• Best Leftover Turkey - 36

    From Dave Drum@1:18/200 to All on Mon Dec 30 20:19:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: "Thanksgiving's Not Over Yet" Enchilada Soup
    Categories: Poulktry, Vegetables, Squash, Chilies
    Yield: 8 servings

    1 lg Red bell pepper; fine
    - chopped
    1 md Onion; chopped
    1 Celery rib; chopped
    1 tb Olive oil
    29 oz (2 cans) chicken broth
    28 oz Can green enchilada sauce
    15 oz Can pumpkin
    1 1/2 c Frozen corn
    8 oz (2 cans) chopped green
    - chilies
    2 tb Ranch salad dressing mix
    2 c Cubed cooked turkey

    MMMMM---------------------OPTIONAL TOPPINGS--------------------------
    Crumbled queso fresco
    Shredded Cheddar cheese
    Crushed tortilla chips
    Diced avocado
    Minced fresh cilantro

    In a Dutch oven, saute the red pepper, onion and celery
    in oil until crisp-tender. Add the broth, enchilada
    sauce, pumpkin, corn, chiles and dressing mix. Bring to
    a boil. Reduce heat; simmer, covered, until vegetables
    are tender, 10-12 minutes. Stir in turkey and heat
    through. Garnish individual servings with toppings as
    desired.

    Denise Pounds, Hutchinson, Kansas

    Makes: 8 servings (3 quarts)

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Hey, it's bread with stuff on it, so it's a sandwich.
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  • From Dave Drum@1:3634/12 to All on Wed Jul 16 16:21:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Corn & Black Bean Salad (Cowboy Caviar)
    Categories: Vegetables, Beans, Herbs, Citrus
    Yield: 8 servings

    15 1/2 oz Can black-eyed peas; rinsed,
    - drained
    15 oz Can black beans; rinsed,
    - drained
    2 lg Tomatoes; fine chopped
    1 1/2 c Corn niblets
    1/2 c Fine chopped red onion
    1/4 c Minced fresh cilantro
    2 cl Garlic; minced

    MMMMM--------------------------DRESSING-------------------------------
    2 tb Sugar
    2 tb White vinegar
    2 tb Canola oil
    1 1/2 ts Lime juice
    1/4 ts Salt
    1/4 ts Ground cumin
    1/4 ts Pepper

    In a large bowl, combine the first 7 ingredients. In a
    small bowl, whisk dressing ingredients; pour over corn
    mixture and toss to coat. Cover and refrigerate at least
    1 hour. Stir before serving. Serve with a slotted spoon.

    Krista Frank, Rhododendron, Oregon

    Makes: 8 servings

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

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    ... Hardest part of being vegan is getting up at 5 AM to milk the almonds.
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