MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Corn Chowder
Categories: Poultry, Vegetables, Dairy, Pork, Cheese
Yield: 16 servings

1 lb Thick-sliced bacon; chopped
3 Celery ribs; sliced
1 md Onion; chopped
1 md Carrot; chopped
1/2 c Chopped red onion
1 Bay leaf
1/4 c A-P flour
32 oz Chicken stock
10 1/2 oz Can cream of chicken soup;
- undiluted
8 oz Cream cheese; softened
3/4 c Milk
3/4 c Heavy whipping cream
+=OR=+
1 1/2 c Half & Half (UDD edit)
3 1/2 c Frozen corn
2 1/2 c Diced cooked turkey
2 c (10 oz) refrigerated
- shredded hash brown
- potatoes
3/4 c Turkey gravy
1 tb Dried parsley flakes
Thin sliced green onions;
- opt

In a Dutch oven, cook bacon over medium heat until
crisp, stirring occasionally. Remove with a slotted
spoon; drain on paper towels. Discard drippings,
reserving 1/4 cup in pan. Add celery, onion, carrot, red
onion and bay leaf to pan; cook and stir over
medium-high heat until vegetables are tender, 8-10
minutes.

Stir in flour until blended; gradually whisk in stock.
Bring to a boil, stirring constantly; cook and stir 2
minutes. Add soup, cream cheese, milk and cream; mix
well. Stir in corn, turkey, hash browns, gravy, parsley
and 3/4 cup reserved bacon; reduce heat. Cook, covered,
for 20 minutes, stirring chowder occasionally.

Discard bay leaf. Serve with remaining bacon and, if
desired, green onions.

Susan Bickta, Kutztown, Pennsylvania

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... It's not my grip on reality that i worry about. It's reality's grip on
ME!
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Coffee Cake
Categories: Fruits, Cakes, Dairy, Citrus, Nuts
Yield: 16 servings

3 1/2 c Unsweetened raspberries
1 c Water
2 tb Lemon juice
1 1/4 c Sugar
1/3 c Cornstarch

MMMMM---------------------------BATTER--------------------------------
3 c A-P flour
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1 c Cold butter; in cubes
2 lg Eggs; lightly beaten
1 c Sour cream
1 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
1/2 c A-P flour
1/2 c Sugar
1/4 c Butter; softened
1/2 c Chopped pecans

MMMMM---------------------------GLAZE--------------------------------
1/2 c Confectioners' sugar
2 ts Milk
1/2 ts Vanilla extract

In a large saucepan, cook raspberries and water over
medium heat 5 minutes. Add lemon juice. Combine sugar
and cornstarch; stir into fruit mixture. Bring to a
boil; cook and stir 2 minutes or until thickened. Cool.

Set oven @ 350ºF/175ºC.

In a large bowl, combine flour, sugar, baking powder and
baking soda. Cut in butter until mixture resembles
coarse crumbs. Stir in eggs, sour cream and vanilla
(batter will be stiff).

Spread half into a greased 13x9-in. baking dish. Spread
raspberry filling over batter; spoon remaining batter
over filling. Combine topping ingredients; sprinkle over
top.

Bake 40-45 minutes or until golden brown. Combine glaze
ingredients; drizzle over warm cake.

Amy Mitchell, Sabetha, Kansas

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Old hippies never die, they just get hippier and hippier
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