Recipes Included On This Page Turkey Soup Meal with Swiss Chard Turkey Waldorf Sandwich Turkey-Barley Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Turkey Soup Meal with Swiss Chard - Kafka Recipe By : SOUP, A way of life by Barbara Kafka (1998 Artisan) Serving Size : 15 Preparation Time :0:00 Categories : Poultry Soups Volume 2, Nov. '98 Leftovers Onions Potatoes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bow tie pasta 8 cups roasted turkey stock -- see substitutes 2 medium bunch swiss chard -- washed and chopped 10 ounces small white boiling onions -- blanched 1 pound very small firm potatoes -- cut in half 3 medium celery ribs 2 tablespoons narrow strips sage 4 cups cooked turkey meat -- bite-sized pieces salt -- to taste freshly ground black pepper -- be generous SUBSTITUTES: substitute basic chicken stock, or commercial chicken stock for the turkey stock. CHARD: remove stems, cut across on the diagonal into 1/4-inch slices, greens cut across into narrow strips. BLANCH boiling onions for 1 minute, run under cold water and peel. CELERY: peel; cut diagonally across into 1/4-inch slices. PASTA: cook the pasta in lightly salted boiling water for 10 minutes. Drain and reserve. SOUP: In a medium stockpot, bring the stock to a boil. Stir in the Swiss chard stems, onions, potatoes, and celery. Return to a boil. Lower the heat and simmer for 15 minutes. Stir in the Swiss chard leaves and sage. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the turkey and the reserved pasta. Season with salt and plenty of pepper. Heat through. MAKES 15 cups; 6 to 8 servings. [PER CUP: 141 cals, 4g fat] Estimated byMC by kitpath@earthlink.net Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Waldorf Sandwich Recipe By : Lansing State Journal, Gannett News Service, 11-25-'97 Serving Size : 4 Preparation Time :0:00 Categories : Apples Leftovers Nuts Sandwiches/Wraps Turkey Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked turkey -- in 1/2" cubes 1/2 cup diced celery 1 small Red Delicious apple -- cored/cubed 2 tablespoons walnuts -- chopped 1 tablespoon reduced-calorie mayonnaise 1 tablespoon no-fat yogurt 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 4 lettuce leaves 8 slices reduced-calorie raisin bread In medium bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. (Turkey mixture will keep in the refrigerator up to 4 days.) To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top with other bread slice. Repeat with remaining ingredients. Serves 4. per serving; 268 calories, 30 mg. cholesterol, 9 g. fat. Recipe originally from Jerry and Barbara Stone, Brenau Tea Room, Greenville, S.C. MC formatting and posted on FareShare by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 4243 0 0 0 0 0 * Exported from MasterCook * Turkey-Barley Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Soups Vegetables Volume 2, Nov. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Turkey or chicken broth 1 Bay leaf 1 cup Turkey -- diced cooked 1 teaspoon Dry thyme 1 cup Pearl barley 1/4 teaspoon Dried marjoram 1 Onion -- chopped 1/4 teaspoon Ground black pepper 2 Celery; stalks -- chopped 2 tablespoons Chopped fresh parsley -- or 2tsp.dry 3 Carrots -- sliced 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 the 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. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov. 93 Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute. Posted on FareShare 11-98 by Bright<bright@twave.net> - - - - - - - - - - - - - - - - - -

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