November 23, 1998
Preheat the oven to 400 degrees. For the filling, in a large bowl, combine the turkey, rice, onion, garlic, beans, corn, parsley, oregano, salt, and pepper. Set aside. Cut the tops off the peppers. Remove the seeds and ribs. Cut a thin slice off the bottom of the peppers to help them stand firmly, taking care not to make any holes. Divide the filling into four portions, packing each pepper with stuffing, mounding any extra on top. Place the stuffed peppers in a baking dish just large enough to hold them. Pour in a cup of water. Cover the dish with foil and bake it in the center of the oven for 40 minutes. Uncover the peppers. In a small bowl, combine the bread crumbs and Parmesan cheese. Cook the peppers, uncovered 15-20 minutes until the peppers are soft when pierced with a knife, but not collapsing. Cool 20 minutes and serve. Serves 4.
In a medium bowl, combine all ingredients except rolls and lettuce. Place one lettuce leaf and 1/2 c. turkey mixture on each sandwich roll. Serves 4.
Drain the pineapple, reserving the juice for the sauce. Combine the pineapple with the turkey, celery, green pepper, and almonds in a 2-quart casserole. Combine the reserved pineapple juice with enough chicken broth to measure 2 cups. Blend the sherry and cornstarch together well. Add to the juice mixture along with the soy sauce, ginger, and garlic powder; stir well. Pour over the turkey mixture and mix well. Bake in a 375 degree oven, uncovered, 40 minutes, or until the sauce has thickened, stirring occasionally. Add the tomato wedges and sprinkle with green onion. Bake 5 minutes longer. Serves 4.
Preheat oven to 425 degrees. In a saucepan, mix soup, salsa, and turkey. Over medium heat, heat through, stirring often. Place the tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c. soup mixture. Spread to within 1/2" of edge. Moisten edges of tortilla with water. Fold over and seal. Bake 5 minutes or until hot. Serve with rice. Serves 4.
Preheat oven to 350 degrees. In a lrage skillit, saute onions, peppers, and mushrooms in butter. Add seasonings and flour, stir constantly until bubbly. Gradually stir in milk. Mix in wild rice, turkey, 1 c. cheese, and nuts, place in 2 qt. casserole. Top with remaining cheese. Cover, bake, 30 minutes until heated through. Uncover, bake 5 minutes. Serves 6-8.