* 1 1/2 pounds lean ground turkey
* 1 egg
* 1 1/4 cups dry bread crumbs
* 1 (1 ounce) package ranch dressing mix
* 1 tablespoon Worcestershire sauce
* 1 onion, minced
* 1 green bell pepper, minced
*
* 1 (12 fl oz) can Dr. Pepper®
* 1 tablespoon Worcestershire sauce
* 1 cup ketchup
* 1 cup diced tomatoes in juice
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
1. Preheat an oven to 375 degrees F (190 degrees C).
2. Place the turkey, egg, bread crumbs, ranch dressing mix, and 1 tablespoon of the Worcestershire sauce into a mixing bowl along with 3 tablespoons of the minced onion, and 3 tablespoons of the minced bell pepper. Set the remaining onion and bell pepper aside. Form the turkey mixture into 2 inch meatballs, and place into a 9×13 inch baking dish.
3. Bake uncovered in the preheated oven for 15 minutes. While the meatballs are baking, stir the remaining onion and bell pepper in a bowl along with the Dr. Pepper®, 1 tablespoon Worcestershire sauce, ketchup, diced tomatoes, salt, black pepper, and garlic powder. Once the meatballs have cooked for 15 minutes, remove them from the oven and pour the sauce overtop. Cover the dish with aluminum foil and return to the oven.
4. Bake for 30 minutes, then remove the foil and continue baking 15 minutes more. Remove from the oven and allow to stand 15 minutes before serving.
4 ounces medium white noodles, 2 cups
1 package frozen broccoli spears
2 tablespoon butter or margarine
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon pepper
2 cups milk
1 cup (1/4 pound).
Grated american cheese
2 cups cut up cooked turkey
1/3 cup slivered toasted almonds
Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat. Stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerets whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerets on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot.
4 teaspoons margarine
1 cup onion, chopped
1 garlic clove, minced
8 ounces ground turkey, cooked and crumbled
2 mild canned green chilies, chopped
4 teaspoons tomato paste
1 teaspoon chili powder
1/2 teaspoon salt
1 dash salt and ground pepper
2 ounces cheddar cheese, shredded
3/4 cup flour, all purpose
1/2 cup buttermilk
2 eggs, large
1/4 teaspoon baking soda
Preheat oven to 425 degrees. In 8 inch skillet, heat 1 tsp. Margarine over medium heat until bubbly and hot. Add onions, bell pepper, and garlic and sauté until pepper is tender, about 3 minutes. Add meat, chilies, tomato paste, chili powder, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, for about 5 minutes to blend flavors. Transfer mixture to 9 inch pie plate and sprinkle with cheese. In blender, combine remaining 3 teaspoons margarine with the flour, buttermilk, eggs, baking soda, and dash of salt. Process until smooth. Pour batter over meat mixture and bake until crust is golden brown, about 30 minutes.
