3 10 ounce cans green enchilada sauce
15 – 30 ounces chicken broth (enough to cover turkey breast)
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 turkey breast (2 lbs or larger)
2 to 3 strips uncooked bacon
1 cup chopped fresh cilantro (optional; to taste)
2 tablespoons fresh lime juice
Warm flour tortillas, optional
Mix all ingredients except turkey, uncooked bacon, cilantro, lime juice, tortillas and salsa in a 4 quart or larger slow cooker.
Add turkey wrapped in bacon strips.
Cover and cook on low 7 to 9 hours or until turkey is tender.
Remove turkey to a cutting board.
Stir cilantro and lime juice into mixture in slow cooker.
Shred turkey in bite size pieces; return to slow cooker.
Can be served as a soup/stew
Use a slotted spoon to separate meat from liquid and serve burrito/taco style rolled up in flour tortillas with your choice of toppings: cheese, sour cream, shredded lettuce, or salsa.
Note: If you choose to use the meat for a burrito/taco the remaining liquid makes a base for Mexican soup!
4 squirrels (skinned and cleaned)
3 or 4 15 oz. cans chicken broth
1/2 tsp. chopped garlic
1 medium onion, chopped
2 Tbs. butter
1 carrot, chopped & diced
1 stalk celery, chopped & diced
Salt & Pepper to taste
One package Anne’s Frozen Dumplings
1 package egg noodles
Make your own using this recipe:
3 cups flour, double sifted
¾ tsp. baking soda
¾ tsp. salt
4 ½ Tbs. shortening
1 cup milk
Cook the squirrels, garlic, onion, carrot, celery, butter, with chicken broth and water (if needed to cover the squirrels) in a slow cooker on low for 8 hours. Remove the squirrels from the broth mixture. When cool enough to touch separate the meat from the bones. Transfer broth mixture to a large pot on the stove and bring to a low, gentle boil/simmer. Add the noodles and cook as directed on the package. Sometimes you will not use a whole package if your broth has cooked down. Use your best judgment in how much of the noodles to add. Once noodles have softened add the squirrel meat and enjoy!
If you don’t have a slow cooker then cook the squirrels with the ingredients noted above in a large pot on the stove. Bring the squirrels to a boil then reduce the heat and cook on low for about 1 ½ hours. Remove the squirrels from the broth mixture, let them cool, then separate meat from the bones. Bring the broth mixture back to a low, gentle boil/simmer. Cook as directed above.
In a bowl mix together the flour, baking soda, and salt together. Cut the shortening into the flour mixture using a pastry blender (or a fork or your fingers – whatever you have available) until it looks like small peas.
Slowly add the milk to the flour mixture, about ¼ cup of milk at a time. Stir the milk into the flour before adding more. Stir until a ball of dough forms (you may not need all the milk – use your judgment). Do not over-mix. Roll the dough out on a floured surface with a rolling pin until the dough is about ¼ inch. Cut the dough into rectangles that are about 1 inch by 3 inch in size. Set aside on wax paper for about 30 minutes to “firm up.” Add dumplings to recipe as noted above. Reduce the heat and continue cooking for 10-15 minutes until dumplings are tender. Do not stir dumplings – you might gently tilt the pan to keep them from sticking but it is better to let the gentle boil keep them moving.