This is from a Betty Crocker cookbook.
1 package (10 oz.) frozen peas and carrots (I use fresh when possible)
1/3 cup butter
1/3 all purpose flours
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups of turkey or chicken
Pastry for 9 inch two crust pie
Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until mixture thickens). Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of pastry into ungreased pie pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry and place over filling; turn edges under and flute. Bank in 425 degree oven until golden brown, about 35 minutes.
Mix together throughly; shape into 12 patties:
1 lb ground turkey (lowest fat available)
1/2 tsp nutmeg
1/2 tsp sage
1/2 tsp thyme
1/8 tsp cayenne pepper
1 tsp salt
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¾ pound boneless skinless chicken breasts
½ cup mashed potato flakes
½ cup seasoned bread crumbs
2 tablespoons olive or vegetable oil
Flatten chicken to ½ inch thickness; cut into 1 inch strips. In a shallow bowl, combine the potato flakes and bread crumbs. Dip chicken in egg, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.
(from Quick Cooking, July/Aug. 1991, p. 14)
2 celery ribs, chopped
1 small onion, chopped
1 tablespoon butter or margarine
1 ½ cups mayonnaise (light or fat-free mayonnaise
may not be substituted for regular mayonnaise)
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11 inch by 7 inch by 2 inch baking dish. Sprinkle with potato chips. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 6 servings
(from Quick Cooking, May/June 2000, p. 43)
4 boneless skinless chicken breast halves
1 medium onion, chopped
2 tablespoons vegetable oil
1 can (14 ½ ounces) Italian diced tomatoes, undrained
2 cups chicken broth
1 teaspoon dried basil
¼ teaspoon pepper
8 ounces uncooked spaghetti broken into 2 inch pieces
¼ cup grated Parmesan cheese
In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti. Reduce heat; cover and simmer for 15-20 minutes. Return chicken to pan; cook until juices run clear and spaghetti is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.
(From Quick Cooking, July/Aug 2000, p. 59)
1 cup dry bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 cup milk
1 pound boneless skinless turkey breast slices
1/4 cup olive or vegetable oil
In a shallow bowl, combine the bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in the crumb mixture. In a large skillet over medium heat, cook turkey in oil for 8-10 minutes or until juices run clear. Drain on paper towels.
(from Quick Cooking, July/Aug 1999, p. 7)
½ cup water
1 package (6 ounces) instant stuffing mix)
2 pounds ground beef
In a large bowl, beat eggs and water. Add stuffing mix and contents of seasoning packet; mix well. Add beef; mix well. Press into an ungreased 9 inch x 5 inch x 3 inch loaf pan. Top with ketchup. Bake, uncovered, at 350 degrees for 1¼ to 1½ hours or until no pink remains and a meat thermometer reads 160 degrees. Yield: 6-8 servings.
(from Quick Cooking, Nov/Dec 1998, p. 8)
1 pound beef
In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixure into the center of each cup. Bake at 375 degrees for 15-17 minutes or until golden brown. Sprinkle with cheese if desired; bake 3 minutes longer or until the cheese is melted.
(From Quick Cooking Magazine, Jan/Feb 1999, p. 8)
My Korean sister-in-law taught me how to make this dish.
1 lb hamburger
1 carrot, grated
1 onion, diced
1 cup uncooked rice
2 eggs per serving
Prepare rice. Brown the hamburger drain off extra grease. Add onions and carrots. Cook until tender. Season with salt and pepper. Put a serving of rice on a plate, add hamburger/carrot mixture. Cook eggs as an omlet, lay on top of rice and hamburger. Top with ketchup if desired.
1 (14.75 oz) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil
In a medium bowl, mix salmon, eggs, garlic, and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form into patties about 1/2 inch thick.
Heat olive oil in medium skillet over medium heat. In batches, cook patties about 5 minutes on each side until lightly browned.