The Rural Voice, 2003-07, Page 39completely.
Bake at 350°F (180°C) 30
minutes.
BACON MUSHROOM CHEESE
TURKEY BURGERS
1 1/2 Ib (750 g) ground turkey
3 tbsp (45 mL) onion, finely
chopped
2 cloves garlic, minced
1/4 tsp (1 mL) freshly ground
black pepper
In a bowl, combine ground turkey,
onion, garlic and pepper; mix well.
Shape into 6 patties.
Topping:
1 cup (250 mL) cheddar cheese,
shredded
1/2 cup (125 mL) mushrooms,
sliced
6 slices bacon, crisply cooked and
crumbled
1 green onion, finely chopped
1/4 cup (50 mL) mayonnaise
In small bowl, combine cheese,
mushrooms, bacon, green onions and
mayonnaise; mix well.
Broil burgers 4-6 inches (10-15
cm) from heat on medium
temperature grill for 10-12 minutes,
turning once.
During the last several minutes of
cooking spoon 1/4 cup (50 mL)
topping on each burger. Continued
cooking until cheese is melted.
JALAPESO TURKEY BURGER
1 lb (500 g) ground turkey
1 onion, chopped
2 jalapeno peppers, finely chopped
1 clove garlic, minced
1 egg, slightly beaten
1/2 cup (125 mL) bread crumbs
1/2 cup (125 mL) tomato salsa
6 mozzarella cheese slices
(optional)
Combine ground turkey, onion,
jalapeno peppers, garlic, egg and
bread crumbs. Form into 6 patties.
Grill on medium high for 5-7
minutes on each side, until no longer
pink in centre.
Divide salsa and cheese evenly
among burgers. Heat until cheese
melts.
BARBECUE WINGS AND
DRUMSTICKS
4 small turkey drumsticks
4 turkey wings, cut up (discard
tips)
Parboil the wings and drumsticks
for 30 minutes.
Sauce:
2 tbsp (30 mL) vegetable oil
1 medium onion, chopped
2 tbsp (30 mL) brown sugar
3/4 cup (175 mL) ketchup
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) worcestershire
sauce
1 tbsp (15 mL) dijon mustard
1 tsp (5 mL) chili powder
tabasco to taste
In a saucepan, add oil and saute
onions 2 minutes. Reduce heat. Add
brown sugar. continue to cook and
stir on medium heat 2 minutes.
Remove from heat.
Add all other ingredients. Reserve
half of the sauce.
Brush the turkey pieces with sauce
and cook approximately 15 minutes
on each side. Cook the turkey pieces
on a lightly oiled grill about 5 inches
(14 cm) above the charcoal or on a
gas barbecue using medium heat.
Brush often with sauce during
cooking.
Turkey is cooked when the juices
run clear.
Serve with reserved sauce
ORIENTAL TURKEY THIGHS
2 lbs (1000 g) turkey thighs,
skinned and fat removed
3/4 cup (175 mL) barbecue sauce,
plain
1/4 cup (50 mL) green onion,
white and green parts, sliced
3 tbsp (45 mL) reduced -sodium
soy sauce
2 tbsp (30 mL) sesame seeds,
toasted
1 tsp (5 mL) garlic, minced
1/4 tsp (1 mL) ginger, ground
In a 2 -cup (500 mL) measure,
combine barbecue sauce, onions, soy
sauce, sesame seeds, garlic and
ginger.
Remove 1/3 cup (75 mL), cover
and refrigerate. Pierce holes in thigh
using tines of fork.
In a self-closing bag, combine
thighs and remaining marinade. Seal
bag and refrigerate overnight, turning
occasionally to marinate evenly.
Prepare grill for indirect heat
cooking. Cook thighs over hot coals
25-30 minutes per side or until meat
thermometer registers 180°F (82°C).
During the last 10 minutes of
cooking, brush with reserved
marinade. Serve hot with a favourite
•
TE -EM FARM
Hanging
baskets,
annuals,
geraniums still
available
Planting doesn't stop
when summer arrives!!
Nursery stock, lilies,
hostas, and perennials
can be planted anytime.
Call for crop update on
STRAWBERRIES
Open: Mon. - Frl. 8-8;
Sat. & Sun. 9-6
R.R. 1, Bayfield, Ont.
519-482-3020
Tattoo. NO
•
N
TEEM T
o I
FARM
Moron Cowry O 13
M01•10 Clinton
rice dish and a vegetable if desired.°
READY TO LAY
PULLETS
WHITE & BROWN EGG LAYERS
FISHER POULTRY FARM INC.
AYTON, ONT. NOG 1C0
519-665-7711
Enjoy tht
Cowiy Lilostylo
THE RURAL VOICE
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JULY 2003 35