* Exported from MasterCook * Turkey Frame Bean Soup Recipe By : BHG, Low Cost Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Turkey
Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup dry navy beans
8 cups water
2 teaspoons salt
1 medium onion -- chopped
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon poultry seasoning or sage
1/8 teaspoon pepper
1 17 ounce can corn -- drained
2 stalks celery
1 cup carrots -- sliced
1 cup turnips -- chopped Rinse dry navy beans. In 5 qt. Dutch oven, combine beans, water and salt.
Bring to a boil. Reduce heat. Cover and let stand for 1 hour. Do Not
Drain. Break meaty turkey carcass to fit pot. Add to beans. Add onion,
Worcestershire sauce, poultry seasoning and pepper. Cover and simmer for 1
hour. Remove frame. Cool. Cut meat and chop. Add to soup with corn, celery,
carrots and turnips. Cover and simmer for 30-40 minutes, until tender. MC formatting by bobbi744@acd.net ICQ# 12099532
Bobbi**Turkey Frame Bean Soup**bobbi744@acd.net - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with thick slices of French bread. NOTES : A great use for that leftover turkey carcass. Delicious!!
I have posted this on some lists before, but it think it bears repeating,
so if you haven't "dealt" with that turkey carcass yet give it a try.
I have a big pot of this simmering on the stove right now. It is my
favorite way to use up that leftover turkey carcass. I remove all the
sliceable meat and usually a few cups to cube and only leave what adheres
to the bones for this. Usually after the bones are broken apart there is
lots of meat in the soup. If you don't like turnips you can substitute
potatoes or noodles. .... Enjoy!!! Bobbie Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 16
25 November, 1999 Friday
* Exported from MasterCook * Turkey Meatball Open Face Subs, by Art Recipe By : Art Guyer
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Sandwiches
Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 submarine rolls -- sliced
16 turkey meatballs -- pre-cooked
18 ounces prepared spaghetti sauce
3 tablespoons olive oil
12 ounces portobella mushrooms -- sliced
1 large sweet onion -- sliced
1/4 green pepper -- sliced
1 tablespoon garlic -- minced
1/2 teaspoon garlic pepper (with salt)
1 cup low-fat cheese -- shredded
10 large black olives -- sliced Pre-heat oven to 350F. Place rolls on oven-proof dinner plates, spread open. Heat turkey meatballs according to directions on package. Heat
spaghetti sauce in microwave oven until hot. In a large, heated
frying pan, put half of the olive oil and bring to a frying
temperature. Start with mushrooms and fry for several minutes;
turn and add the onion, green pepper, and garlic. Turn vegetables
frequently and add seasoning when they are about done. Onions
should just be translucent, not browned. Put about 1/4 of the sauce on each roll, both halves. Space out
the meatballs and the mushrooms to cover the rolls. Divide the
remaining vegetables between the two subs. Split the remainder
of the sauce over the vegetables, add the cheese and then the olives. Put the completed subs in the oven and bake for about 10 minutes,
checking to make certain they don't get too brown. Remove plates
carefully to rattan plate holders or any kind of hot pad. Make
certain you warn your guests not to touch the plates. Sprinkle with dry crushed red pepper, if desired. - - - - - - - - - - - - - - - - - - NOTES : Created by Art Guyer, 1999
Formatted in MasterCook by Art Guyer at ThePoint.beachlink.com
Art Guyer**Turkey Meatball Open Face Subs, by Art**Art Guyer at ThePoint.beachlink.com
FareShare: A Daily Recipe Exchange Gazette Year 2 Volume 11 Number 07
November 15, 1999 Monday
* Exported from MasterCook * Tuscan Pork Roast Recipe By : Taste of Home, Feb./March '95
Serving Size : 10 Preparation Time :0:00
Categories : Pork Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 cloves garlic -- peeled (5 to 8)
1 tablespoon dried rosemary
1 tablespoon olive oil
1/2 teaspoon salt
3 pounds boneless pork loin roast -- (3 to 4) In a blender or food processor, combine garlic, rosemary, olive oil and
salt. Blend until mixture turns to paste. Rub over the roast. Cover and let
stand for 30 minutes. Place on a greased baking rack, fat-side up, in a
roasting pan. Bake, uncovered at 325 F. for 2-2 1/2 hours or until the
internal temperature reaches 160-170 F. Let stand for 15 minutes before
slicing. Taste of Home, Feb.'95 Runner-Up in Pork Contest, submitted by Elinor Stabile, Canmore, Alberta
who says that everyone is eager to eat after the wonderful aroma of
this roast tempts them all afternoon. "This is a great Sunday dinner with
little fuss. Since I found this recipe a few years ago, it's become a
favorite with our seven grown children and their families. " MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was the best pork I have ever made. The flavor
was incredible. Bobbi**Tuscan Pork Roast**bobbi744@acd.net
Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 08
16 November, 1999 Tuesday
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