For the egg, turkey and tuna sandwich, hard boil the eggs. Place
Wipe turkey with damp paper towels.
Mix turkey, salad dressing, tomatoes with green chile
Whisk together soy sauce, vinegar, sesame oil, sugar and red pepper in large bowl.
Cook carrots according to package directions.
Using a slotted spoon, remove to bowl with dressing. Return carrot cooking water to boiling.
Add peas.
Return to boiling over medium heat; cook, covered, 4 minutes or until tender.
Drain.
Add with turkey and water chestnuts to carrots. Let stand 30 minutes.
Meanwhile, prepare noodles according to package directions.
Top noodles with turkey salad.
In a large bowl, combine the turkey, radishes, carrots, zucchini and onion.
In a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. Pour dressing over turkey mixture and toss to coat.
Divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds.
In a small bowl mash the hard boiled eggs with the mayonnaise.
Add black pepper and salt to taste. Stir in the dill if you wish (and the minced olives, too).
Divide and spread the mixture on two slices of bread. Arrange the spinach leaves on top. Place the other slice of bread on top.
Cut sandwich in half and enjoy!
Combine the turkey, celery, green pepper and onion in a bowl. Set aside.
In another bowl, combine mayonnaise, whipped cream, bouillon granules, salt and pepper.
Mix well.
Fold into turkey-vegetable mixture.
Refrigerate until serving time.
Mound turkey salad on crisp lettuce and circle with desired garnishes. Serves 6 to 8.
Mix turkey, salad oil, orange juice, vinegar and salt.
Let stand overnight.
Heat oven to 350\u00b0F.
In a medium mixing bowl combine turkey through lemon juice. Add mayonnaise to moisten, add cheese and toss lightly. Adjust the salt and black pepper - to taste. Add any options, adjusting to taste.
Place mixture in a lightly buttered casserole dish and cover.
Bake for 20- 25 minutes or until heated through. Serve hot over biscuits or rice.
Or serve cold as a filling for Sterling's Seashell Sandwiches recipe (Recipe #50087).
Cracklings Turkey:
Remove frozen skin from
Preheat the broiler. Place the prosciutto on a baking pan. Broil for 1 min or until crisp.
Spread two pieces of toast with dijonnaise. Top with turkey, lettuce, Parmesan cheese and prosciutto then the remaining toast slices. Serve.
Combine turkey, celery, apple, raisins, and yogurt in a medium bowl. Season to taste with salt and pepper.
Serve in pita, with a cruncy lettuce leaf.
Assemble each sandwich: spread 1/2 teaspoon butter
Place eggs in a medium saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise.
Chill in the refrigerator approximately 3 hours before serving.
lice of bread.
Layer turkey breast on top.
Place
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
1. Toast bread.
2. Smear bread with mustard and avocado.
3. Place lettuce on bread, then turkey slices.
4. Close sandwich and eat.
Combine all ingredients, mixing well.
Can be covered and refrigerated for several hours to allow flavors to blend.
Use as sandwich filling for pita bread or your favorite sandwich bread.
Canned chicken breast salad sandwich.
Drain the chicken broth
Mix and serve as salad or sandwich.