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24 November 2005 @ 01:14 pm
Thanksgiving Dinner in the NL  
I'm not going a very traditional route, mainly because it's only two of us. Though I am using turkey...

Northwoods Wild Rice Soup
3 cups cooked wild rice
2 cups cooked chicken or turkey, cubed 1-inch
8 ounces (1 cup) cooked ham, cubed 1/2-inch
2 medium carrots, shredded
2 stalks (1 cup) celery, sliced 1/2 inch
1 quart (4 cups) half & half
1 cup chicken broth
1/4 cup sherry or chicken broth
1 medium (1/2 cup) onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter, melted
1. Combine all ingredients except flour and butter in 6-quart saucepan. Cook over medium heat, stirring occasionally, until heated through (15 to 20 minutes).
2. Stir together flour and butter in small bowl; stir into hot soup. Continue cooking, stirring occasionally, until thickened (5 to 8 minutes)

Italian Light and Easy Turkey Tenderloin
1/2 cup carrots, cut into 1/4 inch julienne strips
1/2 pound turkey tenderloins
2 green onions, sliced
2 sliced red or green peppers
1/4 teaspoon Italian seasoning
1 tablespoon reduce-calorie Italian salad dressing
1, On a 12 x 16 inch foil rectangle, place carrots and top with tenderloin. Arrange onions and pepper over tenderloin. Sprinkle with Italian seasoning.
2. Fold edges of foil up to form a bowl shape. Pour Italian dressing over tenderloin. Bring two opposite foil sides together above food; fold edges over and down to lock foil. Fold short ends up and over.
3. On a small cookie sheet, place foil bundle and back at 400 F (200 C) 20 to 25 minutes or until meat reaches 170 F (77 C). Check doneness by opening foil bundle carefully to insert meat thermometer in thickest part of meat.

cross-posted to my journal
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