Posted on 11/18/2001 11:23:31 AM PST by ChemistCat
Gee, real snazzy there, Chef Pierre.
It is my few concessions to speed in the kitchen. Usually I'm like an obsessed and demented artist scoffing and growling at anyone who is within 5'feet of the stove while i'm creating a masterpiece.
I was not aware it was loaded with MSG. I guess we are not allergic to it because my mom and grandmom have prepare this for years.
I checked the ingredients on the cans of soup and MSG is on there, however it is pretty far down on the list. All the other ingredients are fresh. I guess we are not allergic to it because my mom and grandmom fixed this for years.
You can make your own cream sauce from scratch to avoid the MSG.
Then leave out the bouillion cube and make your own cream sauce from scratch.
Wasn't getting testy - just pointing out you can adapt it if you want - Enjoy!
2. In separate bowl combine chopped turkey, chopped celery, chopped onion, leftover mushrooms, Italian seasonings, pepper, a good sprinkle of lite soy sauce and 1/4 cup of water. Cover with plastic wrap. Microwave for 10 minutes or so.
3. Mix steamed rice with turkey/vegetable mix.
4. Serve with other leftovers of your choice.
5. Cold apple cider goes well with this.
6. Dessert is homemade pumpkin pie with pecan crust and lots of lite whipped cream. (I'm on a diet.)
7. Repeat this process each night until the left overs are all gone.
Take your basic pie recipe for one pie crust shell and make these substitutions:
Replace 1 cup of the flour with chopped pecans.
SUBSTITUTE cold apple cider for the cold water.
Sprinkle crust with a general sprinkling of apple pie spice.
HINT: I never pre-bake my pie crusts, so they are fresh.
For my pumpkin filling, I use the following substitutions: egg substitute for real eggs
non-fat milk for the condensed sweetened milk
Final tip: When a recipe calls for margarine or butter, I substitue plain or vanilla fat free yogurt to replace 1/2 of the margarine or butter.
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