1 c Cooked carrots
1/4 c Cooked beets
1/4 c Water
1/4 c Lemon juice
1 tb Sweetener
1/2 ts Salt
1/2 ts Onion powder
1/4 ts Garlic powder
1/8 ts Oregano
Blend all ingredients till smooth. Keep in the refrigerator.
12 oz Frozen raspberries
-(individually quick-frozen) - defrosted 3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup
PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups
1/4 c Chopped onion
1 Garlic clove, minced
1 ts Olive oil
28 oz Can tomatoes, cut up
6 oz Can tomato paste
1 ts Dried basil
1 ts Dried thyme
3 c Chopped cooked turkey
Cooked noodles or macaroni Saute the onion and garlic in the oil until lightly browned. Add the tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25 minutes while cooking the noodles or macaroni. 1/6 recipe not including noodles - 215 calories, 3 lean meat, 2 vegetable
exchanges 9 grams carbohydrate, 22 grams protein, 10 grams fat, 190 mg sodium, 627 mg potassium, 54 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93
Jalapeno Cream Sauce; * 2 Turkey Breasts; **
1/4 c Flour Unbleached,All Purpose
1/2 ts Black Peppercorns; Cracked
1/4 ts Salt
1/4 c Margarine Or Butter
* See Sowest 2 for recipe. ** Turkey breasts should be boneless, skinless, (about 1 lb each) cut ~------------------------------------------------------------------------- Prepare Jalapeno Cream Sauce and set aside. Flatten each turkey breast slice to 1/4 inch thickness between to sheets of waxed paper or plastic wrap. Mix flour, salt, and pepper. Coat turkey with the flour mixture. Heat margarine in 10-inch skillet until melted. Cook turkey in margarine, turning once, until done, about 8 minutes. Serve with Jalapeno Cream Sauce.
1 Onion, sliced
2 c Pan juices (add water if
-nec. to make 2C) 1/2 c Skimmed turkey fat
1 c Half and half
Turkey giblets and neck Celery leaves 4Tbs brandy
Remove liver and set aside. In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices. Cover and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop giblets. Discard neck. Reserve 2 C broth. Skim 1/2C turkey fat from pan juices. Gather 2C juices, adding water if nec. to make 2C. Combine turkey fat with 1/2 C flour in saucepan. Begin heating. Whisk in broth and juices. Whisk in half and half. Stir in giblets. Cook until thickened and bubbly, then 1 minute more. Stir in brandy. This makes tons of gravy....plenty for leftovers. You can easily cut the recipe in half. Someone asked for a good gravy recipe. Gail posted one last year that I "fiddled" with a bit....it has become my all time favorite.... Food & Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992 WYF.4.LYF [Choc. Queen] at 12:12 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005