Turk-A-Leekie Soup

Turk-A-Leekie Soup

4 to 5 lbs of turkey drumsticks and thighs
2 qts beef stock, made from shin or marrow bones, or chicken stock

2 bunches leeks (about 2 lbs), washed and chopped into pieces around 1" long or so

1/2 to 1 lb strong mushrooms (optional)
salt & pepper to taste
6 to 8 prunes (optional)

Place fowl parts in saucepan (if using drumsticks and thighs, brown skin,
but don't _cook_ the turkey parts, in lard, butter or EVOO over high heat,
and then), cover with stock and chopped leeks, salt & pepper. Bring to boil
and simmer, covered, for 4 hours. Skim fat from surface. 1/2 hour before
soup is ready, add a handful of prunes (and mushrooms) and continue
simmering. When soup is ready, remove the bird parts, cut into pieces,
place in tureen and pour soup over. Serves 6 to 8.

Original from "Traditional Scottish Cookery", by Margaret Fairlie, a gift
from a dear friend.

NOTE: In that last half hour your can throw in the potatoes (in smaller
vessels that will allow their retrieval) to cook, too.

Have a great day!

Source: alt.food.diabetic email

Find this recipe at:

http://inet-recipes.blogspot.com/

Midori Martini

From: "John H"

Midori Martini

15ml(1/2 oz) MIDORI 30ml(1oz) Gin or Vodka

Dash of Dry Vermouth(optional)

Method:

Shake then strain into martini glass

Garnish:

stemmed Red Cherry

Cream of Cauliflower Soup For The Slow Cooker

Cream of Cauliflower Soup For The Slow Cooker

Serves 6

This is a great tasting soup that is easy to make. I will maybe thicken a little and add some cheese. I used a stick blender to puree the cauliflower right in the slow cooker. I got the recipe from another group and it was posted by Lynnda Cloutier.

Ingredients:

1 medium cauliflower, cut into flowerets
1 stalk celery, cut into 1-inch pieces
1 medium onion, chopped
1 teaspoon salt
1/8 teaspoon white pepper
1 quart chicken or turkey broth
1 cup light cream
1/2 teaspoon Worcestershire sauce
Nutmeg

Combine cauliflower, celery, onion, salt, pepper and broth in a slow cooker.

Cover and cook on low for 6 to 8 hours.

Force mixture through sieve or puree with blender.

Return to pot. Add cream and Worcestershire sauce.

Cook on high 5 to 10 minutes to heat. Sprinkle with nutmeg.

Find this recipe at:

http://inet-recipes.blogspot.com/

Stuffed Green Peppers [CrockPot]

Stuffed Green Peppers

1 package (10 oz) frozen corn kernels
1 can (15 oz) red kidney beans drained and rinsed
1 can ( 14.5 oz) diced tomatoes
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
2 cups shredded reduced fat Cheddar cheese, divided
6 green peppers. tops removed & seeded

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Arrange peppers in crockpot.

Cover, cook on low 6-8 hours (high 3-4 hours). Sprinkle with 1/4 cup cheese during the last 30 minutes.

Makes 6 servings.

Find this recipe at:

http://inet-recipes.blogspot.com/

Tamale Casserole

Tamale Casserole

1 lb. ground beef
1/2 c. chopped onion
2 Tbsp. Worestershire sauce
1/2 c. green pepper
1 (15 oz.) can tomatoes, cut in 1-in chunks
1 lb. can red kidney beans, drained
1 lb. can cream-style corn
1 can of tamales, cut into small/medium pieces
2 (8 oz.) cans tomato sauce
4 oz. wide noodles, cooked and drained
2 Tbsp. chili powder
1/2 c. shredded cheddar cheese

Brown ground beef in large skillet; drain meat.

Brown onion and green pepper and add to cooked beef. Combine tamales, kidney beans, corn, tomato sauce, noodles, Worcestershire sauce, and chili powder to meat mixture. Mix well.

Turn into 3 quart casserole dish or 13 x 9 pan. Top with cheese. Bake at 375 degrees for 35 minutes or until hot and bubbly.

Find this recipe at:

http://inet-recipes.blogspot.com/

French Steak

French Steak

2 pounds round steak
Flour, as needed
Salt, to taste
Pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
2 large onions, thinly sliced
1 clove garlic, minced
1 cup white wine
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/8 teaspoon pepper
1 cup grated Cheddar cheese
1/2 cup sour cream

Cut steak into serving pieces. Dredge steak in flour seasoned with salt and pepper.

Heat butter and oil in heavy pan; brown meat on both sides.

Remove steak from pan; add onions to pan and saute until golden.

Stir in garlic, wine, broth, Worcestershire sauce, soy sauce and pepper, being careful to stir up all browned bits from bottom of pan.

Return steak to pan, cover and simmer slowly for 1 1/2 hours or until meat is very tender.

Remove meat to a platter and keep warm.

Stir cheese into onions and pan juices until melted, then stir in sour cream and heat but do not boil.

Pour sauce over meat and serve.

Makes 4 servings.

Find this recipe at:

http://inet-recipes.blogspot.com/