Nacho Turkey Casserole

Nacho Turkey Casserole
Makes: 8 servings

5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella
cheese

1. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole.
Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine
turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the
remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10
minutes more or until heated through.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square
baking dish.

Marmalade Chews

Marmalade Chews

1/4 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup orange marmalade
1/2 cup chopped pecans, optional

For The Frosting:
2 cups confectioners' sugar
2 tbsp butter, melted
1 tsp orange peel, grated
2 to 3 tbsp orange juice

In a large bowl, cream the shortening and the sugar until light and fluffy. Beat in the egg. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Stir in the marmalade and the pecans if desired. Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 F for 10-15 minutes or until golden brown. Remove to wire racks to cool. Makes about 4 1/2 dozen

Oriental Turkey Noodle Salad

Oriental Turkey Noodle Salad

1 package (3 ounces) chicken-flavored instant Oriental noodle soup mix
1/2 teaspoon sesame oil
1/2 teaspoon reduced-sodium soy sauce
1/8 pound fresh snow peas
3/4 pound fully cooked oven-roasted turkey breast, cut into 1/4-inch cubes
4 ounces water chestnuts, drained and sliced
2 large fresh mushrooms, cleaned and sliced
1/2 cup diagonally-cut carrots
2 tablespoons sliced green onions

Prepare soup mix according to package directions.

In small bowl combine sesame oil, soy sauce and prepared soup mix. Cover and refrigerate.

Blanch snow peas by plunging pea pods in boiling water for 45 seconds. Immediately drain and plunge into ice water.

In large bowl combine cooked turkey, water chestnuts, drained snow peas, mushrooms, carrots and green onions. Fold noodle mixture into turkey mixture.

Cover and refrigerate 2 hours.

Makes 4 servings.