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rinsed and drained 2 cups water 1 1/2 tablespoons chili powder 1 teaspoon ground cumin salt, optional 3/4 teaspoon oregano leaves 1 medium (1/2 pound) zucchini, diced If you buy the turkey in a butcher shop, you can request that it be ground without the skim, which is high in fat. Heat a large (5-to-6-quart) rangetop casserole or saucepan over medium low hedt. Crumble turkey into pot. Cook and stir until meat is no longer pink. Add onions, carrots, green pepper, mushrooms, and garlic and mix with a large spoon. Cover and cook over low heat until onion is softened, about 8 minutes. Stir in tomatoes, beans, water, chili powder, cumin, and salt. Crumble oregano between fingers into pot. Cook, uncovered, until chili comes to a simmer. Reduce heat and simmer, uncovered, 20 minutes. Stir occasionally. Add zucchini and simmer, uncovered, until zucchini is tender, about 10 minutes longer. Serve over rice, if desired. Yield: four 2-cup servings. Cauliflower Salad 1 medium head cauliflower 5 green onion, chopped 3 stalks celery, chopped 1/4 cup sliced pimento-stuffed olives I /2 cup chopped green pepper 13 cup salad dressing or mayonnaise
1/3 cup commercial Italian salad dressing 1 teaspoon sugar 1/2 teaspoon salt 1 4 teaspoon pepper Separate cauliflower into flowerets; cut into bite-size pieces. Combine cauliflower and next four ingredients in a large bowl; set aside. Combine remaining ingredients; mix well, and pour over vegetables. Toss gently; cover and chill 3 to 4 hours. Yield: 8 servings.
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