• Best Leftover Turkey - 13

    From Dave Drum@1:3634/12 to All on Fri Dec 27 12:09:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Turkey Stew w/Dumplings
    Categories: Vegetables, Beef, Poultry, Breads, Herbs
    Yield: 12 servings

    8 md Carrots; in 1" chunks
    4 Celery ribs; in 1" chunks
    1 c Chopped onion
    1/2 c Butter; in cubes
    21 oz (2 cans) beef consomme;
    - undiluted
    4 2/3 c Water; divided
    2 ts Salt
    1/4 ts Pepper
    3 c Diced, cooked turkey
    2 c Frozen cut green beans
    1/2 c A-P flour
    2 ts Worcestershire sauce

    MMMMM-------------------------DUMPLINGS------------------------------
    1 1/2 c A-P flour
    2 ts Baking powder
    1 ts Salt
    2 tb Minced parsley
    1/8 ts Poultry seasoning
    3/4 c Milk
    1 lg Egg

    In a Dutch oven, saute the carrots, celery and onion in
    butter for 10 minutes. Add the consomme, 4 cups water,
    salt and pepper. Bring to a boil. Reduce heat; cover and
    cook over low heat for 15 minutes or until vegetables
    are tender.

    Add turkey and beans; cook for 5 minutes. Combine the
    flour, Worcestershire sauce and remaining water until
    smooth; stir into turkey mixture. Bring to a boil.
    Reduce heat; cover and simmer for 5 minutes or until
    thickened.

    For dumplings, combine the flour, baking powder and salt
    in a large bowl. Stir in parsley and poultry seasoning.
    Combine milk and egg; stir into flour mixture just until
    moistened. Drop by tablespoonfuls onto simmering stew.
    Cover and simmer for 20 minutes or until a toothpick
    inserted in a dumpling comes out clean (do not lift the
    cover while simmering).

    Rita Taylor, St. Cloud, Minnesota

    Makes: 12 servings

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

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  • From Dave Drum@1:124/5016 to All on Mon Jul 14 05:50:08 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mexican Fondue
    Categories: Vegetables, Chilies, Cheese, Breads
    Yield: 4 1/2 cups

    14 3/4 oz Can cream-style corn
    14 1/2 oz Can diced tomatoes; drained
    3 tb Chopped green chilies
    1 ts Chilli spice mix
    16 oz Velveeta); in cubes
    French bread in cubes

    In a small bowl, combine the corn, tomatoes, green
    chiles and chili powder. Stir in cheese. Pour mixture
    into a 1 1/2 qt. slow cooker coated with cooking spray.

    Cover and cook on high until cheese is melted, 1-1/2
    hours, stirring every 30 minutes. Serve warm with bread
    cubes.

    Nella Parker, Hersey, Michigan

    Makes: 4 1/2 cups

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

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