1 medium red onion, peeled & thin sliced into rings
16 cherry tomatoes, quartered
1 cup turkey, cooked coarsy chopd
2 cup iceburg lettace thin slice
1/3 cup shredded fresh basil
1 tbsp light brown sugar
1/4 cup balsamic vinegar
1 tbsp fruity olive oil
1 salt & pepper to taste
4 6 in diameter pita bread rounds cut; in half
In a large bowl, toss together the onion, tomatoes, turkey, lettace, and
basil. Sprinkle with the brown sugar and drizzle with the vinegar and
olive oil. Toss well and season with salt and pepper. Cover and let
marinate in the refrigerator for at least two hours. To make the sandwich,
mound the mixture into the pita pockets and serve at once.
Turkey Reuben Sandwiches
1 tbsp (+1 tsp) prepared mustard
4 slices of rye bread
4 oz sliced cooked turkey breast
1 oz sliced swiss cheese, halved
1/4 cup sauerkraut, drained
1 vegetable cooking spray
1. Spread mustard evenly on each slice of bread. Place 1 turkey slice
on 2 bread slices. Top each with cheese slice, 2 tablespoons
sauerkraut, and a slice of rye bread.
2. Coat a large skillet with cooking spray; place over medium heat until
hot. Add sandwiches, and cook 3-4 minutes on each side or until
bread is evenly toasted.
Serve immediately.
Turkey Steaks In Wine
1 1/2 lb turkey breast -- cut in 8 slices
2 tbsp olive oil
2 tbsp margarine
4 garlic cloves
1 bay leaf
1 tsp thyme
1/3 cup dry white wine
1/3 cup chicken broth
2 tbsp fresh parsley -- chopped
2 tbsp capers -- optional
1 black pepper -- fresh-ground
* For this recipe, you will need about 1-1/2 pounds of turkey breast
tenderloin steaks, cut into 8 slices.
1. Place each turkey steak between sheets of waxed paper and pound with
meat mallet until about 1/4 inch thick. Sprinkle with salt and pepper if
desired. Use a heavy skillet large enough to hold all turkey slices in one
layer or use 2 skillets. 2. Heat the olive oil and 1 tablespoon of the
margarine. Add turkey, garlic, bay leaf and thyme. (Use sprigs of thyme if
using fresh.) Cook over medium-high heat for about 5 minutes or until
lightly browned on both sides. Do not overcook.
3. Remove turkey to serving platter and keep warm. Leave other ingredients in pan. Add the wine to pan
and cook over high heat until reduced to half. Stir often to mix in the
brown particles in skillet. Add the broth and boil until reduced by half.
4. Stir in remaining margarine, capers and chopped parsley if using. Add
the turkey back to the skillet and reheat briefly. Remove bay leaf before
serving.
Recipe By : Jo Anne Merrill
Mix all ingredients together. Drop the batter by generous tablespoonfuls
onto a very lightly greased nonstick pan. Cook like pancakes, about 1
minute each side, turning once when lightly brown. Delicious served with
sour cream, chutney, salsa maple syrup or honey.
Servings: 2 dozen fritters.
Fried Zucchini
1 lb zucchini, cut into 1/8 inch slices
1 tsp salt
2/3 cup sifted all-purpose flour, or more
1 cup water
1 vegetable oil, for frying
Sprinkle zucchini slices with salt; allow to stand 30 minutes. Drain and
pat dry.
Gradually add flour to water, beating with fork, until batter has the
consistency of sour cream. Add more flour if necessary.
Add enough oil to large skillet to come 3/4 inch up side. heat to 375
degrees. Dip zucchini slices in batter and drop them in oil. Do not crowd
skillet. Fry until bottoms have golden crusts, then turn slices over.
Drain, salt if necessary and serve at once. Serves 6.
Cranberry Sorbet
1 1/2 cup water
1/2 cup sugar
1 lb cranberries, fresh or frozen
1/2 cup orange juice
1/4 cup lemon juice
1 tbsp chambord or other raspberry - liqueur
Make a syrp by combining the water & suagr in a non-corrosive pot & bring
to a boil. Add cranberries & orange juice & simmer until the berries burst
from their skins. This should take about 25 to 30 minutes. Remove from the
heat & puree in a food processor or blender. Strain through a fine sieve to
remove the skins. Let cool. Combine with the rest of the ingredients &
freeze following the instructions for making Lemon Sorbet.
From Jim Tarantino, "Sorbets!"
Turkey Kabobs
2 lb turkey breast, diced 1 cube
2 bell peppers diced 1 cube
1 medium onion, diced 1 cube
1 large can pineapple chunks
10 large mushrooms
* Make sure the Kabob swords fit your grill. Either they should fit
entirely inside the grill or long enough to place across the lip of the
cooker like a rotisserie. This way the meat and vegetables will cook
evenly. * Make a moderate fire.
Dice all of the turkey breast, onion, and bell peppers. Alternate red and
green peppers to make a nice presentation. Use the pineapple juice to
marinate the mushrooms for about an hour. Thread the meat and vegetables on
the swords as you think will make a good presentation. Cook over the fire
until the meat is done. Baste with the pineapple juice while cooking. Serve
with white rice.
