CREAMY TURKEY SOUP

Ingredients:

3 cups chopped leftover turkey
8 cups turkey broth
1 12-oz can evaporated milk
2/3 cup flour
1lb small new potatoes (1 to 1 1/2 inch inches ea)
4 stems celery, finely chopped
1 bunch green onions, finely chopped
4 carrots, finely chopped
1 tsp salt
1 tsp white pepper
1 tsp thyme
1/2 tsp sage

Directions:

Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another
5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes) Serve hot.

* Prep Time 15-20 minutes * Cooking Time: 35-40 minutes

Yield: 4 Servings

Categories: Soup, Thanksgiving, Leftovers

Quotes for the Soul

SUNSHINE BREAKFAST CASSEROLE

Ingredients:

6 eggs
1 cup milk
6 oz. cheddar cheese, grated
1-lb sausage or bacon, crumbled
4 Hash brown patties, frozen
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup chopped onion

Directions:

Line an 8x8 baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper, and dry mustard. Pour over meat and hash browns. Top with grated cheddar cheese. Refrigerate overnight. Bake in a preheated oven at 350 degrees for 45 minutes to 1 hour.

Yield: 4-6 servings

Animated Signatures - Animated Names

Basil Orange Chicken Recipe

Ingredients:

8 boneless skinless chicken breast halves
1/3 cup orange juice
3 Tablespoons canola oil
3 Tablespoons honey
2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon dried basil
3 Tablespoons vegetable oil

Directions:

Rinse the chicken and pat dry. Place in a sealable plastic food storage bag. Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly. Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade. Brown the chicken on both sides in the vegetable oil in a skillet; drain. Arrange the chicken in a glass baking dish. Pour the reserved marinade over the chicken. Bake at 350 degrees for 25 minutes or until tender. Serve hot or cold.

Serves: 8

Graphic Humor

Tiny Corn Fritters

Ingredients:

17-ounce can cream style corn
1-1/2 cups cracker crumbs
1 large egg
1/2 teaspoon grated onion
Salt and pepper

Directions:

Mix all ingredients the day before cooking so crumbs will absorb moisture. Drop from a spoon into hot fat and fry until brown. Drain on paper towel. These may be kept in a warm oven for refill during a party.

Serves: 6

Animated Signatures - Animated Names

PUMPKIN POUND CAKE w/CREAM CHEESE ICING

Ingredients:

Cake

2 cups plain flour
2 cups sugar
2 teaspoons soda
4 eggs
1 tablespoon cinnamon
1 cup oil
1/4 teaspoon salt
2 cups pumpkin (16 oz can)

Cream Cheese Icing

8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners sugar
1 stick butter

Cake Directions:

Mix ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost.

Icing Directions:

Let cheese and butter soften and mix with sugar and vanilla and spread on cake.

Yield: 1 Cake

Categories: Desserts, Cake

Low Fat Recipes

DOUBLE BAKED SWEET POTATO

Ingredients:

6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

Directions:

Preheat oven to 400 degrees. Rub skins with oil wrap each in aluminum foil. Bake in preheated oven for 1 hour, or until soft when poked in the center. In a large bowl combine cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh into the creamy mixture. Caution they will be very hot so this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back into each potato skin and bake for about 10-15 minutes more at 350 degrees just to heat through.

Yield: 12 Servings

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