5
to 7 pounds leftover turkey or equal
2
cans chicken stock without salt
2
pounds carrots sliced
2
heads cauliflower
3
to 4 large crowns of broccoli
2
to 3 orange peppers
1
bag brown rice
Shred
turkey and set aside. Combine all vegetables in a tall pot with
broth and cook until just short of tender. Add turkey and finish
cooking. Drain liquid and keep. Cook brown rice using reserved
liquid and additional water to meet requirements in rice preparation
instructions; usually about 10 cups liquid needed for 5 cup bag of
dry rice. When rice is done (about 55 minutes), combine with veggies
and meat mixture. Let cool and bag. Good for about 10 days if kept
cold.
Lots
of antioxidants and healthy protein, especially for dogs with cancers
or auto-immune diseases.
Adapted
from University of Missouri School of Veterinary Medicine recipe
Chile Rellano Turkey Casserole
Josie Alfery, Topeka
10
square shaped Pablano and colored bell peppers
10-eggs
separated at room temperature
Dash of
cream of tartar
1-cup
flour with mixture of Creole and Fajita spices added to taste
4-cups
fancy graded Mexican blend cheese or equal
1-pound
Oaxaca Cheese (Mexican mozzarella or equal)
1-cup
chopped assorted onions including green onion tops
12 to 16
ounces of shredded and cooled turkey
Roast
peppers in broiling oven or over open flame burner. Spray peppers
lightly with cooking oil spray prior to roasting. 4 to 7 minutes per
side in oven. Broil until blackened, but do not burn flesh. Wrap
peppers in paper towel and place in plastic bag for 10 to 15 minutes.
Clean off skins without placing under water if possible. Remove
stem and seeds. Dry and set aside.
Lightly
coat 13x9 glass baking dish with cooking spray. Preheat oven to
350°.
Beat egg whites with dash of cream of tartar to stiffen peaks.
Gently fold in yolks. Spread 1/4 of the meringue on bottom of the
baking dish. Lightly coat roasted side of peppers with flour mixture
and place 3 ±
peppers floured side up on meringue layer. Top with 1/3 of the
turkey, cheeses, and onions. Repeat making three layers. Top final
layer with remaining meringue. Bake one hour or until knife inserted
in center comes out clean. Makes 8 to 10 servings.
Grilled
Turkey and Cheese Sandwich
Left-over turkey - around 12 ounces 2 eggs, beaten ½ cup milk 8 slices sourdough bread Grated Parmesan or Romano cheese to taste 1 small avocado seeded, peeled, and sliced 1 tomato sliced 2 tablespoons chopped cilantro or parsley - fresh only 4 slices of red onion separated into rings 4 slices cheese (Monterey Jack or Gouda) 2 tablespoons butter 1 clove garlic, minced Crushed red pepper to taste
Preparation:
Combine egg and milk.
Dip one side of a slice of bread into mixture then dip into grated cheese, leave other slice dry for now.
Top dry piece of bread with turkey, avocado, tomato, cilantro, onion, cheese and dipped slice of bread.
Combine butter, garlic and pepper.
Melt 1 tablespoon of butter mix in pan on medium heat.
Place assembled sandwich dipped side down in pan and start browning. Remove dry piece of bread and coat with egg and grated cheese mix and return to top of sandwich. Turn and brown until crisp. Makes 2 sandwiches at a time, 4 total sandwiches.
Recipe adapted from Golden Gate Grill, Marie Berger, in Sacramento, CA.
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