MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Corn Chowder
Categories: Poultry, Vegetables, Dairy, Pork, Cheese
Yield: 16 servings

1 lb Thick-sliced bacon; chopped
3 Celery ribs; sliced
1 md Onion; chopped
1 md Carrot; chopped
1/2 c Chopped red onion
1 Bay leaf
1/4 c A-P flour
32 oz Chicken stock
10 1/2 oz Can cream of chicken soup;
- undiluted
8 oz Cream cheese; softened
3/4 c Milk
3/4 c Heavy whipping cream
+=OR=+
1 1/2 c Half & Half (UDD edit)
3 1/2 c Frozen corn
2 1/2 c Diced cooked turkey
2 c (10 oz) refrigerated
- shredded hash brown
- potatoes
3/4 c Turkey gravy
1 tb Dried parsley flakes
Thin sliced green onions;
- opt

In a Dutch oven, cook bacon over medium heat until
crisp, stirring occasionally. Remove with a slotted
spoon; drain on paper towels. Discard drippings,
reserving 1/4 cup in pan. Add celery, onion, carrot, red
onion and bay leaf to pan; cook and stir over
medium-high heat until vegetables are tender, 8-10
minutes.

Stir in flour until blended; gradually whisk in stock.
Bring to a boil, stirring constantly; cook and stir 2
minutes. Add soup, cream cheese, milk and cream; mix
well. Stir in corn, turkey, hash browns, gravy, parsley
and 3/4 cup reserved bacon; reduce heat. Cook, covered,
for 20 minutes, stirring chowder occasionally.

Discard bay leaf. Serve with remaining bacon and, if
desired, green onions.

Susan Bickta, Kutztown, Pennsylvania

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "No act of kindness is too small." -- Kevin Heath
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

This is one of my very favourite French Fry recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Quebec Poutine
Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
Yield: 1 Serving

1 lg Idaho Russet or Prince
- Edward Island potato,
- peeled, in 3/8" batons
4 oz Fresh Cheddar curds

MMMMM-----------------------VELOUTE SAUCE----------------------------
1 qt Chicken stock
2 oz Flour
2 oz Oil
2 ts Ground pepper
2 ts Fresh-ground green pepper
1 sm Onion; diced
2 tb Balsamic vinegar

This is a recipe for the Veloute sauce, which is the
base for a poutine sauce. To make it into a poutine
sauce, reduce it by a factor of 2-4 over medium heat.

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat,
stirring until you have a pale roux (2-3 minutes).

Add the 2 ts pepper to the roux before adding to the
stock, for an extra-peppery sauce. Floor-sweeping
pepper (the kind sold pre-ground, in bulk) is
preferred by classicists.

Add the fresh ground green peppercorns to the stock
while reducing.

Prior to adding the to stock, dice a small sweet onion
into the saucepan, add the balsamic vinegar, and reduce.

Whip the roux into the stock. Simmer (30-40 min),
skimming the surface every 5-10 minutes. Strain the
sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.

Keep sauce hot on a side burner.

Deep fry the potato batons in 375oF/190oC oil until
golden brown on the outside and creamy, mealy on the
inside. Drain.

Put pommes frites into a shallow bowl and sprinkle
fresh cheddar curds across the potatoes. Top with
sauce/gravy.

Let rest for three minutes or so to allow cheese,
potatoes and gravy to meld and mingle. Salt & pepper
to taste and enjoy.

A Dirty Dave recipe, based on what I had in Southern
Quebec while attending the 1999 Canadian Caper picnic
in Hemmingford, PQ.

Uncle Dirty Dave's Kitchen

MMMMM

... Chopped cabbage....it's not just a good idea... it's the SLAW!
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