Mccalls Cooking School Deluxe Turkey Salad Recipes

MCCALL'S COOKING SCHOOL DELUXE TURKEY SALAD

Steps:

• Wipe turkey with damp paper towels.
• In an 8-quart kettle, combine broth, water, onions (each stuck with 4 whole cloves), celery, carrots, salt, peppercorns and bay leaf. Bring to a boil and add turkey breast. Bring back to boiling; reduce heat and simmer gently, covered, for about 2-1/2 hours or until turkey is tender. Remove from heat. Let stand, frequently spooning broth over turkey for 1-1/2 hours, or until cool enough to handle. Or you may refrigerate overnight, covered. Lift out turkey. Reserve broth for another use.
• Remove the skin from the turkey breast. With a sharp knife, remove the breast meat in slices 1/2-inch thick. To make the dressing, in a large bowl combine oil, lemon juice, onion juice, tarragon, scallions, parsley, salt and pepper; stir to blend. Slice celery thinly on the diagonal to measure 4 cups; chill.
• Cut sliced turkey into 1/2 to 3/4-inch pieces -- you should have about 8 cups. Add to dressing in large bowl. Toss lightly to coat well. Refrigerate, covered, until serving time, at least 1 hour or longer.
• Make radish roses and refrigerate in ice water to open "petals" -- at least an hour.
• Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well.
• To serve: Spoon salad on a chilled platter lined with lettuce leaves. Garnish with watercress, radish roses and toasted almonds. (To toast almonds, in shallow pan bake at 350 degrees for 10 minutes or until golden.).

TACO SALAD BOWL MCCALL'S COOKING SCHOOL

Steps:

• In a medium-sized skillet, place ground chuck and minced garlic.
• Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned.
• Transfer meat and garlic to a colander and drain off and discard fat.
• Return skillet to heat.
• Add chopped green chilies, undrained whole peeled tomatoes, chili powder, salt, and pepper to meat and garlic in skillet.
• Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture.
• While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts or 8 cups of lettuce greens. Set aside. Refrigerate if not using right away.
• Shred cheddar cheese and set aside.
• Cut out and discard core of tomato. Chop tomato coarsely.
• Wash scallions and trim off and discard root ends.
• Chop or slice enough scallions to yield about 1 cup.
• Remove meat mixture from heat and cover to keep warm and set aside.
• Just before serving, place lettuce in a large chilled bowl and arrange tortilla chips around outer edge.
• Top lettuce with meat mixture and sprinkle cheese, scallions, chopped tomato, and sliced olives around meat mixture.
• Top with a dollop of sour cream garnished with scallions and hot red peppers.
• Toss just before serving.