Turkey Salad

From Umma Yori

Serve 4-6 Prep 20 Min

• 2 cups diced turkey


• 1 cup diced unpeeled apple ( about 3/4 medium apple)


• 3/4 cup mayonnaise


• 2 tsp curry powder


• 1/2 tsp ground ginger powder


• 1/3 tsp black pepper


• 1 cup chopped celery (2 medium stalk celery)


• 3 Tbsp green onions, chopped ( 3 green onions)


• Spring Mix, Fresh cut Vegetables & fruits

1. In medium bowl, mix all ingredients except spring mix & cup-up vegetables & fruits.


2. Serve this salad on a lettuce-lined plate with cut-up fresh vegetables or fruits.

http://www.grouprecipes.com/80944/turkey-salad.html

Homemade Turkey Soup

From Umma Yori

Serve 10 Prep 30 min Cook 2hrs 50 min

• carcass from cooked 15-18 lb turkey


• 3-4 quarts water


• 2 tsp celery salt


• 1/2 tsp black pepper


• 1 tsp poultry seasoning ( a blend of sage, thyme, marjoram, rosemary, black pepper & nutmeg)


• 1 dried bay leaf


• 1 cup uncooked pearly barley


• 2 cups carrots, peeled, sliced (about 3 medium carrots)


• 1 1/2 cups onion, chopped (about 1 medium onion)


• 2 cups celery. chopped, (about 3 medium stalks celery)


• 4 cups cut-up cooked turkey


• 3 Tbsp fresh parsley, chopped if desired

1. Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.


2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.


3. Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.


4. Stir in carrots, onion, celery. Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and barley are tender.


5. Stir in parsley in desired

Turkey Soup @ Group Recipes

sunny's salad

From Umma Yori

From Umma Yori

From Umma Yori

Serve 8-10, Prep 10 minutes

• 1 Large bag of spring mix


• 4 Apples, washed & sliced


• 2 cups halved horizontally seedless red grapes


• 2 cups halved horizontally cherry or grape tomatoes


• 1/4 red onions, thinly sliced


• 4 oz glazed walnuts


• Balsamic Dressing - 1/4 cup balsamic vinegar, 1/4 cup fat-free, less-sodium chicken broth, 1 Tbsp frozen orange juice concentrate, thawed, 1 1/2 tsp sugar, 2 tsp extravirgin olive oil, 1 tsp dijon mustard, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1 tsp garlic,minced.

1. To prepare vinaigrette, combine all ingredients, stirring with a whisk.


2. To prepare salad, combine spring mix, apples, grape, tomatoe, onion in a large bowl.


3. Right before serving, add walnut, drizzle with dressing; toss gently to coat. Serve immediately

http://www.grouprecipes.com/80774/apple-and-walnut-salad.html

Christine's Mashed potatoes

From Umma Yori

• 8 large Russet potatoes (red ones)


• 1 cup sour cream


• 8 oz cream cheese, softened


• 4 tablespoon butter (1stick)


• 1/3 cup chives, chopped


• salt & pepper to taste


• pinch of paprika


• additional butter

1. Peel potatoes and cut into large cubes. Place in a pot with enough water to cover the potatoes.


2. Add some salt to the pot & gently boil the potatoes until they are fork tender.


3. Drain the potatoes in a colander. Place in a large mixing bowl; add sour cream & cream cheese. Using a hand mixer beat until smooth. Add the butter, chives, salt & pepper to taste.


4. Place the potatoes in a greased 2 qt casserole. Dot with additional butter and sprinkle with paprika. Bake at 350 degrees for 25 minutes.

Mashed Potatoes @ Group Recipes

Baked Asparagus

From Umma Yori

* To snap off the white bottoms, hold asparagus, one at a time, near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock *

• 2 bunches asparagus, washed, snap off the tough white bottoms, towel dried


• 1 to 2 tablespoons olive oil


• Coarse grained salt and cracked black pepper


• 1 fresh lemon slices & zest


• freshly grated parmesan cheese

1. Preheat oven to 400 degrees F.


2. Place asparagus in a large plastic bag. Toss asparagus with oil, salt and pepper


3. Place the asparagus in a single layer on a cookie sheet.


4. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.


5. Toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.

Baked Asparagus @ Group Recipes

Stuffing

From Umma Yori

• 4 cups celery, onion, parsley, mushroom, chopped


• 1 Tbsp each rosemary, sage, Thyme flakes


• 1 Tbsp butter


• 2 cup chicken broth


• 8 cups dried bread cubes


• pinch of salt & pepper

1. Preheat the oven to 350 degree.


2. In large pan melt the butter. Add vegetable mix and herbs and saute for 5-7 minutes.


3. Add chicken broth and boil in medium heat about 15 minutes, stir often.


4. Turn the heat off, then place bread cubes to pan, mix lightly with fork then cover for 5 minutes.


5. Transfer to the bake dish and bake the stuffing about 40 minutes with cover

Stuffing @ Group Recipes

Club Wrap

From Umma Yori

Serving 10 Prep: 5 min

Ingredients

1 Lavash ( Armenian craker bread 8x13) or 3 x 10 inches flour tortillas

3 large romaine leaves (any green leaves), remove ribs & towel dried,

1 tomato, sliced

1 lb thinly sliced deli turkey or ham

4 - 6 oz. thinly sliced swiss cheese or provolone cheese

4 oz. cream cheese with chives & onion

2 Tbsp mayonnaise

2 Tbsp Ranch dressing

Direction

1. Blend cream cheese, ranch dressing, mayonnaise in a bowl
2. spread cream cheese mixture evenly over lavash or tortilla
3. Top with deli meats ( ham or turkey or bacon), cheese, green leaves & tomato slices, then roll to enclose fillings
4. Cover with plastic wrap tighly & chill, seam side down, for 2 to 24 hours. Trim ends of rolls, cut rolls into 10inch slices

* For easier handling, tuck in 1 side of the wrap about halfway through rolling to enclose the end.