Page 20 - Florida Sentinel 11-25-16 Online Edition

Recipes
1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
Turkey Soup
Cuban Sandwich
Turkey Pot Pie
2 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold vegetable shortening 6 tablespoons cold butter
6 tablespoons cold water, or as needed 3 tablespoons butter
2 carrots, diced
1 onion, diced
2 stalks celery, diced
1/8 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice 1/2 teaspoon cayenne pepper
1/2 teaspoon
cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded Monterey Jack cheese
ground
Directions: In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1/2 pound thinly sliced deli turkey meat
1/2 pound thinly sliced cooked ham
1 cup dill pickle slices 1/2 cup olive oil
Turkey Salad
"Great for leftover Thanksgiving turkey! For a kick add more jalapeno pepper!"
2 cups cubed cooked turkey
2 tablespoons butter
2 cups chicken broth
1 (15 ounce) can cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup 1/2 (15 ounce) can cream-style corn
1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme
5 cups cooked turkey meat, chopped
1 cup finely chopped celery
1 fresh jalapeno pep- per, diced
3 tablespoons sweet pickle relish
1 cup mayonnaise
1 tablespoon dried cilantro
2 teaspoons salt teaspoons pepper
Directions: In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the but- ter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal- size pieces, form into rounds, and refrigerate until needed.
Preheat oven to 425 degrees F (220 degrees C).
Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pep- per until the onions are translucent, about 8 minutes. Trans- fer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Directions: In a small bowl, mix together mayon- naise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 min- utes, pressing down with a plate covered with alu- minum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
Directions: In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 25, 2016