Sandwiches Newsletter


November 25 2011 Sandwiches Newsletter

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Indian Fry Bread and Chili with Beans

Greetings from the Land of OZ!
If you live in the United States, I hope you had a wonderful Thanksgiving with a lot of turkey left over. Here is a quick recipe for Creamed Turkey.

Open Faced Creamed Turkey Sandwiches Recipe

1 cup of chopped cooked leftover turkey (light or dark meat)
1 1/2 tablespoon butter
1 1/2 tablespoon flour
1 1/2 cup milk
onion powder to taste
salt to taste
pepper or white pepper to taste

In a heavy skillet, melt the butter. Add the flour and stir until it makes a paste. Cook, stirring constantly, until it is just ready to brown off. Slowly add the milk, stirring constantly to avoid lumps. Add the seasonings and turkey as the sauce begins to thicken. Cook until it becomes your desired thickness. If you want a thinner sauce, slowly add a little more milk. Make sure that the turkey is heated through.

Serve the creamed turkey on buttered toast. I like to use a nice sourdough.

Enjoy your leftover turkey! This is extreme comfort food.

When there is a chill in the air, it is chili time. There are so many ways to serve it. One way is on Indian Fry Bread. Make an Indian taco using the Fry Bread. You don’t have to wait for a Pow-Wow to enjoy Indian Fry Bread and Chili with Beans. You can make both at home. This is a hearty meal that will feed a crowd. It’s tasty and sure to please!

If you don't feel like Fry Bread, but you have some hot dogs in your freezer, this is a good topping. Make a chili dog! Experiment with adding chopped onions and cheese to top your chili dog off.

Until we meet again,

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Connie Mistler Davidson, Sandwiches Editor

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