Turkey Club Burrito

Turkey Club Burrito
Recipe By : Louise
Serving Size : 6
Categories : Entree
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6 each flour tortilla -- Whole Wheat
6 ounces turkey breast
6 ounces ham
6 ounces american cheese -- low Fat
3 ounces lettuce -- shredded

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1. Assemble sandwiches -- each containing 1 slice of ham, 1 slice turkey, 1 slice of cheese, & about 1/2 oz. of shredded lettuce. Roll and serve with mayo & mustard on the side.

Ranch Stew

Ranch Stew
Recipe By : Louise
Serving Size : 10
Categories : Soup
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2 pounds lean beef -- or any leftover meat
1/2 package frozen carrot slices
1/3 cup onion flakes
2 quarts beef bouillon -- base and water
2 1/2 tablespoons worcestershire sauce
1 can potato -- diced
1/2 package frozen peas
1/2 teaspoon black pepper
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1. If using raw meat, saute the meat first before adding remaining ingredients.
2. Heat, thicken -- if desired -- serve.
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Serving Ideas : To make a thicker stew, thicken with roux before serving.
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NOTES : If made using poultry, substitute chicken base for beef base.
If made using pork, substitute ham or pork base for beef base.
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Base=boullion paste, cubes, or powder
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Iowa Corn Chowder

Iowa Corn Chowder

Recipe By : Louise
Serving Size : 12
Categories : Soup
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3 tablespoons onion flakes
2 stalks celery -- diced
3 tablespoons green peppers -- chopped
1 can corn
1 can creamed corn
1 can potatoes -- diced

1 1/4 quarts water

5 vegetable broth -- cubes

2 drops liquid smoke flavoring -- or Maggi seasoning
2 drops tabasco sauce
1 1/2 cups cream sauce mix
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1. Mix and heat all but cream sauce mix.
2. Fold in cream sauce mix, heat until thick. Serve.

Seafood Bisque

Seafood Bisque
Recipe By : Louise
Serving Size : 8
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1/2 pound surimi seafood -- thawed & cubed
1/4 cup margarine
1/2 teaspoon paprika
1 quart chicken bouillon
1/4 teaspoon white pepper
1 cup white sauce -- mix-premade
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1. Melt butter, add paprika and saute sealegs. Add chicken base and water - bring to a boil. Whisk in cream sauce mixture and cook until thick.
2. A small amount of rice may be added to the broth stage for an even thicker soup.

WHITE SAUCE MIX

From time to time recipes will appear here listing "white sauce mix" as an ingredient.  Below is the formula I use for white sauce mix.  It's the basic ingredient in most of our cream soups, like seafood bisque, & summer vegetable bisque.  Because it's made with nonfat milk, it is better for you than adding heavy cream or half and half to your favorite cream soup recipes.

WHITE SAUCE MIX
Recipe By : Louise
Categories : Sauces Mixes
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2 C Instant Nonfat Dry Milk
1 C Unbleached Flour
1 C Butter or Margarine
2 ts Salt
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1. In a large bowl combine dry milk, flour, and salt.
2. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs.
3. Lightly pack in a large airtight container. Store in refrigerator. Use within 2 months. Makes about 1 quart of mix.
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TO MAKE BASIC WHITE SAUCE:
Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce.
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VARIATIONS:
Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to
1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted.
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Trail Mix Bread

Trail Mix Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish, Bread, Breakfast
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2 3/8 cups trail mix
1 5/8 cups hot water
1 1/8 tablespoons baking soda
1 1/4 cups sugar
3 1/4 tablespoons oil
3/8 teaspoon salt
2 3/8 cups flour
3/8 teaspoon cinnamon -- optional
3/8 teaspoon almond extract -- optional
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1. On the day before baking place trail mix in a large bowl and cover with hot water -- stir in baking soda. Cover with plastic wrap and leave at room temperature overnight to plump fruit. All of the liquid in this mixture is used in the recipe so DON'T DRAIN!
2. Mix together the trail mix (plus its liquid), sugar, oil, salt, & flour. Add cinnamon and almond extract. The batter should be thick enough to spoon. If too thin, add a little flour.
3. Spoon batter into greased loaf pan and smooth. Bake at least 1 hour until the bread are a rich, deep brown.
4. Cool, cut and keep wrapped tightly. This bread will keep up to 4 months if wrapped and stored in the refrigerator.