The Rural Voice, 2004-12, Page 43i
1/4 tsp (1 mL) salt
dash pepper
Combine butter with flour in
saucepan. Slowly add milk stirring
constantly. Cook over medium heat
until smooth and thickened. Remove
from heat and add egg yolks, one at a
time, blending well after each
addition. Add turkey, parsley, onion,
ginger, lemon juice, salt and pepper.
Cook for 10 minutes, stirring
frequently. Remove from heat and let
cool.
Pastry:
1 1/2 cups (375 mL) flour
tsp (5 mL) salt
2/3 cup (150 mL) butter
cold water and milk
Combine flour and salt. Cut in
butter with a pastry blender. Add
enough water to make a soft dough.
On a lightly -floured surface, roll
out dough 1/8 -inch (3 mm) thick and
cut into 5" (12 cm) squares.
Spread each square with filling and
roll up in egg -roll fashion. Pinch ends
together and place on a greased pan.
Brush with milk. Bake at 400°F
(200°C) for 30 minutes.
HONEY MUSTARD TURKEY
WRAPS
4 large tortillas
1/3 cup (75 mL) light mayonnaise
1 tbsp (15 mL) prepared mustard
1 tbsp (l5 mL) honey
1 tbsp (15 mL) fresh lemon juice
salt and freshly ground pepper to
taste
2 cups (500 mL) diced cooked
turkey
4 large lettuce leaves
3/4 cup (175 mL) diced tomatoes,
about 1 medium
Pre -heat oven to 325°F (160°C).
Stack the tortillas on a large piece
of aluminum foil. Sprinkle a drop or
two of water between each one; close
the packet tightly so the air will not
escape. Heat in oven for 10 minutes.
In a small bowl, mix together
mayonnaise, mustard, honey, lemon
juice, salt and pepper; set aside.
To assemble wraps, place lettuce
on bottom half of tortilla. Top with
turkey and tomato and drizzle with
dressing. Tuck in sides of tortilla; roll
tortilla tightly around filling and
serve.
WARM CABBAGE AND
TURKEY SALAD
3 tbsp (50 mL) cider vinegar
3 tbsp (50 mL) apple juice
4 tsp (20 mL) liquid honey
1 tbsp (15 mL) light soya sauce
4 tsp (20 mL) vegetable oil
1 tsp (5 mL) sesame oil
5 cups (1.25 L) finely shredded
cabbage
1 small unpeeled apple, juilienned
salt and pepper
thin strips cooked turkey
In large non-stick skillet, combine
vinegar, apple juice, honey, soya
sauce, vegetable and sesame oils;
heat to steaming over medium heat.
Add cabbage and toss until colour
brightens and cabbage is wilted but
still crisp. Season to taste with salt
and pepper. Toss in turkey; toss for 1
minutes. Serve warm.
(Foodland Ontario)
TURKEY MONTE CRISTO
2 eggs
2 tbsp (30 mL) milk
1 tbsp (15 mL) fresh parsley,
chopped
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each dried sage,
thyme and pepper
1/8 tsp (0.5 mL) dried savory
4 slices French bread (3/4 inch
thick)
2 large slices Swiss cheese (30 g)
2 slices cooked or roasted turkey
2 tbsp (30 mL) whole berry
cranberry sauce
In Targe shallow baking dish,
whisk together eggs, milk, parsley,
salt and herbs; set aside.
On clean surface or plate place 1
slice bread; top with half slice of
cheese.
Add 1 layer of turkey: top with 1
tbsp (15 mL) cranberry sauce and
another half slice of cheese. Top with
remaining bread slice. Repeat with
remaining ingredients.
Dip sandwiches in egg mixture.
On lightly -greased grill or skillet over
medium heat, cook sandwiches on
both sides until lightly browned.
(Ontario Turkey Producers
Marketing Board)
TURKEY PITA WEDGES
2 pitas, plain or whole wheat
1/4 cup (50 mL) oil
1 cup (250 mL) cheddar cheese,
shredded
1 cup (250 mL) cooked turkey,
chopped
or 2 jalapeno peppers, finely
chopped
Cut each pita around outer edge to
form 2 rounds. Brush each round
lightly with oil. Cut into quarters.
Place 4 quarters on a paper towel and
microwave on high (100% power) for
1 - 1 1/2 minutes until almost crisp.
Top each quarter with 1 tbsp (15 mL)
of cheese then 1 tbsp (15 mL) turkey.
Sprinkle each quarter with 1/4 tsp (1
mL) of jalapeno peppers. Microwave
on high for 30 seconds or until cheese
melts.
(Ontario Turkey Producers
Marketing Board)
TURKEY SWISS MELT
2 cups (500 mL) chopped cooked
turkey
1 stalk celery, diced
1/2 unpeeled cored apple, diced
(Macintosh. Granny Smith or
other tart eating apple
1/3 cup (75 mL) mayonnaise
1 1/4 cup (300 mL) coarsely
shredded Swiss cheese
1/4 cup (50 mL) chopped pecans
1/4 cup (50 mL) chopped onions
or 1/2 tsp (2 mL) onion powder
salt and pepper to taste
6 large slices dark rye bread
In medium bowl, mix together
turkey, celery, apple, mayonnaise. 1/4
cup (50 mL) of the cheese, pecans
and onion. Season with salt and
pepper.
Lightly toast bread and place on
baking sheet. Immediately spoon
turkey mixture over bread, top with
remaining cheese. Broil until cheese
bubbles.0
(Ontario Turkey Producers
Marketing Board)
Deadline
for the
January 2005 issue
of
The Rural Voice
is
December 8, 2004
DECEMBER 2004 39