Text 18289, 94 rader
Skriven 2011-11-26 15:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: txgvg 262
=================
-=> Quoting Michael Loo to All <=-

 ML> Rosemary had already made the famous cranberry sauce (to)
 ML> pie with a glass of Landy VS

More good times with good food and drink.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leftover Turkey Turnovers
 Categories: Turkey, Pastry, Onion, Chilies
      Yield: 4 Servings
 
           DOUGH:
      2 c  All-purpose flour
    1/4 c  Cornmeal
  2 1/2 ts Sugar
    1/2 ts Salt
    1/2 c  Unsalted butter plus 1 TB
      4 ts Vegetable shortening
    3/4 c  Yogurt
           FILLING:
    1/4 c  Shallots or green onions,
           -finely chopped
      1 tb Olive oil
      8 oz Mushrooms, trimmed and
           -finely chopped (2 cups)
    1/2    Red bell pepper; cored,
           -seeded and chopped
      2 tb All-purpose flour
  1 1/2 ts Sweet paprika
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Poultry seasoning
      1 ds Cayenne
    1/3 c  Yogurt
     10 oz Turkey; cooked, chopped
           (about 2 cups)
 
  Prepare Dough: Stir together flour, cornmeal, sugar and salt in
  large bowl. With pastry blender or 2 knives, cut in butter and
  vegetable shortening until mixture resembles coarse meal. Stir in
  yogurt, mixing just until mixture comes together. Divide dough in
  half, wrap in plastic wrap and refrigerate several hours or
  overnight.
  
  Prepare Filling: Saute shallots in oil in large skillet over low
  heat, stirring frequently, for 5 minutes. Add mushrooms and sweet red
  pepper; cover and cook 5 to 7 minutes over low heat or until
  mushrooms have given off their liquid and peppers are soft. Stir in
  flour and seasonings, cook 2 minutes. Stir in yogurt and turkey.
  Cool to room temperature.
  
  Preheat oven to 400 F. Grease a large baking sheet. Working with
  half the dough at a time, roll out one 12 x 12-inch square. Cut in
  half diagonally into 2 triangles, then in half again to form 4
  triangles. Place triangles on prepared baking sheet. Top each
  triangle with one-fourth of the filling, leaving a 1/2-inch border
  all around. Brush border with water. Roll out remaining dough to
  12 x 12-inch square. Cut into 4 triangles as with first piece.
  Place one triangle on top of each triangle on baking sheet. Seal
  edges with fingers. Prick tops of turnovers several times with
  fork.
  
  Bake in preheated oven (400 F) for 25 minutes or until crisp
  and golden brown.
  
  TIP: Dough can be made several days ahead, wrapped and refrigerated.
  The unbaked turnovers can be frozen, and then baked in a pre-heated
  375 oven for 5 to 10 minutes longer than in Step 5.
  
  Prepare the dough the night before you plan on using it, or to speed
  up preparation, use a store-bought refrigerator crescent dough and
  form it into turnovers. For appetizer portions, make smaller
  turnovers.

  Adapted from a recipe from The Family Circle Cookbook, New Tastes
  for New Times

MMMMM




Cheers

YK Jim


... Perfect job would be the taste tester in a brewery

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