powder and hot sauce, and stir well.
In a small bowl, dissolve the flour in a
small amount of the broth (use your
fingers or the back of a spoon to break
up any flour lumps). Stir this mixture
into the remaining broth, and pour
into the turkey mixture. Cook, stirring
frequently, until the mixture is hot and
thickened. Remove from heat to cool.
Heat 1 Tbsp. of oil in medium-sized
nonstick skillet over medium heat. Add
1 tortilla, and cook until just pliable,
about 20 seconds per side. Transfer to a
paper-towel-lined baking sheet. Repeat
with remaining tortillas, adding oil as
needed.
Spread half the tomato or enchilada
sauce in a large baking dish (you may
require 2 baking dishes). Spoon 1/3 cup
chicken in the center of each tortilla.
Spread the mixture down the middle
of the tortilla, and roll it to close. Place
seam-side down in the prepared bak-
ing dish. Repeat with remaining torti-
llas and filling.
Preheat oven to 350 degrees. Top
enchiladas with remaining sauce. Cover
with foil; bake 20 minutes. Remove foil,
and bake for 10 minutes more. Serve
hot, with salsa on the side if desired.
Makes 8 servings.
BARBECUE PULLED
TURKEY
1 1/2 lbs. cooked shredded turkey
2 cups cider vinegar
2 cups prepared barbecue sauce
(sweet and tangy is best)
2 Tbsp. hot pepper sauce, such as
Tabasco
salt and pepper to taste
6 good-quality buns or rolls, any
shape
Combine all ingredients in large sauce-
pan over medium-heat. Cook, stirring
frequently, for 30 minutes. Remove
from heat, and let sit for 20 minutes
before reheating and serving on buns
or rolls. Makes 6 servings.
QUICK TURKEY STEW
2 Tbsp. olive oil
1 cup chopped onions
1 cup chopped celery
1 cup 1/2-inch diced carrots
2 cloves chopped garlic
2 Tbsp. flour
4 cups cooked turkey chunks
(without skin)
2 cups 1/2-inch diced, peeled pota-
toes
1 Tbsp. chopped fresh thyme, or 1
tsp. dried
1 chopped bell pepper, any color
1 can (about 15 oz.) chicken or
turkey broth
1 cup dry white wine
1 cup water
salt and pepper to taste
Heat oil in a large pot over medium-
high heat. Add the onions, celery, car-
rots and garlic, and saute for about
5 minutes. Stir in flour, and cook,
stirring constantly, for 1 minute more.
Add remaining ingredients, and cook,
uncovered, for about 30 minutes, stir-
ring occasionally, until the vegetables
are cooked through and the sauce is
thickened. Adjust salt and pepper to
taste, and serve hot. Makes 6 servings.
All recipes © Annabel Cohen 2011; annabelonthemenu@gmail. corn.
Manichewitz Cook-Off
his year, the national Man-0-
Manischewitz Cook-Off is asking
contestants to compete by pre-
paring their best family-friendly reci-
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in New York City on March 28, 2012,
for the $25,000 Grand Prize, which
includes a series of Maytag appli-
ances, cash and a crystal trophy.
The competition encourages at-
home chefs to experiment with
kosher products while preparing
delicious recipes that could be a new
family favorite or one that has been
shared from generation to generation.
The competition is designed to show-
case the benefits of using kosher
products as part of the home cooking
experience and to think about using
kosher products in other types of cui-
sine, whether it is Japanese, Italian,
Mexican, Greek or something else.
Recipes must include one of the
new Manischewitz All-Natural Broth
flavors — Chicken, Reduced Sodium
Chicken, Beef and Vegetable — and
may contain other Manischewitz
products as well.
Special 10 ,, Onaluersarg Detroit Profiction!
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All come with coleslaw and
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The contest deadline to submit
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— Gail Zimmerman
• • • C
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November 24 n 2011
55