1.Savory Turkey Scallop
Makes 10 servings
18-ounce package seasoned stuffing mix
Butter or margarine
3/4 cup onions chopped
3/4 cup celery chopped
3/4 cup butter or margarine
3/4 teaspoon poultry seasoning
3 cups turkeys diced cooked
1/2 cup flour
4 cups chicken broth or bouillon
5 eggs lightly beaten
1/4 cup almonds toasted slivered (optional)
Creamy Mushroom Sauce (see below)
Preheat oven to 325°. Grease a 13 x 9 x 2-inch baking dish. Prepare stuffing with water and butter or margarine following package directions for moist stuffing.
In a large skillet over medium heat, saute onion and celery in 1/4 cup of the butter or margarine until tender. Remove from heat. Stir in stuffing and poultry seasoning. Spread in bottom of baking dish. Top with turkey.
In a medium saucepan over medium heat, melt remaining 1/2 cup butter or margarine. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon. Stirring, bring to a boil and boil until thickened. Gradually stir about one-third of the hot mixture into eggs, then stir back into hot mixture in saucepan. Pour over turkey.
Bake for 35 minutes. Sprinkle with almonds if desired. Bake 10 to 15 minutes longer or until a knife inserted in center comes out clean.
To serve, cut into squares. Serve sauce separately.
Makes 8 servings
4 chicken breasts cooked and shredded
1 cup spicy sauce
1 16-ounce can refried beans
1 /2 cup shredded longhorn cheese
1 head lettuce
1 cup picante sauce
1 cup sour cream
2 cups flour
1 teaspoon salt
1/4 cup vegetable shortening
3/4 cup water hot
Mix chicken and picante sauce together and fry a little if you want. Fry beans in skillet and season as desired (I usually add salsa). For flour tortillas, mix all ingredients together, shape into balls, roll out on a well floured surface turning over while rolling. Place a spoon full of beans on tortilla and spread in the center. Top with chicken and cheese. Fold opposite sides of tortilla in and starting with the side closest to you, roll the tortilla and fasten with a toothpick. Deep fry until golden brown on both sides. Serve with picante sauce, lettuce, and sour cream.