TURKEY PICADILLO

• -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).