Break frame and place in large Dutch
Break turkey frame or cut in half with<
Place turkey frame in large Dutch oven with water, onion, and salt.
Bring to boiling; reduce heat and simmer, covered, 1 1/2 hours.
Remove turkey frame; cool till it can be handled.
Remove meat from bones; discard bones.
Remove onion from broth.
Stir in fresh vegetables.
Bring to boiling.
Reduce heat; cover and simmer for 45 minutes.
If desired, add homemade noodles or packaged egg noodles; simmer uncovered 8 to 10 minutes or until noodles are done.
Can freeze leftovers.
Makes 12 servings.
Cook frame in 5 1/2 quarts water until meat can be removed from bones easily.
Strain.
Cook onions and tomatoes in strained broth for 1 hour.
Add beans and cook 15 minutes; add carrots and herbs.
Cook an additional 15 minutes.
Add noodles and salt; cook 5 minutes.
Add zucchini and cook another 3 minutes.
Turn off heat and add chopped turkey.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Break frame in half.
Place in a Dutch oven with water, 1 quartered onion and salt.
Bring to a boil; reduce heat and simmer 1 1/2 hours, covered.
Remove frame.
Cool.
Strain broth and return to Dutch oven or large pot.
Add turkey meat from frame. Add broth, pepper and tomatoes.
Stir in vegetables.
Bring to a boil; reduce heat and simmer for 45 to 50 minutes.
Stir in uncooked noodles; simmer 15 minutes.
Serve.
Great for leftover turkey!
In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
Season to taste with salt and pepper and serve.
Put a meaty turkey frame into a large pot.
Add 3 quarts of water and 1 to 2 tablespoons salt.
Heat to boiling; skim foam. Cover and simmer 2 hours or longer.
Strain broth and refrigerate. Remove fat from surface.
When turkey frame is cool, pick off meat. Combine broth with vegetables and seasonings.
Heat to boiling. Simmer 10 minutes.
Stir in noodles.
Simmer until noodles are tender, about 5 to 10 minutes.
Stir in turkey and heat through.
Cut center of bread with cookie cutter to make a hole in bread.
Melt butter in frying pan.
Place bread in butter and break egg in the hole in the bread.
Fry until egg is done. Butter round piece and serve with frame.
Kids love this one!
Slice cucumbers, onions, peppers and whole garlic cloves.
Add salt.
Cover with cracked ice.
Mix thoroughly.
Let stand 3 hours.
Drain thoroughly.
Combine remaining ingredients.
Pour over cucumber mixture.
Heat to boiling.
Seal in hot sterilized jars.
Place turkey frame in a large cooking vessel.
Add leftovers and remaining ingredients.
Bring to a rolling boil; lower heat. Cover.
Simmer for 1 hour.
Add 1 cup instant rice just before cutting off heat (for a thicker soup).
Yields 8 servings.
With a glass or a biscuit cutter, cut out a circle from the middle of a piece of bread.
Eat the bread circle while you wait for the butter to melt in a skillet.
Place bread frame into skillet.
Break open egg into the hole in the bread.
Fry egg until done, turning over once with a spatula.
It is not necessary to saute any item in this recipe.
Combine the tomatoes, chicken broth, celery, onions, oregano, rosemary, bay leaves, basil, garlic, black pepper, salt and olive oil. Bring all ingredients to a boil for 2 to 4 hours. Thicken with the dissolved cornstarch.
Serve over pasta of your choice.
Top with grated Parmesan cheese.
You can also add meat or sausage of your choice to the sauce. This sauce can be bottled and frozen for later use.
Serves 8 to 10 persons.
Put in bowl in order given.
Mix after last item is added; beat well.
Bake at 350\u00b0 for 20 to 25 minutes.
Frost.
Place each item in separate dishes in order as listed for buffet serving.
Heat oil in saucepan.
Add onion, green pepper, celery and garlic and saute over medium heat until tender; do not brown.
Add tomatoes, tomato puree, bay leaf, thyme, salt and pepper.
Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours.
Taste for seasoning.
May need some sugar to cut acidity of tomato products.
Add shrimp, scallops or any other seafood item.