TURKEY PICADILLO
Regi Dean's Recipes 08/22/99
Turkey
International Chicken Cookbook
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-(about 1 cup packed)	
Capers; rinsed and chopped	1 tb
Diced green olives	1/4 c
Dried oregano; crumbled	1/2 ts
Green bell pepper; chopped	1/2
Ground turkey or chicken	1/2 lb
Hard-boiled egg	1
-JUDI M. PHELPS	
Or 1/2 large onion; chopped	1 sm
Plum tomatoes; peeled,	4
Raisins	3 tb
Ripe tomatoes OR	2 md
-seeded, and chopped	
Vegetable oil	2 tb
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 2 Servings
Salt and pepper
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.