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Russian Fall Soup
3-Pepper Quick Turkey Soup
makes 3 servings

1/2 bag frozen 3-pepper and onion blend veggies 1-1/2 cups leftover chopped turkey or other cooked meat 1 tablespoon basil (fresh or the kind in a container from the grocer’s refrigerated section) 1 can cream of chicken soup 1 soup can water 1 sleeve Town House original crackers, crushed Lemon pepper seasoning

You’re going to make this soup in the microwave-safe bowl from which it will be served. Put the half bag of 3-pepper and onion blend into the bowl. Leave it uncovered and zap it in your microwave for 1 minute to thaw it. Add the chopped turkey to the bowl and top it with the basil. Mix together the condensed soup and soup can of water. Pour this over the ingredients in your bowl. (Now this part is unconventional, and in high society may be considered uncouth: Crush up the crackers and stir them into the soup.) Sprinkle the lemon pepper seasoning over the top of the soup. Give the bowl contents a quick stir. Cover the bowl with plastic wrap and zap it in the microwave on high for 5 or 6 minutes. Ladle some soup into individual serving bowls and enjoy. This makes a small amount; if your guests are still lying around your house, you can double or make multiple batches of the soup to feed the crowd. Readers with questions or comments for Dave Kessler may write to him in care of this publication.