| Chef2Chef Recipe Club - Volume 1 Number 049 - November 23, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- I hope you all had a great Thanksgiving and that you have plenty of leftover turkey! Today we have some ways for you to use up that leftover turkey. And I added a recipe from Chef John E. Clark for a dessert recipe that his grandmother used to make for him. For hundreds more recipes using turkey, click the link below. Have a great weekend! http://chef2chef.net/search/menuc.php?search=turkey ----------------------------------------------------------------------- TURKEY HASH Serves 4 Preparation :15 Cook :25 Stand :00 Total :40 Ingredients: 3 russet potatoes, washed and diced 1/4" 4 slices bacon 8 ounces cooked turkey 3 tablespoons red onions, diced 1/4" 2 tablespoons red pepper, diced 1/8" Salt, to taste Peppercorns, freshly cracked Paprika Cook the bacon in a large skillet until very crispy. Remove the bacon and drain it on a paper towel. Once cool, chop the bacon into small pieces. Reserve. Add the potatoes to the pan and cook for 10-15 minutes until they begin to brown and get crispy. Push the potatoes to one side of the pan and add your onions and peppers. Cook for 3-4 minutes and add the turkey. Cook for one to two more minutes and stir all together. Season the hash with salt and cracked pepper. Color with the paprika. Add the chopped bacon pieces. Stir again. Place a generous pile of the hash in the center of four warm plates and top each pile with 2 eggs over-easy. Source: David Nelson ----------------------------------------------------------------------- Rosemary Turkey Salad Ingredients (2 servings) 1/4 c Mayonnaise 1/4 c Chopped Fresh Parsley 1 tbsp. Fresh Rosemary Leaves 1/8 tsp. White Pepper 1 1/2 c Cooked Turkey 1 lg. Granny Smith Apple or Red Bartlett Pear, Cored And Shredded 2 lg. Leaf Lettuce Leaves 1 c Alfalfa Sprouts Instructions Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each with 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture onto Each Plate & Serve Immediately. -------------------------------------------------------------------------- Turkey Curry Ingredients (4 servings) 1 tbsp. Canola Oil 2 tbsp. Onion, chopped 1/4 c Chicken broth 3/4 c Sour cream 2 tbsp. Curry powder 1 tsp. Cayenne pepper 1/2 tsp. Cumin 1/2 tsp. Ginger 1/2 tsp. Ground turmeric 1/2 tsp. White pepper 1/2 tsp. Parsley 1/2 tsp. Ground coriander 1 lb. boneless cooked turkey, Sliced 2 c Steamed rice Instructions Heat oil in a medium skillet. Add the onions and cook over medium heat until softened, but not browned. Drain fat from skillet and add remaining ingredients, except turkey and rice. Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through. Place turkey over rice and pour sauce over turkey. Serves 4. ---------------------------------------------------------------------- Turkey Vegetable Stir-Fry in the Microwave! Ingredients (4 servings) 1 tbsp. Cornstarch 2 tbsp. Soy Sauce 1/4 tsp. Ground Ginger 1 (10 1/2 Oz.) Can Chicken Broth 1 Carrot Cut Into Julienne Strips, 2 tbsp. Vegetable Oil 2 c Sliced Mushrooms 4 Green Onions Minced 1 Stalk Celery, Diagonally Sliced 1 (6 Oz.) Pkg. Snow Peas, thawed 2 c Coarsely Chopped Cooked Turkey Breast 2 c Brown Rice Cooked 2 tbsp. Silvered Almonds Toasted Instructions Combine cornstarch, ginger, chicken broth & soy sauce in a 2 Cup glass measure. Stir well. Microwave uncovered at high 2 To 3 min., or until thickened, stirring every 30 seconds. Set aside. Combine carrot & oil in a 2 1/2 quart Casserole. Cover with plastic wrap; Microwave at high 1 To 2 min. or until carrot is Crisp-Tender. Stir after 1 min. Add mushrooms, onions & celery. Microwave uncovered at high for 1 To 2 min.; Stir well. Add soy sauce mixture, snow peas & turkey; Stir well. Microwave at high 2 to 3 min ; Stir.after 30 seconds. Serve over rice. Garnish with almonds. ---------------------------------------------------------------------- GRANDMA'S CHEWEY This recipe is one that my Grandma made every Christmas season. She would wrap it up in aluminum foil and give some to every family. I will always remember being allowed to have one piece each day so it would last longer. Chef Johnny at http://www.chefjohnny.com 1 lb. Chopped dates 1 cup chopped nuts, walnuts work best 5 T flour 3/4 cup sugar 2 tsp. baking powder Pinch of salt 1 tsp. Vanilla 3 eggs Preheat your oven to 325 degrees F. Mix the first three ingredients in a large mixing bowl. Then add the remaining ingredients blending well. Use a well-greased 9X13-baking pan and spread the mixture evenly. Bake until slightly brown on top. Remove from oven and allow to cool. Remove from pan. Cut into 2-inch squares. ---------------------------------------------------------------------- Shopping Lists: Hash 3 russet potatoes Bacon 8 ounces cooked turkey Red onion Red bell pepper Salt Peppercorns Paprika Turkey Salad Mayonnaise Fresh Parsley Fresh Rosemary Leaves White Pepper Cooked Turkey 1 lg. Granny Smith Apple or Red Bartlett Pear Leaf Lettuce Leaves Alfalfa Sprouts Curry Canola Oil Onion Chicken broth Sour cream Curry powder Cayenne pepper Cumin Ginger Ground turmeric White pepper Parsley Ground coriander 1 lb. boneless cooked turkey Rice Stir Fry Cornstarch Soy Sauce Ground Ginger 1 (10 1/2 Oz.) Can Chicken Broth 1 Carrot Vegetable Oil Mushrooms 4 Green Onions 1 Stalk Celery 1 (6 Oz.) Pkg. Snow Peas, thawed 2 c Coarsely Chopped Cooked Turkey Breast 2 c Brown Rice Cooked Silvered Almonds Grandma's Chewy chopped dates Chopped nuts, walnuts work best Flour Sugar Baking powder Salt Vanilla 3 eggs ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. 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