Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- November 2002 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * 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 375F.

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 375F for 15 minutes. Lower the heat to 300F 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.
 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!