Recipes Included On This Page Texas Pecan Pie Turkey Bacon Mushroom Casserole Turkey Enchiladas Suizas Casserole  (Contest Winner) Turkey Lattice Pie Turkey Ole' Turkey Rolls Florentine Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Texas Pecan Pie Recipe By :Adapted from Robert Del Grande Serving Size : 16 Preparation Time :0:20 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pie Dough 4 cups all-purpose flour -- (about) 2 teaspoons sugar 1 teaspoon salt 1 pound cold butter -- cut into small cubes 1/2 cup chilled water Pecan Pie Filling 8 whole eggs 4 egg yolks 2 1/2 tablespoons vanilla 2 cups brown sugar 1/2 teaspoon salt 4 tablespoons melted butter 3 cups light corn syrup 3 cups pecan pieces For the pie dough, in a mixing bowl (or on a work surface), combine the flour, sugar, salt and butter. With your fingers, cut the butter into the flour until the mixture resembles a coarse meal. Add the water to the flour mixture and work until a rough dough is formed. Do not over work the dough: bits of butter should still be visible. Turn the dough onto a floured work surface. Flatten and fold the dough several times to create layers in the dough. Divide the dough into 2 halves. Roll each half into a circle with a diameter well in excess of that of the pie plate and approximately 1/4-inch thick. Fit the dough circles into the pie plates and form an edge. Chill very well. For the Pecan Pie Filling, in a mixing bowl, combine the eggs and egg yolks and whisk until smooth. Add the vanilla, brown sugar, salt and melted butter and whisk until well blended. Slowly blend in the corn syrup and mix well. Pre heat an oven to 375°F. Divide the pecan pieces between the two chilled pie shells. Divide the filling between the two pies. Place the pies on baking sheets and bake at 375°F for 15 minutes. Lower the heat to 300°F and bake until the pies have set and the center puff up a little, approximately 45 to 60 minutes. Yields 2 nine-inch pies. Adapted from Robert Del Grande Contributed to the FareShare Gazette by Laurie; 23 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 640 Calories; 30g Fat (40.8% calories from fat); 7g Protein; 90g Carbohydrate; 1g Dietary Fiber; 217mg Cholesterol; 575mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Turkey Bacon Mushroom Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon -- crumbled 3/4 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1 can cream of mushroom soup 1 cup sour cream 3 cups cubed cooked turkey -- or chicken 2 cups buttermilk baking mix 1/2 cup milk 2 eggs 1/2 cup shredded Cheddar cheese or American cheese [Can use Velveeta Light] Paprika Heat oven to 350 F. Grease a 2-3 quart round casserole. Fry bacon in electric fry pan or large fry pan. Remove and drain. Cook and stir in same pan: onion, celery, green pepper and sliced mushrooms in bacon fat until tender. Drain. Stir in soup, sour cream, turkey, salt, pepper and bacon. If too thick, thin with buttermilk or milk). Heat until bubbly. Spread in casserole. Then can refrigerate until needed. If refrigerated, reheat slightly in Microwave before baking. Mix 2 cups buttermilk baking mix, milk, eggs and shredded cheese just until moist. Spread over turkey mix. Sprinkle with paprika and bake uncovered until golden, 30-35 minutes. Source : "Recipe from unknown magazine" S(MC formatting by): "bobbi744@attbi.com" Contributed to the FareShare Gazette by Bobbie; 19 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 23g Fat (54.5% calories from fat); 11g Protein; 32g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 856mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Turkey Enchiladas Suizas Casserole Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package tortillas -- flour or corn 1 cup left over turkey -- (1 - 2 cups) 1 jar salsa -- (large jar) 8 ounces favorite cheese 8 ounces lowfat sour cream 4 green onions -- chopped [for garnish] Spray with Pam a 9x13-inch pan. Line pan with 6 tortillas. Cover with 6 tablespoons of salsa. Add a layer of turkey. Add a layer of cheese. Alternate until ingredients are gone. Bake at 350F for 40 minutes or until heated through. Garnish with green onions. Serve with sour cream. Ole! Contributed to the FareShare Gazette by Joanna; 24 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 3g Fat (25.0% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 289mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Turkey Lattice Pie Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans crescent rolls -- (8 oz each) 4 cups cubed cooked turkey 6 ounces shredded cheddar cheese 10 ounces frozen chopped broccoli -- thawed and drained 1 can condensed cream of chicken soup -- undiluted 1 1/3 cups milk 1 tablespoon dried minced onion 1/2 teaspoon salt 1 dash pepper 1 egg -- lightly beaten Unroll 2 cans crescent roll doughs and separate into rectangles. Place these in a ungreased 15 inch x 10 inch x 1 inch baking pan. Press into the bottom and 1/4 inch up the sides of pan to form a crust, sealing seams and perforations. Bake in preheated 375F. oven for 5 to 7 minutes or till light golden. In a bowl combine the turkey, cheese, broccoli, soup, milk, onion, salt and pepper. Mix well. Spoon over crust. Unroll remaining dough, divide into rectangles. Seal perforations. Cut each one into four 1-inch strips. Using these make a lattice design on top of mixture. Brush with egg. Bake 17 to 22 minutes longer or till top is golden and filling is hot. Contributed to the FareShare Gazette by Annie; 17 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 5g Fat (61.4% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Turkey Ole' Recipe By :Rival's Crock-Pot Slow Cooker Cuisine; 1995 Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked turkey -- shredded 1 5/8 ounces enchilada sauce mix -- (1 package) 12 ounces tomato paste -- (two 6-oz cans) 1/2 cup water 1 cup shredded Monterey jack cheese Corn chips Sour cream -- garnish Sliced green onions -- garnish Sliced ripe olives -- garnish Stir into Crock-Pot, shredded turkey meat, enchilada sauce mix, tomato paste, and water. Cover; cook on Low 7 to 8 hours or on High 3 to 4 hours. If on Low, turn to High and add cheese. Allow cheese to melt. Serve with corn chips. Variation: Serve over cooked rice or noodles rather than with corn chips. Delicious also as a filling for tacos or tostadas Contributed to the FareShare Gazette by Sandy; 25 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Rolls Florentine Recipe By :Fat Free Living Super Cookbook by Jyl Steinback Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fat-free turkey cutlets -- (1 kg) 10 ounces frozen chopped spinach -- (300 g) thawed and drained 3 tablespoons fat-free cream cheese -- (45 mL) 2 1/2 ounces canned mushrooms -- (75 g) chopped 3/4 cup chopped onion -- (175 mL) 2 tablespoons fat-free margarine -- (30 mL) melted 1/4 teaspoon pepper -- (1 mL) Preheat oven to 400F. Lightly spray a 10- x15- x 1-inch (25x38x2.5 cm) jellyroll pan with nonfat cooking spray. Dry the turkey cutlets with a paper towel. Using a medium bowl, combine the spinach, cream cheese, mushrooms, onions and pepper; mix well. Divide the mixture and spread over the top of each cutlet. Roll up cutlets and place in a single layer, seam-side down, on the prepared baking sheet. Brush with melted margarine. Cover with plastic wrap and refrigerate for 1 hour or freeze for 10 to 15 minutes. Bake for 20 to 30 minutes until the turkey is cooked through. From Fat Free Living Super Cookbook by Jyl Steinback; 1997; ISBN 0-446-67313-7. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; trace Fat (8.1% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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