Northwest NEWS

November 19, 2001

Home & Garden


Dining In: Second time around

Wild and Easy Stew
   1 lb. cooked turkey, cut into 1-inch cubes
   1 medium onion, chopped
   1-1/2 tsp. salt
   1/4 tsp. pepper
   1/4 tsp. thyme
   2 Tbsp. cornstarch
   1 Tbsp. canola oil
   1 can (28 oz.) diced tomatoes
   1 can (10-3/4 oz.) condensed beef consommé
   1 box (9 oz.) frozen corn
   1 box (10 oz.) frozen baby lima beans
   1 can (15 oz.) butter beans, drained
   4 c. cooked wild rice
   In stockpot, sprinkle beef and onion with seasonings and cornstarch; saute in oil until browned. Stir in ingredients except last two; simmer 20 minutes. Add butter beans and wild rice; heat through.
   Makes 8-10 servings.
   Fruit Compote
   1/2 c. sugar
   1-1/2 c. water
   1-inch piece fresh ginger, peeled and very thinly slivered
   1 c. dried fruit mix
   2 c. fresh or frozen cranberries
   1 orange, peeled and sectioned
   1 Granny Smith apple, peeled, cored and cut into small, thin wedges
   In large saucepan, combine sugar, water and ginger. Bring to a boil over high heat. Add dried fruit mix. Bring back to a boil and immediately reduce heat to low simmer. Cook, uncovered, until fruit is not quite tender, about 5 minutes.
   Add cranberries and simmer, stirring occasionally, until cranberries pop. Stir in orange and apple. Remove from heat and allow to cool down. Serve warm or at room temperature.
   Makes 6 servings.
   Classic Creamy Wild Rice Soup
   1/2 c. finely chopped onion
   6 Tbsp. butter
   1/2 c. flour
   3 c. chicken broth
   2 c. cooked wild rice
   1/2 c. grated carrot
   1 c. cooked, cubed turkey breast
   3 Tbsp. slivered almonds
   1/2 tsp. salt
   1 c. half-and-half
   1 Tbsp. dry sherry
   In stockpot, saute onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Add wild rice, carrots, turkey, almonds and salt; simmer 5 minutes. Add half-and- half and sherry; heat through.
   Makes 6 servings.
   Turkey, Cherry and Wild Rice Salad
   3 c. cooked wild rice
   1 box (9 oz.) frozen sugar snap peas, cooked and cooled
   1 lb. turkey breast, cooked and cubed
   1/2 c. dried tart cherries
   Dressing (whisk together):
   1/4 c. olive oil
   3 Tbsp. soy sauce
   3 Tbsp. lemon juice
   1-1/2 tsp. ground ginger
   1/8 tsp. pepper
   In large bowl, combine salad ingredients; toss with dressing. Refrigerate at least one hour before serving.
   Makes 6 servings.
   Turkey Noodle Soup
   3-1/2 c. chicken broth
   Generous dash pepper
   1 medium carrot, sliced
   1 stalk celery, sliced
   1/2 c. uncooked medium egg noodles
   1 c. cubed, cooked turkey
   Mix broth, pepper, carrot and celery in saucepan. Heat to a boil.
   Stir in noodles and turkey. Cook over medium heat 10 minutes or until noodles are done.
   Makes 4 servings.
   Turkey Stuffing Bundles
   1 pkg. frozen puff pastry sheets (2 sheets)
   1 can (10-3/4 oz.) cream of mushroom soup
   1/2 c. milk
   2 c. coarsely chopped cooked turkey or chicken
   1/2 c. cooked vegetables (peas, corn, green beans, carrots)
   2 c. prepared stuffing, any variety
   1/2 c. cranberry sauce
   Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees. Mix soup and milk. Mix 1/2 c. milk and soup mixture with turkey and vegetables.
   Unfold pastry on lightly floured surface. Roll each sheet into 14-inch square and cut into four 7-inch squares. Place 1/4 c. stuffing in center of each square. Top with about 1/3 c. turkey mixture and 1 Tbsp. cranberry sauce. Brush edges of squares with water. Fold corners on top of filling and pinch edges to seal. Flute edges if desired. Place on baking sheet. Bake 25 minutes or until golden. Heat remaining soup mixture. Serve with bundles.
   Makes 8 servings.
   Turkey and Broccoli Alfredo
   1/2 pkg. linguine (8 oz.)
   1 c. fresh or frozen broccoli
   1 can (10-3/4 oz.) cream of mushroom soup
   1/2 c. milk
   1/2 c. grated Parmesan cheese
   1/4 tsp. pepper
   2 c. cubed, cooked turkey
   Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Mix soup, milk, cheese and pepper in skillet. Add turkey and linguine mixture and heat through. Serve with additional Parmesan cheese.
   Serves 4.