Toastmaster TSC15 Use And Care Manual And Recipe Book page 13

TURKEY & BEAN TACOS
1 pound lean ground turkey or chicken
1/2 cup water
1/4 cup taco seasoning mix
1 (15 to 16-ounce) can kidney, pinto, red or black beans, drained
1 cup finely shredded colby & Monterey Jack cheese or
sharp cheddar cheese
Shredded lettuce
Chopped tomato
Combine turkey, water and seasoning in the Slow Cooker, mixing
well. Stir in beans. Cover and cook for 2 hours, or until turkey is
cooked through and mixture is hot, stirring after 45 minutes of
cooking. Mixture may be kept warm for up to 30 minutes.
Spoon a scant 1/4 - c u p meat mixture into each taco shell; top with
cheese, lettuce and tomato.
Makes 12 servings.
CRAB AND SHRIMP MEDLEY
4 ounces frozen cooked small salad shrimp, thawed and drained
1 cup flaked cooked crabmeat
1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped green onions and tops
1/2 cup mayonnaise
1/2 cup sour cream
6 tablespoons freshly grated Parmesan cheese
3/4 cup fresh breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Combine all ingredients in the Slow Cooker, mixing well. Cover and
cook for 1 hour and 15 minutes, stirring after 40 minutes of cooking.
Dip may be kept warm up to 30 minutes.
Serve with crackers or as a dip.
Makes 3 cups or 12 servings
11.