* Exported from MasterCook * TURKEY PICADILLO Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Turkey Chicken Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -JUDI M. PHELPS 2 tb Vegetable oil 1 sm Or 1/2 large onion -- chopped 1/2 Green bell pepper -- chopped 1/2 lb Ground turkey or chicken -(about 1 cup packed) 2 md Ripe tomatoes OR 4 Plum tomatoes -- peeled, -seeded, and chopped 1/2 ts Dried oregano -- crumbled Salt and pepper 3 tb Raisins 1/4 c Diced green olives 1 tb Capers -- rinsed and chopped 1 Hard-boiled egg Heat oil in skillet, add onion and pepper, and saute over medium heat 7 minutes or until softened. Add turkey and saute, stirring, until it changes color, about 3 or 4 minutes. Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat 5 minutes. Remove from heat. Stir in remaining ingredients. Taste and adjust seasoning. Picadillo can be kept, covered, 2 days in refrigerator. Serve hot. Serving suggestions: Use as a filling for stuffed peppers, tamales, tortillas, or empanadas. It can also be served by itself accompanied by rice or tortillas. Makes 2 servings (4 servings with tortillas). Makes 2 servings (4 servings with tortillas). Source: Faye Levy's International Chicken Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com Makes 2 servings (4 servings with tortillas). - - - - - - - - - - - - - - - - - -