BAKED NOODLES AND TURKEY

16 oz pkg. Noodles

2 med. Onions, sliced

1 Green Pepper, sliced

1 tbsp Margarine

1 16 oz can Mushrooms, drained

1 can Cream of Chicken Soup

1 lb. Velveeta Cheese

1 small can Red Pimento

1 28 oz can Turkey

 

Cook noodles in salt water; then drain. Sauté onion & green pepper in margarine. Mix all ingredients. Bake in lightly greased casserole dish at 375° for 1 hour.

 

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TURKEY OR CHICKEN ENCHILADAS

1 can Cream of Chicken Soup, undiluted

½ cup Salsa

1 cup Turkey or Chicken

8 oz Cream Cheese

½ cup chopped Onion

8 oz finely shredded Co-jack Cheese

½ cup sliced Black Olives

8 Flour Tortillas

 

Spray a 9 x 13" baking dish with oil. Mix can of soup with salsa. Spread ½ of this mixture in bottom of dish. Cut the block of cream cheese lengthwise into 8 strips. Lay out a flour tortilla, lay one strip of cream cheese across the tortilla, spread 1/8 of the chicken beside the cream cheese, sprinkle with onion, then lightly sprinkle some cheese across the meat. Fold the tortilla in half and roll into a tube. Place the tortilla seam side down in the baking dish. Continue with remaining seven tortillas. Spread remaining soup mixture over the tortillas. Sprinkle olives over the top. Sprinkle remaining cheese on top. Bake at 375° for 35 to 40 minutes or bubbly. Serve with sour cream, shredded lettuce and diced tomatoes. Make this low fat by using fat free cheeses, soup and sour cream.

 

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BAKED CHICKEN SANDWICHES  (or TURKEY)

1  28 oz can Chicken

2 beaten eggs

Salt and Pepper to taste

Chopped Onion (if desired)

6 sliced Cubed Bread (crusts removed)

1 can Cream of Mushroom Soup

 

Mix lightly and bake 45 minutes at 350°.

Makes 8 - 10 sandwiches

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CHICKEN A LA KING

1 (6 oz.) can Mushrooms (reserve 1/4 cup liquid)

½ cup Green Pepper, diced

½ cup Butter or Margarine

½ cup Flour

1 tsp Salt

¼ tsp Pepper

2 cups Light Cream

1 ¾ cup Chicken Broth

1 28 ozcan Chicken, cubed

1 (4 oz.) jar Pimento, chopped

 

In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt & pepper.  Cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve hot in toast cups or party shells, 8 servings.

 

TOAST CUPS - Heat oven to 375°.

Trim crust from thinly sliced fresh bread; spread with soft butter or margarine. Press buttered side down into muffin cups. Bake 12 minutes or until lightly toasted.

 

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EVALYN'S CANNED BEEF

Drain broth off one can Brinkman's Beef and reserve.

Pour beef into medium-hot skillet, and sprinkle with 2 tablespoons flour. Stir slightly to mix in flour, but don't break apart chunks. Fry beef without stirring, till lightly crispy, Turn meat to fry on other side. Remove beef from skillet and keep warm. Using reserved broth (and more broth if needed) make gravy. Serve with mashed potatoes.

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ZUCHINI STEW

1 28 oz can Brinkman Farm Beef

1 quart Tomatoes (canned or fresh)

1 lg. sliced Sweet Bell Pepper

¾ lb. sliced fresh Mushrooms

1 pkg (1.5 oz) Onion Soup Mix

3 sm. (less than 8") sliced or diced Zucchini

1 tsp. crushed Oregano

2 tbsp. Wine Vinegar

Salt & Pepper to taste

Garlic Flakes (optional)

 

Combine ingredients in large soup kettle. Cook slowly until vegetables are tender

(1 hour). Serve in soup bowls along with fresh Italian bread. Dunk bread into stew broth and you'll think you've arrived in heaven. If you like spicy, add hot pepper flakes. A sprinkle of mozzarella cheese over your bowl of stew is great!

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CHUNKY BBQ SANDWICHES

1 28 oz can Beef, Pork, Chicken, or Turkey

1 16 oz bottle BBQ Sauce

 

DO NOT DRAIN MEAT, Do Not Shred Meat; it will break apart while stirring. Place meat in large saucepan or skillet. Pour BBQ sauce over meat. Fill BBQ bottle half-full with water. Shake to rinse and pour over meat. Simmer and stir until mixture is hot and consistency you like. The BBQ should be shiny.

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SWEET & SOUR PORK

1 28 0z can Pork, sliced

½ cup Water

1/3 cup Vinegar

¼ cup Brown Sugar

2 tbsp Cornstarch

½ tsp Salt

1 #2 can Pineapple Chunks

1 med. Green Pepper, thinly sliced

2 med. Onion, thinly sliced

 

Brown meat lightly in small amount of oil. combine water, vinegar, sugar, cornstarch, salt and 1 cup pineapple juice, drained from the chunks. cook in saucepan until clear and slightly thickened. Pour sauce over meat, cover; cook 30 minutes. Add pineapple chunks, green pepper, onion; cook 2 minutes longer, Serve with fried rice. 4 large servings.

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CHEESEBURGER SOUP

½ can Ground Beef

¾ cup chopped Onion

¾ cup shredded Carrot

¾ cup diced Celery

1 tsp dried Basil

1 tsp Parsley Flakes

4 tbsp Butter or Margarine, divided

3 cups Chicken Broth

4 cups diced peeled Potatoes

¼ cup Flour

8 oz Process American Cheese, cubed

1½ cup Milk

¾ tsp Salt

Pepper to taste

¼ cup Sour Cream

 

In large saucepan, sauté onion carrot celery, basil and parsley in 1 tbsp butter, until vegetables are tender, add beef, broth and potatoes; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubble. Add to soup; bring to a boil.  Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield 8 servings.

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PRONTO CHILI

1 28 oz can Ground Beef

1 large Onion, chopped

1 med. Green Pepper, chopped

3-4 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Salt

1 can (14½ oz) Mexican Stewed Tomatoes

1 can (15¾ oz) Chili Beans

1 cup frozen Corn

Shredded Cheddar Cheese, optional.

 

In a 2 qt saucepan, cook beef, onion and green pepper until the vegetable are tender. Drain, add the next 6 ingredients, cover and simmer for 20 min. Sprinkle individual servings with cheese if desired.

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CHICKEN SOUP WITH TOMATOES

1 Onion, quartered

1 large Carrot, quartered

1 Celery Stalk, cut in half

3 - 4  26 oz cans Chicken Broth

3 cups Noodles, uncooked

1 28 oz can Chicken

1 (14½ oz) can whole Tomatoes,

undrained and cut up

1 tsp dried Basil Leaves

¼ cup chopped Fresh Parsley

Salt to taste

 

In 5 quart saucepan, stir together first four ingredients, Heat to boiling. Simmer 45 min. or until vegetables are tender. Remove the large pieces of vegetable from the soup and discard. Heat soup to boiling, add noodles and rest of ingredients. Boil gently until noodles are cooked. Serve immediately. 10 servings.

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TURKEY NOODLE SOUP

3 26 oz cans Turkey Broth

4 medium Carrots, shredded

3 Celery ribs, sliced

1 medium Onion, chopped

1 tsp Rubbed Sage

½ tsp Pepper

1 Bay Leaf

1 28 oz can Turkey, chopped

1 cup uncooked Macaroni

¼ cup fresh Parsley

 

In a large kettle or Dutch Oven, combine first six ingredients. Add bay leaf; bring to boil. Reduce heat; cover and simmer for 1 hour. Add the turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until macaroni is tender and soup is heated through.

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MUSHROOM BEEF BARLEY SOUP

1 tbsp Oil

2 cup finely chopped Onion

1 cup diced Carrots

½ cup sliced Celery

1 lb. fresh Mushrooms, sliced

2 Garlic Toes, minced

½ tsp Thyme

1 28 oz can Beef

1 26 oz can Beef Broth

2 cups Water

½ cup medium Pearl Barley

1 tsp Salt

½ tsp Pepper

3 tbsp chopped fresh Parsley

 

In a Dutch oven or soup kettle, sauté onion, carrots and celery in oil over medium heat until tender. Add mushrooms, garlic and thyme; cook and stir for 3 min. Add beef, beef broth, water, barley, salt and pepper. Bring to a boil; then reduce heat, cover and simmer for 1 ½ hour or until barley is tender.

 

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