Turkey Chowder

November 30, 2014 Leave a Comment
Turkey Chowder

Turkey Chowder

 

I found this recipe for Turkey Chowder, in “The Everything Soup Cookbook”, this book has 300 mouthwatering recipes.  It’s one way to use up your leftover turkey.

Turkey Chowder Recipe

Turkey Chowder

1 onion

2 stalks celery

1 green bell pepper

3 carrots

3 russet potatoes

2 Tbsp. butter

2 cups chicken broth

3 cups cooked turkey, cubed

1 cup corn kernels

3 cups milk

¾ tsp. thyme

Salt and pepper

Fresh chopped parsley

 

Thinly slice the onions and celery, chop the bell pepper, slice the carrots and dice the potatoes.

In a soup pot, heat the butter on medium heat.  Add the onion and green pepper, sautéing for 4 minutes.  Add the broth and the carrots, bring to a boil, reduce to a simmer, and cook for 5 minutes more minutes.

Add the potatoes and celery, simmering the mixture for an additional 12minutes.

Stir in the turkey, corn kernels, milk and thyme; salt and pepper to taste.  Heat gently, but thoroughly.  Garnish with parsley and serve.

** For the chicken broth I use Fat Free and Lower Salt (50% less sodium).

 

(Recipe for Turkey Chowder was in The Everything Soup Cookbook, 2002,  2014)  

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Lazy Man’s Ribs

August 14, 2014 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

            Allen Stackhouse Jr.                                                                       Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

 

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.          4 servings

 

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

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Fantastic Beef Fajitas

May 3, 2013 Leave a Comment
Fantastic Beef Fajitas

Fantastic Beef Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

The first time I made these beef fajitas, my family couldn’t get enough.  The next time I had to make a double batch so everyone had enough.  This is a favorite evening meal for me because it fixes up quick.  It would be a good one for entertaining, too—the avocados add a nice dash of color.

                Marla Brenneman                                                                           Goshen, Indiana

               

Fantastic Beef Fajitas Recipe

Fantastic Beef Fajitas

1 lb. beef top sirloin steak or flank steak, trimmed and cut against the grain into ¼ inch strips

Marinade:  3 Tbsp. canola oil

2 Tbsp. lemon juice

1 tsp. dried oregano

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

Fajitas:   ½ medium onion, sliced

1 medium sweet red pepper, sliced into thin strips

2 Tbsp. canola oil, divided

8 flour tortilla shells, warmed

2 avocados, peeled and slice

Salsa

Sour cream

In a large resealable bag, combine marinade ingredients; add beef.  Seal and refrigerate for 3-6 hours or overnight, turning several times.

Discard marinade.  In a skillet, sauté onion and pepper in 1 tablespoon oil until crisp tender; remove from pan.  Add remaining oil and sauté meat until no longer pink, about 4 minutes.  Add vegetables to pan and heat through.

To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream.  Roll tortilla around filling.           4-6 servings

 

(Recipe for Fantastic Beef Fajitas was on www.tasteofhome.com)

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