| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Russet potatoes, 8 oz. |
|
|
peeled and cut into |
|
|
chunks |
| 1/2 |
c |
Lowfat buttermilk |
| 1 |
t |
Nutmeg, freshly grated |
| 1/4 |
t |
White pepper, freshly ground |
| 1/4 |
t |
Sea salt |
| 4 |
|
Cooked ham, thin slices |
| 4 |
|
Cooked turkey, thin slices |
|
|
Brown Onion Sauce |
INSTRUCTIONS
1998
Boil the potatoes for 30 minutes, drain, and return to the pot over
low heat. Put a kitchen towel over the top of the pot and let them dry
out. (This will prevent a watery consistency in your final product.)
In a medium bowl, mash together the boiled potatoes, buttermilk, and
seasonings. Set aside and keep warm. To assemble: Create an informal
mold. Rub the ham around the inside of a soup bowl to lubricate the
surface. Layer the ham and turkey to cover the inside of the bowl.
Spoon in the hot potatoes, completely covering the meat to about 1/4
inch from the top of the rim, and smooth out the top. Invert the bowl
over the middle of a plate, and give it a couple of sharp shakes. The
potatoes should unmold in a meat-covered mound. To serve: Make a
depression in the center of each serving, pour on the warm Brown Onion
Sauce (see recipe) and garnish with the parsley. Per serving: 791
Calories; 23g Fat (26% calories from fat); 74g Protein; 70g
Carbohydrate; 187mg Cholesterol; 2112mg Sodium Food Exchanges: 4 1/2
Starch/Bread; 9 1/2 Lean Meat; 1 Fat Serving Ideas : Serve with Brown
Onion Sauce (see recipe) Recipe by: Graham Kerr's Best Posted to
EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 4,
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”