Williamsburg Inn Turkey Soup

1 turkey carcass
4 quarts water
3 large onions, chopped fine
3 stalks celery, chopped fine
2 large carrots, chopped fine
¼ c uncooked long grain rice
1 c butter or margarine
1 ½ c all-purpose flour
1 pint half-and-half
3 c diced cooked turkey
salt and pepper to taste

In large kettle, cook turkey carcass with water to make 3 qts. (12 cups) stock. Remove bones; reserve meat for soup. Strain stock; set aside.

In saucepan, combine onions, celery, carrots, rice and 1 qt of the stock. Cook for 20 minutes; set aside.

In large soup kettle, melt butter. Blend in flour and heat until bubbly. Add half-and-half and remaining 2 qts. stock to butter flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature. Yield: 4 to 4-1/2 quarts. (This soup freezes well.)

I haven't used the poultry seasoning. Chopping the vegetables in small pieces and of nearly the same size makes this soup special. Chop turkey in small pieces too.

Vegetarian Chili

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 can black beans with liquid
1 can pinto beans drained
1 can white beans (cannelloni)
1 28-ounce can tomato sauce
2 medium zucchini chopped
1 cup corn


Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, zucchini, corn, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Roasted Vegetable Enchiladas

Thanks to Tracy Walton

1 Brown Onion
2 Small Red Bell Peppers
2 Medium Zucchini
1 Cup Frozen Corn
1 Medium Sweet Potato
1 Can Black Beans
1 28 oz. Can Green Enchilada Sauce
1 Dozen Corn Tortillas
Grated Jack Cheese
1/2 t. Cumin
1/2 t. Oregano
Garlic Salt to Taste

1. Chop and saute onion, peppers, zucchini and potato.
2. Add corn, beans, herbs and spices.
3. Roast in pan until most of the liquid has evaporated
4. Fill each tortilla with cheese and roasted vegetable mixture.
5. Roll and place in 9x13 pan which has been prepared with 1/2 cup enchilada sauce.
6. Top with enchilada sauce and grated cheese.
7. Bake in 350º oven for 30 minutes.