Ham And Cheese Stromboli
1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/2 pound sliced cooked ham
1/2 pound sliced cooked turkey
1 cup (4 ounces) shredded Cheddar cheese
Thaw pastry sheet at room temperature for 30 minutes.
Preheat oven to 400 degrees F.
Mix egg and water and set aside.
Unfold pastry on lightly floured surface. Roll into 16 x 12-inch rectangle. With short side facing you, layer ham and turkey on bottom half of pastry to within 1 inch of edges. Sprinkle meat with cheese. Starting at short side, roll up like a jellyroll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Bake 25 minutes or until golden.
Slice and serve warm.
Mexican Blt
Thursday, August 28th, 2008
Mexican BLT
Posted by Darlene at recipegoldmine.com 4/25/02 3:14:28 am
Makes 6.
12 slices bacon, preferably peppered bacon
12 slices sourdough bread
6 leaves leaf lettuce
1 tomato, sliced
1 red onion, sliced
3/4 pound sliced turkey breast
Guacamole
2 small avocados, peeled and pitted
1/4 onion, chopped
1 tablespoon chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Picante Mayonnaise
1 cup mayonnaise
1/4 cup picante sauce
First prepare the guacamole by mashing the avocados and adding the remaining ingredients and mixing well.
Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce.
Fry the bacon until crisp and drain on paper towels.
To assemble the sandwiches, spread the guacamole on 6 slices of the bread and the picante mayonnaise on the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey on the pieces of bread spread with guacamole and top with the other bread. Slice and serve.
Roast Turkey Sandwich With Cranberry Pecan Mayonnaise
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
2 tablespoons toasted pecans (see note)
Salt and pepper to taste
Thinly sliced turkey breast
Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
Gouda cheese
Cooked bacon slices
Lettuce
Sliced tomato
Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans. Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread. Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips bacon, tomato and second slice of bread.
Makes about 1 cup cranberry mayonnaise.
NOTE: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on HIGH for 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes.
Turkey Buffet Casserole
2 cups medium egg noodles
1 package frozen broccoli spears
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon pepper
2 cups milk
1 cup (1/4 pound) grated American cheese
2 cups cut-up cooked turkey
1/3 cup slivered toasted almonds
Preheat oven to 350 degrees F.
In separate saucepans cook noodles and broccoli as labels direct just until tender.
In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted.
Drain noodles and broccoli. Dice broccoli stems; leave florets whole.
Arrange noodles, broccoli stems and turkey in shallow casserole or 8-inch square baking dish; pour cheese sauce over all. Arrange broccoli florets on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot.
Makes 4 to 6 servings.
Hidden Valley Wraps
Source: Hidden Valley Ranch – Posted by Michele – 26 June 2000, at 7:29 p.m.
1 cup Hidden Valley Original Ranch Dressing
8 ounces cream cheese, softened
4 (12-inch) flour tortillas, warmed
10 ounces sliced turkey breast
10 ounces Monterey jack cheese slices
2 medium tomatoes, thinly sliced
2 large avocados, peeled and thinly sliced
Shredded lettuce
Blend together dressing and cream cheese. Among the tortillas, evenly layer half the turkey, cheese, dressing mixture, avocados, tomatoes and lettuce. Leave a 1″ border around edges. Repeat layering with remaining ingredients. Fold the right and left edges of tortillas into centers over the filling. Fold the bottom edge toward the center and roll firmly until completely wrapped. Place seam side down and cut in half diagonally.
Turkey Melt
2 large slices turkey
1/4 cup stuffing
1 heaping tablespoon cranberry sauce
1 slice Cheddar cheese
1/4 cup gravy
Preheat oven to 350 degrees F.
Lay one slice of turkey on a slice of bread. Spread stuffing on top evenly. Spread cranberry sauce on top of stuffing. Lay cheese on top of cranberry sauce and cover with remaining turkey slice. Place sandwich on piece of aluminum foil, wrap loosely and bake for 15 minutes.
While sandwich is baking, heat gravy. Unwrap sandwich, place on plate and pour gravy on top.
Yields 1 sandwich.
Turkey Cobbler
2/3 stick butter
1 cup onion, chopped
2 cup celery, chopped
2 cups baby carrots, sliced
3 cups cooked and shredded chicken
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
Cornbread Topping
Mix all ingredients except cornbread topping, and pour into a greased 9 x 13-inch pan. Layer with cornbread topping.
Cornbread Topping
Mix 2 packages Jiffy cornbread mix as directed on box or use your favorite cornbread recipe. Pour on top of chicken mix.
Bake at 350 degrees F for 45 minutes or until cornbread is brown.
Leftover Turkey Casserole
2-3 cups turkey (or you could use chicken, ham or beef -
whatever you have left over)
1 to 2 cups gravy
2 cups mashed potatoes
1 (12 ounce) bag mixed vegetables (or any kind you prefer),
OR left over veggies from your dinner
Leftover stuffing, if you have it, or use your favorite
stuffing recipe, enough to top the casserole
Heat oven to 350 degrees F.
In a 9 x 13-inch pan or large oven-safe casserole dish (or whichever size is appropriate if you don’t have as many leftovers), spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes. Spread gravy over the top, then top with leftover stuffing. If you don’t have stuffing leftover, or don’t care for it, you can put the mashed potatoes on top of the casserole to make a crust. Bake for approximately 30 minutes or until hot.
Serves 4-8, depending on the size of their appetites. The smaller size casserole will serve fewer people.
Turkey And Dumplings Skillet
2 1/2 cups cooked turkey, cubed
1/4 cup butter or margarine
1/2 cup chopped onion
2/3 cup all-purpose flour
1/2 teaspoon salt
2 1/4 cups broth, turkey or chicken
1 dash hot pepper sauce
1 1/2 cups mixed vegetables, frozen (thawed)
1 cup low-fat sour cream
1 (16.3 ounce) can jumbo size biscuits
1/2 teaspoon paprika
Melt butter in large heavy skillet. Add onion; cook and stir until tender. Lightly spoon flour into measuring cup; level off. Add flour and salt to skillet; stir until smooth.
Add broth, water and hot pepper sauce; cook until bubbly and thickened, stirring constantly.
Stir in turkey, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.
Separate dough into 8 biscuits; cut each in half. Place biscuit halves on top of hot turkey mixture. Simmer, uncovered, 10 minutes.
Cover; simmer an additional 15 to 20 minutes or until biscuits are no longer doughy. Sprinkle with paprika.
Turkey Carcass Soup
1 turkey carcass
6 quarts water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 ounce medium egg
noodles, uncooked
2 (16 ounce) cans tomatoes, drained and chopped
1 cup onion
1 cup chopped carrot
1 cup chopped celery
2 teaspoons salt
1/4 teaspoon pepper
Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones; set aside.
Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining broth for other uses. Bring broth to a boil. Add barley or noodles. If barley is added, reduce heat to medium, and cook 45 minutes. If noodles are added, reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.
