Leftover Turkey Soup
Leftover Turkey Soup
Ingredients:
1) 1 Turkey Carcass
2) 2 stalks Celery, with leaves
3) 2 sprigs Parsley
4) 2 large Onions, chopped
5) 2 Carrots, chopped
6) 2 Bay Leaves
7) 6 cups water
8) Salt and Pepper
9) 8 oz. any wide Noodle
Preparation:
1) Break up the turkey carcass and place
in a large
stockpot.
2) Add all the vegetables and water.
Bring to a boil.
3) Reduce to a simmer, cover halfway,
and cook
down a couple
of hours.
4) Strain through a sieve or cheesecloth
in a colander.
5) Cool down and refrigerate.
6) Skim off congealed fat.
7) Pour into a clean soup pot and heat
to a boil.
8) Reduce heat to medium and add noodles.
9) Cook until noodles are al dente.
Serve hot.
Asian Turkey Salad with low
fat
Asian Sesame Dressing
Ingredients for the Asian
Turkey Salad:
1) Turkey Breast
2) Rice Noodles
3) Greens
4) Asian Veggies
5) Peanuts
6) Chow Mein Noodles
Ingredients for the Low Fat
Asian Sesame Dressing:
1) 1/2 cup Soy Sauce
2) 1/3 cup dry Sherry
3) 1/4 cup Brown Sugar
4) 2 tbs. Orange Juice
5) 1/2 cup chopped Onion
6) 2 tbs. Ginger, peeled and minced
7) 3 tbs. Rice Wine Vinegar
8) 2 tbs. Sesame Seed Oil
9) 2 tbs. Sesame Seed, toasted
10) 2 tbs. Olive Oil
11) 1 clove Garlic, minced
Preparation:
1) Combine all the ingredients (including
the
dressing) in
a bowl.
2) Let sit for an hour.
3) Store in a refrigerator.
Simple Pumpkin Muffins
Ingredients:
1) 2 Eggs
2) 1 cup canned Pumpkin, cooked
3) 1 cup Milk
4) 1 cup Molasses
5) 2 tbs. Butter, melted
6) 1 cup Pecans, chopped
7) 2 cups all purpose Flour
8) 2 tsp. Baking Powder
9) 1 1/2 tsp. Cinnamon
10) 1 tsp. Ginger
11) 1 tsp. ground Cloves
Preparation:
1) Preheat oven to 400 degrees.
2) Mix eggs, pumpkin, milk, molasses and
melted
butter.
3) Mix flour, baking powder, pecans and
spices to
the pumpkin mixture
until combined but not
overmixed.
4) Pour into muffin pans.
5) Bake for approximately 20 minutes or
until golden
brown.
6) Cool on a wire rack.
7) Makes 12 muffins.
