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Old 08-26-2003, 10:26 AM
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Vjumpstart Vjumpstart is offline
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Join Date: Aug 2003
Location: Anacoco, LA
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Budget Menu #2

Menu: Turkey Enchiladas, Sweet Pepper Salad, Chiffon Cake

Cost $1.72/serving 6 servings for the enchiladas and salad, 12 for the cake

TurkeyEnchiladas: 2 cups cubed cooked turkey; 1 medium onion, chopped; 1/3 cup chopped green pepper; 2 tablespoons vegetable oil; 1 cup (4 ounces) shredded Colby-Monterey Jack cheese, divided; 1 can (4 ounces) chopped green chilies; 1 cup (8 ounces) sour cream; 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted; 1/4 teaspoon ground coriander; 1/8 teaspoon cumin; 6 flour tortillas (8 inches), warmed
In a large sikillet, saute onion and green pepper in oil until tender; remove from heat. Stir in the turkey, 1/2 cup of the cheese and all the chillies; set aside. In a sauce pan, combine the sour cream, soup, coriander and cumin. Cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture.
Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly; Place seam side down in a greased 13x9x2 baking dish. Soppn remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

Sweet Pepper Salad: 3 medium green peppers, thinly sliced; 1 medium sweet red pepper, thinly sliced; 1 medium red onion, thinly sliced; 1 teaspoon grated lemon peel; 1/2 cup red wine vinegar 4 1/2 teaspoons vegetable oil; 1 tablespoon minced fresh basil; 1 tablespoon sugar; 1/4 teaspoon salt; 1/8 teaspoon pepper
In a salad bowl, combine the peppers, onion, and lemon peel. Combine vinegar and oil; pour over vegetables and toss to coat; Cover and refrigerate overnight. Just before serving add the basil, sugar, salt and pepper; mix well.

Chiffon Cake: 6 eggs, seperated; 1/2 teaspoon salt; 1 1/2 cups sugar, divided; 1/2 cup warm water; 1 1/2 cups all-purpose flour, divided; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; 1/2 cup chocolate ice cream topping
In a mixing bowl, beat egg yolks and salt for 2 minutes. Gradually beat in 1 cup of sugar; beat 2 minutes longer. Gradually add water; beat for about 2 1/2 minutes or until frothy. Beat in 3/4 cup flour. Beat in vanilla and remaining flour.
In another mixing bowl, beat the egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high, until stiff peaks form. Fold into egg yolk mixture.
Transfer to an ungreased 10" tube pan. Bake at 325 for 55-60 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan onto a wire rack; cool completely. Run a knife aroundsides of pan to remove cake. Slice; drizzle with ice cream topping.

Okay, okay. I know I said that I'd wait until next week, but I just can't help myself. ;-)

Vicki

NOTE: These recipes were taken from Taste of Home Magazine August/September 2002, pages 12-13.

Last edited by Vjumpstart; 08-26-2003 at 11:01 AM.
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