Quoting Shawn Highfield to Jim Weller <=-

We like turkey a lot and generally have at least four a year

We just bought two frozen birds at really low prices on Boxing Day.

We did exactly the same thing! 3 frozen utility birds for $10 each
and if they are anything like the one we had at Christmas excellent
birds with the giblets!

Commercial turkeys, even utility grade, have a lot more flavour than
commercial battery raised chickens and they're even cheaper. The
leftover cooked meat can be packaged in small amounts and frozen for
quick and easy meals down the road. And each carcass yields 2-3
quarts of good stock.

Now that we are a household of just two, with no ravenous teenagers,
we tend to settle for 10 to 12 pound birds and not 20+ lb monsters
even thought the larger birds are older, more flavourful and have a
higher yield (better meat to bone ratio).

I don't agree with the sentiment though that ground turkey is a
satisfactory replacement for ground beef.

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

Title: Chili (Just Like Skyline's)
Categories: Chili, Groundmeat, Beef, Veal, Spice
Yield: 8 Servings

2 lb Lean ground beef; veal or
-turkey
1 qt Tomato juice
1 ts Cinnamon
1 ts Ground cumin
1 Whole onion*
1 ts Salt
1 1/2 ts Vinegar
1 ds Worchestershire sauce
1/8 ts Garlic powder
4 ts Chili powder
1 ts Allspice
1 ts Pepper
1 ts Red pepper
5 Bay leaves

Combine meat & tomato juice. Mash together. Add remaining
ingredients. (The onion should be peeled and placed in the
pot--remove when chili is finished.) Bring to a boil--reduce to
simmer--1 1/2 hours. Remove the 5 bay leaves.

Serve this over a hotdog with grated cheese for a cheese
coney--onions and mustard are optional. Serve this by itself for
chili, over spaghetti, for a chili spaghet, or top that with
cheese for a 3-way, add onions to that for a 4-way, add beans to
that for a 5-way.

*It is important to use the whole onion and remove it. It is only
used as flavoring. This is a good recipe for kids because most hate
onions. If you love onions on your chili, make it a 4 way, or just
put chopped onions on your chili.

Posted to TNT Recipes by Mary Curtis

MMMMM





Cheers

Jim


... Alcoholism is the only disease that you can get yelled at for having.

___ Blue Wave/QWK v2.20
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Quoting JIM WELLER to SHAWN HIGHFIELD <=-

I don't agree with the sentiment though that ground turkey is a satisfactory replacement for ground beef.

Well... When you can't eat ground beef (or beef in general) for some
stupid reason it is. ;)

Shawn

... Check out Elmer over there. Elmer as in Fudd.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Quoting Shawn Highfield to Jim Weller <=-

Quoting JIM WELLER to SHAWN HIGHFIELD <=-

I don't agree with the sentiment though that ground turkey is a satisfactory replacement for ground beef.

Well... When you can't eat ground beef (or beef in general) for some stupid reason it is. ;)

That's certainly an unusual allergy or food sensitivity.

An alternative to beef for jerky, from another recipe and food group
I'm in ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Homemade Oven Rabbit Jerky
Categories: Native, Canadian, Rabbit, Dried
Servings: 4

2 lb Rabbit Meat
1/2 c Soy Sauce
1/2 c Worcestershire Sauce
1 ts Garlic powder
1 ts Onion powder
1 ts Seasoning Salt
1/2 ts Black Pepper

Place all the ingredients (not meat) into a freezer bag and shake to
combine them.

Now place meat into the bag and shake carefully to coat all the
meat.

Seal bag and refrigerate for 12 hours minimum (the longer the
better).

Place the marinated meat into a preheated oven at 250 on a rack if
possible and cook for 4 hours until the meat feels dry to touch. (if
not using a rack and just a tray then turnover half way through).

Remove from oven, place in a cool dry place to air dry for 24 hours.

Source: Equinox Wilderness Adventure

From: Sharing Cree Recipes From James Bay

MMMMM-------------------------------------------------

Cheers

Jim


... Humanity often suffers from the illusion of knowledge,

___ Blue Wave/QWK v2.20
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Hello, JIM!

Replying to a message of JIM WELLER to SHAWN HIGHFIELD:

That's certainly an unusual allergy or food sensitivity.

I'd have to look it up for details but evidently if one is bitten by a particular type of tick, one becomes allergic to certain proteins in beef and cannot eat it.

(Addendum: I read Dale's response after I wrote this message...)

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

Title: Gwendolyn's Tuna Cassarole
Categories: Main dish, Noodles, Fish, Seandennis
Yield: 6 Servings

1 16 ounce bag of wide egg
Noodles
8 oz Block of extra sharp Cheddar
Cheese
1/2 c Mexican blend shredded
Cheese
1 c Italian bread crumbs
2 5 ounce cans chunk light
Tuna in water
2 10.5 ounce cans of cream of
Mushroom soup
1/2 t Garlic salt
3 T Black pepper
1/4 c Vegetable oil

Boil egg noodles until tender with the oil, 1 tablespoon pepper, and
the garlic salt. Drain the noodles. Mix the noodles, soup, tuna and
1/2 cup of breadcrumbs with another tablespoon of pepper until fully
combined.

Slice Cheddar cheese into small slices. Top mixture with the rest of
the bread crumbs and pepper. Layer the cheese slices to cover the
top, then sprinkle the Mexican blend over top of that. Cover, put on
low heat on stovetop for 25 minutes.

Sean's note: I received this one evening from my friend, Gwendolyn,
online when I asked her what she was making for dinner. This is one
of her favorite "go to" recipes.

MM'd by Sean Dennis on 18 January 2017.

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)