TURKEY PICADILLO

      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).
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