Title: Turkey Picadillo
Categories: Turkey, Chicken, Mexican
Yield: 2 Servings

-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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini