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4C WEDNESDAY, JULY 5, 2006 TURKEY From page 1A temperature of 170 degrees F. Serve with Plum Sauce. Grilled Turkey Salad with Dijon Mustard Dressing 1 Pound turkey breast tenderloins or cutlets, grilled 12 to 16 cherry toma toes, cut in half 12 to 16 small mush rooms, cut in half 1 small red onion, peeled, thinly sliced, sep arated into rings 1 medium sweet red pepper, cored, seeded and cut into long thin strips 1/2 cup parsley, coarse ly chopped 1/3 to 1/2 cup Dijon mustard dressing, com mercial or homemade* 4 cups torn mixed salad greens, chilled and divid ed coarsely ground black pepper With a sharp knife, cut grilled turkey across the grain into 1-1/2 “ x 1/4” strips. In a large bowl, combine turkey, tomatoes, mush rooms, onion, sweet red pep per strips and parsley. Add Dijon dressing, toss ing lightly to coat turkey and vegetables thoroughly. Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates. Spoon turkey mixture onto lettuce-lined plates, dividing evenly. Sprinkle each salad lightly with coarsely ground black pepper. Homemade Dijon Dressing 1/3 cup white wine vin egar 1-1/2 teaspoon prepared Dijon-style mustard MAMMA From page IB Combine jam and corn starch. Add to drippings. Cook over medium heat until slightly thickened, stirring constantly. Spoon glaze over roast. Let stand before slic ing. Makes 8 to 10 servings. Marinated Cote Slaw JONES From page 1A Brush pie with beaten egg and sprinkle with 1 tablespoon sugar. Place pie on center rack of oven. Bake 50 minutes. Place baking sheet on low est rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thick through slits, covering very loosely with foil if top browns too quick ly - about 20 minutes. Cool on rack. Serve at room tempera ture with a scoop of vanilla ice cream. Mania's Peach Ice Cream (Boiled custard type) 2 cups sugar 2 heaping tablespoons all-purpose flour pinch salt 1 pint milk 1 quart half-and-half 1 can evaporated milk (not sweetened con densed) 8 eggs, well beaten 1 tsp vanilla 1/2 tsp almond extract 1 quart prepared fresh peaches (peeled, seeded and chopped) Use very ripe peaches In a large Dutch oven, mix together the sugar, flout; salt and eggs. Place over medium heat and add the half-and-half 1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced 1/2 teaspoon sugar Salt and pepper to taste 2/3 cup salad oil Turkey Tostadas If your family likes a South-of-the-Border flavor, why not try turkey with a taco taste? 2 cups cooked turkey, cut into 1/2-inch cubes 1 package (1-1/2 ounc es) taco seasoning mix As needed water 4 6-inch corn tortillas 1/4 cup canned refried beans 1/2 cup Pepper Jack cheese, shredded 1/2 cup tomatoes, chopped 1/2 cup lettuce, shred ded 2 tablespoons onion, chopped 1/2 cup taco sauce 1 cup sour cream 1 cup guacamole In large skillet over medi um heat, combine turkey and taco seasoning with measurement of water rec ommended on seasoning package. Bring mixture to a gentle boil; immediately reduce heat and simmer 5 minutes, stirring occasion ally. Arrange tortillas on large cookie sheet. Bake in a preheated 375 degree F oven 5 to 7 minutes or until tortillas are crispy and lightly browned. Spread each tortilla with one tablespoon beans. Top with 1/4 turkey mixture and cheese. Return to oven 2 to 3 minutes or until cheese is melted. To serve, top with toma toes, lettuce, onions and taco sauce. Serve with sour cream and guacamole. Dasil Turkey Durgers with Muenster Cheese & Grilled Vegetables Makes 4 servings Ingredients 1 pound ground low-fat 1 medium cabbage, very thinly sliced 1 green pepper, chopped 1 large onion, sliced and separated 1 small jar pimentos drained. Dressing 1 cup salad oil 1 cup sugar 3/4 cup white vinegar 1 teaspoon celery seed Mix and boil 2 minutes. Pour dressing over vegeta milk, the large can evapo rated milk and the pint of regular milk. Stir over medium heat until mixture is thickened and eggs are cooked through, stirring constantly. If lumps should form, simply strain custard through a large sieve. When custard is cooked, pour into a bowl and place in the refrigerator until cold. Pour into an ice cream churn, add ice and salt and churn about 15 minutes. \ Carefully remove churn lid, add mashed peaches, replace lid and continue freezing until firm. Oh so good. Use any fruit, you like with this recipe! i i | Ml!.: ■ v w| turkey 1/2 pound Muenster cheese, sliced thin 1/4 cup prepared mayon naise 1-teaspoon balsamic vin egar 1/4 cup chopped onion 1 medium eggplant, peeled and sliced thin 1 large egg 1 medium zucchini, sliced thin 1 ounce Parmesan cheese, grated 2 tablespoons olive oil 1-tablespoon balsamic vinegar 4 Leaves leaf lettuce 2/3-cup coarse bread crumbs 1/4 teaspoon each salt and freshly ground black pepper 2 tablespoons fresh basil leaves, shredded 8 thin slices red ripe tomato 4 Kaiser rolls, split Combine ground turkey, basil, onion, eggs, Parmesan, vinegar, bread crumbs, salt and black pepper. Form into patties. For the mayonnaise, com bine basil, vinegar and may onnaise. Season with salt and pepper. Mix vegetables with salt, pepper and oil. Grill. Grill turkey burgers on char-grill. Assemble grilled eggplant, zucchini and Muenster cheese on top of burgers along with lettuce and tomato slices. Serve with basil mayon naise. Turkey Reuben Sandwich 1/4 cup unsalted butter, softened 8 slices rye bread 1/2 cup sweet honey mustard 8 slices Swiss cheese 1 lb. oven roasted tur key breast, sliced thin 1/2 Cup sauerkraut, well drained As needed French fries 4 Whole dill pickles Spread butter on one side of each bread slice. Spread the other side of each slice bles. Cover and refrigerate for four hours. Oatmeal Meat Loaf 1 lb. ground beef 1/4 lb. ground pork 1/4 small white onion, sliced 1 cup quick-cooking oats 2 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup catsup 1 egg, well beaten OLIVE From page 1A Potato and Ham Salad 6 cups of cooked, peeled and diced potatoes 2 cups finely chopped cooked ham 1/2 cup sliced ripe olives 1/2 cup chopped onion 1/4 cup chopped celery 3/4 cup low fat mayon naise 1/2 teaspoon Dijon mustard 1 teaspoon salt 1/4 teaspoon pepper 1 red bell pepper chopped The Fish House iv Restaurant & ‘tfftlFr*’ Fish Market *Fresh & Cooked Fish * Lunch Specials 111-31 •Ml Uuch RwOWi MsMv fntch cuff star c tout Ptwits /~rv •Whiting Fillet Dinner $449 VU/3, -Tront Fillet Dinner - $449 0 ~ -Fish t Shrimp Dinner - $449 " Noun of Oporotfon: ftfil 10:30-7pm • Wod. * Thun. 10:30 Bpm • Frt. A Sat . 10:3Q-9pm Drive-Thru available' 1243 Watson Blvd • WR, CA fl7B.9ia.oaoa FOOD of bread with sweet honey mustard. Top four of the bread slic es (mustard side up) with 1 slice cheese, 4-ounces sliced turkey and 2 tablespoons well-drained sauerkraut. Place remaining cheese and bread slices atop each sand wich. Heat a large skillet over medium high heat. Grill sandwiches until browned, then turn and grill until heated through and cheese is melted. Serve with French fries and pickles. Thai Turkey Roll-Up Peanut Sauce 1 large lime, zested and juiced 2 tablespoons reduced sodium soy sauce 2 tablespoons green onion, minced 1 tablespoon cilantro, minced 2 tablespoons crunchy peanut butter 2 teaspoons light brown sugar 1 teaspoon fresh ginger root, peeled and minced 1 teaspoon fresh garlic, minced In a medium bowl, com bine lime juice and zest, soy sauce, onions, cilantro, peanut butter, sugar, gin ger root, garlic and pepper flakes. Stir well. Assembly 4 8-inch whole wheat tortillas (high protein) 1 lb.oven roasted tur key breast, sliced thin 2 ounces red onion, sliced thin 2 ounces lettuce, washed, drained, chilled and shredded 4 teaspoons cilantro, washed, drained and chilled Spread each tortilla with Peanut Sauce. Layer each with 4 ounces sliced turkey. Evenly sprinkle each with 1 tablespoon onion, 1 table spoon lettuce and 1 teaspoon cilantro. Roll up tightly and cut on the diagonal. Serve chilled. All recipes from eatturkey. com . 1 cup water 1 teaspoon Accent Mix all ingredients thor oughly. Pack into a 9x5x3 inch loaf pan. Bake at 350 degrees for 1 1/2 hours. You can meet Jean Rea most Saturday mornings at the Perry Farmers Market, where she sells her preserves , baked goods and cookbooks, including “Cooking with Joy and other Stuff. ” Mix all ingredients. Sprinkle chopped red pep per on top. Acapulco Chopped Tuna Salad 1 (5-oz.) bag mixed salad greens 1 (12-oz.) can drained and flaked solid white albacore tuna. 1 (15-oz.) can each: gar banzo beans and kidney beans, drained 1 (2.25-oz.) can sliced black olives, drained 1/2 cup shredded Mexican cheese blend 1 medium ripe avoca do, peeled, pitted and CHURCH From cage 2C Jean Ivey's Angel Biscuits This recipe makes 3 fam ily batches or 4 dozen bis cuits. (You’ll be storing the dough in the refrigerator, and baking as much as you need.) Sift together: 5 cups self-rising flour 1 teaspoon soda 1/3 cup sugar. You will also need 1 cup solid shortening or margarine 2 cups buttermilk Mix 2 pkgs. Active dry yeast with 1/4 cup warm water until yeast is dis solved. Set aside for 5 minutes. Using dough hooks on electric mixer, mix the shortening with 3 cups of flour, working carefully to get it mixed well. Add yeast, buttermilk, increasing the beating speed. Then add remaining flour and use the slowest setting. When well mixed, store in refrigerator in well-greased or oiled bowl with a tight lid. Take out only enough for one meal at a time. Keeps well for 5-7 days. Roll out and cut as with regular biscuits. Bake at 450 degrees for 8-10 min utes. Alicia Talton's Cherry Dump cake Spread 1 can of cherry pie filling in bottom of Bxß inch baking pan. Cover with 2cups (1/2 box) yellow cake mis. Dot with 1 stick margarine and sprinkle with 1 cup chopped pecans. Bake at 350 degrees for 45 minutes. Serve with ice cream. FOUND From page 2Q 1 1/2 cups commeal 1/2 cup all-purpose flour 1 1/2 teaspoon baking powder 1 scant teaspoon bak ing soda 1/2 teaspoon salt 1 cup sour cream 1 (15-oz) can cream- diced 1/2 cup homemade or deli fresh Pico de Gallo Tortilla chips or corn tor tillas, cut into matchsticks and fried (garnish) Homemade or prepared creamy cilantro dressing For each serving, evenly divide fresh greens among serving plates. Top with tuna and next six ingredients. Garnish with tortilla chips and serve with desired amount of cilantro dressing. Let Your Own Light Shine flu 926 Carroll Si. • I'erry. GA 31069 478-224-8888 Ts ( )am spm ’ I S \Tinam-2pm THE HOUSTON HOME JOURNAL Helen Sasser's Rarbeue Saue 2 1/4 cup tomato ketch up 2 1/2 tablespoons Worcestershire sauce 3/4 teaspoon red pep per 3/4 teaspoon chili pow der 1 tablespoon minced onion 1/2 cup tarragon vin egar 1 cup salt pork liquor 1 cup sugar 6-8 cloves garlic, scored Salt pork liquor is made by boiling 2 strips of salt pork in 2 1/2 cup water about 5 minutes. Drain off one cup of the water. Combine all ingre dients. Bring to a boil on high. Remove pieces or garlic Mamma's Hog Head Souse This recipe was contrib uted by Nell Shook and doesn’t use a hog head at all, which is good since you can’t find those in the gro cery store. Souse is a molded cold meat which used to be made at hog-killin’ time, back when nobody wasted anything. It is very good when well-prepared. This recipe sounds like a winner 1 pork roast, 2 1/2 to 3 lbs. 3 tablespoons pre pared horseradish 3-4 pig feet 1 cup vinegar Salt Pepper Boil pig feet until they drop of the bone. Save broth. Boil roast. Grind together with meet from the pig feet. Mix meat with 2-3 cup pig feet broth, vin egar, horseradish, salt and pepper. Put in molds and refrig erate. style com 3 eggs 6 tablespoons butter, melted Preheat oven to 375. Mix dry ingredients in a large bowl. Beat the other ingre dients together. Combine all, stirring until blended (but don’t beat it further) Spoon into a greased and floured 9-inch baking pan or a hot 9 inch cast iron pan. Bake 40 minutes. Source: Chicken of the Sea Subscribe today! Call 987-1823 #1 Noon Buffet mnnii stAafliM i»ts «uft 13# • mtmn