Recipes Included On This Page Red and White Turkey Chili Red's Veggie Pate - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red and White Turkey Chili Recipe By : Betty Crocker Slow Cooker Meals Serving Size : 6 Preparation Time :0:30 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped (half a cup) 1 garlic clove -- finely chopped 2 teaspoons ground cumin 1 pinch ground red pepper -- (Cayenne) 15 1/2 ounces Great Northern Beans -- drained (1 can) 9 ounces Old El Paso chopped green chiles, undrained [two 4.5-ounce cans] 28 ounces chicken broth -- (two 14-ounce cans) 2 pounds turkey thighs, skin removed 1 cup frozen shoepeg white corn -- thawed 2 tablespoons all-purpose flour 1/4 cup water 1 lime -- cut into wedges, if desired In a 4- to 5-quart slow cooker, mix all ingredients except turkey, corn, flour, water and lime. Place turkey on bean mixture. Cover; cook on low heat setting 8 to 10 hours. Place turkey on cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water, stir into turkey mixture. Increase heat setting to High. Cover; cook for 20 to 30 minutes or until thoroughly heated and slightly thickened. Serve with lime edges for squeezing juice over chili. 6 servings (1 1|2 cup each). From Betty Crocker Slow Cooker Meals Prep Time: 30 minutes. Start to Finish: 9 hours. Contributed to the FareShare Gazette by Claudia; 2 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 2g Fat (5.4% calories from fat); 19g Protein; 51g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 433mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Red's Veggie Pate - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 cup sunflower seeds 1/4 cup sesame seeds or flax, vegan mustard, cumin 2 zucchini 1 carrot 1 small beet 2 onions 2 garlic cloves 1/2 cup hot water 1/3 cup sunflower oil 1/2 cup engevita yeast 2 tablespoons tamari 1 pinch nutmeg 1 pinch cinnamon 1 pinch basil 1 pinch thyme 1 pinch cayenne Grate zucchini, carrots and beet. Chop onion, mince garlic. You may want to grind the sunflower seeds in a coffee grinder, or not depending on the texture you desire for your pate. Mix all ingredients together and spread in a 8x10 oven dish. Bake for 35 minutes at 350 F. Serves 4 and more Preparation time: 10-15 minutes Red for VegWeb Recipes Formatted by Chupa Babi in MC: 04.02.05 Use this spread in sandwiches, on a baguette, vegan crackers or just with a side dish. Contributed to the FareShare Gazette by Chupa; 25 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 41g Fat (73.6% calories from fat); 12g Protein; 21g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 7 1/2 Fat.

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