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TURKEYS2
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1989-11-24
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TURKEY STEW WITH DUMPLINGS
1-1/4 lb. turkey breast
tenderloins
4 slices diced bacon
4 carrots, cut in chunks
2 small quartered onions
(I use diced)
2 stalks celery, cut in chunks
2 c. water, divided
1 10-3/4 oz. can chicken broth
1/4 t. rosemary
1 bay leaf
3 T. flour
1 c. bisquick
1/3 c. milkSaute bacon in Dutch oven until partially crisp. Cut turkey
into 1 inch chunks and add with onion. Suate until meat is no
longer pink. Add carrots, celery, 1 and 3/4 cup water, broth,
rosemary and bay leaf. Bring to boil, reduce heat, cover and
simmer for 20 minutes. Mix flour with 1/4 c. water and stir into
stew mixture. Bring to boil, stirring constantly. Remove bay
leaf. Salt and pepper to taste. Mix bisquick and milk and drop
by rounded tablespoons onto stew. Cook uncovered for 10 minutes.
Cover and cook 10 minutes longer. Makes 4 to 5 servings.
Date Entered: May 29, 1989
By: Donna Endreson