Wow!

I'm not sure quite how I did it, but if you click on the title of the recipe, the page on My Recipes comes up! I thought the link didn't work!

Fiesta Turkey Soup With Green Chile Biscuits

We used the last of our turkey to make this soup and John and Andy loved it - said to make it again. Except for the cheese and sour cream, which you could leave out, it's also very healthy. You can find and print this recipe out on myrecipes.com.

1 medium onion, diced
1 tsp. veg oil (I had to use more)
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15 oz) can chili beans
3 1/2 cups chicken or turkey broth
1 (11 oz) can whole kernel corn with red and green peppers, drained
1 (10 oz) can diced tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Toppings: sour cream, shredded Mexican four-cheese blend

Saute onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and saute' 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits. (search recipe on myrecipes.com - a Bisquick recipe) I can add it here if you would like. It's basically Bisquick biscuits (either cut out or dropped) - but add drained green chiles and shredded 4-cheese Mexican cheese to them when you mix it up.

Note: For our own personal tastes, I chose the mild versions of each of the canned items.

Yield: Makes 8 servings
Southern Living, November 2004

Leftover Turkey?

My Aunt Marian gave me this recipe for leftover turkey or chicken- yum!
Chicken Casserole
1 pkg pepperidge farm stuffing (4 cups)
1 stick melted margarine
3 cups cooked chicken, turkey or tuna
1 can cream of chicken soup
8 oz sour cream
2 cups chicken broth

Mix stuffing with margarine, holding back 1 cup for topping. Spread stuffing in bottom of 9x13-inch pan.
Spread meat evenly over stuffing. Mix soup and sour cream in a bowl, then spread over meat layer. Top with remaining stuffing. Pour broth over top. Cover and bake 45 minutes at 350. Uncover and bake an additional 5-10 minutes to brown. Serves 8-10.

She also gave me another one a long time ago that goes well on a cold day...

Sophie's Vegetable Medley
½ cup sliced onion
2 cups carrot strips
1½ cups celery strips
2 cups green beans, fresh or frozen
¾ cup green pepper strips
2 cups canned stewed tomatoes
4 Tbs butter
1 Tbs sugar
3 Tbs tapioca
salt and pepper to taste

Mix all together and place in covered casserole. Bake at 350° for 2½ hours or cook in crockpot for 8 hours on low.