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FareShare Gazette -- February 2006 Recipes

FareShare Gazette -- February 2006 Recipes comes together with Ground Red Pepper, Great Northern Beans Drained, Chicken Broth, All Purpose Flour, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 pinch
• 15 1/2 oz
• 28 oz
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 1 pinch

Method (preview)

1. 1

   In a 4- to 5-quart slow cooker, mix all ingredients except turkey, corn, flour, water and lime.

2. 2

   Place turkey on bean mixture.

3. 3

   Cover; cook on low heat setting 8 to 10 hours.

4. 4

   Place turkey on cutting board.

5. 5

   Remove meat from bones; discard bones.

6. 6

   Cut turkey into bite-size pieces.

7. 7

   Add turkey and corn to cooker.

8. 8

   In small bowl, mix flour and water, stir into turkey mixture.

9. 9

   Increase heat setting to High. Cover; cook for 20 to 30 minutes or until thoroughly heated and slightly thickened.

10. 10

    Grate zucchini, carrots and beet.

11. 11

    Chop onion, mince garlic.

12. 12

    Mix all ingredients together and spread in a 8x10 oven dish.

13. 13

    Bake for 35 minutes at 350 F.

14. 14

    Use this spread in sandwiches, on a baguette, vegan crackers or just with a side dish.