Recipe: Turkey Noodle Stew, Crunchy Biscuits, White Chocolate Tarts
MenusTURKEY NOODLE STEW
2 turkey breast tenderloions (about 1/2 lb each) cut into 1/4 inch slices
1 medium onion, chopped
1 tbsp vegetable oil
1 can (14 1/2oz) chicken broth
1 can (10 3/4oz) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1/2 to 1 tsp lemon pepper seasoning
3 cups uncooked extra wide egg noodles
In a large skiller, cook turkey and onion in oil until turkey is no longer pink, about 6 minutes, drain. Combine the broth, soup, vegetables and lemon pepper. Add to the skillet, bring to a boil. Stir in noodles. Reduce heat, cover and simmer for 10 minutes or until noodles and vegetables are tender.
CRUNCHY BISCUITS
1 tube (7 1/2oz) refrigerated homestyle biscuits, separated into 10 biscuits
1 tbsp butter or margarine, melted
1/3 cup crushed corn chips
Arrange biscuits in a greased 8 inch round baking pan. Brush with butter. Sprinkle with corn chips, gently press into dough. Bake at 400 for 14 to 16 minutes or until golden brown.
WHITE CHOCOLATE TARTS
1 can (14oz) sweetened condensed milk
1 cup cold water
1 pkg (3.4oz) instant white chocolate pudding mix
2 cups whipped topping
2 pkg (6 count each) individual graham cracker tart shells
In a mixing bowl, combine milk, water and pudding mix. Beat on low speed for 2 minutes. Cover and refrigerate for 10 minutes. Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.
2 turkey breast tenderloions (about 1/2 lb each) cut into 1/4 inch slices
1 medium onion, chopped
1 tbsp vegetable oil
1 can (14 1/2oz) chicken broth
1 can (10 3/4oz) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1/2 to 1 tsp lemon pepper seasoning
3 cups uncooked extra wide egg noodles
In a large skiller, cook turkey and onion in oil until turkey is no longer pink, about 6 minutes, drain. Combine the broth, soup, vegetables and lemon pepper. Add to the skillet, bring to a boil. Stir in noodles. Reduce heat, cover and simmer for 10 minutes or until noodles and vegetables are tender.
CRUNCHY BISCUITS
1 tube (7 1/2oz) refrigerated homestyle biscuits, separated into 10 biscuits
1 tbsp butter or margarine, melted
1/3 cup crushed corn chips
Arrange biscuits in a greased 8 inch round baking pan. Brush with butter. Sprinkle with corn chips, gently press into dough. Bake at 400 for 14 to 16 minutes or until golden brown.
WHITE CHOCOLATE TARTS
1 can (14oz) sweetened condensed milk
1 cup cold water
1 pkg (3.4oz) instant white chocolate pudding mix
2 cups whipped topping
2 pkg (6 count each) individual graham cracker tart shells
In a mixing bowl, combine milk, water and pudding mix. Beat on low speed for 2 minutes. Cover and refrigerate for 10 minutes. Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.
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