHICKEN
From: Candy,VA

2 whole chicken breasts, skinned boned an cut in half
10 Tablespoons butter
3 Tablespoons Dijon mustard
5-6 oz ground pecans
2 Tablespoons vegetable oil
2/3 c sour cream
salt and pepper

Flatten chicken, season with s and p. Melt 6 T butter. Remove from heat and stir in 2 T mustard. Dip each piece of chicken into butter and mustard mix and coat each with ground pecans by patting them with the pecans. Preheat oven to 200. Melt 4 T butter in large skillet. Add oil and saute chicken pieces 3 minutes each side. Remove to dish and keep warm. In pan add sour cream and remaining mustard, 1 t salt and 1/4 t pepper. Remove from heat, place dollop of sour cream in middle of warmed dinner plates and cover it completely with portion of chicken. Sauce should not be visible on plate and will be a surprise to the company.

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Baked Turkey Croquettes
Source: Elizabeth Powell
From: Bill,DC
Makes 6 servings

"A good way to use up leftover turkey, chicken, or ham. If using ham,
put through a meat grinder and use 1 1/2 cups ground ham."

2 tablespoons butter
3 tablespoons flour
3/4 cup milk
2 cups turkey -- chopped
1 egg yolk -- beaten
1/4 teaspoon salt
1/4 teaspoon celery salt
1 egg
2 teaspoons water
1/2 cup bread crumbs
1/4 teaspoon ground sage
2 tablespoons butter -- melted

Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling. Let sauce cool; add chopped turkey, egg yolk, salt and celery salt. Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter. Bake at 350 degrees for 40 minutes.

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Filo Pastries with Smoked Turkey and Mushrooms
Source: The California Culinary Academy
From: Bill,DC
Serving Size : 15 Preparation Time :1:00
Makes 30 pastries

"Spoonfuls of savory filling are layered on thin filo dough, which is
then folded into triangles. Prepare the pastries ahead and freeze for
entertaining."

1 cup minced mushrooms
2 cloves garlic -- minced
1/4 cup minced onion
1/4 cup sherry
1 teaspoon olive oil
3 tablespoons chopped parsley
1/2 cup crumbled feta cheese
1/4 cup grated low-fat mozzarella cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 pound finely minced smoked turkey or ham -- trimmed of fat
15 sheets filo dough
1/3 cup unsalted butter -- melted

In a large skillet over medium high heat, saute mushrooms, garlic, and onion in sherry and olive oil until soft. Add parsley, feta, mozzarella, oregano, thyme, and turkey. Remove from heat.

Preheat oven to 350 degrees F. Lightly oil two 9- by 12-inch baking sheets.

Lay filo dough on a clean, dry surface. Cut each sheet in half widthwise to make 30 smaller sheets. Stack them evenly on top of each other, and cover with a piece of plastic wrap and a slightly dampened dish towel as you do the next step.

Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of each other. Place about 2 tablespoons of filling in the lower right section near the edge. Fold bottom right corner of filo over filling to meet left edge, creating a small triangle. Continue folding pastry, as you would a flag, until you reach the top. You will end up with a triangle-shaped pastry.

Lightly butter top of filled triangle and place on prepared baking sheet. Repeat process until all the filling has been used. 6. Bake pastries until golden (20 minutes). Serve warm.

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CHICKEN AND DRESSING CASSEROLE
From: Kim, LA

4 cups crumbled corn bread
1 stick margarine, melted
1 cup chicken broth
2 1/2 cups cooked, chopped chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1/2 teaspoon salt
2 eggs
Milk
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup Parmesan cheese

Combine the corn bread, margarine, and chicken broth. Mix well. Place 1/2 of this mixture in a 9x13 inch casserole dish. Combine chicken, onion, celery, green onion, mayonnaise, and salt. Mix well. Spread this mixture over the conr bread mixture. Cover with remaining corn bread mixture. Beat the eggs and add enough milk to make 1 cup of liquid. Pour over the casserole; cover with plastic wrap and refrigerate overnight. When ready to cook, spread the soups over the top of the casserole. Bake at 350 degrees for 30 to 40 minutes. Sprinkle with Parmesan cheese; bake an additional 10 minutes.

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Creamy Chicken Casserole
Makes 6 servings

2 tb All purpose flour
1 1/4 c Skim milk
1 Pepper to taste
1/2 ts Dried leaf thyme
1/2 c Sliced mushrooms
1 tb Chicken broth
2 1/2 c Cubed cooked chicken
1/4 c Slivered almonds (optional)
1 tb Non-fat powdered milk
1/4 ts Salt
1/2 ts Dried leaf marjoram
1/2 c Celery, thinly sliced
1 c Chicken broth
3 c Cooked rice
1 tb Chopped fresh parsley

Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately.

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CHICKEN AND HASH BROWN BAKE
From: Kim, LA
Makes 8-10 servings

1 (32-ounce) package frozen southern style hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, diced
1 (4 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup (undiluted)
2 teaspoon instand chicken bouillon granules
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1 garlic clove, minced
Paprika
1/4 cup sliced almonds

Thaw hash browns overnight in refrigerator. Layer in an ungreased 13x9x2-inch baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together the sour cream, soup, bouillon, onion, red bell pepper and garlic. Pour evenly over mixture in dish. Sprinkle with paprika and almonds. Bake, uncovered, at 350 degrees for 50 to 60 minutes or until heated through.

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Chicken Cashew Casserole
From: Candy,VA

2/3 c cashew nuts, chopped
4 c cooked chicken, diced
1 c celery, finely diced
2 T butter
2 can cr mushroom soup
2/3 c chicken broth
1 t soy sauce
6 drops tabasco
Pepper
1 can chow mein noodles

Saute onions and celery in butter. Add soup, broth, seasonings and chicken. Simmer a few minutes. Add 1/2 of noodles. Put in casserole and sprinkle remaining noodles and cashews over top. Bake uncovered at 350, 20 minutes longer. Serves 8.

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Creamy Chicken Broccoli Noodles
Makes 4 servings

2 pk Ramen noodles (chicken)
1 cn Cream of Mushroom Soup
1/2 Soup can milk
1 1/2 c Cubed cooked chicken
1 1/2 c Cooked broccoli flowerets
1/2 c Quartered cherry tomatoes (optional)

In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. Stir in tomatoes (optional).

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TURKEY AND SCALLOPED POTATO BAKE
From: Kim, LA
Makes 4 to 6 servings

1 package pillsbury cheesy scalloped potatoes
2 cups cubed, cooked turkey or chicken
2 1/4 cups water
1 cup shredded carrots
9-ounce package green giant harvest fresh frozen sweet peas
2/3 cup milk
2 tablespoons margarine or butter
4 ounce (1 cup) shredded Cheddar cheese

Heat oven to 400 degrees. Pour potato slices into ungreased 2-quart casserole. Sprinkle with contents of seasoning mix envelope and turkey. In medium saucepan, bring water to a boil. Stir in carrots, peas, milk and margarine; return to boil. Pour over potatoes; stir. Bake uncovered at 400 degress for 35 to 40 minutes or until potatoes are tender. Sprinkle with cheese. Bake an additional 3 minutes or until cheese is melted.

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Turkey Soup Continental
Makes 8 servings

1/4 c Butter or margarine
1 c Cooked turkey
1 c Diced celery
1 c Creamed style corn
1 ts Salt
1/4 ts Ginger
2 tb Chopped parsley
2 tb Finely chopped onions
2 c Diced raw potatoes
2 c Turkey broth
2 c Half and half cream
1/4 ts Paprika
1/8 ts Pepper

In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls.

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Turkey Empenadas
Makes 4 servings

1 c Cooked turkey, cubed
1 1/3 c Cheddar cheese, grated
1 cn (4 oz) grn chilies, drained
1 c Flour whole wheat
1/4 c Corn meal
1/2 ts Salt
1/3 c Butter
1/4 c Water, cold
1 tb Milk
4 ts 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.

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Easy Chicken Pot Pie
From: Velma TN

1 fryer/broiler stewed until it is tender enough to pull from bones (May use left over chicken or turkey)
1 pkg. frozen peas and carrots
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup instant rice or 1 cup cooked
If using cooked rice use less broth to cook
peas and carrots
1 1/2 cups chicken broth or water
1 can Pillsbury Crescent Rolls from refrigerated
bread counter.

Cook chicken until tender enough to pull from bones. Discarding the skin and all visible fat, cut the chicken into bite sized pieces. Cook peas, carrots, and instant rice, if using it, in the chicken broth or water, just until tender crisp. Mix all ingredients together, except rolls, and place into a slightly greased baking dish. Open and unroll crescent tolls, but do not tear apart. Place the two lengths of the rolls over chicken mixture to become the pastry. Cook in a 425 F oven for 30 to 35 minutes, or until crust is brown. NOTE: The chicken part may be refrigerated the night before, and baked the next day after adding crust. If you do this, I get it to bubbling in the microwave, and then add the crust.

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Lemony Chicken Salad
Source: the JELL-O Sugar free cookbook
Makes 4 servings

1 cn low-sodium chicken broth (13 3/4 oz)
2 ea pkg of jell-o lemon gelatin (sugar free, 4 serving size)
1 c cold water
1 cn crushed pineapple, undrained (in unsweetened juice)
2 tb lemon juice
1/2 ts dried tarragon leaves (crushed)
dash of white pepper
1 1/2 c cubed cooked chicken breast
1/2 c chopped parsley
1/4 c chopped red pepper

Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers or serving dishes. Refrigerate until firm, about 2 hours.

DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160 calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g protein.

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AUTUMN CHICKEN SALAD
From: Cora, NC

boneless chicken breasts, cooked and cut into bite-size pieces
romaine lettuce
McIntosh apples, diced
walnuts, toasted and chopped
blue cheese, crumbled
Italian salad dressing (bottled is fine)

Wash and dry lettuce; tear into bite-size pieces. Assemble remaining ingredients, except dressing, and toss with lettuce. Toss salad with dressing just before serving.

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FESTIVE TURKEY OR CHICKEN SALAD
From: Cora, NC

3 c. chopped cooked turkey or chicken breast
1/4 c. chopped celery
1 c. chopped Red Delicious apple
1/4 c. coarsely chopped pecans
3 T. mayonnaise
Cranberry French Dressing (recipe follows)

Combine ingredients in a large bowl; stir well; cover and chill. To serve, place scoop of turkey salad on red leaf lettuce lined plate. Top with Cranberry French Dressing.

CRANBERRY FRENCH DRESSING

1/4 c. jellied cranberry sauce
1/8 t. salt
1/8 t. paprika
1/8 t. dry mustard
1/8 t. pepper
2 T. vinegar
1 T. vegetable oil

Combine first 5 ingredients in a small bowl, stirring with a wire whisk until smooth. Gradually add vinegar to cranberry mixture alternately with oil, beginning and ending with vinegar; stir well after each addition.

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Holiday Turkey and Biscuits
Makes 6 servings

1/4 c Butter, cut into pieces
2 c Cut-up cooked turkey
1/2 c Gold Medal Wondra flour
1/2 t Dried basil leaves
1/4 t Salt
1/4 t Pepper
1 c Chicken broth
2/3 c Milk
1 c Julienne strips red bell pepper
1 cn Mushroom stems and pieces, drained (4 oz)
1 c Julienne strips spinach
BISCUITS:
1/3 c Butter, cut into pieces
1 1/2 c Gold Medal all-purpose flour
1 1/2 t Baking powder
1 t Garlic salt
1/2 c Milk

Heat oven to 400'F. Heat butter in 2-quart casserole in oven until melted. Stir in remaining ingredients except spinach and Biscuits. Bake 20 minutes, stirring once, until sauce is slightly thickened. Stir in spinach. Prepare Biscuits. Place around edge of casserole, overlapping biscuits slightly to fit. Increase oven temperature to 425'F. Bake 15-2 0 minutes longer or until biscuits are golden brown. BISCUITS: Cut butter into flour, baking powder and garlic salt with pastry blender until mixture resembles small peas. Stir in just enough milk until dough forms a ball. Knead on lightly floured surface 5-7 times. Roll or pat dough 1/2" thick. Cut with floured 2" cutter.

HIGH ALTITUDE DIRECTIONS (3500 TO 6500 FEET): Increase first oven temperature to 425'F. Increase second oven temperature to 450'F.

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Turkey or Chicken a la King
From: Alisha, ON

1 c. cooked chopped turkey or chicken
1/2 c. peas
1 small onion, diced
1 carrot, chopped fine
Parsley
Salt and pepper
curry
1 can cream of mushroom soup
Milk

in small amount of butter fry--celery, onion, carrot, till soft, add spices peas and soup next add turkey or chicken. Add milk to bring to desired consistency. Serve with toasted buns.

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Grilled Chicken Salad with Cilantro Pesto Mayonnaise
Source: Mark Haugen of Tejas, Minneapolis, MN
From: Bill,DC (
Makes 6 servings

1 1/2 pounds boneless skinless chicken breasts
1/4 pound poblano peppers -- roasted and diced
1/3 pound red, yellow, and green bell peppers -- roast, peel, dice
2 stalks celery -- minced
1 Granny Smith apple -- minced
1 tablespoon lime juice
3/4 cup Cilantro Pesto -- See Recipe
1 1/2 cups mayonnaise
1 bunch fresh cilantro -- chopped
1 teaspoon salt
1 teaspoon black pepper

Grill the chicken, preferably over wood. Chill and dice. Mix in the remaining ingredients and season to taste with salt and pepper. See the recipe "Cilantro Pesto" in this cookbook for ingredients and directions for preparing the Cilantro Pesto. CHEF'S NOTE: All the peppers used should be roasted and diced. The bell pepper mixture should consist of equal parts red, yellow, and green peppers, roasted, peeled, and diced. Total amount of bell peppers should equal 1/3 cup.

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CHICKEN 'ONO NUI
Source: Stan England

3 coconuts
3 tbsp oil
6 tbsp flour
3 cups milk
2 cups cooked chicken, diced
1/2 tsp salt
1 tbsp pimento, sliced
1 cup pineapple, diced
Instructions:

Trim rough fiber from coconut shells. Saw in half crosswise; set aside. Combine oil, flour and milk in a saucepan over low heat. Stire until you have a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill coconut halves with chicken-pineapple mixture. Place in shallow baking pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot be eaten.

Variation: Substitute tuna or turkey for chicken.

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CHICKEN RAVIOLI IN PORT MUSTARD CREME SAUCE WITH MANGO GINGER CHUTNEY
Source: Stephanie da Silva
Serves 4 as a pasta dish before the main meal

Pasta:
1 cup flour
1 egg
1 tbl water
1 tbl olive oil (gives gummy texture)

Prepare two sheets of pasta rolled out to "6" on the Atlas machine. You can knead by hand forever or use a food processor on the dough.

Egg wash:
1 egg
2 tbl water

Whisk together and brush on one side of each piece of pasta. The egg
wash acts as a glue to hold the ravioli together during cooking.

Filling:
6 oz. cooked chicken (Chef Johnson called for smoked)
1/6 cup cream
1/4 cup mango ginger chutney (buy from your grocery store!)

Combine in food processor, or chop chicken finely with knife and mix
together. (Chef Johnson called for some cayenne and more chutney, but I cut it down to my taste because I thought it was too spicy.)

Preparation:
Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one piece of pasta in a 2xN matrix where N is ~10-12. Place other piece of pasta over this. Egg side of both sheets should be toward the inside. Cut ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or by pressing with a fork. Flour well and set aside. You should make 20-24 ravioli. You will need 16 to serve. Expect a few to fall apart while cooking. When sauce is ready, cook ravioli until they rise.

Sauce:
1 cup port wine
8 peppercorns, bruised or cracked
1 bay leaf
2 shallots, diced
Reduce over high heat until nearly dry.
1 cup chicken stock
Add and reduce until total volume is about 1/4 cup.
1 cup cream
1 tbl mustard

Add, whisk, and reduce until sauce naps. (Napping means: dip a spoon in the sauce, wipe the back horizontally with your finger. If the sauce does not run it is thick enough.) Strain the sauce and keep warm. (Strained sauces come from French tradition. You want a smooth pretty sauce with no chunks of pepper and lumps of shallots.) I adjusted the proportions in this recipe from Chef Johnson's original. I used less cream and more port because I like the greater flavor and color from the port. Prepare four individual plates. On each plate, pour an equal portion of the sauce. Makes sure the sauce coats the entire center of the plate but none of the side. Place four cooked ravioli on the place, and scoop about 2 tbl of the chutney on the middle of the plate. It should look very pretty.

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CURRY WITH PINEAPPLE
Source: Stephanie da Silva

3 cups milk
2 cups coconut
3 cloves garlic, minced
1 Tbl ginger root, chopped
2 apples, cored and diced
2 onions, chopped
2 Tbl curry powder
1/2 cup butter, softened
1/2 cup flour
1/2 tsp salt
1/2 cup cream
3 cups cooked chicken
1 cup pineapple, diced

Combine milk and coconut. Simmer. Add garlic, ginger, apples, and onions. Blend curry powder and 2 Tbl butter. Add to coconut mixture. Cook at low heat for 3 hours. Stir occassionally. Remove from heat. Cool several hours, or overnight. Strain. Heat thoroughly over low heat. Blend flour with remaining butter. Add to mixture. Stir until mixture thickens. Stir in salt and cream. Add chicken and pineapple. Cook over a low heat 1/2 hour.

Variation:
For the aloha touch, serve curry in a scooped-out pineapple shell. Serve with steamed rice. Serve crisp chopped bacon, chutney, pickles, shredded coconut, chopped nuts, raisins, chopped hard boiled eggs and dried apricots (that have been soaked in water, drained and finely chopped) as condiments

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Linguine with Smoked Chicken, Roasted Red Peppers and Pinenuts
From: Bill,DC
Makes 6 servings

1 7/8 pounds linguine -- cooked
7/8 cup olive oil
2 1/4 tablespoons garlic -- minced
3 tablespoons shallot -- minced
3/4 pound roasted red peppers -- julienned
1/4 cup pine nuts -- toasted
1/4 cup basil leaves -- fresh
salt -- to taste
3 ounces parmesan cheese -- grated
1 3/8 cups white wine
1 1/2 pounds smoked chicken -- julienned

Heat the oil in a saute pan. Add the shallots and garlic. Add the roasted red peppers and deglaze the pan with the white wine. Reduce by half. The add the smoked chicken and saute until chicken is hot all the way through. Reheat the linguine and add it to the saute pan. Tear the basil leaves and add to the pan. Season mixture to taste with salt and toss mixture with parmesan cheese. Serve.

NOTES:
Be aware that the pasta in this recipe is a cooked weight. Cooked weight equals 1.75 times the dry weight. 10 lbs dry equals 17.5 lbs cooked.

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CURRIED CHICKEN SALAD
From: Cora, NC

1/2 lb. or 1 c. chicken, cooked and diced
1/2 head romaine lettuce, washed, dried and torn
1/2 tart green apple, dices
2 stalks celery, dices
1/3 c. raisins
1/3 c. sliced, dried apricots (optional)
1/3 c. toasted, chopped almonds
1/2 c. mayonnaise
1/2 c. yogurt
2 t. curry powder
juice of 1/2 lemon
2 T. honey
Almond slices

In a large bowl, mix the chicken, romaine, apple, celery, raisins, apricots and chopped almonds. To prepare dressing, mix the mayonnaise, yogurt, curry, lemon and honey in a separate bowl with a wire whisk. Toss the salad with the dressing. Top with slivered almonds.

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Jambalaya
Source: Memorex Library International Recipes
From: Margaret, MA

2 Tbs. fat
1 cup finely chopped onion
1 cup finely chopped green pepper
2 cloves garlic, minced
1 cup diced cooked chicken
1 cup diced cooked ham
12 small pork sausages, cut in pieces
2 1/2 cups canned tomatoes, undrained
1 cup raw white rice
1 1/2 cups chicken broth
1/2 tsp. thyme
1 Tbs. chopped parsley
1/4 tsp. chili powder
1 1/2 tsp. salt
1/4 tsp. pepper

Melt fat in large skillet and add onion, green pepper and garlic. Cook slowly, stirring, until tender. Add chicken, ham and sausages and cook 5 minutes. Add tomatoes and their liquid, rice, broth and all seasonings. Turn mixture into large casserole. Cover and bake at 350 degrees about 1 1/4 hours.