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Smoked Turkey and Fresh Vegetable Salad
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Turkey and Oriental Noodle Salad
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AmountIngredient
1 Cup  celery, diced
1/2 Cup  chestnuts, oven toasted to a light brown
1/2 Cup  cider vinegar
1/2 Cup  coarsely grated carrot
1 Cup  corn, cut from cob
1 Cup  cubed red-skinned potato, steamed
4 Teaspoons  dark roast sesame oil
1 Teaspoon  Dijon mustard
1/2 Teaspoon  dill weed
2 Teaspoons  dry mustard
1-1/4 Pound  dry thin Chinese egg noodles
As needed  egg wash
1 Cup  fresh broccoli flowerettes
2-1/2 Cups  fresh button mushrooms, sliced
1-1/4 Teaspoons  fresh ginger, grated
1 Teaspoon  fresh lemon juice
1 Teaspoon  fresh parsley, chopped
1/8 Teaspoon  garlic powder
1-1/4 Teaspoon  garlic, minced
1-1/4 Cups  green onions, sliced thin
2 Quarts  heavy cream
40 Each  leaf lettuce leaves, washed and dried
1/4 Cup  light soy sauce
As needed  Melinda's hot sauce
1 Cup  onions, finely chopped
 ORIENTAL DRESSING
1 Cup  parsley, chopped fine
1/4 Cup  potato starch
1 Cup  potatoes, peeled, large dice, blanched until tender
1 Sheet, 10" X 15"  puff pastry dough, thawed
1 Pound, 10 Ounces  PULLED TURKEY, cut into 1/4-inch julienne strips
2 Medium  red bell pepper, sliced julienne
1/3 Cup  reduced-calorie mayonnaise
2 Cups  rich TURKEY STOCK
As needed  salt and freshly ground pepper
1/4 Cup  seeded & thinly sliced sweet red bell pepper
1/2 Pound  SMOKED TURKEY BREAST, skin removed & cut into 1/2-inch cubes
3-1/3 Cups  snow peas
2 Tablespoons  sugar
1/4 Cup  thinly sliced green onion
1/2 Cup  thinly sliced yellow squash
1/2 Pound  TURKEY BACON, diced
8 Ounces  TURKEY TENDERLOIN
4 Teaspoons  unsweetened, smooth peanut butter
1/4 Cup  vegetable oil
5 Cups  zucchini, halved lengthwise & sliced diagonally




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