S.O.S. Recipe need with Worthington Turkey in ingredients!

[Guest guest]

Hi,

 

I'm looking for a good recipe that use Worthington Turkey (sometimes

sliced, sometimes in a roll).

 

I have about half of the large Worthington turkey roll left over and

wanted to include it in some sort of entree. Thanks, Nancy T.

 

Send Nan7banner email if you have one by Wed ... making it for

my folks down south tomorrow

[Guest guest]

I have never heard of Worthington Turkey is that a vegetarian product?

Steph

 

 

 

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and

lay it on us.

 

 

[Guest guest]

Nancy,

Here are 4 recipes that you could cut your Worthington " Turkey " up to use in.

I love to slice that and put 4 in a zip loc bag to freeze and use later on for

hoagie sandwiches.

 

Just substitute the Worthington " Turkey " for the FriChik in these recipes.

 

Vegetable Pot Pie

2 c.potatoes, diced small

1 1/2 c. carrots, diced small

1/2 small onion, chopped

1 16 oz Green Peas, frozen

1 c. gluten or Worthington Fri-Chik, chopped small

 

Cream Sauce

2 T. Unbleached All Purpose Flour

2 T. Oil

2 c. Soy Milk, unflavored

1 vegetable bullion cube or 3 T. vegetable stock

 

Steam potatoes, carrots, onion until tender in a small amount of water.

Drain. Add gluten or Fri-Chik and peas. Mix lightly and put into a Pam

sprayed Casserole Dish.

 

Combine Cream Sauce ingredients. Cook together on low to med. heat,

stirring constantly until thickened. Pour over the vegetables in the

casserole dish.

 

Pie Crust

2 c. pastry flour or unbleached white flour

1/4 c. wheat germ

1 t. salt

1/2 c. vegetable oil

1/2 c. boiling water

 

Mix salt and flour. Pour water and oil in all at once. Stir with a fork.

Roll between two pieces of wax paper. Remove top paper. Lay crust side

across the casserole dish with the Vegetable and cream sauce. Remove top

wax paper. Flute edges. Moisten fluted edges so crust will not shrink in

oven. Prick pastry to prevent puffing while baking.

 

Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely browned.

--------Calico Fri-Chik Quiche

 

1 (9-inch) deep dish Ms. Smith's frozen pie shell or homemade

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup Cheddar cheese, grated

1 cup Swiss or Parmesan cheese, grated

1 c. cooked spinach, squeezed dry

1 12.5 oz can Worthington Fri-Chik, diced (freeze the broth for soups or

gravies)

1 T. butter or Smart Balance Light

1/2 cup onion, coarsely chopped

1 tablespoon all-purpose flour

2/3 cup half and half or Evaporated Milk

1/2 cup sour cream(I use reduced fat)

4 eggs, beaten

1/4 teaspoon ground nutmeg

1 tablespoon parsley, chopped

 

TO PREPARE:

 

Preheat oven to 350 degrees.

 

In a pie shell, layer chopped peppers, cheeses, spinach, and Fri-Chik.

 

In a saute pan, melt butter and saute onions until soft. Whisk in flour

thoroughly. Stir in half and half and simmer until thickened, about 3 to 5

minutes. Let cool.

 

In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir into

sauteed onion mixture.

 

Pour filling into pie crust. Bake 35 to 40 minutes or until set.

 

SERVES: 6 - 8

 

Fri-chik is a vegetarian meat analogue/substitute , which is made by the

Worthington Foods Company http://www.kelloggs.com/brand/worthington/ -------

Fri-Chik and Rice Casserole

 

2 c. water

1 tsp. salt

1 1/2 c. Basamati Rice

 

Rinse the dry rice for a minute or so under running water. Add to the water

and salt. Cook 15 minutes uncovered. Remove from heat and fluff.

 

1 lg. onion diced

2 Tbsp. oil

 

Saute until tender

 

1 13 oz. can of Worthington Fri-Chik - http://tinyurl.com/fw3lk

 

1/2 c. Sour Cream

1 Tbsp Veganaise or Mayo

1/4 c. Blue Cheese Salad Dressing (optional)

1 c. Cheddar Cheese, shredded

1/2 of large can of Mushroom Soup

1/2 tsp. Salt

1/2 tsp Celery Salt

 

Drain the Fri-Chik and dice. I freeze the broth to use later for soups or

gravy.

Mix all the ingredients together and pour into a sprayed 9 x 13 Casserole

Dish and bake at 425 degrees F. for 30 minutes or toasted on top and heated

thru.

-----------In this recipe, slice the Turkey into round slices and fold like a

taco shell and stuff with this Dressing.Line them up side by side in a casserole

dish.Prosage is a frozen 1 lb log and has a sausage flavor. I'm guessing it

would be like the Give me Lean Sausage that some of you were talking

about.

I haven't tried the Give me Lean though.

Also Morningstar Farms Meal Starters, " Sausage "

flavored crumbles would work. Worthington makes the Prosage

and

you can find it in the Adventist Book Center/Nutrition Centers.

 

This is delicious and I hope you enjoy it.

Judy

 

Prosage and Jalapeno Dressing

 

INGREDIENTS:

1/4 cup butter, divided

1 1/2 cups coarsely chopped

onion

5 TBSP.Jalapeno pepper(pickled), diced

and minced

1/2 pound Prosage, ( I thaw it and shred on my mandoline)

4 cups of Pepperidge Farm Herbed Stuffing Shreds

1 teaspoon salt

 

2 cups warm water

3 TBSP. Bills Best Chicken Like Seasoning

1 egg, beaten

 

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13

inch

pan.

2. In a heavy skillet, melt 4 tablespoons butter over low heat.

Saute

the onion and peppers until soft. Place Prosage in skillet; crumble and

cook

over medium high heat until evenly brown.

3. Combine Prosage mixture with Stuffing Shreds, warm water,

Bill's

Best Chicken like Seasoning, egg, and salt . Mix well, and transfer

dressing

to prepared pan. Spray the top with Smart Balance

liquid Spray lightly. It is found in the butter section of the refrigerator.

4. Bake for 45 minutes.

 

 

 

-

nancythenotetaker

Wednesday, September 19, 2007 12:33 AM

S.O.S. Recipe need with Worthington Turkey in

ingredients!

 

 

Hi,

 

I'm looking for a good recipe that use Worthington Turkey (sometimes

sliced, sometimes in a roll).

 

I have about half of the large Worthington turkey roll left over and

wanted to include it in some sort of entree. Thanks, Nancy T.

 

Send Nan7banner email if you have one by Wed ... making it for

my folks down south tomorrow

 

 

 

 

 

 

[Guest guest]

Steph,

 

It is a great product and is vegetarian. We love it for sandwiches or to dice

up and put into all kinds of dishes.

Here is a picture of the package.

http://www.kelloggs.com/cgi-bin/brandpages/product.pl?product=398 & company=41

 

You can find this product at some health foods stores and all Adventist Book

Centers, worldwide.

They have a great selection of Worthington/Loma Linda canned and frozen

products. This is a frozen product, but there is a sliced and canned Turkee

product they also make. We also love the frozen " chicken " slices, 'balono'

slices, " smoked beef " slices, and stripples/breakfast strips for

sandwiches.......... Great products.

http://www.kelloggs.com/cgi-bin/brandpages/product.pl?brand=221 & company=41 & templ\

ate=frozen

 

Here is a great recipe section on their website for using these products in.

 

http://www.kelloggs.com/cgi-bin/brandpages/recipe/genlist.pl?Company=41 & skin=wor\

thington

 

 

 

 

 

 

-

Steph

Wednesday, September 19, 2007 7:12 AM

Re: S.O.S. Recipe need with Worthington Turkey in

ingredients!

 

 

I have never heard of Worthington Turkey is that a vegetarian product?

Steph

 

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel

and lay it on us.

 

[Guest guest]

Thanks, the vegetable pot pie was fantastic! The Worthington Turkey

is made both in a large roll and a smaller sliced version. The

smaller version is available in the frozen vegetarian section of

stores. I made the Vegetable Pot Pie and it was fantastic ... though

I subsituted fat free half and half for the unflavored soy milk.

Thanks again, Judy!

 

, " wwjd " <jtwigg wrote:

>

> Nancy,

> Here are 4 recipes that you could cut your Worthington " Turkey " up

to use in. I love to slice that and put 4 in a zip loc bag to

freeze and use later on for hoagie sandwiches.

>

> Just substitute the Worthington " Turkey " for the FriChik in these

recipes.

>

> Vegetable Pot Pie

> 2 c.potatoes, diced small

> 1 1/2 c. carrots, diced small

> 1/2 small onion, chopped

> 1 16 oz Green Peas, frozen

> 1 c. gluten or Worthington Fri-Chik, chopped small

>

> Cream Sauce

> 2 T. Unbleached All Purpose Flour

> 2 T. Oil

> 2 c. Soy Milk, unflavored

> 1 vegetable bullion cube or 3 T. vegetable stock

>

> Steam potatoes, carrots, onion until tender in a small amount of

water.

> Drain. Add gluten or Fri-Chik and peas. Mix lightly and put into a

Pam

> sprayed Casserole Dish.

>

> Combine Cream Sauce ingredients. Cook together on low to med. heat,

> stirring constantly until thickened. Pour over the vegetables in

the

> casserole dish.

>

> Pie Crust

> 2 c. pastry flour or unbleached white flour

> 1/4 c. wheat germ

> 1 t. salt

> 1/2 c. vegetable oil

> 1/2 c. boiling water

>

> Mix salt and flour. Pour water and oil in all at once. Stir with a

fork.

> Roll between two pieces of wax paper. Remove top paper. Lay crust

side

> across the casserole dish with the Vegetable and cream sauce.

Remove top

> wax paper. Flute edges. Moisten fluted edges so crust will not

shrink in

> oven. Prick pastry to prevent puffing while baking.

>

> Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely

browned. --------Calico Fri-Chik Quiche

>

> 1 (9-inch) deep dish Ms. Smith's frozen pie shell or homemade

> 1 red bell pepper, chopped

> 1 green bell pepper, chopped

> 1 cup Cheddar cheese, grated

> 1 cup Swiss or Parmesan cheese, grated

> 1 c. cooked spinach, squeezed dry

> 1 12.5 oz can Worthington Fri-Chik, diced (freeze the broth for

soups or gravies)

> 1 T. butter or Smart Balance Light

> 1/2 cup onion, coarsely chopped

> 1 tablespoon all-purpose flour

> 2/3 cup half and half or Evaporated Milk

> 1/2 cup sour cream(I use reduced fat)

> 4 eggs, beaten

> 1/4 teaspoon ground nutmeg

> 1 tablespoon parsley, chopped

>

> TO PREPARE:

>

> Preheat oven to 350 degrees.

>

> In a pie shell, layer chopped peppers, cheeses, spinach, and Fri-

Chik.

>

> In a saute pan, melt butter and saute onions until soft. Whisk in

flour

> thoroughly. Stir in half and half and simmer until thickened, about

3 to 5

> minutes. Let cool.

>

> In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir

into

> sauteed onion mixture.

>

> Pour filling into pie crust. Bake 35 to 40 minutes or until set.

>

> SERVES: 6 - 8

>

> Fri-chik is a vegetarian meat analogue/substitute , which is made

by the

> Worthington Foods Company

http://www.kelloggs.com/brand/worthington/ -------

> Fri-Chik and Rice Casserole

>

> 2 c. water

> 1 tsp. salt

> 1 1/2 c. Basamati Rice

>

> Rinse the dry rice for a minute or so under running water. Add to

the water

> and salt. Cook 15 minutes uncovered. Remove from heat and fluff.

>

> 1 lg. onion diced

> 2 Tbsp. oil

>

> Saute until tender

>

> 1 13 oz. can of Worthington Fri-Chik - http://tinyurl.com/fw3lk

>

> 1/2 c. Sour Cream

> 1 Tbsp Veganaise or Mayo

> 1/4 c. Blue Cheese Salad Dressing (optional)

> 1 c. Cheddar Cheese, shredded

> 1/2 of large can of Mushroom Soup

> 1/2 tsp. Salt

> 1/2 tsp Celery Salt

>

> Drain the Fri-Chik and dice. I freeze the broth to use later for

soups or

> gravy.

> Mix all the ingredients together and pour into a sprayed 9 x 13

Casserole

> Dish and bake at 425 degrees F. for 30 minutes or toasted on top

and heated

> thru.

> -----------In this recipe, slice the Turkey into round slices and

fold like a taco shell and stuff with this Dressing.Line them up side

by side in a casserole dish.Prosage is a frozen 1 lb log and has a

sausage flavor. I'm guessing it

> would be like the Give me Lean Sausage that some of you were

talking

> about.

> I haven't tried the Give me Lean though.

> Also Morningstar Farms Meal Starters, " Sausage "

> flavored crumbles would work. Worthington makes the Prosage

> and

> you can find it in the Adventist Book Center/Nutrition Centers.

>

> This is delicious and I hope you enjoy it.

> Judy

>

> Prosage and Jalapeno Dressing

>

> INGREDIENTS:

> 1/4 cup butter, divided

> 1 1/2 cups coarsely chopped

> onion

> 5 TBSP.Jalapeno pepper(pickled), diced

> and minced

> 1/2 pound Prosage, ( I thaw it and shred on my mandoline)

> 4 cups of Pepperidge Farm Herbed Stuffing Shreds

> 1 teaspoon salt

>

> 2 cups warm water

> 3 TBSP. Bills Best Chicken Like Seasoning

> 1 egg, beaten

>

> DIRECTIONS:

> 1. Preheat oven to 350 degrees F (175 degrees C). Grease one

9x13

> inch

> pan.

> 2. In a heavy skillet, melt 4 tablespoons butter over low

heat.

> Saute

> the onion and peppers until soft. Place Prosage in skillet; crumble

and

> cook

> over medium high heat until evenly brown.

> 3. Combine Prosage mixture with Stuffing Shreds, warm water,

> Bill's

> Best Chicken like Seasoning, egg, and salt . Mix well, and transfer

> dressing

> to prepared pan. Spray the top with Smart Balance

> liquid Spray lightly. It is found in the butter section of the

refrigerator.

> 4. Bake for 45 minutes.

>

>

>

> -

> nancythenotetaker

>

> Wednesday, September 19, 2007 12:33 AM

> S.O.S. Recipe need with Worthington

Turkey in ingredients!

>

>

> Hi,

>

> I'm looking for a good recipe that use Worthington Turkey

(sometimes

> sliced, sometimes in a roll).

>

> I have about half of the large Worthington turkey roll left over

and

> wanted to include it in some sort of entree. Thanks, Nancy T.

>

> Send Nan7banner email if you have one by Wed ... making it

for

> my folks down south tomorrow

>

>

>

>

>

>

[Guest guest]

You are very welcome. I'm glad it hit the spot for you. I love it too. Thanks

for the feedback. I'll have to try it with the vegetarian meat substitute

Worthington " Turkey " next time. We just had subs, using the Worthington Wham.

I like to brown those slices a bit in a frying pan. Yummmmmmm so good. We'll

probably have some slices of Wham, browned in the oven tomorrow morning with

some biscuits and scrambled eggs........ I like to put them on a the baked

biscuit and make a sandwich. It is good with a little squirt of French's

Horseradish mustard.

 

 

Judy

-

nancythenotetaker

Saturday, September 22, 2007 5:02 PM

Re: S.O.S. Recipe need with Worthington Turkey in

ingredients!

 

 

Thanks, the vegetable pot pie was fantastic! The Worthington Turkey

is made both in a large roll and a smaller sliced version. The

smaller version is available in the frozen vegetarian section of

stores. I made the Vegetable Pot Pie and it was fantastic ... though

I subsituted fat free half and half for the unflavored soy milk.

Thanks again, Judy!

 

, " wwjd " <jtwigg wrote:

>

> Nancy,

> Here are 4 recipes that you could cut your Worthington " Turkey " up

to use in. I love to slice that and put 4 in a zip loc bag to

freeze and use later on for hoagie sandwiches.

>

> Just substitute the Worthington " Turkey " for the FriChik in these

recipes.

>

> Vegetable Pot Pie

> 2 c.potatoes, diced small

> 1 1/2 c. carrots, diced small

> 1/2 small onion, chopped

> 1 16 oz Green Peas, frozen

> 1 c. gluten or Worthington Fri-Chik, chopped small

>

> Cream Sauce

> 2 T. Unbleached All Purpose Flour

> 2 T. Oil

> 2 c. Soy Milk, unflavored

> 1 vegetable bullion cube or 3 T. vegetable stock

>

> Steam potatoes, carrots, onion until tender in a small amount of

water.

> Drain. Add gluten or Fri-Chik and peas. Mix lightly and put into a

Pam

> sprayed Casserole Dish.

>

> Combine Cream Sauce ingredients. Cook together on low to med. heat,

> stirring constantly until thickened. Pour over the vegetables in

the

> casserole dish.

>

> Pie Crust

> 2 c. pastry flour or unbleached white flour

> 1/4 c. wheat germ

> 1 t. salt

> 1/2 c. vegetable oil

> 1/2 c. boiling water

>

> Mix salt and flour. Pour water and oil in all at once. Stir with a

fork.

> Roll between two pieces of wax paper. Remove top paper. Lay crust

side

> across the casserole dish with the Vegetable and cream sauce.

Remove top

> wax paper. Flute edges. Moisten fluted edges so crust will not

shrink in

> oven. Prick pastry to prevent puffing while baking.

>

> Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely

browned. --------Calico Fri-Chik Quiche

>

> 1 (9-inch) deep dish Ms. Smith's frozen pie shell or homemade

> 1 red bell pepper, chopped

> 1 green bell pepper, chopped

> 1 cup Cheddar cheese, grated

> 1 cup Swiss or Parmesan cheese, grated

> 1 c. cooked spinach, squeezed dry

> 1 12.5 oz can Worthington Fri-Chik, diced (freeze the broth for

soups or gravies)

> 1 T. butter or Smart Balance Light

> 1/2 cup onion, coarsely chopped

> 1 tablespoon all-purpose flour

> 2/3 cup half and half or Evaporated Milk

> 1/2 cup sour cream(I use reduced fat)

> 4 eggs, beaten

> 1/4 teaspoon ground nutmeg

> 1 tablespoon parsley, chopped

>

> TO PREPARE:

>

> Preheat oven to 350 degrees.

>

> In a pie shell, layer chopped peppers, cheeses, spinach, and Fri-

Chik.

>

> In a saute pan, melt butter and saute onions until soft. Whisk in

flour

> thoroughly. Stir in half and half and simmer until thickened, about

3 to 5

> minutes. Let cool.

>

> In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir

into

> sauteed onion mixture.

>

> Pour filling into pie crust. Bake 35 to 40 minutes or until set.

>

> SERVES: 6 - 8

>

> Fri-chik is a vegetarian meat analogue/substitute , which is made

by the

> Worthington Foods Company

http://www.kelloggs.com/brand/worthington/ -------

> Fri-Chik and Rice Casserole

>

> 2 c. water

> 1 tsp. salt

> 1 1/2 c. Basamati Rice

>

> Rinse the dry rice for a minute or so under running water. Add to

the water

> and salt. Cook 15 minutes uncovered. Remove from heat and fluff.

>

> 1 lg. onion diced

> 2 Tbsp. oil

>

> Saute until tender

>

> 1 13 oz. can of Worthington Fri-Chik - http://tinyurl.com/fw3lk

>

> 1/2 c. Sour Cream

> 1 Tbsp Veganaise or Mayo

> 1/4 c. Blue Cheese Salad Dressing (optional)

> 1 c. Cheddar Cheese, shredded

> 1/2 of large can of Mushroom Soup

> 1/2 tsp. Salt

> 1/2 tsp Celery Salt

>

> Drain the Fri-Chik and dice. I freeze the broth to use later for

soups or

> gravy.

> Mix all the ingredients together and pour into a sprayed 9 x 13

Casserole

> Dish and bake at 425 degrees F. for 30 minutes or toasted on top

and heated

> thru.

> -----------In this recipe, slice the Turkey into round slices and

fold like a taco shell and stuff with this Dressing.Line them up side

by side in a casserole dish.Prosage is a frozen 1 lb log and has a

sausage flavor. I'm guessing it

> would be like the Give me Lean Sausage that some of you were

talking

> about.

> I haven't tried the Give me Lean though.

> Also Morningstar Farms Meal Starters, " Sausage "

> flavored crumbles would work. Worthington makes the Prosage

> and

> you can find it in the Adventist Book Center/Nutrition Centers.

>

> This is delicious and I hope you enjoy it.

> Judy

>

> Prosage and Jalapeno Dressing

>

> INGREDIENTS:

> 1/4 cup butter, divided

> 1 1/2 cups coarsely chopped

> onion

> 5 TBSP.Jalapeno pepper(pickled), diced

> and minced

> 1/2 pound Prosage, ( I thaw it and shred on my mandoline)

> 4 cups of Pepperidge Farm Herbed Stuffing Shreds

> 1 teaspoon salt

>

> 2 cups warm water

> 3 TBSP. Bills Best Chicken Like Seasoning

> 1 egg, beaten

>

> DIRECTIONS:

> 1. Preheat oven to 350 degrees F (175 degrees C). Grease one

9x13

> inch

> pan.

> 2. In a heavy skillet, melt 4 tablespoons butter over low

heat.

> Saute

> the onion and peppers until soft. Place Prosage in skillet; crumble

and

> cook

> over medium high heat until evenly brown.

> 3. Combine Prosage mixture with Stuffing Shreds, warm water,

> Bill's

> Best Chicken like Seasoning, egg, and salt . Mix well, and transfer

> dressing

> to prepared pan. Spray the top with Smart Balance

> liquid Spray lightly. It is found in the butter section of the

refrigerator.

> 4. Bake for 45 minutes.

>

>

>

> -

> nancythenotetaker

>

> Wednesday, September 19, 2007 12:33 AM

> S.O.S. Recipe need with Worthington

Turkey in ingredients!

>

>

> Hi,

>

> I'm looking for a good recipe that use Worthington Turkey

(sometimes

> sliced, sometimes in a roll).

>

> I have about half of the large Worthington turkey roll left over

and

> wanted to include it in some sort of entree. Thanks, Nancy T.

>

> Send Nan7banner email if you have one by Wed ... making it

for

> my folks down south tomorrow

>

>

>

>

>

>