Taste of Home - December 2007/January 2008 - Doridro

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.....1 loaf (1 pound) Italian bread1/3 cup olive oil3 tablespoons balsamicvinegar1 tablespoon minced freshbasil or 1 teaspoon driedbasil1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon crushed redpepper flakes3/4 pound sliced deli turkey6 ounces provolone cheese,thinly sliced1 jar (7 ounces) roastedsweet red peppers,drained and sliced.Turkey MuffulettaSouthwestern Turkey Soup1 medium onion, chopped1 tablespoon olive oil1 can (14-1/2 ounces)chicken broth2 to 3 tablespoons dicedjalapeno pepper3 teaspoons ground cumin1-1/2 teaspoons chili powder1/4 teaspoon salt1/4 teaspoon cayenne pepper3 cups cubed cooked turkey1 can (15 ounces) blackbeans, rinsed and drained1 can (10 ounces) dicedtomatoes and greenchilies, undrained1/2 cup sliced pimiento-stuffed olives1 large tomato, sliced3 tablespoons shredded Romano cheese1 tablespoon minced fresh oregano or 1teaspoon dried oregano1/4 teaspoon pepperCut bread in half lengthwise; carefully hollow outtop and bottom, leaving a 1-in. shell (discard removedbread or save for another use).In a small bowl, combine the oil, vinegar, basil,garlic, salt and pepper flakes; brush over cut sides ofbread. In the bottom bread shell, layer the turkey,provolone cheese, red peppers, olives and tomato.Sprinkle with Romano cheese, oregano and pepper.Replace bread top.Wrap in plastic wrap; refrigerate for 30 minutes.Cut into slices. Yield: 6 servings.TASTEOFHOMEDecember & January 20081-1/2 cups frozen cornSour cream, coarsely crushed tortilla chips,shredded cheddar cheese and sliced ripeolives, optionalIn a large saucepan, saute onion in oil until tender.Stir in the broth, jalapeno, cumin, chili powder, saltand cayenne. Add the turkey, beans, tomatoes andcorn.Bring to a boil. Reduce heat; cover and simmer for20-30 minutes or until heated through. Garnish withsour cream, tortilla chips, cheese and olives if desired.Yield: 7 servings.EDITOR’S NOTE: When cutting or seeding hot peppers, use rubberor plastic gloves to protect your hands. Avoid touching your face.TASTEOFHOMEDecember & January 2008.Turkey Tossed Salad1 snack-size cup (4 ounces)mandarin oranges1 package (10 ounces)ready-to-serve saladgreens4 cups shredded cookedturkey1 cup (4 ounces) crumbledblue cheese1/2 cup sliced almonds1/2 cup dried cranberries1/4 cup chopped celery1/4 cup chopped red onion1/4 cup orange juice2 tablespoons sugar2 tablespoons olive oil2 tablespoons cider vinegarDash salt and pepper.Turkey Enchiladas3 cups cubed cooked turkey1 cup chicken broth1 cup cooked long grain rice2 plum tomatoes, chopped1 medium onion, chopped1/2 cup canned choppedgreen chilies1/2 cup sour cream1/4 cup sliced ripe olives1/4 cup minced fresh cilantro1 teaspoon ground cumin8 flour tortillas (10 inches)1 can (28 ounces) greenenchilada sauce, dividedDrain oranges, reserving syrup. In a large bowl, combinethe oranges, salad greens, turkey, blue cheese,almonds, cranberries, celery and onion.In a jar with a tight-fitting lid, combine the remainingingredients. Add the reserved syrup andshake well. Drizzle over salad and toss to coat. Serveimmediately. Yield: 12 servings.NUTRITION FACTS: 1-1/2 cups equals 199 calories, 10 g fat (3 g saturatedfat), 44 mg cholesterol, 211 mg sodium, 11 g carbohydrate,1 g fiber, 17 g protein. DIABETIC EXCHANGES: 2 very lean meat, 2fat, 1 vegetable.2 cups (8 ounces) shredded Mexicancheese blend, dividedTASTE OF HOMEDecember & January 2008In a large saucepan, combine the first 10 ingredients.Bring to a boil. Reduce heat; simmer, uncovered, for20 minutes. Remove from the heat.Place 1/2 cup turkey mixture down the center ofeach tortilla; top each with 1 teaspoon enchiladasauce and 1 tablespoon cheese. Roll up and placeseam side down in a greased 13-in. x 9-in. x 2-in. bakingdish. Pour remaining enchilada sauce over top;sprinkle with remaining cheese.Cover and bake at 350° for 30 minutes. Uncover;bake 8-10 minutes longer or until bubbly. Yield: 8servings.TASTEOFHOMEDecember & January 200832 TASTE OF HOME \ December & January 2008 tasteofhome.com
ChickenCordon Bleu=PREP: 20 min. | BAKE: 40 min................................★ Merle DyckElkford, British Columbia...............................For Christmas dinner or any specialoccasion, these attractive chicken rollsare my favorite entree. A ham-and-Swiss cheese filling dresses them up,and everyone enjoys the crispy,golden brown coating.Mixed BeanSalad=PREP: 15 min. + chilling...............................★ Merle DyckElkford, British Columbia...............................Making this colorful salad a day aheadgives the flavors time to blend. We loveits tangy-sweet dressing.Sweet MilkDinner Rolls=PREP: 20 min. + risingBAKE: 35 min................................★ Merle DyckElkford, British Columbia...............................A hint of sweetness in these tender bunsbrings many compliments. Servedwarm with butter or jam, they’re abig hit at any meal. They reheatnicely, too.LemonMeringue Pie=PREP: 35 min.BAKE: 15 min. + chilling...............................★ Merle DyckElkford, British Columbia...............................The recipe for this yummy lemon piecomes from my mother. It’s a lovely,special dessert that feels like “home.”EDITOR’S FAVORITE MEAL (P. 46)tasteofhome.com TASTE OF HOME / December & January 2008 33
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Taste of Home - December 2007/January 2008 - Doridro

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