-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).