Text 16731, 92 rader
Skriven 2011-10-19 00:41:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Pumpkin
===============
 -=> On 10-18-11  18:09,  Jim Weller <=-
 -=> spoke to Ruth Hanschka about Italian grating 41 <=-

 JW> I was thinking along the lines of pumpkin pizza: roasted butternut
 JW> squash, sage leaves, wilted swiss chard, brown butter, and three
 JW> cheeses finished with toasted pumpkin-seed oil and pepitas and
 JW> similar whimsical monstrosities.
 
At one of our train stations, they had pumpkin ice cream.  I did not try
it, but our guide said it was very good.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blue-Plate Special Sandwiches~
 Categories: Turkey, Sandwich, Low fat
      Yield: 4 Servings
 
      1 lb Thin-sliced turkey breast
           Cutlets -- (4)
    3/4 ts Dried sage -- crumbled
    1/2 ts Coarsely ground black
           Pepper
      1 tb Olive oil
      8 oz Fresh mushrooms -- sliced (3
           Cups)
    3/4 c  Defatted chicken broth
      1 tb Dry sherry or additional
           Chicken broth
    1/4 c  Water
      1 ts Cornstarch dissolved in 1 T
           Cold water
      1 ts Fresh lemon juice
      4 sl Whole wheat bread --
           Toasted
      1 tb Snipped fresh chives or
           Thinly sliced -- scallion
           Greens
 
  Prep time:  10 minutes     Total time:  30 minutes
  
  Season turkey on both sides with sage and pepper.

  In a large, heavy no-stick skillet, warm oil over medium-high heat
  until very hot but not smoking. Working in batches, add cutlets;
  saute for 2 to 3 minutes. Turn cutlets and saute for 1 to 2 minutes
  longer, or until golden brown and cooked through. Transfer turkey to
  a plate and cover loosely with foil to keep warm.

  Add mushrooms to skillet and toss to coat them with oil (the pan will
  be very dry). Sprinkle mushrooms with 2 tablespoons of the broth and
  the sherry or additional broth, and saute, tossing frequently, for 2
  to 4 minutes, or until mushrooms are tender and have begun to release
  their juices.

  Add remaining broth and water to skillet, increase heat to high and
  bring to a boil, stirring to get up the flavorful browned bits from
  bottom of skillet. Reduce heat to medium, cover and simmer for 3
  minutes to blend the flavors.

  Stir the cornstarch mixture into skillet and bring to a boil, stirring
  constantly until thickened. Add to the skillet any turkey juices that
  have collected on the plate, then stir in lemon juice. Remove skillet
  from heat. Cut each slice of toast in half diagonally and place 2
  halves on each of 4 plates. Slice each turkey cutlet on an angle into
  4 pieces and fan the turkey pieces over the toast triangles. Spoon
  the mushroom sauce over the turkey and toast, and sprinkle with
  chives or scallions.

  Serves 4.
  
  Per serving:  255 calories; 5.8 g fat (20%); 1 g sat fat; 70 mg
  cholesterol; 393 mg sodium; 2.8 g fiber; 41 mg calcium; 3 mg iron; 3
  mg vitamin C; 0 mg beta-carotene.
  
  From Prevention's Quick & Healthy Low-Fat Cooking
  
  Typed for you by Marjorie Scofield   3/25/96
  
  Recipe By     : Light Ways With Poultry
  
  From: Marjorie Scofield               Date: 03-28-96
  International Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:45:05, 19 Oct 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)