LEBANESE HIPPO STEW

Ingredients:
1 pound of ground turkey
1/2 cup of diced onion
1 pound potatoes, peeled and sliced
1/2 head cabbage, sliced into 1/4" thick slabs
1 can stewed tomatoes
1/4 cup green pepper

Directions: Combine 1/4 cup of diced onion and 1/4 cup green pepper with ground turkey and form a huge patty
that covers the bottom of a large pot. Cover the entire patty with a layer of sliced potatoes. Cover the layer of
potatoes with a layer of cabbage. Sprinkle some of the remaining diced onion among the layers. Layer it with
alternating potato slices and cabbage slices until both ingredients are used up, each one including a sprinkle of
diced onion. Open the can of stewed tomatoes, and pour over the top of the entire contents of pan. Heat on
very low heat stovetop for an hour and a half, or until cabbage and potatoes are tender, and tastes combine.
Serve as a meal in itself with your favorite side dishes. Oh, and make sure you cover it while simmering, and
do not let contents run dry. There should be enough liquid in the can of stewed tomatoes to keep the bottom
from scorching. (You can't stir this meal!)
When making it for the first time, check it often, and if need be, add water.

MANDARIN CHICKEN

4 boneless, skinless chicken breasts
2 zucchinis
1 large carrot
1 large yellow onion
1 red bell pepper
6 button mushrooms
½ can chicken stock
1 can mandarin orange slices
tarragon
cayenne pepper
powdered ginger
salt
pepper

Julienne bell pepper, carrot, and zucchinis into about equal size strips.
Slice onion into slices and separate rings.
Slice mushrooms.
Season both sides of chicken with salt, cayenne and ginger.
Use about 2 tablespoons of oil in a hot pan and sear both sides of chicken for about 3 minutes each.
Put about ½ the onions and ½ the bell peppers on the bottom of a casserole dish. Add the broth.
When chicken is seared, place on in casserole. Put orange slices on top of chicken, juice and all.
Add the rest of the veggies, shrooms and onions. Season with salt, black pepper, tarragon and a little
more ginger. Cover with foil and cook for 40 minutes at 350 degrees. After 40 minutes, remove foil
and broil for about 5 minutes. Serve with rice or noodles.

TURKEY BURGER POTATO PIZZA

4-5 med potatoes, shred and brown in 12 inch skillet, season to taste.
In a small non-stick pan or skillet cook together:

3/4 lb ground turkey
green peppers
onions

Season to taste. Top potatoes with meat and a small can of mushrooms (or fresh sliced mushrooms, sautéed)
pour over top: 1 beaten egg. Simmer until potatoes are cooked. Top with shredded fat free cheddar cheese and
chopped tomatoes (optional)

CROCK POT CHICKEN GUMBO

To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should
be a coppery color, similar to a tarnished penny.

1/3 cup all-purpose flour
1/3 cup Canola oil
3 cups water
1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
2 cups sliced okra or one 10-ounce package frozen whole okra, partially thawed and cut into 1/2-inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 cups hot cooked rice

For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook
over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and
stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.
In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat.
Serve over the hot cooked rice. Makes 5 servings.

QUICK AND EASY STEW

Layer in a 2 quart casserole or small roaster:

1 -1.5 pounds lean stew meat
4 - 6 potatoes cut up in bite size, no need to peel
2 -3 celery stalks
carrots (I buy the fresh ones already peeled and cut)
1 can of green beans - do not drain
1 can of corn - do not drain

Spread 1 package of Lipton onion soup mix on top and then spread 1 can of tomato soup on top of that.
Add 1/2 to 3/4 can of water and I added a capful of Kitchen Bouquet for color and flavor.
Cover and bake at 350 for 1.5 hours. Stir half way through. It is so good and easy.
No need to brown the meat first. Enjoy.

STUFFED PEPPERS

2 Large Bell Peppers (color of your choice)
Cut off tops and clean out and wash...set aside

Cook 1 small bag of Yellow Saffron Rice according to pkg directions
When rice is done, mix in 1 cup of raisins, little salt & pepper & garlic (I use sea salt) If you are a meat eater
add 1 lb. of cooked ground turkey to the rice mixture.

Stuff each Pepper with the rice mixture. Put tops back on peppers.

Put in glass casserole dish and pour tomato juice (V-8) is good over peppers till it stands about 2 inches in bottom of dish.

Cover with alum. foil and bake at 325-350 for about 1 hour. When peppers feel soft with a fork, take foil off for a few minutes and brown some.

According to the size of your peppers, you may have some rice mixture left over. Use it however you wish.

Honey Sesame Shrimp
10-12 Exra Large Shrimp
1/8 cup sesame oil
1/8 cup cooking wine or dry sherry
1/8 cup soy sauce
2 Tlbs honey
1 clove of minced garlic
5 Spice powder to taste
Ginger (fresh or powder)
Scallions

Toast sesame seeds till they are light brown. Marinate shrimp 30 minutes. Cook rice 15 minutes, add shrimp and cook until they turn pink.